DirtyFLRestaurant Inspection Data

DONKEYS BAR & GRILL

2481 Crawfordville Highway
Florida, 32327
Wakulla County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/16/2025

Inspection #: Visit ID: 8895201

  • 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.

Inspection Date: 9/18/2024

Inspection #: Visit ID: 8732477

  • 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

Inspection Date: 5/7/2024

Inspection #: Visit ID: 8668911

  • N/A:No Violations Were Observed

Inspection Date: 5/6/2024

Inspection #: Visit ID: 8662444

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler at front line. Employee stored ambient thermometer in cooler during inspection. Corrected On-Site
  • 29-17-4:Basic - Observed soiled standing water in soda gun holster not draining through waste line.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen grouper and shrimp thawing in standing water at kitchen area. Employee moved grouper and shrimp in walk in cooler during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make Table: shredded turkey 47F, shredded ham 45F, sliced turkey 52F, sliced tomatoes 45F, sliced Swiss 52F. Reach in Cooler: sliced provolone 45F, sliced ham 46F, diced tomatoes 45F, roast beef 45F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken wings 55F in walk in cooler at 2:45. Per employee has been frequently taken out of cooler since 2:15.
  • 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed multiple food items above 41F at front line at 3:00: Make Table: shredded turkey 47F, shredded ham 45F, sliced turkey 52F, sliced tomatoes 45F, sliced swiss 52F. Reach in Cooler: sliced provolone 45F, sliced ham 46F, diced tomatoes 45F, roast beef 45F. Per manager all food items were prepped and cooling since 9:00-11:00. See stop sale. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun stored in soiled standing water in holster at bar area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed bottles stored in hand-wash sink at bar area. Employee moved bottles during inspection. Corrected On-Site

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8530065

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom - all three stalls.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed one pack of cigarettes and keys above salad make table.
  • 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall beside fryers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents and wall between hoods and double door upright freezer with accumulation of grease/black substance.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of single door low boy with accumulation of food debris.

Inspection Date: 10/18/2023

Inspection #: Visit ID: 8388473

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust/debris on vents in kitchen and dining area.
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly tape hung over clean dish area. Operator discarded tape during inspection. Corrected On-Site
  • 10-20-4:Basic - In-use tongs and whisks stored on improper equipment between uses. Observed tongs and whisks stored on unsanitary wired shelving in kitchen. Operator properly stored utensils during inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two soda nozzle holsters with mold-like substance in bar area.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed accumulation of rust in microwave in kitchen next to make table.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with consumer advisory poster.