Stumpknockers Restaurant
Last inspected: Nov 18, 2025
100
Score
Public records show 10 inspections at Stumpknockers Restaurant stretching back to 2022. The most recent visit was on Nov 18, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 13 violations before that.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged seven times.
Compared to the broader Dunnellon restaurant scene, where the average is 72, this is a stronger showing. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
No violations found.
100
Oct 8, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open tube containing raw hamburger meat stored directly on top of pan containing fully-cooked pasta inside reach-in cooler at kitchen entrance. Employee moved the raw hamburger meat to the bottom shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2025. Establishment is in operation and serving customers during this inspection. Manager renewed the license during. **Corrected On-Site**
50-17-3
High Priority - Toxic substance/chemical improperly stored. 1. Spray bottle containing sanitizer stored on shelf directly above box containing single-use foam trays beside ice machine. Manager removed chemical from the shelf during this inspection. 2. Spray bottles containing sanitizer and degreaser stored on shelf directly beside stack of foam trays and box of napkins in outdoor bar area. Manager removed all chemicals from the shelf during this inspection. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of ice machines door soiled with lime-like substance. 2. Interior of ice chest in outdoor bar area soiled with brown substance. **Repeat Violation**
22-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All 11 Florida Restaurant and Lodging Association food handler certificates expired in 06/2025. **Warning**
53B-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drink cups on counter beside tea canisters in server station.
12B-07-4
Basic - Equipment in poor repair. Latch on door of walk-in freezer broken.
14-11-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster sitting directly on grass and/or gravel.
33-23-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging from oven door handle at cookline. Employee removed tongs from handle during this inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on doors of cooler in bar area soiled either mold-like substance. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Plastic sleeve containing single-use cups stored on floor on indoor bar area. Employee removed cups from the floor during this inspection. **Corrected On-Site**
25-05-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). 1. Box containing single-use foam trays stored on shelf behind restaurant near ice machines. Manager moved the trays to the storage shed during this inspection. 2. Stack of single-use foam trays stored outside on shelf near bar area. Manager discarded the foam trays during this inspection. **Corrected On-Site**
25-11-5
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. Leaf blower stored on prep table at rear cookline. Manager removed the leaf blower from the kitchen during this inspection. **Corrective Action Taken**
42-03-5
Basic - Unclean building components, attachments or fixtures. 1. Wall and ceiling near three-compartment sink soiled with dust. 2. Shelving in outdoor bar area soiled with dirt. 3. Floor inside walk-in freezer soiled either food debris. **Repeat Violation**
36-50-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet on handwash sink at rear cookline leaking.
29-11-4
32
May 9, 2025
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 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. Server rearranged fish in plate with bare hands in front of kitchen. Inspector had employee at cookline reheat the fish to over 145F and educated employees on proper glove usage. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pans containing raw containing raw alligator meat stored above pan containing coleslaw in reach-in cooler in prep area. Employee moved the raw alligator meat to another shelf during this inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in front of kitchen: coleslaw (46F - Cold Holding). Manager stated the coleslaw was out for lunch. Inspector had manager separate the coleslaw into two shallow pans and place it into the freezer to rapidly cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior walls and deflector plate soiled with yellow substance inside ice machine on right-side behind building. **Repeat Violation**
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging from oven door handle in prep kitchen. Employee removed tongs from handle during this inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on cooler doors in indoor bar area soiled with mold-like substance. 2. Side of cooler at cookline soiled with grease. 3. Area behind nozzles of fountain machine in server station soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Unclean building components, attachments or fixtures. 1. Wall behind fryers at cookline soiled with food debris and/or grease. 2. Exterior of hood in prep room soiled with dust and/or food debris. 3. Floor below equipment in indoor bar area soiled with dirt and/or debris. 4. Floor around equipment in outdoor bar area soiled with dirt and/or debris.
