Hardee's
Last inspected: Dec 8, 2025
45
Score
Inspectors have visited Hardee's 12 times, with records going back to 2022. The most recent visit was on Dec 8, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up seven times.
Hardee's latest score of 45 falls below the Williston average of 72. There are enough flags in the record to merit a second thought.
12
Inspections
2
Critical latest
1
Major latest
8
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
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. Pan of shredded lettuce and pan of sliced tomatoes missing time marks at cookline. Manager stated they are being held using Time as a Public Health Control and added proper time marks (11am-3pm) during this inspection. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing grill cleaner stored on shelf directly beside jug of margarine below prep table at cookline. Manager removed the chemical from the shelf during this inspection. **Corrected On-Site**
41-10-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted and/or artificial nails scooped fries without first putting on gloves.
13-06-4
Basic - Building components, attachments or fixtures in poor repair. 1. Several cracked floor tiles throughout kitchen. 2. Cracked cove molding at mop sink. 3. Sagging ceiling tile near mop sink.
36-51-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. One Absorbent and porous acoustic ceiling tile in-use over cookline.
36-37-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested plastic pans on top of clean dish rack.
24-08-4
Basic - Food storage container/container lid cracked or broken. 1. In-use plastic pan with chipped corner inside walk-in cooler. 2. Plastic lid with chipped corner on clean dish rack. Manager discarded the lid during this inspection. **Corrective Action Taken**
14-38-4
Basic - Garbage can located outside has no lid or lid open/broken. Broken lid at dumpster inside enclosure. Manager stated she is already in the process of having the lid replaced.
33-15-4
Basic - Missing drain plug at dumpster. Drain plug missing from one dumpster inside enclosure.
33-11-4
Basic - Unclean building components, attachments or fixtures. Several ceiling tiles throughout kitchen soiled with dust.
36-50-4
Basic - Water leaking from pipe and/or faucet/handle. Water at handwash sink at kitchen entrance constantly running.
29-11-4
45
Aug 1, 2025
Routine - Food
No violations found.
100
Jul 29, 2025
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Roach excrement and/or droppings present. Five egg sacs inside cabinet at chicken breading station.
35A-23-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside walk-in cooler: ham (49F - Cold Holding); yellow cheese (49F - Cold Holding); yellow cheese (49F - Cold Holding); yellow cheese (49F - Cold Holding); yellow cheese (50F - Cold Holding); white cheese (49F - Cold Holding); white cheese (49F - Cold Holding); white cheese (49F - Cold Holding); chicken (49F - Cold Holding); chicken (49F - Cold Holding); chicken (49F - Cold Holding); chicken (49F - Cold Holding); chicken (50F - Cold Holding); chicken (50F - Cold Holding); milk (49F - Cold Holding); milk (49F - Cold Holding); ambient air temperature (50F) Manager stated all listed items have been stored inside the walk-in cooler overnight and have not been removed today. Manager stated she checked the temperature at approximately 4:50am and recorded 38F on the temperature log. Manager unable to determine what time the walk-in cooler failed, but stated it was repaired two weeks prior. Ambient air temperature is 50F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler: ham (49F - Cold Holding); yellow cheese (49F - Cold Holding); yellow cheese (49F - Cold Holding); yellow cheese (49F - Cold Holding); yellow cheese (50F - Cold Holding); white cheese (49F - Cold Holding); white cheese (49F - Cold Holding); white cheese (49F - Cold Holding); chicken (49F - Cold Holding); chicken (49F - Cold Holding); chicken (49F - Cold Holding); chicken (49F - Cold Holding); chicken (50F - Cold Holding); chicken (50F - Cold Holding); milk (49F - Cold Holding); milk (49F - Cold Holding); ambient air temperature (50F) Manager stated all listed items have been stored inside the walk-in cooler overnight and have not been removed today. Manager stated she checked the temperature at approximately 4:50am and recorded 38F on the temperature log. Manager unable to determine what time the walk-in cooler failed, but stated it was repaired two weeks prior. Ambient air temperature is 50F. Stop sales issued. **Warning**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three-compartment sink Quat 500+PPM. Manager emptied half of the sink and diluted it with water during this inspection. **Corrective Action Taken**
22-43-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Bottom interior of reach-in cooler at chicken breading station soiled with mold-like substance. 2. Nozzles on fountain machine at drive through window soiled with mold-like substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored down inside handwash sink near three-compartment sink. Employee removed bucket from sink during this inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
