SISTER'S PLACE
143 E NOBLE AVE, Williston FL 32696 · 352-528-5500
Last inspected Aug 26, 2026 · 11 visits since October 2023
MAR 25
JUN 25
SEP 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found One live fly in kitchen. One live fly in ware wash area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority2 Intermediate12 Basic
Show 19 findings ▾
Container of medicine improperly stored. Pain relieving spray bottle stored above reach in freezer on cookline. Spray bottle removed.
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. Dishmachine at 0ppm chlorine
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook wearing gloves cracked raw shelled eggs then handled cooking utensils and serving plates, without removing gloves, washing hands and putting on clean gloves. Cook wearing gloves wiped hands on apron, then touched bacon and hash browns on plate being prepared to be served, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Spray hose at dish sink lower than flood rim of sink. Three-compartment sink spray hose falls below the flood rim of the sink.
Stop Sale issued due to food not being in a wholesome, sound condition. Plastic bin with portioned packages of thawed Salmon (36F) and fish ( 35F) in reduced oxygen packaging.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
Handwash sink not accessible for employee use at all times. Handwash sink in corner of cookline blocked by trash can. Trash can moved.
Bowl or other container with no handle used to dispense food. Food dispensed (rice )with a bowl without a handle.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Styrofoam cups next to handwash sink in server area subject to splash from using handwash 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. White Reach in freezer gasket cracked.
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. See stop sale. Plastic bin with portioned packages of thawed Salmon (36F) and fish ( 35F) in reduced oxygen packaging.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cookline. Drink removed from prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging on clean ware rack next to cookline. Purse removed from clean ware rack.
Food stored on floor. Box of mayonnaise plastic containers on floor in dry goods storage area. Box of hot dogs on floor in walk-in-freezer.
Food-contact surface not smooth and easily cleanable. Two by four inch raw wood in not sealed under microwave at bread station
In-use knife/knives stored in cracks between pieces of equipment. Knives used to cut food ready to serve are stored between flip-top make table cooler and prep table on cook line.
Working containers of food removed from original container not identified by common name. Container of food removed ( powdered sugar ) from original container not labeled with name of contents.
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 19 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. 0 ppm chlorine. Triple sink was already set up with sanitizer, all dishes will be placed in sanitizer after washing in the dish machine.
Live, small flying insects found One live fly in kitchen. One live fly in ware wash area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler: raw cubed steak on shelf over raw gator. Employee moved gator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line: ham 47F. Cheese 46F. Door of unit was found cracked open for unknown amount of time. Also, items in bottom of reach in cooler 37F.
Toxic substance/chemical improperly stored. Purple power degreaser next to container of oil for baked potatoes.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee pulling plated food from pass thru with fake painted nails and no gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior top corner of ice bin under fountain machine has black substance.
Handwash sink not accessible for employee use at all times. Sink next to back door blocked with wooden sticks and plastic bin. All were removed.
Handwash sink used for purposes other than handwashing. Ice and lemon in hand sink in server station. Manager removed.
Bowl or other container with no handle used to dispense food. In powdered sugar, rice and flour. Manager began removing all.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Glasses in server station stacked together wet.
Equipment in poor repair. Hot box on cook line with broken gaskets. Container in make table on cook line melted.
In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table on cook line.
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. Removed during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on two reach in coolers on cook line soiled with food debris.
Open dumpster lid. Dumpster located behind building.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink near back door draining slow.
Working containers of food removed from original container not identified by common name. Two container of sugar not labeled.
Sep 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Ziplock bag containing raw fish stored on shelf inside reach-in cooler directly above gallon of milk. Employee moved the milk to a higher shelf during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside bottom of refrigerated make-table at cookline: raw hamburger meat (70F - Cold Holding). Manager stated the hamburger meat was held at the cookline sitting on a warm surface during the lunch rush for approximately 30 minutes. Manager moved the hamburger meat to a freezer to rapidly cool to 41F.
Toxic substance/chemical improperly stored. Bottle containing dish soap and spray bottle containing degreaser stored on shelf directly beside margarine and clean cutting boards in prep area. Employee placed both items on the floor during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at refrigerated make-table in server station is stained.
Handwash sink not accessible for employee use at all times. Handwash sink in prep area completely blocked by large plastic bin and shopvac.
Bowl or other container with no handle used to dispense food. Bowl without handle stored down in container of rice in dry storage room.
Cutting board has cut marks and is no longer cleanable. Cutting board in server station has deep cut marks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting on shelf above prep table in prep area of kitchen. Employee removed phone from the shelf during this inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in prep area handling bacon with bracelet on wrist.
Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups counter in server station.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Hole on interior of ice machine door with exposed insulation.
Unclean building components, attachments or fixtures. Hanging pot rack in kitchen soiled with dust.
Wood surface not properly sealed. Unsealed wood on shelving inside walk-in freezer.
Jun 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ziplock at containing cooked pasta with date mark of 5/27 on shelf inside reach-in cooler at cookline.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw alligator meat stored on shelf directly below pan containing raw hamburger meat in walk-in cooler. Employee moved the raw hamburger meat to another cooler during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In refrigerated make-table at cookline: cut lettuce (49F - Cold Holding). The cut lettuce is inside a ziplock bag, sitting on top of pans, above the safe load line. Employee stated it was placed in the cooler approximately 90 minutes prior. Inspector had employee move it to a closed cooler to cool to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Can opener blade in server station soiled with old food and/or black substance. 2. Bottom edge of deflector plate inside ice machine soiled with black substance.
Handwash sink not accessible for employee use at all times. Handwash sink in storage area at end of cookline blocked by vacuum.
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. Manager stated they have approximately 40 employees who handle food. No proof employees have been informed of their health reporting responsibilities. Inspector provided a new copy of the health reporting agreement to manager during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee keys sitting on top of reach-in freezer at cookline. 2. Apron sitting directly on top of container of oil in server station. 3. Shirt hanging from shelf above foil pans in kitchen near warewashing area. 4. Employee phone on shelf beside clean cups in server station. Employee removed phone from shelf during this inspection.
Employee with no beard guard/restraint while engaging in food preparation. Employee with beard handling food at cookline without wearing beard guard.
Floor soiled/has accumulation of debris. Floor behind ice machine soiled with black substance and/or debris.
Food stored on floor. Open container of frying oil stored directly on floor in kitchen near cookline.
Single-service articles not stored inverted or protected from contamination. Several foil pans not inverted on top shelf near dish machine.
Mar 21, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. 1. Handle on walk-in freezer door broken. 2. Temperature gauge on exterior of wall-in freezer broken.
Reach-in cooler shelves with rust that has pitted the surface. Shelving inside reach-in freezer at cookline rusted and coating flaking off.
Jul 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 8 high priority.
8 High priority2 Intermediate11 Basic
Show 21 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. Dishwasher (Chlorine 0ppm). Manager primed the machine, still 0ppm. Inspector instructed manager to discontinue the use of the dish machine for sanitizing dishes and to set up the three compartment sink for sanitizing.
Food with mold-like growth. See stop sale. Two cantaloupe on shelf inside walk-in cooler with mold-like substance growing on outside of rind.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen near cookline.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside refrigerator make-table in prep area: bleu cheese with buttermilk (54F-59F - Cold Holding). Manager stated the bleu cheese was placed into the cooler on the previous day and the bleu cheese has not been removed since.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerator make-table in prep area: bleu cheese with buttermilk (54F-59F - Cold Holding). Manager stated the bleu cheese was placed into the cooler on the previous day and the bleu cheese has not been removed since. Stop sale issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warming unit at cookline: pulled pork (122F - Hot Holding). Employee at cookline stated the pork has only been held inside unit for a few minutes and she would be using it right away.
Toxic substance/chemical improperly stored. Spray bottle containing bleach stored on prep table at cookline beside takeout containers. Spray bottle containing bleach stored on lower shelf of prep table beside seasonings in prep area near smoker room. Both were removed from areas during this inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot on wall beside mop sink.
Employee washed hands in a sink other than an approved handwash sink. Employee in kitchen washed hands in prep sink near smoker room.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cookline stained. Interior wall inside ice machine soiled with white buildup.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles in-use in rear storage area with canned food shelf.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling near air vent in server station coating peeling.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and phone on prep table at cookline beside takeout containers and cutting board. Employee removed both from area during this inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working with food in smoker area is wearing a bracelet on wrist while removing ribs from smoker.
Equipment and utensils not properly air-dried - wet nesting. Wet nested plastic pans on clean dish rack near cookline. Wet nested drink cups on counter in server station.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on floor in back of walk-in freezer.
Insect control device installed over food preparation area. Insect pest control light installed above container of seasoning near drive-through window.
No handwashing sign provided at a hand sink used by food employees. Handwash sign insufficient at handwash sink at cookline and at handwash sink beside dish machine. Handwash signs do not instruct employees to wash hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in server station soiled with mold-like substance. Hood vents above grill heavily soiled with grease.
Opened employee beverage container in a cold holding unit with food to be served to customers. Drink cup stored inside box of okra inside reach-in freezer at cookline. Employee removed drink cup from box during this inspection.
