Fryday's

What the inspector found on Oct. 21, 2026

• High Priority Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed cooked hamburger to place on grill, explained to him, he washed hands and burger got to 165f Fixed during the inspection.
• High Priority Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked breaded oyster above cheese stick in open bag, upright freezer by cook line, employee rearranged Fixed during the inspection.
• 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. None, emailed one Fixed during the inspection.
• Intermediate Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager here has employee training, he's a manager since this July, explained to him
• 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. For new employees here, emailed agreement Repeat violation.
• Intermediate Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 2 dressings made with mayonnaise and fresh garlic 3 days ago, explained to operator
• Intermediate Spray bottle containing toxic substance not labeled. Blue substance, employee stated it's cleaner, front counter
• Intermediate Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In hand sink by drive thru, handle turns all the way and no water comes out
• Basic Ceiling tile missing. One moved by entrance to kitchen Repeat violation.
• Basic Food stored on floor. Bottle water on floor in storage area
• Basic In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82f water for scooped used for grits, employee discarded it Fixed during the inspection.
• Basic Interior of oven/microwave has accumulation of black substance/grease/food debris. Old build up in microwave Repeat violation.
• Basic No Heimlich maneuver/choking sign posted. Emailed one Fixed during the inspection.
• Basic No conspicuously located ambient air temperature thermometer in holding unit. Upright skinny cooler with tcs dressings made here
• Basic Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spider webs inside cabinet under soda machine, self service counter
• Basic Single-service items for customer self-service not properly protected to prevent contamination. Forks at self service counter on open container
• Basic Stored food not covered. Cooked wings, 40f, in walk in cooler, employee covered them Fixed during the inspection.
• Basic Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above dressings in walk in cooler
• Basic Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in bucket for prep counters

From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.