36-50-4
50
Jan 3, 2025
Complaint Full
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated drawers at cookline: scallops (50F - Cold Holding); fish (49F - Cold Holding). Manager stated the fish and scallops were filled appropriately two hours prior date being thawed. Inspector had employee place ice on both items to rapidly cool to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and put on gloves in prep area of kitchen without first washing hands. Inspector stopped employee and had them wash hands and put on new gloves before continuing to work in prep area. **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open box containing raw chicken stored on top of box containing fully-cooked snow crab legs inside reach-in cooler in back of kitchen. Employee moved chicken to below crab during this inspection. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pan containing six packages of raw tuna completely thawed inside reduced oxygen packaging inside cooler in prep area. Packaging does state the tuna must be removed from packaging prior to thawing.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Deflector plate inside ice machine behind kitchen soiled with brown substance. 2. Interior of lid to ice machine soiled with lime-like substance. **Repeat Violation**
22-02-4
Intermediate - No handwash sign and/or paper towels/mechanical hand drying device provided at handwash sink. 1. No handwash sign at handwash sink in outdoor bar area. 2. No towels at handwash sink in indoor bar area. Employee replenished towels during this inspection. **Corrective Action Taken**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Single-use condiment cup without handle stored down inside pan of marinara inside reach-in cooler at front of kitchen. Manager discarded condiment cup during this inspection. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Pan containing six packages of raw tuna completely thawed inside reduced oxygen packaging inside cooler in prep area. Packaging does state the tuna must be removed from packaging prior to thawing. Stop sale issued.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on shelf in back of kitchen directly beside containers of seasonings. Manager removed cup from shelf during this inspection. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Several containers of frozen soup stored directly on floor inside walk-in freezer. Manager had an employee place soup on a shelf during this inspection. **Corrected On-Site**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Section of hood filter missing from both hoods in kitchen.
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline. Manager removed tongs from handle during this inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of equipment at cookline soiled with grease and/or food debris. 2. Green shelving in outdoor bar area soiled with leaves. 3. Exterior and lid on sugar bin near back door soiled with grease and black substance. 4. Area behind nozzles of fountain machine in server station soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Faucet broken at mop sink in back of kitchen, near back door.
29-08-4
Basic - Unclean building components, attachments or fixtures. 1. Walls throughout kitchen soiled with dust. 2. Ceiling throughout kitchen stained/soiled with dust. 3. Wall behind fryers soiled with food debris. 4. Exterior of hood over fryers in rear kitchen soiled with food debris and/or dust. 5. Floor inside walk-in cooler soiled with dirt. **Repeat Violation**
36-50-4
29
Oct 16, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 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. 1. Server scooped ice with drink cup in server station. Server's hands did come into contact with ice. Inspector instructed employee to use the ice scoop going forward. 2. Employee near cookline handling and cutting raw red onions with bare hands. Employee stated the onions would be served raw. Employee put on gloves before continuing to handle onions. **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in back of kitchen: shrimp (75F - Cold Holding). Manager stated the shrimp was thawed under running water approximately 1 hour prior. Inspector had manager add ice to shrimp to help cool to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Two spray bottles containing multi surface cleaner stored on shelf directly beside foam takeout trays in outdoor bar area. Employee removed both from shelf during this inspection. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar mats stored inside hand wash sink in indoor bar area. **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Deflector plate inside ice machine on right-side behind kitchen soiled with orange substance. **Repeat Violation**
22-02-4
Basic - Dead roaches on premises. Two dead roaches on floor in outdoor bar area. Employee swept up and discarded both during this inspection. **Corrected On-Site**
35A-03-4
Basic - In-use tongs stored on equipment door handle between uses. 1. Tongs hanging from oven handle at cookline. 2. Tongs hanging from oven handle in rear kitchen area. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of reach-in cooler at cookline soiled with food debris. 2. Exterior of reach-in cooler in outdoor bar soiled with mold-like substance. 3. Gaskets of reach-in cooler in outdoor bar area soiled with mold-like substance. 4. Area behind nozzles of fountain machine in server station soiled with mold-like substance. 5. Gaskets of reach-in cooler in indoor bar area soiled with mold-like substance. 6. Handles of oven in kitchen near back door soiled with food debris. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee in kitchen pulling onions from mesh bag and cutting without first washing. Inspector educated employee in washing onions prior to cutting them.
