RJS PLAZA
10705 HWY 441, Belleview FL 34420 · 352.245.8881
Last inspected Apr 15, 2026 · 11 visits since November 2023
AUG 24
FEB 25
APR 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Frog on floor under mop sink near back door. Employee removed frog from establishment.
★ 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--2023012053 | Dec 7, 2022 | Mar 22, 2023 | $400 |
Inspection history
11 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Exterior door has a gap at the threshold that opens to the outside. Bottom of door in kitchen.
Floor soiled/has accumulation of debris. Grease under fryers in kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at server station and chest freezer in kitchen
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 ice scoop in ice. Removed during this inspection.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves with food debris in ware wash area.
Aug 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee on cook line placed raw beef on grill then changed gloves and placed onion rings in fryer without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee moved trash can then continued to put on gloves and cook without washing hands.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/25. Operator renewed license during this inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: pork ground sausage over smoked sausage and raw fish. Moved during this inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler: Salmon in packages bearing label to removed from package prior to thawing. Removed from package during this inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Hash brown scoop with handle in potatoes. Removed.
Apr 1, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 27 violations recorded, 8 high priority.
8 High priority4 Intermediate15 Basic
Show 27 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Female employee cracked raw shell eggs then changed gloves and plated food without washing hands.
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. Female employee touched pants then put ob gloves without washing hands multiple times.
Presence of insects, rodents, or other pests. Frog on floor under mop sink near back door. Employee removed frog from establishment.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Manager emptied sink and refreshed then 200 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, pan of raw pork chops on shelf over bags of french fries. Manager moved.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler: Mushroom soup with a date mark of 2/17, discard date 2/23. Mashed potatoes with a date mark of 2/15, discard date 2/21.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham steak (52F, 54F, 53F, 56F - Cold Holding); shredded cheese (52F - Cold Holding); diced tomatoes (52F - Cold Holding); chicken salad (52F - Cold Holding); shredded pork (52F - Cold Holding); diced ham (53F - Cold Holding); roast beef (53F - Hot Holding); tuna salad (53F - Cold Holding); sausage (52F - Cold Holding) Reach in cooler has an ambient temperature of 54F. Lid on unit open and heavy dust build up on back side of unit. Stop sale issued on all items due to being in unit overnight. All other items in unit that are still cooling were moved to reach in two door cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham steak (52F, 54F, 53F, 56F - Cold Holding); shredded cheese (52F - Cold Holding); diced tomatoes (52F - Cold Holding); chicken salad (52F - Cold Holding); shredded pork (52F - Cold Holding); diced ham (53F - Cold Holding); roast beef (53F - Hot Holding); tuna salad (53F - Cold Holding); sausage (52F - Cold Holding) Reach in cooler has an ambient temperature of 54F. Lid on unit open and heavy dust build up on back side of unit. Stop sale issued on all items due to being in unit overnight. All other items in unit that are still cooling were moved to reach in two door cooler.
Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in rinse sink of three compartment sink. Corrected by inspector and employee moved to adjacent hand sink.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has pink substance on deflector plate.
Spray bottle containing toxic substance not labeled. Bottle of pink sanitizer in spray bottle next to dish machine.
Bowl or other container with no handle used to dispense food. Bowl in homefries.
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. Reach in make table has an ambient temperature of 54F. Unit has heavy dust build up on back side where vent is located.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in kitchen area. Moved during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on dry storage shelf and purse on top of cups at server station.
Equipment and utensils not properly air-dried - wet nesting. Glasses in server station.
Exterior door has a gap at the threshold that opens to the outside. Gap under door in kitchen.
Faucet/handle missing at plumbing fixture. Handle of hand sink at entrance of kitchen falls off.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in shredded pork in reach in make table.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Covers missing over bulbs in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. In reach in make table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in make table has food debris. Gaskets soiled on reach in make table. Back side of ice machine soiled with dust. Toaster in kitchen souled with grease and dust. Microwave in kitchen soiled with grease and dust.
Old labels stuck to food containers after cleaning. Clean pans on clean dish rack have label debris.
Open dumpster lid. Two lids open.
Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water, manager turned on water to run over fish.
Unclean building components, attachments or fixtures. Floors, walls, and ceilings soiled with dust, grease and food debris throughout kitchen area.
Aug 28, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority3 Intermediate8 Basic
Show 17 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face then continued to touch clean dishes without washing hands.
