Donkeys Bar & Grill
Last inspected: Mar 6, 2026
74
Score
Donkeys Bar & Grill appears in inspection records 12 times, starting in 2022. The most recent visit was on Mar 6, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about seven violations before that.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Donkeys Bar & Grill's latest score of 74 falls below the Crawfordville average of 80. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brisket 56f, pulled pork 56f, ribs 55f, tomatoes 57f, ham 56f, turkey 55f, potato salad 55f. Per employee stock in prep table previous night. Entirety of prep table temping average 55f. See stop sale.
03A-02-5
74
Nov 12, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
02B-01-5
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.
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees. In unisex bathroom.
31B-04-4
78
Jun 18, 2025
Routine - Food
No violations found.
100
Apr 16, 2025
Routine - Food
2 critical violations. 5 major violations. 11 minor violations.
View 18 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw bacon in walk -in cooler.
08A-20-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing there hands for 7 seconds.
12A-17-4
Intermediate - Spray bottle containing toxic substance not labeled hanging on shelving by to go window.
41-17-4
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 - Food-contact surface soiled with food debris, mold-like substance or slime Observed on cutting boards in kitchen area.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strips expired .
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelving above three compartment sink in kitchen area.
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware up right on table by kitchen
24-18-4
Basic - Equipment and utensils not properly air-dried - wet nesting, stacking containers above three compartment area.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging on the fryer door on the cook line.
10-20-4
Basic - Solid Cardboard used to line nonfood-contact shelves where pans are stored.
14-45-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed tanks in the to go area.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several vents throughout as well as vent in the walk- in cooler.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook line.
13-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Observed interior rust on top and bottom in the kitchen area.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees,by three compartment sink.
31B-04-4
26
Sep 18, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F in front line area at 1:45: Make Table: shredded cheddar cheese 44F, sliced turkey 44F, cheddar cheese 46F, Reach in Cooler: ranch 46F, Per manager make table was held open and food items held since 11:00. New temperatures at 2:30: shredded cheddar cheese 43F, ranch 45F. Manager voluntarily tossed sliced turkey and cheddar cheese during inspection. Manager placed other food items in walk in cooler to properly cold hold. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce 119F and spicy cheese sauce 125F at front line. Per manager held less than four hours. Manager reheated food items and corrected to cheese sauce 136F and spicy cheese sauce 140F. **Corrected On-Site**
03B-01-6
Basic - Observed soiled standing water in soda gun holster not draining through waste line at bar area. **Repeat Violation**
29-17-4
Basic - Cold water handle inoperable at hand wash sink at server station next to ice machine.
29-09-4
67
May 7, 2024
Complaint Full
No violations found.
100
May 6, 2024
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make Table: shredded turkey 47F, shredded ham 45F, sliced turkey 52F, sliced tomatoes 45F, sliced Swiss 52F. Reach in Cooler: sliced provolone 45F, sliced ham 46F, diced tomatoes 45F, roast beef 45F.
01B-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed multiple food items above 41F at front line at 3:00: Make Table: shredded turkey 47F, shredded ham 45F, sliced turkey 52F, sliced tomatoes 45F, sliced swiss 52F. Reach in Cooler: sliced provolone 45F, sliced ham 46F, diced tomatoes 45F, roast beef 45F. Per manager all food items were prepped and cooling since 9:00-11:00. See stop sale. **Warning**
03D-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken wings 55F in walk in cooler at 2:45. Per employee has been frequently taken out of cooler since 2:15.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun stored in soiled standing water in holster at bar area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bottles stored in hand-wash sink at bar area. Employee moved bottles during inspection. **Corrected On-Site**
31A-11-4
Basic - Observed soiled standing water in soda gun holster not draining through waste line.
29-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler at front line. Employee stored ambient thermometer in cooler during inspection. **Corrected On-Site**
05-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen grouper and shrimp thawing in standing water at kitchen area. Employee moved grouper and shrimp in walk in cooler during inspection. **Corrected On-Site**
06-01-5
45
Apr 22, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Hole in or other damage to wall. Observed hole in wall beside fryers.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents and wall between hoods and double door upright freezer with accumulation of grease/black substance.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of single door low boy with accumulation of food debris.
22-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed one pack of cigarettes and keys above salad make table.
40-06-5
Basic - Covered waste receptacle not provided in women's bathroom - all three stalls.
32-12-5
78
Oct 18, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two soda nozzle holsters with mold-like substance in bar area.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed accumulation of rust in microwave in kitchen next to make table.
22-31-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with consumer advisory poster.
02B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust/debris on vents in kitchen and dining area.
36-34-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly tape hung over clean dish area. Operator discarded tape during inspection. **Corrected On-Site**
35B-08-4
Basic - In-use tongs and whisks stored on improper equipment between uses. Observed tongs and whisks stored on unsanitary wired shelving in kitchen. Operator properly stored utensils during inspection. **Corrected On-Site**
10-20-4
64
Jan 5, 2023
Complaint Full
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Oct 21, 2022
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
67
Jul 20, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Less than 60 days.
50-17-2
Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Observed manager place trash can at sink. **Corrected On-Site**
33-38-4
82
Frequently Asked Questions
When was Donkeys Bar & Grill last inspected?
The most recent health inspection at Donkeys Bar & Grill on file is from Mar 6, 2026. The public record contains 12 inspections in total.
What is the most common violation at Donkeys Bar & Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Donkeys Bar & Grill.
How does Donkeys Bar & Grill compare to other restaurants in Crawfordville?
Donkeys Bar & Grill most recently scored 74 out of 100, which is lower than the Crawfordville average of 80.
Has Donkeys Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Donkeys Bar & Grill have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Donkeys Bar & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Donkeys Bar & Grill inspected?
Based on the inspection history on file, Donkeys Bar & Grill is inspected around three times per year on average.
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