SHANTELLS ON THE RUN
503 SANFORD AVE, Sanford FL 32771 · 3522236711
Last inspected May 15, 2026 · 10 visits since July 2023
JAN 24
NOV 24
SEP 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flying insects in kitchen -1 in drink service area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $275
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019022120 | Mar 21, 2019 | Jun 24, 2019 | $275 |
Inspection history
10 visits, newest first
May 15, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored on top of cheese in glass door reach-in cooler, operator relocated
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in kitchen, employee restocked -handwash sink in front service area
No soap provided at handwash sink. -handwash sink in front service area
Current Hotel and Restaurant license not displayed.
Show the remaining 9 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage cup stored on steam table, operator removed
Floor soiled/has accumulation of debris. -floor underneath cooking equipment
Food storage container/container lid cracked or broken. -small clear plastic container corner cracked
Ice buildup in white chest reach-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handles in flour and sugar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of dry goods containers -exterior of cooking equipment has an accumulation of grease and food debris -hood filters over cooking equipment have an accumulation of grease and food debris
Outer openings not protected with self-closing doors. -rear kitchen door: door closer is disconnected
Plumbing system in disrepair. -handwash sink in kitchen: cold water handle
Working containers of food removed from original container not identified by common name. -flour and sugar containers
Mar 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -CHLORINE
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Guy C.
Building components, attachments or fixtures in poor repair. -equipment lines behind rack next to fryers
Mar 5, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority6 Intermediate4 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -reach-in cooler drawers
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -CHLORINE
No probe thermometer provided to measure temperature of food products.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Guy C.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -macaroni and cheese and rice in glass door reach-in cooler lacking date
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off at handwashing sink in kitchen due to continuous leak
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -rear bathroom
Building components, attachments or fixtures in poor repair. -equipment lines behind rack next to fryers
Floor soiled/has accumulation of debris. -floor underneath cooking equipment has a significant accumulation of grease and food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -exterior of cooking equipment have an accumulation of grease and food debris -exterior of dry goods containers -table mounted can opener exterior
Mar 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 1 high priority.
1 High priority10 Intermediate7 Basic
Show 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -glass door reach-in cooler: butter 48F, cooked rice 56F, raw chicken 44F, macaroni and cheese 50, operator relocated to front service area reach-in cooler to rapidly cool -table top cold holding unit: cut romaine lettuce 48F and sliced cheese 49F, operator relocated to front service area reach-in cooler to rapidly cool
Employee washed hands in a sink other than an approved handwash sink. -employee rinsed her hands in triple sink
Food-contact surface soiled with food debris, mold-like substance or slime. -reach-in cooler drawers
Handwash sink used for purposes other than handwashing. -handwashing sink in kitchen used to store employee beverage container and sponge, operator removed
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -CHLORINE
No paper towels or mechanical hand drying device provided at handwash sink. -handwashing sink in front service area, operator restocked -handwashing sink in kitchen, operator restocked
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. -handwashing sink in front service area
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Guy C.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -macaroni and cheese and rice in glass door reach-in cooler lacking date
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off at handwashing sink in kitchen due to continuous leak
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -rear bathroom
Building components, attachments or fixtures in poor repair. -equipment lines behind rack next to fryers
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. -floor underneath cooking equipment has a significant accumulation of grease and food debris
No conspicuously located ambient air temperature thermometer in holding unit. -glass door reach-in cooler in kitchen -reach-in cooler in front service area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -exterior of cooking equipment have an accumulation of grease and food debris -exterior of dry goods containers -table mounted can opener exterior
Working containers of food removed from original container not identified by common name. -flour and sugar containers lacking labels
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
0 High priority9 Intermediate7 Basic
Show 16 findings ▾
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. -provided Clean-up of Vomiting and Diarrheal Events handout
Food-contact surface soiled with food debris, mold-like substance or slime. -inside, lower portion of stand-up reach-in cooler next to white chest freezer -inside, lower portion of reach-in cooler next to stove, employee cleaned
Handwash sink does not have enough water pressure to properly wash hands. -handwash sink in rear bathroom, operator states a plumber has been contracted
Handwash sink used for purposes other than handwashing. -handwash sink in kitchen used to store menus, employee removed
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -CHLORINE
No hot running water at three-compartment sink. -hot water turned off due to continuous leak, operator turned on
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in kitchen, operator restocked
No soap provided at handwash sink. -handwash sink in front service area, employee restocked
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in kitchen hot water turned off due to continuous leak, operator turned on
