Q5 PHO
1525 NW 26 AVE, Chiefland FL 32626
Last inspected Aug 13, 2026 · 6 visits since November 2025
NOV 25
FEB 26
AUG 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. One fly flying in dry storage room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 9 high priority.
9 High priority3 Intermediate11 Basic
Show 23 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice utensils, stored in standing water 83°F
Nonfood-grade containers used for food storage - direct contact with food. Chicken wings stored in a to go bag. Discarded during this inspection.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, and selling food to customers with an expired license from the Division of Hotels and Restaurants dated June 1, 2025
Raw animal food not separated from ready-to-eat food during preparation. Open bag of Raw shrimp stored over open ice cream in three door freezer. Move during this inspection.
Rodent activity present as evidenced by rodent droppings found. Three rodent droppings in dry storage. Cleaned up during this inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Old rice held on stove and 98°F overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts and standing water at 61°F. Reach in cooler: Veggie egg rolls 81°F. Cook line cooler: in cooler overnight Chicken 58°F Beef 51°F Meatballs, 49°F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on stove held overnight at 98°F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside faucet does not have a backflow on the faucet.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line in washing sink. Replace during this inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef soup made three days ago not dated. Dated during this inspection.
Spray bottle containing toxic substance not labeled. Cleaning solution not labeled. Labeled during this inspection.
Cloth used as a food-contact surface. Basil covered with a cloth towel. Removed during this inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over prep table. Removed during this inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored above restaurant food in double door cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hats over prep table. Removed during this inspection
Exterior door has a gap at the threshold that opens to the outside. Side door in dining area has a gap around it.
Floor soiled/has accumulation of debris. Heavy grease and old food buildup behind cooking equipment.
Grease receptacle lid open, broken, or missing. Grease receptacle on side of building has lid propped open with pot.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Measuring cup handles stored, touching the food product in the dry storage area.
Old labels stuck to food containers after cleaning. Old labels on cooking equipment.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of produce cooler has old food buildup.
Wood food-contact surface not properly sealed. Raw untreated wood observed behind cook line, hand wash sink, and to the access to the attic.
Feb 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority4 Intermediate9 Basic
Show 19 findings ▾
Nonfood-grade bags used in direct contact with food. Several bags containing raw meats stored inside grocery bags. Manager placed the bags in food-grade containers during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside top of refrigerated make-table at cookline: cooked beef (53F - Cold Holding). Manager stated the beef was placed into this cooler from another cooler three hours prior, then covered the beef with ice to rapidly cool it to 41F. 2. On counter at cookline: raw shell eggs (79F ambient - Cold Holding). Manager stated the raw shell eggs have been stored at room temperature at the cookline for 30 minutes, then placed them back inside a cooler during this inspection.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside top of refrigerated make-table at cookline: cooked beef (53F - Cold Holding). Manager stated the beef was placed into this cooler from another cooler three hours prior, then covered the beef with ice to rapidly cool it to 41F. cooked beef (53F 1:10, 44F-48F 2:10 - Cooling)
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside top of refrigerated make-table at cookline: cooked beef (53F - Cold Holding). Manager stated the beef was placed into this cooler from another cooler three hours prior, then covered the beef with ice to rapidly cool it to 41F. cooked beef (53F 1:10, 44F-48F 2:10 - Cooling) Stop sale issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. In fryer basket on prep table in kitchen: pork egg rolls (80F - Hot Holding). Manager stated the egg rolls were cooked appropriately 15 minutes prior, then reheated the egg rolls during this inspection. pork egg rolls (80F 1:35, 190F 1:45 - Reheating) 2. In pan at cookline: rice (115F - Hot Holding). Manager stated the rice was cooked approximately 30 minutes prior, the placed in a pan held at room temperature. Inspector had the manager begin reheating the rice during this inspection.
Toxic substance/chemical improperly stored. Several bottles containing glass cleaner and furniture polish stored on shelf directly beside single-use cups below front counter. Manager removed all chemicals from the shelf during this inspection.
Employee washed hands in a sink other than an approved handwash sink. Employee in rear prep area washed hands in the three-compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink near cookline. Employee replenished the towels during this inspection.
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 food handler training available for any employees. Inspector observed three employees handling food during this inspection.
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. No proof of food handler training for any employees or proof employees have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
Cardboard used to line food-contact shelves. Cardboard used to line shelving inside several reach-in coolers throughout kitchen. Manager discarded all cardboard during this inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Section of ceiling removed in back of kitchen, near dish storage rack.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several bowls stored not inverted on shelf near back door of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cups stored on top of microwave and on top of dish storage shelf in server station. Manager removed both drinks from the area during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket stored in shelf in dry storage area above salt and starch bins. Manager removed the jacket from the shelf during this inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees handling food with bracelets and/or watches on wrists.
Exterior door has a gap at the threshold that opens to the outside. Wide gap below back door of kitchen, leading to outside.
Open dumpster lid. Both lids of dumpster left open. An employee closed the dumpster lids during this inspection.
Single-service articles improperly stored. Boxes containing single-use lids and single-use chopsticks stored directly on floor in dry storage room.
Nov 18, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority3 Intermediate16 Basic
Show 23 findings ▾
Live, small flying insects found. One fly flying in dry storage room.
Nonfood-grade containers used for food storage - direct contact with food. 1. Sugar and salt stored inside nonfood-grade plastic containers on shelf in dry storage area. 2. Cut cabbage stored inside of grocery bag. Manager placed cabbage in a food-grade bag during this inspection.
Toxic substance/chemical improperly stored. Jug containing bleach and jug containing soap stored on shelf directly above sanitizer compartment in three-compartment sink. Manager removed chemicals from the area during this inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at hose connection on backside of building.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available for testing chlorine in the three-compartment sink.
Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer missing label on cart at front counter. Manager added the proper label during this inspection.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter behind ice machine not dated.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Doors to both restrooms not self-closing.
Cardboard used to line nonfood-contact shelves. Cardboard used to line several shelves near back door of kitchen. Manager removed cardboard from shelves during this inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Two holes around pipes on ceiling in kitchen, near three-compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pot not inverted on shelf above three-compartment sink. Manager inverted the pot during this inspection.
Dead roaches on premises. One dead roach on floor beside water heater. Manager swept the area during this inspection.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster stored directly on grass, not on nonabsorbent pad.
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on doors of reach-in freezer near dry storage room.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop stored down inside sugar inside bin in dry storage room. Manager rearranged the scoop during this inspection.
Insect control device installed over food preparation area. Insect pest control device installed on the wall at kitchen entrance, directly above prep table.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights in dry storage room not shielded.
Missing drain plug at dumpster. Drain plug missing from dumpster.
No mop sink or curbed cleaning facility provided at establishment. No drain pipe installed below mop sink behind building.
Silverware/utensils stored upright with the food-contact surface up. Spoons and forks stored food-contact surface upwards inside bin at front counter.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Visibly soiled extension cord stored directly on top of package containing paper towels inside water heater room. Manager removed the extension cord from the area during this inspection.
Unnecessary items/unused equipment on the premises. Accumulation of building materials behind establishment.
Wood surface not properly sealed. Several small wooden shelves not sealed.
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.