Apalachee Restaurant
Last inspected: Mar 11, 2026
90
Score
The health department has logged 12 inspections at Apalachee Restaurant, the earliest from 2022. The most recent visit was on Mar 11, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about eight violations before that.
When inspectors have written things up, “ceiling/ceiling tiles/vents soiled” has been the most frequent reason, cited five times.
Restaurants in Florida average 72, so Apalachee Restaurant is doing better than most peers. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease build up on kitchen ceiling tiles and vents. **Repeat Violation**
36-34-5
Basic - Ceiling tile missing. Kitchen ceiling tiles missing in kitchen above prep area. **Repeat Violation**
36-36-4
90
Jan 8, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls has grease build up on them. **Repeat Violation**
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in door has food debris build up.
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease build up on kitchen ceiling tiles and vents. **Repeat Violation**
36-34-5
Basic - Ceiling tile missing. Several kitchen ceiling tiles missing above prep area.
36-36-4
82
May 1, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Ceiling tile missing. Missing ceiling tiles above cook line. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty and grease build up in kitchen above cook line.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods with grease build upon the edge of vent in kitchen above cooks line. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves build up of food debris.
14-17-4
82
Nov 15, 2024
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Sewage and Wastewater Properly Disposed
FL-27
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
22
Mar 11, 2024
Routine - Food
No violations found.
100
Mar 8, 2024
Routine - Food
5 critical violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Steak 45F , Collard greens 47F, Spaghetti 48F and Rice 50F all held over 4 hours in walk in cooler. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Steak 45F , Collard greens 47F, Spaghetti 48F and Rice 50F all held over 4 hours in walk in cooler.
01B-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch ready to eat beef patty and place it in to go during time of inspection.
09-01-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty apron with gloves and did not wash hands.
12A-28-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed baked chicken at 117F held less than 4 hours. Operator began to reheat chicken during time of inspection. **Corrective Action Taken**
03B-01-6
Basic - Ceiling tile missing. Observed ceiling tile missing in kitchen above grill.
36-36-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not sanitizing properly. Informed operator on how to set up three compartment sink until dish machine is functioning properly. **Warning**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed soda bottle on prep table.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans wet nesting in kitchen.
24-08-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulated on wall and ceiling hood.
36-68-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
33
Feb 20, 2024
Routine - Food
No violations found.
100
Jan 12, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No manager certification for manager Robert Adams **Warning** - From follow-up inspection 2023-09-06: No proof of manager certification. **Time Extended** - From follow-up inspection 2024-01-12: Did not observe a Certified Food Manager certification (CFM) during time of call back. Operator stated he has been having trouble with ServSafe site. Operator was able to schedule date to take CFM 1/17/2024 during time of call back. **Time Extended**
53A-02-7
90
Sep 6, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No manager certification for manager Robert Adams **Warning** - From follow-up inspection 2023-09-06: No proof of manager certification. **Time Extended**
53A-02-7
90
Sep 5, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in: Sliced tomatoes 47F, burger patties 45F, milk 51F, 48F,chicken breast 44F. Standing cooler: sausage 51F. Cook line: diced tomatoes 57F, diced ham 60F. Per manager less than 4 hours. Items iced or moved to freezer for rapid chilling. New temps: sliced tomatoes 45F, milk 48F, chicken breast 40F, **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired June 1st 2023. Operator paid renewal fee during inspection. **Corrected On-Site**
50-17-3
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm Chlorine. Operator fixed machine during inspection, tested at 50 ppm Chlorine. **Corrected On-Site**
22-41-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No manager certification for manager Robert Adams **Warning**
53A-02-7
Basic - Accumulation of debris inside warewashing machine. Observed build-up in reservoir and debris on top of dishwasher.
16-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles above dishwasher and prep-sink sagging. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build-up on vents and ceiling near ice machine. Grease and/or dust build-up on ceiling tiles above the hood vents, dishwasher and prep sink. **Repeat Violation**
36-34-5
Basic - Dead roaches on premises. Observed one dead insect in ice scoop holder, and one dead roach in a/c vent by ice machine. Operator cleaned/sanitized ice scoop holster and disposed of bugs during inspection. **Corrected On-Site**
35A-03-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in dirty holster. Operator cleaned/disinfected ice scoop and holster during inspection. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand soap dispenser soiled with grease/residue build-up. Interior of ice scoop holster soiled.
23-03-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed soiled floors in dry storage room and prep room in front of ice machine. Missing tiles in front of ice machine.
36-10-4
41
Sep 30, 2022
Complaint Full
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
74
Aug 18, 2022
Complaint Full
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in reach in cooler since 11am cold held above 41F at 11:50am: Cheese 48F, cut lettuce 50F, cut tomatoes 47F, chicken 50F, ham 49F. Observed manager place food on ice.
03A-02-5
Intermediate - Handwash sink in front counter used for purposes other than handwashing. Observed employee use sink to fill up jug.
31A-11-4
Basic - Food stored on floor. Observed soda bottles stored on floor in event lobby. Observed fresh oil stored floor back kitchen area. Observed employee remove oil from floor. **Corrected On-Site**
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance and in disrepair.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting to left of the dishmachine.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone placed next to clean dishes.
40-06-5
Basic - Uncovered flour stored near sink in kitchen exposed to splash.
08B-54-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soil buildup throughout kitchen and back kitchen on floors and shelves.
23-03-4
Basic - Dead roaches on premises. Observed 1 dead roach on floor in back kitchen. Observed manager remove dead roach and clean and sanitize surfaces. **Corrected On-Site**
35A-03-4
Basic - In-use utensil used to dispense peach cobbler stored in standing water less than 135 degrees Fahrenheit at 83F.
10-07-4
52
Frequently Asked Questions
When was Apalachee Restaurant last inspected?
The most recent health inspection at Apalachee Restaurant on file is from Mar 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Apalachee Restaurant?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited five times, more than any other issue at Apalachee Restaurant.
Has Apalachee Restaurant's inspection record improved over time?
Yes. Recent inspections at Apalachee Restaurant have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Apalachee Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Apalachee Restaurant inspected?
Based on the inspection history on file, Apalachee Restaurant is inspected around three times per year on average.
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