JEREMIAH'S

Name: JEREMIAH'S
Address: 501 N HIGHLAND ST, MT DORA, FL, 327575021, US
Rating: 30.1

501 N HIGHLAND ST, MT DORA, FL 327575021

License #4500333

🍟 Fast Food ℹ️

30.1 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 11 findings · 2 critical

Routine - Food

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Major

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Minor

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Quick take

JEREMIAH'S in MT DORA currently holds an InspectFL Health Score of 30.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 80 total violations — 11 critical, 13 major, 56 minor.

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The latest inspection on October 6, 2026 shows 11 observation rows: 2 critical, 3 major, and 6 minor.

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Inspector notes

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JEREMIAH'S has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese Sauce (48F - Cold Holding); White Rice (51F - Cold Holding) Per operator more than 4 hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board in the kitchen. Fryer basket. Operator replaced. Soda nozzle at the bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In male restroom. Operator replaced.
[36-22-4] Floor area(s) covered with standing water. At the bar.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle with blue liquid at the bar. Operator labeled.
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handles. Operator removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese Sauce (48F - Cold Holding); White Rice (51F - Cold Holding) Per operator more than 4 hours.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In apple sauce container. Operator removed.
[35A-03-4] Dead roaches on premises. One under three compartment sink. Operator removed and cleaned.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Floor at cook line. Floor under dish washer.
[08B-38-4] Food stored on floor. French fries. Operator removed. French fries in walk in cooler. Box of soda on floor at the bar. .
[14-13-4] Food-contact surface not smooth and easily cleanable. Operator discarded. 6 chipped plates.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the end of cook line.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of prep table. Operator removed.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters. Operator inverted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall next to tea machine
[29-11-4] Water leaking from pipe and/or faucet/handle. By dishwasher.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator added time mark. See stop sale.
[41-15-5] 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. Chlorine over 200++. Rechecked 50PPM.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets at cook line. White cutting board at cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - mens restroom bar side
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. - Togo boxes in dry storage area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored on shelf above make line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. - cook
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - side door
[36-17-5] Floor tiles missing and/or in disrepair. - kitchen area. - hole in floor under ice machine.
[08B-38-4] Food stored on floor. - soda box at front bar. - cooking oil in dry storage area.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dishwasher trays - Hood filters - exterior of ice machine.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues on cooks line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - behind cooking equipment
[01B-01-4] Dented/rusted cans present. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -cream of tomato soup 140° -Broccoli cheddar soup 128° -chowder soup 135° - operator discarded.
[41-10-4] Toxic substance/chemical improperly stored. - spray bottle of cleaner hanging on hand sink at 3rd bar.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer -White cutting boards on cooks line. -Tea urns - tea backets
[31A-11-4] Handwash sink used for purposes other than handwashing. - Front bar hand sink used as dump sink.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Chicken pot pie, and chicken dumplings made 2 days prior. -shepherd pie, and sandwiches made I day prior . - all stored in reach in in kitchen