GREAT OUTDOORS RESTAURANT
18587 HIGH SPRINGS MAIN ST, High Springs FL 32643 · 386-454-1288
Last inspected Feb 12, 2026 · 8 visits since August 2023
JAN 24
JUL 24
JAN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2-3 flies flying around in prep area of kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019039835 | May 21, 2019 | Aug 23, 2019 | $400 |
Inspection history
8 visits, newest first
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched head placed on gloves then pulled up pants, inspector had employee wash hands and put on fresh gloves.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee topped burgers with fried onion straws with bare hands, spoke to employee about using a utensil as well as washing hands.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black bean/corn mix dated 2/3.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (50F - Cold Holding); blue cheese (51F - Cold Holding) items in drawer under grill, drawer opened constantly during lunch, other items in unit 41F or below. Employee placed ice on items, retemped beef 45F and blue cheese 46F.
Show the remaining 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector plate of inside ice machine soiled. Stained cutting board on clean dish rack.
No paper towels or mechanical hand drying device provided at handwash sink. At hidden Handwash sink outside on patio.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust above cooks line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 opened cans of drink on shelf above reach in freezer on cooks line, employee moved drinks below.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and cigarette on shelf above reach in freezer on cooks line, employee moved items.
Equipment in poor repair. 2 shelves in walk in cooler the paint is chipping away starting to expose rust. Stand mixer the bottom paint is chipping off. Board on steam table with deep cut marks.
No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled with grease.
Standing water in bottom of reach-in-cooler. Reach in cooler at fry station.
Water leaking from pipe and/or faucet/handle. Pipes under Handwash sink in prep area.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained. Interior salamander equipment. Reach in cooler drawers that are not being used interior is soiled.
Spray bottle containing toxic substance not labeled. Spray bottle located at outside server station, manager labeled as sanitizer.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over the cooks line.
Equipment in poor repair. Multiple cutting boards on cooks line and dish area with deep cut marks. Shelving in walk in cooler some are starting to peel paint exposing rust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler plastic flaps.
Single-service articles not stored inverted or protected from contamination. Togo boxes located at outside server station, not inverted, manager flipped boxes over.
Standing water in bottom of reach-in-cooler. In the bottom of reach in cooler across from grill/oven.
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over buckets of pickles in walk in cooler, operator moved pickles to the top.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 1/22 in walk in cooler. Cream 1/23 in reach in cooler behind bar.
Food-contact surface soiled with food debris, mold-like substance or slime. Large cutting board on reach in cooler on cooks line stained. Interior ice bin in server alley, manager cleaned during inspection. Water spout on tea machine, manager cleaned during inspection. Interior reach in cooler drawers under grill left side.
Ceiling tile missing. Above Three compartment sink in the corner.
Equipment in poor repair. Cutting board on cooks line with deep cut marks. Three compartment sink side wall cracked and repaired with black duct tape. Reach in cooler drawer gasket torn on cooler under grill by fryers. Walk in cooler racks starting to rust. Drying racks at dish area the racks are starting to rust. Walk in freezer doors gasket is torn.
Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen when closed you can see sun shining through indicating a gap.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooks line. Reach in freezer gasket soiled on cooks line. Vent system soiled above dish machine, employee cleaned during inspection. Air flaps attached to wall in walk in cooler, employee cleaned during inspection
Open dumpster lid. Operator closed lid.
Standing water in bottom of reach-in-cooler. Reach in cooler located in the middle of cooks line.
Jul 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. One artichoke can on shelf in dry storage.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed raw beef on grill changed gloves then continued touching clean plates and cooked burgers, spoke to employee about washing hands in between glove change.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped sauce cup on floor, he picked item up off of floor placed in dirty bin then continued touching other clean sauce cups, inspector had him wash hands and change gloves.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took a drink from their cup then started putting plates food on trays to take to customers.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2-3 flies flying around in prep area of kitchen.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake opened previous days no date mark, employee stated they go through 3 cheesecakes per week so he back dated item to 2 days prior.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior top portion of double decker oven. Green cutting board on cooks line stained.
Spray bottle containing toxic substance not labeled. Spray bottle at outside server station no label, operator labeled as degreaser.
Bowl or other container with no handle used to dispense food. Small cup in bread pudding sauce in dessert reach in cooler on cooks line, employee removed cup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dish machine area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cups handle directly in tomato mix inside walk in cooler, employee removed cup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on cooks line gasket is soiled. Can opener holder attached to table in prep area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Body armor drink on shelf above items in reach in cooler on server alley, employee moved drink to bottom shelf.
Working containers of food removed from original container not identified by common name. Container on bottom shelf of prep table, operator stated it was flour.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on dessert reach in cooler.
