Grannie's Restaurant
Last inspected: Jan 22, 2026
95
Score
Grannie's Restaurant has been inspected eight times since 2022. The newest entry in the record is dated Jan 22, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly 12 violations earlier in the record.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged four times.
Grannie's Restaurant's latest score of 95 sits above the Crystal River average of 90. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan and wall and equipment above waffle prep area. Operator unplugged fan. **Corrective Action Taken**
23-03-4
95
Sep 30, 2025
Routine - Food
No violations found.
100
Apr 14, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Mashed Potatoes (119F - Hot Holding) stacked above fill line in steam table on cook line. Employee reheated mashed potatoes. **Corrected On-Site**
03B-01-6
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling damage in rear prep area above handwash sink. Operator has reached out to a company for repair. **Repeat Violation**
36-32-5
82
Dec 13, 2024
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried okra (68F - Cold Holding). Pan containing frozen fried okra at room temperature on counter at cookline. Manager stated the okra has been stored on counter for approximately one hour. Inspector had employee place okra in cooler to cool to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs help at room temperature at cookline missing time mark. Employee stated that eggs were placed on counter at 8:30am and added proper time mark during this inspection. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention device missing at spigot on wall in back of kitchen near back door. 2. Backflow prevention device missing at spigot on wall on back of building near back door.
29-34-4
High Priority - Container of medicine improperly stored. Several bottles containing pain relief pills stored in pan on shelf directly above bottles of karo syrup in back of kitchen. Manager removed medicine from shelf during this inspection. **Corrected On-Site**
41-07-4
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. Employee at cookline wiped gloved hands on back of pants, then proceeded to scoop food from refrigerated make-table at cookline without washing hands or changing gloves. Manager had employee stop and wash hands, and put on new gloves before continuing to work at cookline.
12A-28-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near back door of kitchen blocked by storage table.
31A-09-4
Basic - Unclean building components, attachments or fixtures. Light cover near cookline e soiled with grease.
36-50-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1. Three absorbent and porous acoustic ceiling tiles in back of kitchen. 2. Unsealed plywood on ceiling in kitchen near dish machine.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Broken section of ceiling tile in back of kitchen above handwash sink.
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee phone stored on top of food storage bags on shelf near handwash sink in back of kitchen. 2. Employee jacket hanging from bread rack in back of kitchen. Manager removed both during this inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested plastic pans on shelf in warewash area.
24-08-4
Basic - Food storage container/container lid cracked or broken. Several cracked and/or melted plastic pans on clean dish rack in warewash area.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine at front counter soiled with mold-like substance.
23-03-4
30
Feb 5, 2024
Routine - Food
3 critical violations. 12 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02-01-2024
50-17-3
High Priority - Toxic substance/chemical improperly stored. Employee vape stored above prep table. Operator removed **Corrected On-Site**
41-10-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dm chlorine Sanitizer 0ppm. Operator changed bucket. 100ppm reading. **Corrected On-Site**
22-49-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop breaded okra on cooks line
14-01-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Pan lids stored in dirty bus tub in clean dish area
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on clean dish rack. Operator removed **Corrected On-Site**
12B-07-4
Basic - Fish stored in undrained water in pan on cooks line
08B-31-4
Basic - Floor soiled/has accumulation of debris. -under dish machine/area **Repeat Violation**
36-73-4
Basic - Food stored on floor. Case of beef, buckets of cut vegetables stored on floor in walk in cooler
08B-38-4
Basic - Hole in or other damage to wall. -wall behind hand sink in dish area damaged, missing cove molding
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under prep tables soiled -floor fan soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Stored food not covered. Bucket of prepared potatoes uncovered in walk in cooler **Repeat Violation**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in walk in cooler **Repeat Violation**
36-02-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
35
Aug 18, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
41
Feb 24, 2023
Routine - Food
3 critical violations. 4 major violations. 16 minor violations.
View 23 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator added mor bleach. **Corrected On-Site**
22-42-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Dishwasher going from dirty dishes to clean dishes without washing hands. -employee washed hands in restroom,b it dish machine not wash hands in kitchen before donning gloves. Discussed with operator proper hand washing.
12A-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. And on hot line.
29-42-4
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. -Sink in the dish area has kitchen equipment on it, operator moved it. - Sink in cooks area had trash can blocking it Obstructions where removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat sanitizer, operator will use bleach until they get proper test kit **Corrective Action Taken**
16-37-1
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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses, phones, and other personal items with food items.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.
24-08-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen floors soiled.
36-73-4
Basic - Floors not maintained smooth and durable. -Floors in some kitchen areas, not sealed around drains -
36-11-4
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - Hole in or other damage to wall. -Walls in kitchen damaged in multiple areas of kitchen -wall cove in kitchen damaged. -ceiling in kitchen dish area broken.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen hot line area, operator replaced. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.sides of equipment, shelving inside cabinets. -Sides of cooking equipment -Soiled shelving in kitchen - large floor fans in kitchen with build up of grease on them.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.employee bottle of milk in back prep cooler.
12B-13-4
Basic - Screening is not 16-mesh to the inch. Dish area, where box fan is attached to wall.
35B-13-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Too low 100 ppm operator added another tablet **Corrected On-Site**
21-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
19
Aug 9, 2022
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Dish room Employee handled soiled utensils and then handled clean items without washing hands. Operator educated employees regarding proper hand washing **Corrected On-Site**
12A-13-4
High Priority - Kitchen prep kitchen Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer 400ppm . Operater educated staff regarding proper sanitizer new sanitizer bucket was made **Corrected On-Site** **Repeat Violation**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 9:45 sausage (50F - Cooling); chicken fried steak (55F - Cooling); ground beef (55F) cooked items in cooling stage one hours, operator iced down cooling food. 11:00 sausage (40F - Cooling); chicken fried steak (40F - Cooling); ground beef (40F) **Corrective Action Taken**
03A-02-5
Intermediate - Squeeze bottle containing toxic substance not labeled. Blue dish soup at cooks hand sink operator had squeeze bottles labeled.
41-17-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in coolers on cooks line ambient thermometer Broken operator replaced thermometer **Corrected On-Site**
05-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator was documenting temperatures when I arrived. **Corrected On-Site**
02C-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic drinking tumblers operator had tumblers re-washed rinse and sanitized. Before being air dry. **Corrected On-Site**
24-08-4
Basic - Interior of oven has accumulation of food debris.
22-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooks line tow dood reach incooler
14-33-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to eggs by stove operator moved wet cloths used for spills to sanitize buckets **Corrected On-Site**
21-12-4
39
Frequently Asked Questions
When was Grannie's Restaurant last inspected?
The most recent health inspection at Grannie's Restaurant on file is from Jan 22, 2026. The public record contains eight inspections in total.
What is the most common violation at Grannie's Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Grannie's Restaurant.
How does Grannie's Restaurant compare to other restaurants in Crystal River?
Grannie's Restaurant most recently scored 95 out of 100, which is higher than the Crystal River average of 90.
Has Grannie's Restaurant's inspection record improved over time?
Yes. Recent inspections at Grannie's Restaurant have averaged around one violation per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Grannie's 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 Grannie's Restaurant inspected?
Based on the inspection history on file, Grannie's Restaurant is inspected around two times per year on average.
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