Cheers at Rainbow Springs
Last inspected: Feb 19, 2026
100
Score
Cheers at Rainbow Springs appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Feb 19, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around 10 violations to closer to eight violations per visit over the last few inspections.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged four times.
Restaurants in Dunnellon average 72, so Cheers at Rainbow Springs is doing better than most peers. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
No violations found.
100
Feb 9, 2026
Routine - Food
6 critical violations. 3 major violations. 4 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing from spigot at back door of upstairs kitchen.
29-34-4
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. Employee in server station preparing salad with bare hands with painted and/or artificial nails. Employee was observed placing raw onions on top of a salad with bare hands. Stop sale issued.
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pan containing spinach dip made in-house with date mark of 2/9a¿¿2/17. Manager added the proper date mark during this inspection. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1. Two pans containing a total of 10 sealed packages of salmon thawed inside reduced oxygen packaging on shelf inside walk-in cooler. The salmon is completely thawed. The package does have a label indicating the salmon must be removed from packaging prior to thawing. 2. Employee in server station preparing salad with bare hands with painted and/or artificial nails. Employee was observed placing raw onions on top of a salad with bare hands.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On prep table in server station: butter packets (67F - Cold Holding). Manager stated the butter has been stored at room temperature for approximately one hour and placed the butter into the freezer to rapidly cool to 41F. butter packets (67F 3:15, 49F 4:15 - Cooling) 2. At breading station at cookline: buttermilk (54F - Cold Holding). The buttermilk is stored in a pan at room temperature over a small pan containing ice. Employee at cookline stated the buttermilk wash was set up two hours prior. Inspector had employee add more ice to rapidly cool the buttermilk to 41F. buttermilk (54F 3:25, 35F 4:30 - Cooling) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan at cookline: french onion soup (118F - Hot Holding). Employee at cookline stated the soup has been held hot for approximately five hours. Employee stated he is unsure when it dropped below 135F and voluntary discarded the soup during this inspection. **Corrective Action Taken**
03B-01-6
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee in server station preparing salad with bare hands with painted and/or artificial nails.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door and deflector plate inside ice machine soiled with mold-like substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink at cookline removed and replaced with breading station. **Warning**
31A-04-4
Basic - Building components, attachments or fixtures in poor repair. Hole in wall of kitchen, near mop sink.
36-51-4
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. Two pans containing a total of 10 sealed packages of salmon thawed inside reduced oxygen packaging on shelf inside walk-in cooler. The salmon is completely thawed. The package does have a label indicating the salmon must be removed from packaging prior to thawing. Stop sale issued.
06-09-1
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink in downstairs server station draining slowly.
29-20-5
Basic - Unclean building components, attachments or fixtures. 1. Air vents on duct near cookline soiled with dust. 2. Top portions of walls in warewash area soiled with dust and/or cobwebs.
36-50-4
25
Sep 8, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non foodgrade "Lowe's" bucket at upstairs ice machine.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw steak stored on shelf directly above pan containing fully-cooked pasta inside walk-in cooler. Manager moved the raw steak below the pasta during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan on counter at cookline: buttermilk (47F - Cold Holding). Manager stated the buttermilk has been stored at room temperature for approximately 30 minutes and added ice around the buttermilk to cool to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. 1. Bottle of hand soap stored in table in down storage area directly beside box containing single-use lids and above cups. 2. Spray bottle containing glass cleaner stored on counter directly beside pan of crackers in upstairs bar area. Manager removed both chemicals from the areas during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door and bottom edge of deflector plate inside ice machine soiled with mold-like substance. **Repeat Violation**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups in downstairs server station wet nested.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice in corner of walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on freezer door in baking area soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Single-use foil trays not inverted on top shelf in baking area. Manager inverted the pans during this inspection. **Corrected On-Site**
25-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket quaternary 500+ppm. Manager diluted solution, then 200ppm. **Corrected On-Site**
21-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and laptop stored directly on top of cases of beer in upstairs kitchen. Manager removed all personal items from top of beer during this inspection. **Corrected On-Site**
40-06-5
37
Jan 29, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground raw sausage wrapped in plastic wrap stored on shelf directly above case of beer inside beer cooler in upstairs kitchen. Manager removed raw sausage from shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. 1. Employee vape pen stored on corner of prep table in downstairs storage room, above boxed soda syrups. Employee removed vape pen from table during this inspection. 2. Two spray bottles containing glass cleaner stored on shelf beside box of single-use takeout straws and pan of sugar packets below counter of upstairs bar. Manager removed all chemicals from area during this inspection. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate and interior of lid inside ice machine soiled with brown substance.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal strainer stored down inside handwash sink in bar area. Manager removed strainer from sink during this inspection. **Corrected On-Site**
31A-11-4
Intermediate - No soap, handwash sign, and/or paper towels/hand drying device provided at handwash sink. 1. Soap, towels, and handwash sign missing from downstairs bar. 2. No towels at handwash sink in upstairs prep area. Manager replenished soap and towels during this inspection. **Corrective Action Taken**
31B-02-4
Basic - Food stored in a location that is exposed to splash/dust. Breading station at cookline right up against unshielded handwash sink. Manager moved table away from handwash sink during this inspection. **Corrected On-Site**
08B-36-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelf of prep table in server station rusted.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler doors in downstairs bar area soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of refrigerated make-table near cookline. **Repeat Violation**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Bin of sugar missing label on lower shelf of prep table in server station.