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in cooler in indoor bar area. **Repeat Violation**
29-49-6
Basic - Unclean building components, attachments or fixtures. 1. Ceiling light and wall near three-compartment sink soiled with dust. 2. Floor inside walk-in cooler and walk-in freezer soiled with food debris. 3. Wall in kitchen near fryer soiled with food debris. 4. Side of hood above fryer near back door soiled with dust. 5. Floor behind equipment at cookline soiled with food debris. 6. Floor in outdoor bar area soiled with dirt and/or food debris. **Repeat Violation**
36-50-4
39
Apr 17, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
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
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
27
Dec 6, 2023
Routine - Food
5 critical violations. 5 major violations. 7 minor violations.
View 17 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 the kitchen with gloves on from outside and began preparing greens without washing hands. Inspector had employee stop, wash hands, and put in new gloves before continuing to handle food. **Corrective Action Taken**
12A-16-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in prep area of kitchen on outside of bin containing flour. Two flies in server station near fountain machine. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frog legs stored on shelf above jug of milk inside reach-in cooler at cookline. Manager removed milk from shelf during this inspection. Raw shrimp stored on shelf above diced peppers inside reach-in cooler in prep area. Manager moved cut peppers to top shelf during this inspection. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Tube of ground beef stored on top of whole in-tact beef on shelf inside walk-in cooler. Manager moved ground beef to another shelf during this inspection. **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Bottle containing lighter fluid, spray bottle containing degreaser, and spray bottle containing bug spray stored on shelf beside takeout trays on shelf near outdoor bar area. Employee removed all chemicals from shelf during this inspection. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Two spoons stored inside handwash sink in kitchen near cookline. Manager placed spoons in warewash area during this inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sinks at cookline or in prep area of kitchen. Manager replenished both during this inspection. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foil pan containing zip bags of cooked ribs missing date on shelf inside walk-in cooler. Manager stated the ribs were cooked on Saturday (12/02) and added proper date mark during this inspection. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine closest to back door soiled with brown substance. Interior of microwave in prep area soiled with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in indoor bar area blocked with stack of trays across sink. Inspector moved trays to counter during this inspection. **Corrective Action Taken**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Wooden bowl without handle used as scoop inside bin of bread crumbs in exterior dry storage shed. Manager removed bowl from bread crumbs during this inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup and water bottle stored on lower shelf of prep table beside bottles of sauces and seasonings at cookline. Manager moved drinks to area below shelf during this inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Floor under and around equipment in both exterior and interior bar areas soiled with dirt and/or food debris.
36-73-4
Basic - Food stored on floor. Jug containing frying oil stored directly on floor in kitchen at cookline. Manager placed oil on shelf during this inspection. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging from oven door handle at cookline. Manager removed tongs from handle during this inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging from soiled fire extinguisher, in contact with soiled surface in prep area of kitchen. Manager placed tongs in warewash area to be cleaned. **Corrective Action Taken**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fire extinguisher on wall in prep area of kitchen heavily soiled with grease and/or food debris. Exterior of large white bins in prep area of kitchen soiled with grease and/or food debris. Flat areas around nozzles of fountain machine in server station soiled with mold-like substance.
23-03-4
20
Jun 6, 2023
Complaint Full
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
35
May 31, 2023
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen near three-compartment sink. One fly in indoor bar area. Two flies in server station on fountain machine.
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler in kitchen near entrance: coleslaw (48F - Cooling). Manager stated the coleslaw was placed inside unit to ambient cool the previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at cookline (1:40pm): shrimp (48F - Cold Holding); fish (47F - Cold Holding); scallops (48F - Cold Holding); beef (48F - Cold Holding); beef (48F - Cold Holding). Manager stated they had the drawers open for approximately one hour and added ice to all items to cool to 41F. After ice added (3:20pm): shrimp 39F, fish 38F, scallops 39F, beef 42F, beef 39F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside reach-in cooler in kitchen near entrance: coleslaw (48F - Cooling). Manager stated the coleslaw was placed inside unit to ambient cool the previous day. Stop sale issued.
