DirtyFLRestaurant Inspection Data

FIVE.5 GRILLE

Health inspection records show FIVE.5 GRILLE in HILLIARD has 6 inspections with a food safety rating of 1.7/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

551856 US 1 #110, HILLIARD 32046

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 13621858

Met Inspection Standards

1 high, 2 int, 7 basic

  • 33-02-4:Basic - Cardboard box used as garbage container. Observed cardboard box on cook line being used as a garbage can. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors on cook line under equipment covered in oil.
  • 08B-38-4:Basic - Food stored on floor. Observed bucket of pickles store on floor in walk in cooler by entrance of kitchen. Operator picked up bucket. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops in standing water at food preparation area table behind bar. Operator poured out water and cleaned utensils. Also, observed two knives on cook lines tutored between Reach in cooler and table. Employee removed knives to properly store. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Exterior of ice machine has calcium build up. Also, exterior of fryers, cart for steam table and Reach in coolers on cook line soiled. Also, gasket on walk-in cooler near nearest kitchen entrance door. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce over over cooked potatoes in walk in cooler, operator relocated potatoes. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed Bulk sugar bin in kitchen area removed from original container not labeled. Operator labeled bin of bin. Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands at handwashing sink at kitchen entrance for less than 10 seconds in total . Manager educated employee on handwashing procedures. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line stained. Can opener soiled with old food debris. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware wash area blocked by fryer equipment, operator relocated equipment. Corrected On-Site

10/6/2025· 5mo ago

Visit ID: 10911072

Met Inspection Standards

5 high, 3 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance observed on deflector plate on Ice machine.
  • 33-02-4:Basic - Cardboard box used as garbage container. Under hand wash station on front line, Cardboard box used as a garbage container.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles in kitchen area not smooth or easily cleanable, acoustic tiles.
  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Multiple ceiling vents/tiles soiled in kitchen areas.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under grill heavily soiled. Beneath fryers heavily soiled. Gaskets on multiple reach in coolers in kitchen area soiled.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large sugar bin in prep area not labeled. Manager placed label on the bin. Corrected On-Site
  • 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. See stop sale. White gravy temp was (111F - Cooling) in walk in cooler since 12:00PM. Manager placed white gravy in walk in freezer. 2nd temp at 90F at 2:22PM Gravy in deep pan with folded heavy plastic bag, with lid on top.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of hot fudge of hot fudge found dented at ice cream bar.
  • 03D-31-5:High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 70 degrees Fahrenheit within 2 hours. White gravy temp was (111F - Cooling) in walk in cooler since 12:00PM. Manager placed white gravy in walk in freezer. 2nd temp at 90F at 2:22PM Gravy in deep pan with folded heavy plastic bag, with lid on top.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed open case of raw catfish over ready to eat beef brisket.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of fryer cleaner found on shelf under food prep table on front line area. Employee moved bottle to an area designated for cleansers. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. White gravy temp was (111F - Cooling) in walk in cooler since 12:00PM. Manager placed white gravy in walk in freezer. 2nd temp at 90F at 2:22PM Gravy in deep pan with folded heavy plastic bag, with lid on top.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on shelf in prep area was soiled. Spindle mixer at ice cream bar soiled. Soiled dishes above food warmer on front line food area.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by triple sink does not have hot running water temp taken was 73F.

3/14/2025· 12mo ago

Visit ID: 10700251

Follow-up Inspection Required

1 high, 2 int, 5 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Two male employees in kitchen.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Tongs moved and stored correctly. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink near ice machine in back kitchen. Sign located and posted. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Exterior/sides of cooking equipment in kitchen. Shelf below grill in kitchen.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe for dish machine in kitchen. Manager states repair company has been notified. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In small walk in cooler near entrance to kitchen, raw shelled eggs stored over ready to eat cheesecake. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler in ice cream area, container of milk opened yesterday morning not dated. Manager dated milk. Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quaternary ammonium sanitizer used for sanitizer buckets. Repeat Violation

10/21/2024· 1y 4mo ago

Visit ID: 8778661

Met Inspection Standards

3 high, 2 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal pan used to scoop okra in white chest freezer on cook line. Pan removed. Corrected On-Site
  • 33-02-4:Basic - Cardboard box used as garbage container. Box on floor near cook line. Box removed. Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored by ice machine. Bucket inverted. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep counter on cook line. Multiple bags/jackets on shelf in dry food storage area. All items moved and stored correctly. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. By ice machine in kitchen. In dish area of kitchen.
  • 36-11-4:Basic - Floors/walls not maintained smooth and durable. Wall damage under dish machine in kitchen. Floor in walk in cooler is not sealed.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cook line. Tongs moved and stored correctly. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by ice machine in kitchen. Inspector emailed sign. **Corrective Action Taken**
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket on cook line. Bucket moved and stored correctly. Corrected On-Site
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touched face/nose with gloved hand and immediately handled container with food from reach in cooler without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw ground beef stored over raw fish. Items moved and stored correctly. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped soiled dishes off at dish area in kitchen and immediately handled unwrapped to go cups to prepare beverages without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In ice cream bar area, container of milk opened yesterday morning not dated. Manager dated product. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quaternary ammonium sanitizer. Test kit ordered during inspection. **Corrective Action Taken** Repeat Violation

1/11/2024· 2y 2mo ago

Visit ID: 8449170

Met Inspection Standards

1 high, 4 int, 4 basic

  • 06-09-1:Basic - 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. Mahi
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch and bracelet, removed Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of bagged broccoli stored on floor in kitchen, manager moved to store correctly Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Stored on oven door, moved Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swia 47f raw beef 47f in walk in cooler. States cooler door was open
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dishwasher has surface cleaner test strips, used to test. Manager found chlorine test strips Corrected On-Site
  • 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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumped soap water and a shrimp in handsink Hand sink used to store bagged broccoli, removed Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat tablets sanitizer for buckets, needs test strips Corrected On-Site

7/19/2023· 2y 7mo ago

Visit ID: 8377329

Met Inspection Standards

3 basic

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid on ranch in small walk in cooler, replaced Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between cooler and prep table, moved Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scooper In water 78f in ice cream station, removed Corrected On-Site