Eds Forest Grill
Last inspected: Apr 24, 2025
78
Score
Going back to 2022, Eds Forest Grill has seven inspections in the public record. The most recent report on file is from Apr 24, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 14 violations earlier on.
The most common issue across all inspections has been “observed”, showing up three times.
Eds Forest Grill scores about where you'd expect for a Silver Springs restaurant. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 24, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Reach-in cooler at the cook line, ham dated 4/10/25, no thawing date marked, Manager date marked 4/21/25. **Corrected On-Site**
02C-06-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks At the front counter area **Repeat Violation**
51-11-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Wood food-contact surface not properly sealed. Shelf above reach-in cooler at the cook line not sealed.
14-06-4
78
Nov 20, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
55
Feb 13, 2024
Routine - Food
No violations found.
100
Dec 20, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Dec 7, 2023
Routine - Food
8 critical violations. 4 major violations. 13 minor violations.
View 25 violations
High Priority-Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment is open and serving food to the public under new ownership, Ed’s Forest Grill. **Warning**
50-08-7
High Priority-Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area. **Warning**
35A-02-6
High Priority-Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer near back door, portioned bag of raw chicken stored over beef and pies.
08A-02-6
High Priority-Observed: Rodent activity present as evidenced by rodent droppings found. More than 100 rodent droppings in cabinet under front counter near hand sink in server station. More than 20 rodent droppings on floor under mop sink in utility room next to kitchen. Approximately10 rodent droppings on floor behind reach in freezer in kitchen area. **Warning**
35A-04-4
High Priority-Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler near front counter: sour cream 56F-57F. Milk 57F. Items have been in unit overnight. Manager stated temperature has not been checked in cooler in several days. Stop sale issued.
01B-02-5
High Priority-Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near front counter: sour cream 56F-57F. Milk 57F. Items have been in unit overnight. Manager stated temperature has not been checked in cooler in several days. Stop sale issued.
03A-02-5
High Priority-Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cookline: Sausage links 86-90F. Employee reheated to 171F. **Corrected On-Site**
03B-01-6
High Priority-Observed: Container of medicine improperly stored. Several containers of medicine on top of reach in freezer in kitchen area. All were moved. **Corrected On-Site**
41-07-4
Intermediate-Observed: Handwash sink used for purposes other than handwashing. Manager stated hand sink in kitchen being used to discard mop water. Pan being rinsed in hand sink located in kitchen.
31A-11-4
Intermediate-Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table on cookline soiled with food debris. Interior of microwave soiled with food debris.
22-02-4
Intermediate-Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and/or commercially produced and held more than 24 hours not properly date marked. Ham from four days ago in reach in cooler near warewash area. Potatoes cooked yesterday morning with no date mark.
02C-02-5
Intermediate-Observed: Spray bottle containing toxic substance not labeled. Simple green with no label.
41-17-4
Basic-Observed: Water leaking from pipe and/or faucet/handle. Pipe under hand sink in kitchen leaking.
29-11-4
Basic-Observed: Wet wiping cloth not stored in sanitizing solution between uses. Three towels in kitchen. All were moved. **Corrected On-Site**
21-12-4
Basic-Observed: Working containers of food removed from original container not identified by common name. Bin of sugar with no label.
02D-01-5
Basic-Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on shelf in prep area over make table not inverted.
24-05-4
Basic-Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler containing sour cream and condiments has an ambient temperature of 56F.
14-74-7
Basic-Observed: Dead roaches on premises. One dead roach on floor under mop sink. **Warning**
35A-03-4
Basic-Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Moved. **Corrected On-Site**
12B-07-4
Basic-Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and phone on shelf over dry storage goods. All were moved. **Corrected On-Site**
40-06-5
Basic-Observed: Equipment in poor repair. Cutting boards on make tables on cookline with deep grooves and are stained. Gaskets of reach in make table on cookline are torn. Ice buildup in reach in chest freezer on cookline,
14-11-5
Basic-Observed: Floor soiled/has accumulation of debris. Floor under cooking equipment soiled with grease.
36-73-4
Basic-Observed: In-use tongs stored on equipment door handle between uses and/or in use utensils not stored properly. Tongs on oven handle. Removed. Also, handle of sugar scoop submerged in sugar. Removed.**Corrected On-Site** **Corrected On-Site**
10-20-4
Basic-Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan soiled with dust over hand sink. Exterior of reach in coolers on cookline soiled with food debris.
23-03-4
Basic-Observed: Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Small hole in wall allowing light to enter utility room under mop sink. **Warning**
35B-12-4
11
Mar 24, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in server station: 15 portion cups of sour cream 46F. Stop sale issued.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Two cans of sterno on shelf over pasta. Manager moved during this inspection. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler in server station: 15 portion cups of sour cream 46F.
01B-02-5
Intermediate - Well water testing report/documentation is not available upon request. Well water report from 6/2021. **Repeat Violation**
27-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave in kitchen soiled with food debris. Interior of two reach in coolers on cookline soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Two egg pans inside hand sink in kitchen.
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on top shelf of clean dish shelf. **Repeat Violation**
24-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler at front counter containing sauce cups has an ambient temperature of 50F. Condensation around doors of unit.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over bottles of sauce at front counter. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Tshirt on dry storage shelf over pancake mix. Jacket on top of chest freezer. All were moved during this inspection. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen soiled with grease and food debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment in kitchen soiled with grease and food debris. Exterior of microwave soiled in kitchen. Around doors of reach in cooler soiled with black slimes substance. Hood filters soiled over cooking equipment. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Case of foam cups on floor near reach in cooler. Stack of foam trays not inverted near reach in cooler. All were corrected during this inspection. **Corrected On-Site** **Repeat Violation**
25-05-4
33
Dec 8, 2022
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table: raw shell eggs and French toast mix stored over potatoes and pancake mix. Also, in reach in freezer: portioned bags of raw chicken stored over bags of shrimp in reach in freezer.
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf cooked on Sunday with no date. Manager added. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer at front counter. Labeled. **Corrected On-Site**
41-17-4
Intermediate - Well water testing report/documentation is not available upon request. Report provided dated 6/9/21, not current within one year.
27-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table soiled. Interior of reach in cooler on cookline.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on reach in freezer at front counter. Drink on prep table in prep area.
12B-07-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Bag of trash next to dumpster.
33-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer in kitchen area.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sign at sink in kitchen has no visible words.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan over hand sink soiled. Exterior of cooking equipment soiled. Exterior of reach in make table. Toasters on cookline soiled. Exterior of chest freezer in kitchen area. Hood filters on cookline.
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Several utensils near triple sink.
24-18-4
Basic - Single-service articles improperly stored. White to go trays not inverted on cookline. Cases of to go trays stored under costumes. Manager moved costume and flipped trays. **Corrected On-Site**
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Under triple sink
29-11-4
39
Frequently Asked Questions
When was Eds Forest Grill last inspected?
The most recent health inspection at Eds Forest Grill on file is from Apr 24, 2025. The public record contains seven inspections in total.
What is the most common violation at Eds Forest Grill?
Across the inspection record, “observed” has been cited three times, more than any other issue at Eds Forest Grill.
How does Eds Forest Grill compare to other restaurants in Silver Springs?
Eds Forest Grill most recently scored 78 out of 100, which is about the same as the Silver Springs average of 77.
Has Eds Forest Grill's inspection record improved over time?
Yes. Recent inspections at Eds Forest Grill have averaged around three violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Eds Forest Grill 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 Eds Forest Grill inspected?
Based on the inspection history on file, Eds Forest Grill is inspected around three times per year on average.
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