03D-06-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink in back of kitchen in prep area. Manager replenished towels during this inspection. **Corrected On-Site**
31B-02-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four manager certificates all expired January 2023. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table in kitchen near back door soiled with food debris. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
14-01-5
Basic - Grease receptacle lid open, broken, or missing. Grease receptacle behind building left open. **Repeat Violation**
33-29-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses and/or stored on a dirty surface. Ice scoop on outdoor ice machine stored on top of unit on a piece of styrofoam. Manager removed ice scoop from area during this inspection.
10-13-5
Basic - In-use tongs stored on equipment door handle between uses. Two tongs stored on oven door handles at cookline. Manager removed tongs from handles during this inspection. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in outdoor bar area containing boxed sodas soiled with food debris. **Repeat Violation**
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Hole in screen on back door to kitchen.
35B-05-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in cooler in indoor bar area. Employee began cleaning area during this inspection. **Corrective Action Taken**
29-49-6
29
Dec 28, 2022
Routine - Food
5 critical violations. 3 major violations. 15 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch 61F in reach in cooler in server station, manager stated it has been in and out of cooler consistently. Milk wash 69F, out for 45 minutes. Placed milk in cooler. Butter 54F placed on table in room temperature 3 hours ago, placed in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Hanging on bag in a box soda rack. Rubbing alcohol and hot shot on shelf over liquor in office area. Iron out on shelf with salt and pepper inset er station in dining area.
41-10-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee touched raw fish then continued cooking without washing hands.
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on shelf over melon in reach in cooler in server station. Case of raw gator and raw beef stored over lemons and beer kegs in walk in cooler. Raw beef stored over cooked chicken in walk in cooler.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken on shelf over raw fish.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad in sink in ware wash area. Trays in sink at indoor bar. Sink in outdoor bar blocked with napkins and cups.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stew in walk in cooler made three days ago.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in flour in back kitchen area. Bowl in soup in walk in cooler. **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks near back door.
51-11-4
Basic - Cloth used as a food-contact surface. Male employee dried dishes with a towel.
21-05-5
Basic - Current Hotel and Restaurant license not displayed. Posted license expired June 1, 2022
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over clean dishes. Opened red bull on shelf over liquor. Energy drink on prep table At pass thru area **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. Jackets on dry storage shelf. Cigarettes on shelf over prep table. Speaker over clean dishes. Charging cords on shelf over bag in a box soda.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee wearing watch while garnishing plates.
13-07-4
Basic - Food stored in a prohibited area. Jugs of oil on floor in back kitchen. Jalapenos not covered on dry storage shelf. Employee cupcakes on top shelf of clean dish shelf. Unwashed onions stored over beer kegs. Ice not covered at outdoor bar. Employee covered. Ice in server station not covered.**Corrective Action Taken** **Corrective Action Taken**
08B-37-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink near office
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over stove in back kitchen area. Dry storage shelves soiled at outdoor bar. Exterior of Red Bull cooler in outdoor bar. **Repeat Violation**
23-03-4
Basic - Open dumpster and/or grease receptacle lid. Dumpster and grease receptacle behind building. Also, drain plug missing on dumpster.
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water.
06-01-5
Basic - Unclean building components, attachments or fixtures. Floor in walk in cooler soiled with food debris. Floor soiled under bar. Vents soiled at indoor bar. **Repeat Violation**
36-50-4
Basic - Wiping cloth sanitizing solution stored on the floor. On floor in back kitchen area.
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Flour in back kitchen.
02D-01-5
17
Frequently Asked Questions
When was Stumpknockers Restaurant last inspected?
The most recent health inspection at Stumpknockers Restaurant on file is from Nov 18, 2025. The public record contains 10 inspections in total.
What is the most common violation at Stumpknockers Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Stumpknockers Restaurant.
How does Stumpknockers Restaurant compare to other restaurants in Dunnellon?
Stumpknockers Restaurant most recently scored 100 out of 100, which is higher than the Dunnellon average of 72.
Has Stumpknockers Restaurant's inspection record improved over time?
Yes. Recent inspections at Stumpknockers Restaurant have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Stumpknockers 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 Stumpknockers Restaurant inspected?
Based on the inspection history on file, Stumpknockers Restaurant is inspected around three times per year on average.
Nearby Restaurants