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. Male employee touched shirt then continued to put on gloves without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table: raw shell eggs on shelf over Swiss cheese. Moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table: sausage crumbles 45F. Canadian bacon 46F. Items on bottom corner of cooler near door, items have been in unit overnight. Stop sale issued. On front counter in ice bath: butter packets 50-60F. Added water to ice bath and placed butter in smaller pans. Then in 45 minutes butter 41F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: Canadian bacon (46F - Cold Holding); sausage (45F - Cold Holding). Items in cooler overnight. Stop sale issued. On front counter: butter packets 50-60F in 30 minutes 45-47F. Manager placed further into ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.on prep table on cook line: hashbrowns 80F. Potatoes 76F items have been out for 1 hour. Manager stated potatoes are removed from cooler when built then placed back in cooler at slower times. Explained proper control of food to manager and discussed Time as a Public Health Control (TPHC). Time added to hashbrowns and potatoes and will be discarded after four hours. Emailed Documents.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sausage, turkey, roast beef, ham, and tuna with old labels or no labels in reach in make table. All items made or pulled from freezer two days prior. Manager added dates. Provided date marking handout.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy buildup.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs for Eggs Benedict missing reminder.
Bowl or other container with no handle used to dispense food. Bowls in potatoes and grits. Removed during this inspection.
Employee eating in a food preparation or other restricted area. Two drinks on prep table in kitchen area. Removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and keys on prep table. All moved.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee wearing a watch while preparing food.
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 in sugar and oatmeal. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around gaskets soiled with food debris.
Old labels stuck to food containers after cleaning. On several clean pans and on several use pans.
Stored food not covered. Coffee in filters on front counter not covered. Lid was placed on top of the container during this inspection.
Mar 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority3 Intermediate3 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink, 0 ppm. Manager stated proper procedure for establishment is to wash dishes and pans in dish machine and sanitize dishes and pans in three compartment sink. Dishwasher hired on 3/18/2023, dishwasher still learning proper procedure.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and proceeded to handle clean plate without washing hands. Inspector stopped employee and had employee wash hands before handling any additional clean plates.
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 handled dirty dishes from dining room and proceeded to handle clean dishes without washing hands. Manager had employee wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in kitchen reach-in cooler next to kitchen reach-in freezer: hamburger (45F - Cold Holding). Employee stated item stored in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in kitchen reach-in cooler next to kitchen reach-in freezer: hamburger (45F - Cold Holding). Employee stated item stored in cooler over night. Item in ice bath in wait station: butter (49F - Cold Holding). Manager stated item placed in ice bath two hours prior to temperature being taken. Manager placed butters in a smaller pan to sit in ice bath better.
Time/temperature control for safety food re-served to customers. Butter cups left in cups on tables in between customers. Manager removed cups of butter from tables and discarded.
Toxic substance/chemical improperly stored. Bottle of fryer cleaner stored next to case oand cooking oil on cook line shelf. Employee moved bottle of cleaner to area where chemicals are stored.
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. No written procedure available for establishment. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Hot water nozzle on wait station coffee machine. Blade of can opener on kitchen prep table.
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 reporting responsibility for new employee.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to kitchen reach-in cooler. Employee removed drink from table.
Single-service articles not stored inverted or protected from contamination. Aluminum pans stored on top of kitchen reach-in freezers.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor of cook line. Employee placed bucket on shelf.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: raw shell eggs on shelf over cheese. Raw pork sausage on shelf over cooked roast beef. Pan of pooled shell eggs on shelf over tortillas. All were moved. Also, in reach in freezer: opened case of raw beef on shelf over case of raw fish. Moved during this inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Stop sale issued for pans of cole slaw and potato salad with date marks of 11/3. Discard date was 11/10.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan on top of trays in make table: Swiss cheese 60F. Moved to refrigeration unit.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in make table: ham removed from freezer two days prior. Turkey removed from freezer yesterday before opening.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in make table in kitchen. Manager moved.
Equipment and utensils not properly air-dried - wet nesting. Glasses at front counter.
Equipment in poor repair. Gaskets on reach in middle cooler in kitchen torn.
Old labels stuck to food containers after cleaning. On several clean pans on clean dish shelf
Unwashed fruits/vegetables stored with ready-to-eat food. In reach in cooler: unwashed tomatoes, cucumbers and lettuce on shelf over slaw, potato salad, and dressings. Moved during this inspection.
Wet wiping cloth not stored in sanitizing solution between uses. One on cookline.
Wiping cloth sanitizing solution stored on the floor. On cookline. Manager placed tray under 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.