Sparkys Place
Last inspected: Oct 24, 2025
43
Score
Across the available record, Sparkys Place has eight inspections on file, the first dated 2022. On Oct 24, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around 13 violations per visit lately, up from roughly nine violations before.
“Nonfood-contact surface soiled with grease” comes up most often, recorded seven times in the inspection record.
That's lower than the typical Florida restaurant, which scores around 72. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
2
Critical latest
1
Major latest
9
Minor latest
Inspection History
Oct 24, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes at 52°f in reach in cooler. Out of cooler less than 1 hour. Operator just returned to cooler. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. -gravy in walk in cooler. **Corrected On-Site** **Warning**
02C-04-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Ceiling soiled with accumulated grease at cookline. **Warning**
36-34-5
Basic - Employee cellphone on food prep table. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Warning**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor tiles in disrepair under pizza oven. **Warning**
36-17-5
Basic - Lights in warewashing area missing the proper shield. **Warning**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving in kitchen soiled with food debris, grease. **Repeat Violation** **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris. -cookline behind toaster. **Warning**
36-27-5
43
May 23, 2025
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -grits in walk in cooler at 52°f, cooked and placed in walk in cooler yesterday.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. -grits in walk in cooler at 52°f, cooked and placed in walk in cooler yesterday. See stop sale.
01B-36-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Live, small flying insects found in kitchen.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage patties at 52°f in top area of reach in cooler. In cooler for less than 1 hour. Advised operator to not stack above fill line.
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with grease, dust.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
43
Oct 4, 2024
Routine - Food
4 critical violations. 1 major violation. 14 minor violations.
View 19 violations
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Employee began handling clean equipment without first washing hands.
12A-16-4
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 mark. -flat of raw shell eggs at cook line. **Corrected On-Site**
03F-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Corrected On-Site**
12A-07-5
Intermediate - Food-contact surface soiled with food debris. -wall mounted potato cutter.
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. -metal shelving under prep tables rusted.
14-11-5
Basic - Exterior door by restrooms has a gap at the bottom,right side.
35B-01-4
Basic - Floor soiled/has accumulation of debris. - under equipment at cook line. -under shelving in walk in cooler **Repeat Violation** **Repeat Violation**
36-73-4
Basic - Floors not maintained smooth and durable. -broken tiles under oven and in front of freezer door.
36-11-4
Basic - Lights in food storage area missing the proper shield. -exposed lightbulb in back kitchen area.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. -hand wash sink next to three compartment sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving at cook line. -can opener holster soiled -exterior of food storage containers soiled (walk in cooler). **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind toaster heavily soiled with grease,. -wall behind grill soiled with grease. -lower walls by cooler have mold like substance. -swinging doors in back kitchen soiled.
36-27-5
25
Feb 5, 2024
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Black mold like substance on walk in cooler wall. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
36-50-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled: -accumulation of debris at cookline. -walk in cooler floor soiled. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -dust, debris on wire shelving at cookline. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
23-03-4
74
Feb 2, 2024
Complaint Full
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Warning**
09-01-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -flats of eggs at cookline. Operator moved to cooler. **Corrected On-Site** **Corrected On-Site** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sliced cheese at 44°f. Advised operator to not place cheese above fill line. -all foods in walk in cooler between 43°f and 45°f in walk in cooler: gravy 45°f, mashed potatoes 45°f, ground beef 44°f, bacon 45°f, cheese 45°f, fish 43°f Operator turned down temperature in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine. **Warning**
16-37-1
Basic - Accumulation of black mold-like substance in the interior of the ice chute. **Corrected On-Site** **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
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. **Warning**
12B-12-5
Basic - Floor soiled: -accumulation of debris at cookline. -walk in cooler floor soiled. **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -dust, debris on wire shelving at cookline. **Warning**
23-03-4
Basic - Single-service articles improperly stored, pizza boxes stored on floor. **Corrected On-Site** **Warning**
25-05-4
Basic - Black mold like substance on walk in cooler wall. **Warning**
36-50-4
39
Nov 8, 2023
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell egg stored on top of container of cheese. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese at 45°f and ham at 44°f in reach in cooler. Advised operator to place cheese and ham below fill line. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance. -cutting board heavily stained.
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Equipment in poor repair. -shelf under prep table rusted.
14-11-5
Basic - Interior of ice machine has accumulation of lime scale.
22-20-5
Basic - Lights in warewashing area missing the proper shield.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease buildup on wire shelving at cookline.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled in walk in cooler. -wall soiled with grease at cookline.
36-27-5
45
May 19, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
47
Dec 7, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw shell eggs stored on top of a container of cheese sticks. **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
22-41-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Potato soup in walk in cooler.
02C-04-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee jacket stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site**
40-06-5
Basic - Food stored on floor, case of cabbage in walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, hood filters.
23-03-4
Basic - Wall soiled with accumulated grease behind flat grill.
36-27-5
52
Frequently Asked Questions
When was Sparkys Place last inspected?
The most recent health inspection at Sparkys Place on file is from Oct 24, 2025. The public record contains eight inspections in total.
What is the most common violation at Sparkys Place?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Sparkys Place.
Has Sparkys Place's inspection record improved over time?
No. Recent inspections at Sparkys Place have averaged around 13 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Sparkys Place 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 Sparkys Place inspected?
Based on the inspection history on file, Sparkys Place is inspected around three times per year on average.
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