CHEERS AT RAINBOW SPRINGS

Name: CHEERS AT RAINBOW SPRINGS
Address: 19330 SW 83 PL RD, DUNNELLON, FL, 34432, US
Rating: 79

19330 SW 83 PL RD, DUNNELLON, FL 34432

License #5203074

79 Grade C / 100

Mixed Health Record

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Quick take

CHEERS AT RAINBOW SPRINGS in DUNNELLON currently holds an InspectFL Health Score of 79 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 20 total violations — 8 critical, 4 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Passed — No Violations

Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1. Two pans containing a total of 10 sealed packages of salmon thawed inside reduced oxygen packaging on shelf inside walk-in cooler. The salmon is completely thawed. The package does have a label indicating the salmon must be removed from packaging prior to thawing. 2. Employee in server station preparing salad with bare hands with painted and/or artificial nails. Employee was observed placing raw onions on top of a salad with bare hands.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pan containing spinach dip made in-house with date mark of 2/9a¿¿2/17. Manager added the proper date mark during this inspection.
[09-01-4] 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. Employee in server station preparing salad with bare hands with painted and/or artificial nails. Employee was observed placing raw onions on top of a salad with bare hands. Stop sale issued.
[06-09-1] 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. Two pans containing a total of 10 sealed packages of salmon thawed inside reduced oxygen packaging on shelf inside walk-in cooler. The salmon is completely thawed. The package does have a label indicating the salmon must be removed from packaging prior to thawing. Stop sale issued.
[36-50-4] Unclean building components, attachments or fixtures. 1. Air vents on duct near cookline soiled with dust. 2. Top portions of walls in warewash area soiled with dust and/or cobwebs.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink in downstairs server station draining slowly.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee in server station preparing salad with bare hands with painted and/or artificial nails.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door and deflector plate inside ice machine soiled with mold-like substance.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan at cookline: french onion soup (118F - Hot Holding). Employee at cookline stated the soup has been held hot for approximately five hours. Employee stated he is unsure when it dropped below 135F and voluntary discarded the soup during this inspection.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink at cookline removed and replaced with breading station.

Administrative complaint recommended
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door and bottom edge of deflector plate inside ice machine soiled with mold-like substance.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Drink cups in downstairs server station wet nested.
[25-05-4] Single-service articles improperly stored. Single-use foil trays not inverted on top shelf in baking area. Manager inverted the pans during this inspection.
[41-10-4] Toxic substance/chemical improperly stored. 1. Bottle of hand soap stored in table in down storage area directly beside box containing single-use lids and above cups. 2. Spray bottle containing glass cleaner stored on counter directly beside pan of crackers in upstairs bar area. Manager removed both chemicals from the areas during this inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw steak stored on shelf directly above pan containing fully-cooked pasta inside walk-in cooler. Manager moved the raw steak below the pasta during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and laptop stored directly on top of cases of beer in upstairs kitchen. Manager removed all personal items from top of beer during this inspection.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Non foodgrade "Lowes" bucket at upstairs ice machine.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket quaternary 500+ppm. Manager diluted solution, then 200ppm.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on freezer door in baking area soiled with mold-like substance.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan on counter at cookline: buttermilk (47F - Cold Holding). Manager stated the buttermilk has been stored at room temperature for approximately 30 minutes and added ice around the buttermilk to cool to 41F.

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