DirtyFLRestaurant Inspection Data

SPARKYS PLACE

With 7 inspections documented, SPARKYS PLACE maintains a 1.5/5 food safety rating in ASTOR. Recent inspections show improving food safety practices.

24646 SR 40

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/24/2025

Inspection #: Visit ID: 13558775

  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2025-10-24: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling soiled with accumulated grease at cookline. Warning - From follow-up inspection 2025-10-24: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee cellphone on food prep table. Corrected On-Site Warning - From follow-up inspection 2025-10-24: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2025-10-24: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles in disrepair under pizza oven. Warning - From follow-up inspection 2025-10-24: **Time Extended**
  • 38-07-4:Basic - - From initial inspection : Basic - Lights in warewashing area missing the proper shield. Warning - From follow-up inspection 2025-10-24: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving in kitchen soiled with food debris, grease. Repeat Violation Warning - From follow-up inspection 2025-10-24: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris. -cookline behind toaster. Warning - From follow-up inspection 2025-10-24: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes at 52f in reach in cooler. Out of cooler less than 1 hour. Operator just returned to cooler. Repeat Violation Warning - From follow-up inspection 2025-10-24: **Time Extended**

Inspection Date: 10/24/2025

Inspection #: Visit ID: 10914269

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
  • 36-34-5:Basic - Ceiling soiled with accumulated grease at cookline. Warning
  • 40-06-5:Basic - Employee cellphone on food prep table. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 36-17-5:Basic - Floor tiles in disrepair under pizza oven. Warning
  • 38-07-4:Basic - Lights in warewashing area missing the proper shield. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving in kitchen soiled with food debris, grease. Repeat Violation Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris. -cookline behind toaster. Warning
  • 22-41-4:High Priority - 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. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes at 52°f in reach in cooler. Out of cooler less than 1 hour. Operator just returned to cooler. Repeat Violation Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -gravy in walk in cooler. Corrected On-Site Warning

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.