Bowl or other container with no handle used to dispense food. Cups inside noodles on cooks line, bread crumbs and sugar in dry storage, and Parmesan cheese in walk in cooler.
Cloth used as a food-contact surface. Linen towel directly on top of sugared pears in walk in cooler.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack in warewashing area.
Food stored on floor. Jug of oil on floor in dry storage.
No handwashing sign provided at a hand sink used by food employees. Handwash sink outside at the end of dining area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on cooks line the gasket is soiled. Hood filters above grill. Fan soiled sitting on top shelf of cooks line. The backsplash of soda nozzles on soda machine outside in wait station.
Single-service articles not stored inverted or protected from contamination. Brown Togo boxes on the top of cooks line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Inside the walk in cooler the raw meat rack.
Portable fire extinguisher gauge in red zone. For reporting purposes only. By the back door in kitchen.
Aug 22, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by fryers: wings (64F - Cold Holding); fish (54F - Cold Holding); chicken (55F - Cold Holding); conch fritter mix (51F - Cold Holding); coleslaw (52F - Cold Holding); egg wash (62F - Cold Holding) inspector viewed temperatures logs all temps were between 38-40F 3 hours previous to inspection. Ice bags were added to items. Retemps: egg wash 42, chicken 40, conch 39, fish 49. On counter on cooks line: pico (39-51F - Cold Holding) top portion warmer than bottom. Retemped 39,47. Low boy under grill/flat top: beef (45F - Cold Holding); chicken (47F - Cold Holding) bluecheese (47F - Cold Holding); rice (50F - Cold Holding); mozzarella cheese (48F - Cold Holding); sliced cheese (52F - Cold Holding) drawers constantly opened during lunch rush, cooks line is very hot during operation. Ice added to cooler drawers. Rice 50, mozzarella 46, blue cheese 48, beef 43. Dessert reach in cooler: bread pudding (74F - Cold Holding); pizza sauce (46F - Cold Holding); tomatoes mix (44,45F - Cold Holding) items were checked less than 4 hours ago all items logged below 41F. *bread pudding sits out during lunch rush, item was back in cooler and moved to freezer. Other items ice was added too. Bread pudding 69, pizza sauce 43, tomatoes 45. front line: ranch (47F - Cold Holding); blue cheese (49F - Cold Holding) items sitting on top of ice, operator filled with water and ice to surround container. Blue cheese was discarded. Ranch 42, blue cheese 41.
Aug 9, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by fryers: wings (64F - Cold Holding); fish (54F - Cold Holding); chicken (55F - Cold Holding); conch fritter mix (51F - Cold Holding); coleslaw (52F - Cold Holding); egg wash (62F - Cold Holding) inspector viewed temperatures logs all temps were between 38-40F 3 hours previous to inspection. Ice bags were added to items. Retemps: egg wash 42, chicken 40, conch 39, fish 49. On counter on cooks line: pico (39-51F - Cold Holding) top portion warmer than bottom. Retemped 39,47. Low boy under grill/flat top: beef (45F - Cold Holding); chicken (47F - Cold Holding) bluecheese (47F - Cold Holding); rice (50F - Cold Holding); mozzarella cheese (48F - Cold Holding); sliced cheese (52F - Cold Holding) drawers constantly opened during lunch rush, cooks line is very hot during operation. Ice added to cooler drawers. Rice 50, mozzarella 46, blue cheese 48, beef 43. Dessert reach in cooler: bread pudding (74F - Cold Holding); pizza sauce (46F - Cold Holding); tomatoes mix (44,45F - Cold Holding) items were checked less than 4 hours ago all items logged below 41F. *bread pudding sits out during lunch rush, item was back in cooler and moved to freezer. Other items ice was added too. Bread pudding 69, pizza sauce 43, tomatoes 45. front line: ranch (47F - Cold Holding); blue cheese (49F - Cold Holding) items sitting on top of ice, operator filled with water and ice to surround container. Blue cheese was discarded. Ranch 42, blue cheese 41.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchens cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag on shelf above mayo next to wine in storage closet. Speaker and phone on shelf above prep area.
Equipment in poor repair. Multiple cutting boards with deep cut marks on clean dish rack and cooks line.
Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen sun shining through the bottom.
Food stored on floor. Club soda bottles on floor behind bar inside, employee placed on shelf.
In-use tongs stored on equipment door handle between uses. 1 pair on handle next to fryers, operator moved tongs.
Insect control device installed over food preparation area. Over coffee mugs and coffee filters. One over large mixer.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece attached to wall holding ice buckets near back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Varies reach in coolers and reach in freezer gaskets soiled on cooks line. Soda machine backsplash soiled.
Open dumpster lid. Dumpster lid broken off leaning against fence.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.