RODIE'S PLACE
5115 N OCEAN SHORE BLVD, Palm Coast FL 32137 · 386.283.4647
Last inspected Aug 24, 2026 · 9 visits since August 2023
AUG 24
JAN 25
AUG 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.23.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Observed operating is open and operating with an expired license. Operator renewed license during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler flip top longer than 4 hours lamb (47F - Cold Holding); ground beef (45F - Cold Holding); shredded cheese (46F - Cold Holding); sliced cheese (45F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler flip top lamb (47F - Cold Holding); ground beef (45F - Cold Holding); shredded cheese (46F - Cold Holding); sliced cheese (45F - Cold Holding)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed food items left out on time control no time stamp. Operator put time stamp on food items.
Show the remaining 4 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Aubrey on cook line training expired.
Equipment in poor repair. Observed reach in cooler gaskets on cook line torn.
Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice. Operator stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with food debris on cook line.operator wiped out during inspection.
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracked raw shell egg with gloves on and continued with other cooking duties on line without changing gloves or washing hands. Discussed with employee and they changed gloves washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line flip-top cooler soiled with food stains.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed several items on time control with time stamps without written procedures. Emailed blank copy to person in charge.
Bowl or other container with no handle used to dispense food. Observed bowl with out a handle used to scoop potatoes
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in cooler on cool line has damaged on interior of door exposing insulation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler door soiled with food debris.
Ripped/worn tin foil used as shelf cover. Observed tin foil used as a shelf liner for dry spices torn.
Aug 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed server come from outside and begin work and not wash hands. Addressed and she washed her hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese 46F, butter 47F in drawers overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 46F, butter 47F in drawers overnight.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Cream Eggs on counter not time stamped. person in charge time stamped.
Carbon dioxide/helium tanks not adequately secured. Co2 tank in storage is not secured.
Duct/paint tape used to repair nonfood-contact surface. Paint tape used on medical box. Person in charge removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Bottled water in cooler. Person in charge disposed of water.
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
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. Observed cook take a drink and not wash hands after. Addressed immediately and cook washed his hands.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 shell eggs broken shell.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers in back. Cream cheese 50F, butter 51F; ( - Cold Holding)in cooler 4+ hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers at back; Cream cheese 50F, butter 51F; ( - Cold Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise 124F; ( - Hot Holding). Person in charge reheated to 135F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in cooler not dated. Person in charge dated yesterday.
Spray bottle containing toxic substance not labeled. 2 by dish, 1 by hand washing sink at front. Person in charge labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has black mold like substance in it.
Bowl or other container with no handle used to dispense food. Bowl in bread crumbs. Person in charge removed bowl.
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. Grouper in bag thawing. Still frozen. Addressed and person in charge cut open and placed back into drawers.
In-use tongs stored on equipment door handle between uses. Tongs hanging from fire suppression. Person in charge removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle laying in sugar. Person in charge removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave is soiled. Person in charge wiped clean.
Standing water in bottom of reach-in-cooler. In bottom of reach in cooler on cookline.
Working containers of food removed from original container not identified by common name. Flour on front counter not labeled. Person in charge labeled.
Aug 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority0 Intermediate10 Basic
Show 17 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed person touch cloth around his waste.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed person putting gloves on without first washing his hands. He came from back area to front.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Butter 112F. Person in charge reheated to proper temperature.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 cracked shell eggs in container. Person in charge discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. Potatoes cooking outside uncovered.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make top; lettuce 52F; ( - Cold Holding). Lettuce was above fill line. Placed inside reach in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on potatoes. Person in charge time stamped.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance in back of machine.
Cloth used as a food-contact surface. Cloth lining shell egg container. Person in charge removed.
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. Partially thawing Fish thawing in vacuum bags. Person in charge cut bags open.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal food in reach in cooler in storage. Person in charge removed.
Food being prepared outside. Potatoes of burner outside cooking uncovered. Person in charge discarded.
Food stored on floor. Case of vinegar on floor. Person in charge moved vinegar to store properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 113F. Reheated to 135F.
Old labels stuck to food containers after cleaning. Person in charge re-washed container.
Single-service articles improperly stored. Case of lids on floor in storage area. Person in charge moved lids.
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. Blower on case of single service cups.
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In make table; ham 52F, cheese 56F, eggs 62F; ( - Cold Holding) Drawers; cheese, provolone 50F, guacamole, salsa 47F, slaw 50F, sauerkraut 50F, cheese, Swiss 52F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table; ham 52F, cheese 56F, eggs 62F; ( - Cold Holding) Drawers; cheese, provolone 50F, guacamole, salsa 47F, slaw 50F, sauerkraut 50F, cheese, Swiss 52F; ( - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise is 130F. Person in charge reheated to proper temperature.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker is in wrong spot on back hose. Person in charge placed it on hose.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has food debris.
Carbon dioxide/helium tanks not adequately secured. C02 tanks in dry storage not secured.
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. Grouper in reduced oxogen packaging thawed in packaging. Person in charge cut bags open.
Food stored on floor. Oil and case of potatoes on floor in dry storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 70F. Person in charge emptied water.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves are soiled.
Single-service articles improperly stored. Case of cups on floor in dry storage.
Sep 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs with gloves on, then move to plate sausage. Addressed immediately and cook took gloves off and washed his hands.
Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.23.
Raw animal food stored over/not properly separated from ready-to-eat food. In storage area; raw beef over quiche, raw fish over pastries.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In silver 2 door; potato salad 45F ( - Cold Holding) potato salad mapped yesterday. In cooler overnight; Drawers under flat top; chicken 49F, burgers 46F, egg mixture 50F, bologna 58F, corned beef 58F; ( - Cold Holding) In storage area; Fish 45F, crab 45F; ( - Cold Holding) in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In silver 2 door; potato salad 45F ( - Cold Holding) Drawers under flat top; chicken 49F, burgers 46F, egg mixture 50F, bologna 58F, corned beef 58F; ( - Cold Holding)in dry storage; Fish 45F, crab 45F; ( - Cold Holding). In cooler overnight.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cauliflower cakes and 1/2&1/2 and milk not dated. Person in charge dated all.
Spray bottle containing toxic substance not labeled. Under front hand washing sink. Person in charge labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin has mold.
Bowl or other container with no handle used to dispense food. Bowl used to scoop hash browns. Person in charge removed bowl. Cups in flour. Person in charge removed cups.
Carbon dioxide/helium tanks not adequately secured. In dry storage co2 not secured.
Employee beverage container in ice machine/ice bin. Bag of ice in ice bin.
Food stored on floor. In dry storage; oil on floor.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries and hash browns slacking at room temperature.
In-use wet wiping cloth/towel used under cutting board. Observed a wet rag under cutting board at back prep area. Person in charge removed rag.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers are soiled. Bottom drawer on cookline has debris inside.
Working containers of food removed from original container not identified by common name. Flour not labeled.
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.