DONKEYS BAR & GRILL
2481 Crawfordville Highway
Florida, 32327
Wakulla County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
2
Intermediate
5
Basic
11
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Solid Cardboard used to line nonfood-contact shelves where pans are stored.
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed tanks in the to go area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several vents throughout as well as vent in the walk- in cooler.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting, stacking containers above three compartment area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging on the fryer door on the cook line.
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Observed interior rust on top and bottom in the kitchen area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees,by three compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelving above three compartment sink in kitchen area.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware up right on table by kitchen
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing there hands for 7 seconds.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw bacon in walk -in cooler.
- 11-27-4:Intermediate - 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime Observed on cutting boards in kitchen area.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strips expired .
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled hanging on shelving by to go window.
Food safety inspection conducted on 4/16/2025 revealed 18 total violations (2 high priority, 5 intermediate, 11 basic).
Inspection on 9/18/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 29-09-4:Basic - Cold water handle inoperable at hand wash sink at server station next to ice machine.
- 29-17-4:Basic - Observed soiled standing water in soda gun holster not draining through waste line at bar area. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F in front line area at 1:45: Make Table: shredded cheddar cheese 44F, sliced turkey 44F, cheddar cheese 46F, Reach in Cooler: ranch 46F, Per manager make table was held open and food items held since 11:00. New temperatures at 2:30: shredded cheddar cheese 43F, ranch 45F. Manager voluntarily tossed sliced turkey and cheddar cheese during inspection. Manager placed other food items in walk in cooler to properly cold hold. **Corrective Action Taken** **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce 119F and spicy cheese sauce 125F at front line. Per manager held less than four hours. Manager reheated food items and corrected to cheese sauce 136F and spicy cheese sauce 140F. **Corrected On-Site**
Food safety inspection conducted on 9/18/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).