Cody's Original Roadhouse
Last inspected: Jan 7, 2026
52
Score
Going back to 2022, Cody's Original Roadhouse has six inspections in the public record. The latest inspection on file is from Jan 7, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has been favorable: violation counts have eased from around 11 violations to closer to six violations per visit over the last few inspections.
When inspectors have written things up, “equipment in poor repair” has been the most frequent reason, cited three times.
Cody's Original Roadhouse's latest score of 52 falls below the Sebring average of 74. There are enough flags in the record to merit a second thought.
6
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. Observed one can of shredded sauerkraut on the shelf in dry storage dented, operator removed. **Corrected On-Site**
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler raw steak over fish on a rack, operator moved the fish to another shelve. **Corrected On-Site**
08A-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed top of the dish machine has accumulation of debris.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards groves on cook line. **Repeat Violation**
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed two employees without beard guards on the cook line in the kitchen.
13-04-4
Basic - Equipment in poor repair. Observed in reach in cooler on cook line a torn gasket. **Repeat Violation**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of a scoop down in container of rib rub seasoning, operator moved the handle. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at the hand wash sink in the walk in cooler, operator put a sign up. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease.
23-03-4
52
Jun 16, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
41
Jan 15, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: cutting boards on line **Warning** - From follow-up inspection 2025-01-15: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed, throughout kitchen. **Warning** - From follow-up inspection 2025-01-15: **Time Extended**
36-01-4
86
Jan 13, 2025
Complaint Full
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment at dishwasher and storage. **Warning**
41-05-4
High Priority - Roach activity present as evidenced by live roaches found. One live behind back oven. Operator terminated. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roast chicken in holding unit at 128 F for less than 30 minutes. Operator placed under rapid heat to obtain 165F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Prime rib left out to rest at 101 F. Operator placed back to cook , temperature was 125. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: cutting boards on line **Warning**
22-02-4
Basic - Dead roaches on premises. Four on floor behind back oven. Operator cleaned and removed. **Corrective Action Taken** **Warning**
35A-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator placed plastic wrap over can and straw. **Corrected On-Site** **Warning**
12B-12-5
Basic - Floor not cleaned when the least amount of food is exposed, throughout kitchen. **Warning**
36-01-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Operator placed at location. **Corrected On-Site** **Warning**
33-38-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
37
Mar 11, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed whole toast held at room temperature after cooking. Allowed to rest and found at 80F. Operator reheated to 165F to hot hold at 135F.
03B-04-5
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Observed employee with long painted nails handling open food carrying food to tables.
13-05-4
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed dish machine baffles laid over handsink at dishwash area.
31A-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on expo with watch and bracelet on wrist. Observed Employee with multiple filigree rings handling open food plates.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 cooks on cookline ,1 on salad prep and 1 on expo with beards and no beard guards.
13-04-4
Basic - Equipment in poor repair. Observed cooler condenser coils in large walk-in cooler frozen solid. Food still within temp.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in flour at bulk container.
10-01-5
Basic - Light shield damaged/in disrepair. Observed light shield in walking cooker broken with pieces missing.
38-01-4
50
Jul 20, 2022
Complaint Full
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef at 46F. Just stocked into cooler. Was removed to another location. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.rice 129F hot holding. Observed rice not 135F or above throughput product. In steamer less than 45 minutes. Manager stirred and placed lid on product to maintain even heat throughout. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed foods put on warmer to hot hold not reheated to minimum temperature of 135F before placing in hot hold unit. marinara sauce (89F - reheating); potatoes soup (120F -reheating. Manager placed on stove burner and reheated to 135F then placed on hot hold. **Corrective Action Taken**
03E-03-5
High Priority - Toxic substance/chemical improperly stored.spray cleaner stored with Togo bags and napkins at front of handsink at bar. Employee moved to another location. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Garbage cans turned upside down in front of handsink at warewash area. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at bar. Replaced by manager **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at bar. **Corrected On-Site**
31B-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets on reachin cooler broken and filled with slimy old food residue on cookline. Manager instructed cook to clean. **Corrective Action Taken**
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage tiles at Hall in front of mens restroom.
36-32-5
Basic - Equipment in poor repair. Observed 2 door stainless countertop cooler on cookline unable to maintain foods at 41F or below. Gaskets are broken and door hinges are broken. This cooler is unable to maintain foods at proper temperature and should not be used to hold (TCS) time and temperature for safety foods. **Repeat Violation**
14-11-5
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed condiment cup lids and napkins stored in splash zone of handsink at bar. Employees moved to a protected location. **Corrected On-Site**
25-22-4
Basic - Standing water or very slow draining water in handwash sink,at back beside walk-in cooler.
29-20-5
30
Frequently Asked Questions
When was Cody's Original Roadhouse last inspected?
The most recent health inspection at Cody's Original Roadhouse on file is from Jan 7, 2026. The public record contains six inspections in total.
What is the most common violation at Cody's Original Roadhouse?
Across the inspection record, “equipment in poor repair” has been cited three times, more than any other issue at Cody's Original Roadhouse.
How does Cody's Original Roadhouse compare to other restaurants in Sebring?
Cody's Original Roadhouse most recently scored 52 out of 100, which is lower than the Sebring average of 74.
Has Cody's Original Roadhouse's inspection record improved over time?
Yes. Recent inspections at Cody's Original Roadhouse have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cody's Original Roadhouse means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cody's Original Roadhouse inspected?
Based on the inspection history on file, Cody's Original Roadhouse is inspected around two times per year on average.
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