DirtyFLRestaurant Inspection Data

HARDEE'S

HARDEE'S maintains a 3.3/5 food safety rating based on 6 health department inspections in KEYSTONE HEIGHTS. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

7401 SR 21

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

2/27/2026· 1mo ago

Visit ID: 13471977

Met Inspection Standards

4 high, 1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen and around water heater in back of kitchen has a build up of food debris.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Food handler on cook line handling undercooked hamburgers coming out of broiler that is not working/calibrated properly with gloved hands, then changed gloves and continued to make food orders on cook line without washing hands between tasks.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working drive though area and bagging food at front counter scratching head and rubbing bare hands on soiled apron then continuing to bag food and handle clean equipment without washing hands.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (57F - Cold Holding); buttermilk wash (58F - Cold Holding) in batter station reach in cooler by service window, per manager items have been in cooler since 5am and unit was not turned on, time of temperature check was around 9am, manager discarded items and turned on cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (57F - Cold Holding); buttermilk wash (58F - Cold Holding) in batter station reach in cooler by service window, per manager items have been in cooler since 5am and unit was not turned on, time of temperature check was around 9am, manager discarded items and turned on cooler. **Corrective Action Taken**

7/24/2025· 8mo ago

Visit ID: 10933972

Met Inspection Standards

6 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf opposite bulk ice bin, clean containers stacked while wet. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor by rear exterior door and three compartment sink. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris build up on top plate of microwave. Operator removed top plate. **Corrective Action Taken** Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of fry warmer station has debris build up. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Sliding door for dumpster left open.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in mop sink.

12/5/2024· 1y 4mo ago

Visit ID: 8839001

Met Inspection Standards

1 int, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On middle shelf of storage area, clean ,teal containers stacked while wet. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Build up of standing water on floor under three compartment sink.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on compressor of walk in freezer.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave closest the walk in cooler has build up of food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer station next to fryers has build up of grease debris on metal under warmer. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by office used as a dump sink as evident by ice in the hand wash sink.

7/24/2024· 1y 8mo ago

Visit ID: 8738078

Met Inspection Standards

4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent by fryers has build up of dust. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal containers stacked while wet on middle storage shelf of prep area. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Standup reach in cooler gasket and walk in cooler gasket with mold like substance spots. Chargrill hood filters have grease build up.
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid open.

1/16/2024· 2y 3mo ago

Visit ID: 8455551

Met Inspection Standards

1 high, 1 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build on kitchen ceiling air vents.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the prep area, clean containers stacked while wet.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on the floor under the three compartment sink to the rear exterior door. Per operator just let out the three compartment sinks at the same time.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield for the light over the reach in freezer by the oven.
  • 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 marking. Sandwich toppings on the main cook line held on time as public health control missing time marking. Operator placed time markers on the cut tomatoes, lettuce and cheese. Corrected On-Site
  • 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer used by employee to check food temperatures on the cook line needs replacement battery per employee receiving incorrect cook temperatures. Employee switched to calibrated thermometer. **Corrective Action Taken**

7/26/2023· 2y 8mo ago

Visit ID: 8359242

Met Inspection Standards

1 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on several containers in clean dish area.