GREAT OUTDOORS RESTAURANT

Name: GREAT OUTDOORS RESTAURANT
Address: 18587 HIGH SPRINGS MAIN ST, HIGH SPRINGS, FL, 32643, US
Rating: 71.4

18587 HIGH SPRINGS MAIN ST, HIGH SPRINGS, FL 32643

License #1103140

71.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GREAT OUTDOORS RESTAURANT in HIGH SPRINGS currently holds an InspectFL Health Score of 71.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 19 total violations — 4 critical, 3 major, 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black bean/corn mix dated 2/3.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (50F - Cold Holding); blue cheese (51F - Cold Holding) items in drawer under grill, drawer opened constantly during lunch, other items in unit 41F or below. Employee placed ice on items, retemped beef 45F and blue cheese 46F.
[14-11-5] Equipment in poor repair. 2 shelves in walk in cooler the paint is chipping away starting to expose rust. Stand mixer the bottom paint is chipping off. Board on steam table with deep cut marks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled with grease.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust above cooks line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector plate of inside ice machine soiled. Stained cutting board on clean dish rack.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink in prep area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 opened cans of drink on shelf above reach in freezer on cooks line, employee moved drinks below.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipes under Handwash sink in prep area.
[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 topped burgers with fried onion straws with bare hands, spoke to employee about using a utensil as well as washing hands.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and cigarette on shelf above reach in freezer on cooks line, employee moved items.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched head placed on gloves then pulled up pants, inspector had employee wash hands and put on fresh gloves.

Community reaction

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Community pulse