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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
HARDEE'S #1500975 in GROVELAND currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 5, 2026. Across those visits, DBPR recorded 20 total findings; InspectFL has detailed violation rows for 13 of them so far.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 5, 2026 shows 13 observation rows: 2 critical, 3 major, and 8 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
HARDEE'S #1500975 has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [35B-12-4] Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. -kitchen ceiling is leaking water
- [03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. -lettuce, tomato and cheese on cook line time began at 7:25am, time marked to discard was 3pm, educated operator, changed time to 11:25
- [53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Denise
- [41-17-4] Spray bottle containing toxic substance not labeled. -bottle of purple liquid in break area, operator labeled
- [14-69-4] Ice buildup in reach-in freezer
- [33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. -kitchen and by triple sink
- [36-34-5] Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
- [38-01-4] Light shield damaged/in disrepair. -kitchen by walk in cooler and in cook area
- [29-49-6] Standing water in bottom of reach-in-cooler on front line
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser at soda machine in dining area -interior reach in freezer on cook line
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over liquid pasteurized eggs in walk in cooler shelves
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoon in coffee area, operator removed
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior side and top of char broiler -shelf under prep table in kitchen -filters over char broiler -floor soiled in break room
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