Unclean building components, attachments or fixtures. Air vent in server station soiled with mold-like substance. Floor inside walk-in freezer soiled with food debris. Air vents throughout kitchen dripping with condensation. Hood above grill soiled with grease. Air vent near walk-in cooler soiled with mold-like substance. Floor inside exterior storage shed soiled with leaves. Ceiling tiles inside rear storage area stained with mold-like substance.
Apr 15, 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 food handler certificates available for any employees. Inspector observed three of the employees working in kitchen during the last inspection.
Feb 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority3 Intermediate12 Basic
Show 20 findings ▾
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. Employee at cookline pulled up pants with gloved hands, then proceeded to handle cooked chicken with the same gloved hands. Inspector had employee stop, wash hands, and put on new gloves before continuing to handle food.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Three packages of raw ground beef stored on shelf above whole-intact raw beef inside walk-in cooler. Employee moved raw ground beef to the bottom shelf during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line: ranch dressing (48F - Cold Holding); bleu cheese dressing (47F - Cold Holding). Employee stated the ranch and bleu cheese dressing is made in-house with buttermilk. Employee stated the ranch and bleu cheese dressings were placed on the buffet line from the salad cooler one hour prior and placed both into the freezer to cool to 41F.
Toxic substance/chemical improperly stored. Bottle of sanitizer stored on top of box of gloves on shelf above prep table in corner of kitchen. Bottle of bleach stored beside box of gloves and above prep table in corner of kitchen. Employee removed both from shelf during this inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing from spigot near mop sink behind building.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in salad bar prep area heavily stained.
Handwash sink used for purposes other than handwashing. Employee cleaned thermometer in handwash sink at kitchen entrance.
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 food handler certificates available for any employees. Inspector observed three of the employees working in kitchen during the last inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles in-use in rear canned foods storage room.
Cutting board has cut marks and is no longer cleanable. Cutting board in salad bar prep area has deep cut marks and is no longer smooth and cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink cup stored on prep table at cookline beside box of gloves and above takeout containers. Employee removed drink cup from table during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and wired earbuds stored on corner of prep table at cookline beside box of gloves and above takeout containers. Employee removed both from area during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Drink cups wet nested on shelf at server station near kitchen entrance.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster on right side behind building sitting directly on grass.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on floor in back of walk-in freezer.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelf below grill soiled with rust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled with grease. Lower portion of prep table at cookline soiled with food debris. Outside of oven at far left-side of cookline soiled with grease.
Open dumpster lid. Dumpster lid left open behind building.
Unclean building components, attachments or fixtures. Ceiling tiles throughout kitchen stained. Hood above grill soiled with grease. Pot rack hanging from ceiling in kitchen soiled with grease. Air vent at drive-through window soiled with black substance. Ceiling tile above can storage shelf in back of kitchen soiled with mold-like substance.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on corner of prep table at cookline. Employee returned cloth to sanitizer bucket during this inspection.
Oct 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
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 mopped a spill and continued to operate fryer without first washing hands and changing gloves. Inspector had employee stop and wash hands during this inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Inside reach-in cooler at server station: two cups of banana pudding with whipped topping with date mark of 10/6. Manager discarded both during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On salad bar in nacho station: sour cream (45F - Cold Holding); diced tomatoes (62F - Cold Holding). Employee stated the sour cream and diced tomatoes have been out of refrigeration for approximately one hour and added ice to pans during this inspection.
Toxic substance/chemical improperly stored. Bottle of dish soap stored beside spices and foil wrap on lower shelf of prep table in prep area of kitchen. Employee removed soap from shelf during this inspection.
Employee washed hands in a sink other than an approved handwash sink. Employee in prep area near smoker room washed hands in prep sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black substance on clean dish rack near cookline.
Handwash sink used for purposes other than handwashing. Wiping cloth stored in handwash sink at cookline. Manager removed cloth from sink during this inspection.
Ceiling tile missing. Ceiling tile missing over salad bar prep table.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted near ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored beside spices and foil wrap on lower shelf of prep table in prep area of kitchen. Employee removed drink cup from shelf during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups at fountain machine in server station.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights throughout kitchen missing covers.
Old labels stuck to food containers after cleaning. Remnants of old date labels stuck to several metal pans on clean dish rack near cookline.
Unclean building components, attachments or fixtures. Ceiling tiles in smoker area soiled with black substance. Ceiling tile in dry storage area soiled with mold-like substance. Floor in dry storage area soiled with dirt and/or food debris.
Water leaking from pipe and/or faucet/handle. Water at handwash sink at cookline running constantly, unable to turn off with foot pedals.
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.