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. Inside walk-in cooler: ham (49F - Cold Holding); yellow cheese (49F - Cold Holding); yellow cheese (49F - Cold Holding); yellow cheese (49F - Cold Holding); yellow cheese (50F - Cold Holding); white cheese (49F - Cold Holding); white cheese (49F - Cold Holding); white cheese (49F - Cold Holding); chicken (49F - Cold Holding); chicken (49F - Cold Holding); chicken (49F - Cold Holding); chicken (49F - Cold Holding); chicken (50F - Cold Holding); chicken (50F - Cold Holding); milk (49F - Cold Holding); milk (49F - Cold Holding); ambient air temperature (50F) Manager stated all listed items have been stored inside the walk-in cooler overnight and have not been removed today. Manager stated she checked the temperature at approximately 4:50am and recorded 38F on the temperature log. Manager unable to determine what time the walk-in cooler failed, but stated it was repaired two weeks prior. Ambient air temperature is 50F. **Warning**
14-74-7
Basic - Dead roaches on premises. Three dead roaches inside cabinet at chicken breading station. **Repeat Violation**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table at cookline, beside gravy. Employee removed drink cup from prep table during this inspection. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Oil stored directly on floor below fryer at cookline.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on floor inside walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on door of reach-in cooler at chicken breading station soiled with mold-like substance. 2. Interior of cabinet at chicken breading station heavily soiled with grease.
23-03-4
Basic - Open dumpster lid. Lids of both dumpsters left open.
33-16-4
Basic - Unclean building components, attachments or fixtures. 1. Air vent and several ceiling tiles soiled with dust near cookline. 2. Floor under and behind equipment throughout kitchen soiled with food debris and/or grease. 3. Wall near cookline soiled with dust. 4. Wall near fryer soiled with dust. **Repeat Violation**
36-50-4
Basic - Water leaking from pipe and/or faucet/handle. Drain pipe below handwash sink near three-compartment sink leaking.
29-11-4
29
Feb 28, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
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
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
52
Jul 24, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Jan 26, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
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 pulled up pants and touched hat with gloved hands, then touched hamburger bun without washing hands or changing gloves. Inspector had employee stop and wash hands before continuing to work at cookline. **Corrective Action Taken**
12A-28-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Two handwash sinks in back of kitchen with towel dispenser unable to dispense towels. **Repeat Violation**
31B-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach-in cooler at cookline heavily soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher filled with water, then stored inside handwash sink in back of kitchen. Employee removed pitcher from handwash sink during this inspection. **Corrective Action Taken**
31A-11-4
Basic - Garbage on the ground and/or pad around dumpster. Lots of food and plastic on ground around dumpsters behind building.
33-19-4
61
Sep 26, 2023
Complaint Full
1 critical violation. 3 major violations. 14 minor violations.
View 18 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, employee refreshed then 200 ppm. **Corrected On-Site**
22-43-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer in kitchen soiled with food debris.
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser unable to dispense towels at handwash sink near warewash area.
31B-05-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained and/or missing information. Three certificates are photocopies of safestaff certificates. Also, two certificates missing trainer number.
53B-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in kitchen area with mold like substance. **Repeat Violation**
36-34-5
Basic - Dead roaches on premises. One dead roach on floor in dry storage area. Three dead roaches in cabinets under fountain in dining area.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee shake with a straw in freezer over premade shakes near drive thru. Discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored in a prohibited area. Container of oil on floor under hand sink in kitchen. Bag of unwashed onions on shelf over pickles. Tea in dining area not covered. **Repeat Violation**
08B-37-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Sink near office had no trash can accessible.
33-38-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two spatulas with white handles on clean dish shelf have melted handles.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Around nozzles of fountain machine in dining room soiled with mold like substance.
23-03-4
Basic - Old labels stuck to food containers after cleaning. On several clean dishes. **Repeat Violation**
16-46-4
Basic - Open dumpster lid. One lid open
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Trays over fry cabinet.
