DirtyFLRestaurant Inspection Data

SPARKYS PLACE

24646 SR 40

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/23/2025

Inspection #: Visit ID: 8996145

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with grease, dust.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -grits in walk in cooler at 52°f, cooked and placed in walk in cooler yesterday.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. -grits in walk in cooler at 52°f, cooked and placed in walk in cooler yesterday. See stop sale.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 35A-02-7:High Priority - Live, small flying insects found in kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage patties at 52°f in top area of reach in cooler. In cooler for less than 1 hour. Advised operator to not stack above fill line.

Inspection Date: 10/4/2024

Inspection #: Visit ID: 8750977

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. -metal shelving under prep tables rusted.
  • 35B-01-4:Basic - Exterior door by restrooms has a gap at the bottom,right side.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - under equipment at cook line. -under shelving in walk in cooler Repeat Violation Repeat Violation
  • 36-11-4:Basic - Floors not maintained smooth and durable. -broken tiles under oven and in front of freezer door.
  • 38-07-4:Basic - Lights in food storage area missing the proper shield. -exposed lightbulb in back kitchen area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand wash sink next to three compartment sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving at cook line. -can opener holster soiled -exterior of food storage containers soiled (walk in cooler). Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind toaster heavily soiled with grease,. -wall behind grill soiled with grease. -lower walls by cooler have mold like substance. -swinging doors in back kitchen soiled.
  • 12A-16-4:High Priority - Employee began handling clean equipment without first washing hands.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site
  • 22-12-5:High Priority - Metal stem-type thermometer soiled.
  • 03F-02-5:High Priority - 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 mark. -flat of raw shell eggs at cook line. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. -wall mounted potato cutter.

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8604293

  • 36-50-4:Basic - - From initial inspection : Basic - Black mold like substance on walk in cooler wall. Warning - From follow-up inspection 2024-02-05: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-02-05: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled: -accumulation of debris at cookline. -walk in cooler floor soiled. Warning - From follow-up inspection 2024-02-05: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -dust, debris on wire shelving at cookline. Warning - From follow-up inspection 2024-02-05: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine. Warning - From follow-up inspection 2024-02-05: **Time Extended**

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8601517

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice chute. Corrected On-Site Warning
  • 36-50-4:Basic - Black mold like substance on walk in cooler wall. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Warning
  • 36-73-4:Basic - Floor soiled: -accumulation of debris at cookline. -walk in cooler floor soiled. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -dust, debris on wire shelving at cookline. Warning
  • 25-05-4:Basic - Single-service articles improperly stored, pizza boxes stored on floor. Corrected On-Site Warning
  • 09-01-4:High Priority - 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. Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -flats of eggs at cookline. Operator moved to cooler. Corrected On-Site Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sliced cheese at 44°f. Advised operator to not place cheese above fill line. -all foods in walk in cooler between 43°f and 45°f in walk in cooler: gravy 45°f, mashed potatoes 45°f, ground beef 44°f, bacon 45°f, cheese 45°f, fish 43°f Operator turned down temperature in walk in cooler. **Corrective Action Taken** Repeat Violation Warning
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine. Warning

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8365272

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-11-5:Basic - Equipment in poor repair. -shelf under prep table rusted.
  • 22-20-5:Basic - Interior of ice machine has accumulation of lime scale.
  • 38-07-4:Basic - Lights in warewashing area missing the proper shield.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease buildup on wire shelving at cookline.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled in walk in cooler. -wall soiled with grease at cookline.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell egg stored on top of container of cheese. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese at 45°f and ham at 44°f in reach in cooler. Advised operator to place cheese and ham below fill line. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance. -cutting board heavily stained.