The Butcher Block Kitchen
Last inspected: Oct 9, 2025
45
Score
The Butcher Block Kitchen has been inspected eight times since 2022. Inspectors last stopped by on Oct 9, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around 16 violations lately compared to roughly nine violations before.
“Accumulation of black/green mold-like substance” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 87, which The Butcher Block Kitchen's 45 doesn't quite reach. There are enough flags in the record to merit a second thought.
8
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Oct 9, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter blend (70F - Cold Holding), prep table in kitchen, held less than four hours per operator. Moved to reach in cooler for quick chill. **Corrective Action Taken** - From follow-up inspection 2025-10-09: -butter blend (69F - Cold Holding) **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked potatoes in upright reach in cooler in kitchen - From follow-up inspection 2025-10-09: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -plastic guard in ice machine - From follow-up inspection 2025-10-09: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-10-09: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-10-09: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-10-09: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-10-09: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -drink cups next to ice bin in server station - From follow-up inspection 2025-10-09: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -microwave panel missing on microwave on cook line -fryer cabinet door missing - From follow-up inspection 2025-10-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer in kitchen. - From follow-up inspection 2025-10-09: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of microwave on prep table has accumulation of black substance/grease/food debris. - From follow-up inspection 2025-10-09: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets are soiled -hood suppression filters over fryers -gaskets on upright reach in freezer in kitchen -gaskets and exterior of outdoor white reach in freezer - From follow-up inspection 2025-10-09: **Time Extended**
23-03-4
45
Oct 1, 2025
Routine - Food
5 critical violations. 3 major violations. 13 minor violations.
View 21 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. -0 ppm **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind raw beef in reach in drawers on cook line. Operator moved chicken to front. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -portioned pulled pork in upright reach in cooler in kitchen dated 9/10.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter blend (70F - Cold Holding), prep table in kitchen, held less than four hours per operator. Moved to reach in cooler for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -spray bottle of bleach, 500++, operator discarded. **Corrected On-Site**
41-15-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -dish area, operator provided. **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. -cooked potatoes in upright reach in cooler in kitchen
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -plastic guard in ice machine
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -drink cups next to ice bin in server station
24-08-4
Basic - Equipment in poor repair. -microwave panel missing on microwave on cook line -fryer cabinet door missing
14-11-5
Basic - Food stored on floor. -cooking oil in outside storage area
08B-38-4
Basic - Ice buildup in reach-in freezer in kitchen.
14-69-4
Basic - Interior of microwave on prep table has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets are soiled -hood suppression filters over fryers -gaskets on upright reach in freezer in kitchen -gaskets and exterior of outdoor white reach in freezer
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -on prep table next to cutting board. Operator moved to lower shelf with nothing next to it. **Corrected On-Site**
21-44-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish room **Repeat Violation**
36-27-5
Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Carbon dioxide/helium tanks not adequately secured. -outdoor storage area
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
18
Apr 14, 2025
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, then started to plate food with no glove change or hand wash,
12A-27-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-25 Operator renewed licensed. **Corrected On-Site**
50-17-3
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken with raw pork and Philly steak in reach in freezer. Operator removed. **Corrected On-Site** **Repeat Violation**
08A-17-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in back storage area
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 Cooks on cook line
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. cook on cook line
13-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour container. Operator removed. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink Reach in cooler gasket by prep area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by prep area. Avantco freezer in the kitchen area soiled
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Single serve cups at drink area. Operator inverted **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled Wall throughout dish washing area soiled
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm operator changed water. Rechecked 50 ppm. **Corrected On-Site**
21-07-4
30
Dec 26, 2024
Food-Licensing Inspection
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler in server area.
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -mashed potatoes put in deep container and covered. Educated operator.
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. -shelf under hot holding unit. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
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. -raw mahi 34F, in reach in cooler on cook line. Operat cut. **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone over make table on cook line
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -rack by dishmachine
24-08-4
Basic - Light not functioning under hood suppression system on cook line
36-62-4
Basic - Stored food not covered. -reach in freezer on cook line
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lemons over prepped deli meat in walk in cooler.
08B-17-4
41
Apr 8, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
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
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Nov 3, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pork fritters over French fries.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes 67f. Less than 4 hours. Advised to rapid chill.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple bottle.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On plastic shield.
22-20-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. White refrigerator in ice cream room.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in prep cooler by toaster.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dish machine.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink.
29-11-4
52
Apr 18, 2023
Routine - Food
6 critical violations. 3 major violations. 6 minor violations.
View 15 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over French fries in reach in freezer.
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Potato salad dated 4-7.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad dated 04-07.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 75f. Less than 4 hours. Advised to rapid chill. Employee placed in refrigerator. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Fly spray over paper plates. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on prep cooler.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Repeat Violation**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Added smoker at back patio. **Corrected On-Site**
51-16-7
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.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -On prep table in ice cream room. **Repeat Violation**
12B-07-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 40, currently has 74 seats.
51-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. -In ice cream room.
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over ketchup.
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
22
Dec 6, 2022
Routine - Food
2 critical violations. 4 major violations. 14 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator overnight chicken salad (50F - Cold Holding) diced tomatoes (48F - Cold Holding);
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator overnight diced tomatoes (48F - Cold Holding); shredded cheddar (51F - Cold Holding) chicken salad (50F - Cold Holding)
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on prep table. Slicer soiled Interior oven Interior microwave Interior fryer
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area **Corrected On-Site**
31B-02-4
Intermediate - Packaged food not labeled as specified by law. White powder substance not labeled end of cook line.
02D-02-4
Intermediate - Spray bottle containing toxic substance not labeled Hanging on hand wash sink in prep area **Repeat Violation**
41-17-4
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings not protected with self-closing doors. **Corrected On-Site**
35B-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen
21-12-4
Basic - Food stored on floor. Bag and box food on floor in ice cream area
08B-38-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Clean utensils or equipment stored in dirty container in kitchen
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen **Corrected On-Site**
12B-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Storage containers holding food cracked.
14-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer Hood
23-03-4
25
Frequently Asked Questions
When was The Butcher Block Kitchen last inspected?
The most recent health inspection at The Butcher Block Kitchen on file is from Oct 9, 2025. The public record contains eight inspections in total.
What is the most common violation at The Butcher Block Kitchen?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at The Butcher Block Kitchen.
How does The Butcher Block Kitchen compare to other restaurants in Groveland?
The Butcher Block Kitchen most recently scored 45 out of 100, which is lower than the Groveland average of 87.
Has The Butcher Block Kitchen's inspection record improved over time?
No. Recent inspections at The Butcher Block Kitchen have averaged around 16 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at The Butcher Block Kitchen 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 The Butcher Block Kitchen inspected?
Based on the inspection history on file, The Butcher Block Kitchen is inspected around three times per year on average.
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