02D-01-5
43
Sep 19, 2024
Routine - Food
4 critical violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan at room temperature in server station: butter packets (73F - Cold Holding). Manager stated the butter packets have been stored at room temperature for approximately one hour, then voluntarily discarded the butter packets during this inspection. **Corrective Action Taken**
03A-02-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. 1. Pan containing tuna salad with date mark of 9/11non rolling rack inside walk-in cooler. Manager stated they make the tuna salad themselves. 2. Pan of meatballs with date mark of 9/11 on rolling rack inside walk-in cooler.
01B-28-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing ground hamburger meat stored on shelf above box containing whole-intact beef inside walk-in cooler. Manager moved raw hamburger meat to shelf below the whole-intact beef during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1. Pan containing 6 reduced oxygen packages of tuna completely thawed inside reduced oxygen environment. Packaging does bare a label indicating that the tuna must be removed from packaging prior to thawing. 2. Pan containing 8 reduced oxygen packages of grouper completely thawed inside reduced oxygen environment. Packaging does bare a label indicating that the grouper must be removed from packaging prior to thawing.
01B-13-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water draining slowly at hand wash sink at cookline.
29-20-5
Basic - Unclean building components, attachments or fixtures. 1. Top of walls in warewash area soiled with dust and/or webs. 2. Wall beside and behind cookline soiled with grease. 3. Exterior of hood at cookline soiled with dust.
36-50-4
Basic - Uncovered food stored near sink exposed to splash. Open bowls containing buttermilk and breading on table directly beside handwash sink at cookline. Manager moved table away from handwash sink during this inspection. **Corrected On-Site**
08B-54-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside mop bucket in closet near server station.
42-01-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in server station not inverted. Manager inverted the ice bucket during this inspection. **Corrected On-Site**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters over fryers soiled with grease and/or food debris. 2. Exterior of ice machine in upstairs kitchen heavily soiled with dust.
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. One co2 tank by fountain soda rack not secured. Manager placed a chain around the co2 tank during this inspection. **Corrected On-Site**
51-11-4
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. 1. Pan containing 6 reduced oxygen packages of tuna completely thawed inside reduced oxygen environment. Packaging does bare a label indicating that the tuna must be removed from packaging prior to thawing. Stop sale issued. 2. Pan containing 8 reduced oxygen packages of grouper completely thawed inside reduced oxygen environment. Packaging does bare a label indicating that the grouper must be removed from packaging prior to thawing. Stop sale issued.
06-09-1
Basic - Standing water in bottom of reach-in-cooler. Standing water inside bottom of reach-in cooler near cookline.
29-49-6
35
Jan 29, 2024
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open box containing raw shell eggs stored on shelf above honey mustard and horseradish in upstairs prep area. Employee moved raw eggs to the bottom shelf during this inspection **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw chicken stored on shelf above pans containing raw shrimp and raw scallops. Employee moved raw chicken to another shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside steam table at cookline: gravy (130F - Hot Holding); green beans (128F - Hot Holding). Employee stated the items were heated this morning at placed into the steam table 90 minutes prior. Employee reheated both to over 165F during this inspection. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing bleach and can of paint stored on lower shelf beside takeout cups on prep table in downstairs dry storage area. Employee removed chemicals from shelf during this inspection. **Corrected On-Site**
41-10-4
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. Dish machine upstairs chlorine 0PPM. Inspector had dishwasher prime machine, then 50ppm. Inspector had dishwasher resanitize dishes washed earlier today during this inspection. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on upstairs prep table soiled with black substance.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored inside handwash sink in upstairs bar area. Manager removed bucket from sink during this inspection. **Corrected On-Site**
31A-11-4
39
Aug 28, 2023
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
50
May 24, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
May 1, 2023
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Inside reach-in cooler near upstairs cookline: sliced tomatoes date marked 04/22. Inside reach-in cooler in upstairs storage area: sour cream date marked 04/22.
01B-28-5
Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored inside handsink in downstairs bar area. Employee removed strainer from sink during this inspection. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Single-use condiment cup used as scoop inside container of seasoning on shelf in upstairs kitchen near cookline. Manager discarded cup during this inspection. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Two co2 tanks in downstairs kitchen near fountain machine not secured. Manager secured tanks with chain during this inspection. **Corrected On-Site**
51-11-4
Basic - Dead roaches on premises. One dead roach on floor in upstairs storage area near hand sink. Employee cleaned area and discarded roach during this inspection.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drink cups on prep table in downstairs kitchen above condiments. Manager removed drinks from table during this inspection. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups on table in server station wet nested.
24-08-4
Basic - Food storage container/container lid cracked or broken. Ice scoop stored on ice machine in upstairs kitchen cracked. Manager discarded scoop during this inspection. **Corrected On-Site**
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign missing from handsink behind downstairs bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill in upstairs kitchen soiled with grease.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored inside mop bucket in upstairs kitchen near mop sink. Manager hung mop up to dry during this inspection. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in upstairs storage area. Employee returned cloth to solution during this inspection. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt in downstairs kitchen missing proper label. Manager added label to salt during this inspection. **Corrected On-Site**
02D-01-5
45
Oct 21, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Cheers at Rainbow Springs last inspected?
The most recent health inspection at Cheers at Rainbow Springs on file is from Feb 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cheers at Rainbow Springs?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Cheers at Rainbow Springs.
How does Cheers at Rainbow Springs compare to other restaurants in Dunnellon?
Cheers at Rainbow Springs most recently scored 100 out of 100, which is higher than the Dunnellon average of 72.
Has Cheers at Rainbow Springs' inspection record improved over time?
Yes. Recent inspections at Cheers at Rainbow Springs have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Cheers at Rainbow Springs 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 Cheers at Rainbow Springs inspected?
Based on the inspection history on file, Cheers at Rainbow Springs is inspected around three times per year on average.
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