KNEE DEEP GAMES & GRUB
8725 N US HWY 27, Fort White FL 32038 · 3523391335
Last inspected Jun 2, 2026 · 6 visits since June 2024
JUN 24
MAR 25
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 cut lettuce and placed in container with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018011604 | Feb 27, 2018 | Apr 26, 2018 | — |
| 5--2018009074 | Feb 12, 2018 | Apr 4, 2018 | $400 |
| 5--2018003431 | Jan 18, 2018 | Feb 21, 2018 | $400 |
Inspection history
6 visits, newest first
Jun 2, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Change of ownership, moved mop sink outside and Three compartment sink where mop sink was.
Sep 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. 2 dented cans of marinara sauce.
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 cut lettuce and placed in container with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over uncut tomato in reach in cooler at entrance to kitchen, eggs moved to the bottom. Raw shrimp/fish over cooked chicken wings. (Employee unsure if chicken is fully cooked or just par cooked.)
Toxic substance/chemical improperly stored. Scotch brite cleaner on top of reach in cooler, employee moved chemical.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on cooks line quaternary ammonia tested over 500ppm. Operator added water retested at 200 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine at bar storage area. Interior reach in cooler in side storage area at bar.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at Handwash sink at entrance to kitchen. No soap at Handwash sink on cooks line.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. The server and bartender newer than 60 days.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked beef in walk in cooler pulled from freezer no date mark, operator stated item was pulled yesterday.
Floor soiled/has accumulation of debris. Under cooking equipment on cooks line.
Food stored on floor. Oil jugs and pickles on floor under dry storage shelves.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at front line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Sides of fryer and grill soiled. Dry storage shelving soiled, operator cleaned during inspection.
Standing water in bottom of reach-in-cooler. In reach in cooler at entrance to cook line.
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed: raw beef stored over prepped fish in the walk-in cooler.
Toxic substance/chemical improperly stored. Observed: dish soap,and quaternary amonia tablets stored over the sanitized end of the 3 compartment sink. These were moved below..
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the long cutting board has a stains. ALSO, the bar residential reach-in cooler has an accumulation of food spills.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed: the business uses quaternary amonia tablets for sanitizing, only has pool chlorine test strips in the kitchen. (The bar has correct tests strips if the kitchen was using chlorine.)
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: cooked ground beef in the kitchen residential reach-in cooler, not date marked. This was made on Tuesday per the cook. Item dated.
Carbon dioxide/helium tanks not adequately secured. Observed: 1 co2 tank not secured, behind the bar.
Covered waste receptacle not provided in women's bathroom. Observed: no covered receptacle in the women's restroom for the restaurant.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed: the grease receptacle is stored on the ground.
Hood filter missing from automatic fire suppression/exhaust system. Observed: the hood filter system is missing a filter, leaving a gap.
In-use ice scoop stored on soiled surface between uses. Observed: the ice scoop at the bar area ice maker is stored on a cloth.
Outer openings not protected with self-closing doors. Observed: the front door is not self closing.
Wet mop not stored in a manner to allow the mop to dry. Observed the mops at the bar area are not stored to dry.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel lining cooked bacon in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (47F - Cold Holding) items in reach in cooler on server front line, employee placed item in reach in freezer, retemped at 35F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb near dumpster and outside bar back door.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has chlorine test kit but is using quaternary ammonia.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nothing on the menu indicates that hamburgers can be served undercooked, employee marked items.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or Handwash sign at sink on cooks line, employee replaced items.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Hamburgers can served undercooked per management, advisory was given to manager he then posted at host stand.
Carbon dioxide/helium tanks not adequately secured. 3 tanks in office/storage area behind bar, manager chained to wall.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster not on pad.
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer across from cooks line.
No Heimlich maneuver/choking sign posted.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces under cooking equipment on cooks line, wooden pieces under pipes behind bar, and wood under keg reach in cooler behind bar.
Single-service articles improperly stored. Boxes of single service gloves on the floor in dry storage, employee placed on shelf.
Single-service articles not stored inverted or protected from contamination. Togo boxes with the food contact surface facing upwards, operator flipped containers.
Uncleanable knife block in use to store knives.
Wall soiled with accumulated grease, food debris, and/or dust. Above reach in freezer across from cooks line.
Jun 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. In back room that is not in use at this time.
Floor soiled/has accumulation of debris. Under/behind oven in kitchen, employee cleaned during inspection.
Reach-in freezer shelves with rust that has pitted the surface. In main kitchen.
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.