DirtyFLRestaurant Inspection Data

FEED LOT

FEED LOT maintains a 3.2/5 food safety rating based on 8 health department inspections in WEBSTER. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 8 reports on file

522 North Market Boulevard
Florida, 33597
Sumter County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

1/26/2026· 2mo ago

Visit ID: 13520810

Met Inspection Standards

1 high, 3 int, 5 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee removed personal food on top of restaurant food from reach in cooler in kitchen. Corrected On-Site Repeat Violation
  • 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 removed jackets and purses from prep table in prep area. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee poured water out of container with utensils on cook line. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean dish shelf in ware washing area.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee removed drinks from walk in cooler. Corrected On-Site
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server smoking then scooping ice coached employee on proper hand washing procedures.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee removed towels from hand sink in ware washing area. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips expired.

9/15/2025· 7mo ago

Visit ID: 10910819

Met Inspection Standards

1 int, 2 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee removed drinks from shelf with food for the restaurant. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Employee removed box of pork from floor of walk in freezer. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Operator removed spray bottle and cleaning supplies from hand sink in front of walk in cooler. Corrected On-Site

6/12/2025· 10mo ago

Visit ID: 10764514

Met Inspection Standards
  • N/A:No Violations Were Observed

1/23/2025· 1y 2mo ago

Visit ID: 8761646

Met Inspection Standards

1 high, 1 int, 1 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above cooked onions in upright double cooler on cook line, pork moved to bottom shelf Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager has proper time as a public health form 5022-090 that has not been completed, manager properly filled out paperwork Corrected On-Site

7/2/2024· 1y 9mo ago

Visit ID: 8705213

Met Inspection Standards
  • N/A:No Violations Were Observed

6/28/2024· 1y 9mo ago

Visit ID: 8600197

Follow-up Inspection Required

2 high, 3 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in server station.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake Mix 50F rechecked 45F Butter 60F rechecked 55F Liquid eggs 47F rechecked 45F Operator states they do not have a time as a public health control plan in place. Operator states the food was placed on counter between 7-8 am. Operator uses a timer but does not have a written plan. No food is time marked on item or board. Moved to freezer **Corrective Action Taken** Repeat Violation
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Strip turned blue 500 ppm
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ladle in hand sink in server station Inspector removed Corrected On-Site
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator only has three food handler certificates to show inspector. Aaron started three months ago, Gwen started food prep in February.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Aaron, Ted, Gwen

1/29/2024· 2y 2mo ago

Visit ID: 8600183

Met Inspection Standards
  • N/A:No Violations Were Observed

1/26/2024· 2y 2mo ago

Visit ID: 8369106

Follow-up Inspection Required

2 high

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Two door reach in cooler on cooks line. Temperatures were not taken today. All food has been in cooler overnight. Diced ham 63F Raw shrimp 60F Cooked onions 63F/58F Cut tomatoes 63 Country fried steak 63 F Chopped cooked brisket 67F/58F Gator 57F Livers 58F Gizzards 58F Catfish 58 F Shrimp 58F