POWELLS DAIRY FREEZE
1212 N TEMPLE AVE, Starke FL 32091 · (352)964-6567
Last inspected May 11, 2026 · 8 visits since March 2024
MAR 24
FEB 25
APR 26
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over canned/bottled drinks. In glass door reach in cooler, raw shell eggs over pitcher of customer drinks. Employee relocated raw shell eggs.
Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink as evident by ice in sink at time of inspection.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager for establishment at time of inspection. Person in charge schedule for class the following day.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink for the front counter. Operator provided paper towels.
Equipment in poor repair. Reach in freezer at cook line, broken gasket exposed insulation. Reach in freezer in storage area torn door gasket.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease build up under cook line hood system beneath filters.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk flour and sugar scoop handles in contact with the product.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket at 0ppm, operator added chlorine bleach to 100ppm.
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the sliding door reach in cooler with broken glass pane, cheese (55F - Cold Holding). Will discard cheese from sliding door reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, cheese (51F - Cold Holding) stocked above the container and cooling plane. In the ice bin used as storage for ice cream toppings, ice cream mix (51F - Cold Holding). In the sliding door reach in cooler with broken glass pane, cheese (55F - Cold Holding). Operator relocated cheese from cookline, added ice to cooler for ice cream mix and will discard cheese from sliding door reach in cooler.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sliding door reach in cooler with broken glass pane, repaired with cardboard. Reach in cooler holding ambient air temperature of 51F.
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handle frozen raw beef patty with gloves then handle ready to eat food out of the fryer without changing gloves and washing hands.
Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2024.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the sliding door reach in cooler with broken glass pane, cheese (55F - Cold Holding). Will discard cheese from sliding door reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, cheese (51F - Cold Holding) stocked above the container and cooling plane. In the ice bin used as storage for ice cream toppings, ice cream mix (51F - Cold Holding). In the sliding door reach in cooler with broken glass pane, cheese (55F - Cold Holding). Operator relocated cheese from cookline, added ice to cooler for ice cream mix and will discard cheese from sliding door reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection unable to provide food handling training certificates.
Carbon dioxide/helium tanks not adequately secured. At entrance to prep area, 4 carbon dioxide tanks not stored secured.
Cardboard used to line food-contact shelves. Multiple shelves lined with cardboard on cookline and as drying rack by three compartment sink.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sliding door reach in cooler with broken glass pane, repaired with cardboard. Reach in cooler holding ambient air temperature of 51F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table by hot holding units.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cigarettes stored over flip top reach in cooler.
Floor area(s) covered with standing water. Standing water on floor under ice cream machine and in back prep area under reach in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cutting board and reach in cooler on cook line.
Open dumpster lid. Dumpster lid open.
Utensils in poor condition. Steam pot for chili with broken/missing handle.
May 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training.
Mar 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in kitchen reach-in cooler: shake mix (44F,45F - Cold Holding); lettuce (44F - Cold Holding). Manager stated items were at proper temperature at 11:00 am, manager stated doors opened and closed often. Manager stated doors would be kept close to reduce temperature to 41F. Ambient temperature of reach-in cooler, 37F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on side of building next to door.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on counter next to ice cream machine, 200+ ppm. Manager added water to bucket, 75 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to cook line grill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training.
Carbon dioxide/helium tanks not adequately secured. CO2 tank underneath front counter soda machine.
Cardboard used to line food-contact shelves. Shelves in reach-in cooler next to cook line grill.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in kitchen.
No handwashing sign provided at a hand sink used by food employees. No hand washing signs at kitchen and front counter hand washing sinks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill.
Open dumpster lid. Dumpster in corner of pilot.
Time/temperature control for safety food thawed in an improper manner. Hot dogs thawing in standing water. Employee returned hot dogs to reach-in cooler to finish thawing.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket.
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.