25-06-4
Basic - Unclean building components, attachments or fixtures. Ceiling in kitchen soiled with mold like substance. Air vents in kitchen area have build up of mold like substance. Floor soiled with debris under shelving in walk in freezer.**Repeat Violation** **Repeat Violation**
36-50-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet not turning off at sink in ware wash area and at sink on cookline. **Repeat Violation**
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Three buckets at front counter 0 ppm. Refreshed then 200 ppm.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Current Hotel and Restaurant license not displayed. Licenses displayed expired 6/1/2023 and 6/1/2022. Manager printed and posted the current license during this inspection. **Corrected On-Site**
50-09-4
32
Sep 12, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
47
Mar 2, 2023
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Two new employees
11-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. *Interior of reach in burger freezer has heavy ice build up. * Interior of reach in cooler on the cook line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Broom in front of hand sink in the back
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on tiles in the kitchen
36-34-5
Basic - Drain cover missing on floor drain in the mop sink
29-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage pans in clean dish storage area
24-08-4
Basic - Equipment in poor repair. *Shelving in walk in cooler coating is pulling exposing rust * strainer in poor repair. Torn screen
14-11-5
Basic - Food stored in a location that is exposed to splash/dust. Ketchup stored next to hand wash sink.
08B-36-4
Basic - Food stored on floor. Case of fries on floor
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored touchingly ice build up in freezer.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over char broiler
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Lights and tiles stored above sweetner
42-03-5
Basic - Stored food not covered. Walk in freezer
08B-12-5
43
Sep 15, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle for hot water dispenser next to three compartment sink. **Repeat Violation**
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from fry holding unit.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above broiler.
23-03-4
Basic - Open dumpster lid. Dumpster behind building.
33-16-4
78
Jul 15, 2022
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began preparing food without washing hands. Manager had employee wash hands. **Corrective Action Taken** - From follow-up inspection 2022-07-15: Unable to observe as establishment is not open. **Time Extended**
12A-16-4
High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair while preparing food on make line. Manager had employee wash hands and put on gloves. **Corrective Action Taken** - From follow-up inspection 2022-07-15: Unable to observe as establishment is not open. **Time Extended**
12A-25-4
High Priority - - From initial inspection : 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 and the time removed from temperature control cannot be determined. Cheese, ham and eggs on make line. Manager stated items placed on make line at 7:00 am. Manager placed proper time on items. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-15: Unable to observe as establishment is not open. **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer next to fryers: hash browns (128,124F - Hot Holding). Manager stated item placed in warmer 10 minutes prior to temperature being taken. Item was reheated and served. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-15: Unable to observe as establishment is not open. **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle for hot water dispenser in dish area. - From follow-up inspection 2022-07-15: No change. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has two employee certifications on file. Establishment employs eight employees. - From follow-up inspection 2022-07-15: No change. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents throughout the kitchen. - From follow-up inspection 2022-07-15: No change. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above broiler greasy. **Repeat Violation** - From follow-up inspection 2022-07-15: No change. **Time Extended**
23-03-4
41
Jul 14, 2022
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began preparing food without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-16-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair while preparing food on make line. Manager had employee wash hands and put on gloves. **Corrective Action Taken**
12A-25-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 6 rodent droppings on floor in back corner of kitchen in front of walk-in cooler. Observed 14 rodent droppings on shelf in storage area where water heater is located. **Repeat Violation** **Warning**
35A-04-4
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 and the time removed from temperature control cannot be determined. Cheese, ham and eggs on make line. Manager stated items placed on make line at 7:00 am. Manager placed proper time on items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer next to fryers: hash browns (128,124F - Hot Holding). Manager stated item placed in warmer 10 minutes prior to temperature being taken. Item was reheated and served. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle for hot water dispenser in dish area.
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has two employee certifications on file. Establishment employs eight employees.
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents throughout the kitchen.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen, rodent droppings observed.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above broiler greasy. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Left side dumpster behind building. **Repeat Violation**
33-16-4
Basic - Ceiling tile missing. Ceiling tile missing above make line.
36-36-4
30
Frequently Asked Questions
When was Hardee's last inspected?
The most recent health inspection at Hardee's on file is from Dec 8, 2025. The public record contains 12 inspections in total.
What is the most common violation at Hardee's?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Hardee's.
How does Hardee's compare to other restaurants in Williston?
Hardee's most recently scored 45 out of 100, which is lower than the Williston average of 72.
Has Hardee's inspection record improved over time?
Results have been roughly steady. Inspections at Hardee's have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hardee's 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 Hardee's inspected?
Based on the inspection history on file, Hardee's is inspected around four times per year on average.
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