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -rear bathroom
Exterior door has a gap at top of rear kitchen door that opens to the outside. -operator purchased weather stripping
Floor soiled/has accumulation of debris. -floor underneath/behind fryers has an accumulation of grease and food debris
Hole in or other damage to wall. -wall next to handwash sink in kitchen
No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster, operator posted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment have an accumulation of grease and food debris -hood filters over cooking equipment have an accumulation of grease and food debris
Outer openings not protected with self-closing doors. -door closer disconnected on rear kitchen door
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washing utensils and plastic food bins, employee filled chlorine sanitizer compartment and sanitized food contact surfaces
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -bag of raw ground beef stored in contact with bag if raw chicken in top of reach-in cooler, operator relocated bag of raw ground beef
Food-contact surface soiled with food debris, mold-like substance or slime. -inside lid of reach-in cooler has an accumulation of grease and food debris
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -CHLORINE
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in kitchen
No soap provided at handwash sink. -handwash sink in kitchen
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jackets hanging off of dry storage racks, operator removed
Grease receptacle lid open.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light fixture over steam table lacking shield
No handwashing sign provided at a hand sink used by food employees. -handwash sink in kitchen, provided handwashing signs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris
Outer openings not protected with self-closing doors. -kitchen rear door, door closer disconnected
Plumbing system in disrepair. -triple sink faucet leaking continuously -handwash sink in kitchen, pvc drain line disconnected from underneath handwash sink, operator reconnected
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -tested 0ppm, operator refilled, retested 50ppm
Working containers of food removed from original container not identified by common name. -flour container
Jan 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
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. -provided to operator via email
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. -provided form via email
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Exterior door has a gap at the top of the door that opens to the outside.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -over prep table
No Heimlich maneuver/choking sign posted. -provided to operator via email
No handwashing sign provided at a hand sink used by food employees. -in kitchen
Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk-in cooler
Working containers of food removed from original container not identified by common name. -seasoned flour and seasoned cornmeal
Sep 11, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the top that opens to the outside. -kitchen door
Hole in or other damage to wall. - wall next to handwash sink in kitchen
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights over hot holding table not covered
Outer openings not protected with self-closing doors. -kitchen door
Jul 12, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw ground beef over raw fish in low boy corrected on site
Manager or person in charge lacking proof of food manager certification.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -provided Consumer Advisory
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine
Current Hotel and Restaurant license not displayed.
Employee personal food not segregated from food to be served to the public. -water bottles in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -aprons hanging off of food storage rack
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees wearing bracelets
Exterior door has a gap at the top that opens to the outside. -kitchen door
Hole in or other damage to wall. - wall next to handwash sink in kitchen
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights over hot holding table not covered
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of microwave soiled -hood filters soiled
Outer openings not protected with self-closing doors. -kitchen door
Jul 10, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority5 Intermediate14 Basic
Show 25 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
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 handled fried fish with bare hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flying insects in kitchen -1 in drink service area
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw ground beef over raw fish in low boy corrected on site
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. -raw chicken 55-58F, per operator in walk-in cooler since last night, operator discarded
Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.
Manager or person in charge lacking proof of food manager certification.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -provided Consumer Advisory
Spray bottle containing toxic substance not labeled. -glass cleaner, operator labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine
Current Hotel and Restaurant license not displayed.
Employee personal food not segregated from food to be served to the public. -water bottles in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -aprons hanging off of food storage rack
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees wearing bracelets
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. - wash next to sanitizer
Exterior door has a gap at the top that opens to the outside. -kitchen door
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Hole in or other damage to wall. - wall next to handwash sink 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. -tongs hanging off oven handle
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights over hot holding table not covered
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of microwave soiled -hood filters soiled
Outer openings not protected with self-closing doors. -kitchen door
Single-service articles improperly stored. -open case of plastic tableware stored on floor in service area
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.