OLIVER'S

Name: OLIVER'S
Address: 13601 SW 115 AVE, DUNNELLON, FL, 34432, US
Rating: 58.3

13601 SW 115 AVE, DUNNELLON, FL 34432

License #5202208

🍽️ American ℹ️

58.3 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

OLIVER'S in DUNNELLON currently holds an InspectFL Health Score of 58.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 60 total violations — 9 critical, 8 major, 43 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 3, 2025

The latest inspection on October 26, 2026 shows 12 observation rows: 1 critical, 1 major, and 10 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

OLIVER'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.

Disposition: Warning Issued
[10-08-5] Ice scoop handle in contact with ice. ice scoop handle touching ice at bar
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler gasket torn on reach in cooler in kitchen
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closing mechanism on mes restroom door disconnected, and door left open.
[33-31-5] Unnecessary items/unused equipment on the premises. Non working ice machine in kitchen
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing in back room with reach in freezers
[16-46-4] Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( blue de-greaser).
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Exterior door handle of microwave on cookline soiled with grease.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between flip-top make table cooler and prep table on cookline.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table. Employee removed cell phone
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored above soft drink syrup boxes.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0ppm chlorine

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used for ceiling in dry storage closet.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls stored on shelf next to three compartment sink.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee quinoa in reach-in cooler next to back door.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from cook line. Employee removed phone during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine next to three compartment sink soiled with old food debris. Fan in dish area dusty. Gaskets for bar reach-in cooler soiled with mold-like substance .
[25-05-4] Single-service articles improperly stored. To go plates in dry storage closet not inverted. Manager turned plates over. To go cups stored on floor in bar area. Employee placed cups on shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In top of refrigerated make-table at cookline: coleslaw (46F - Cold Holding). Employee at cookline stated the coleslaw has been stored inside the top of the refrigerated make-table overnight and has not been removed from refrigeration today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of refrigerated make-table at cookline: coleslaw (46F - Cold Holding). Employee at cookline stated the coleslaw has been stored inside the top of the refrigerated make-table overnight and has not been removed from refrigeration today.
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner stored next to lemon juice in bar area. Employee removed glass cleaner during inspection.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cook line sanitizer bucket, 200+ ppm. Manager changed sanitizer water, 50 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin for kitchen ice machine soiled with old food debris.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw stored in reach-in cooler across from kitchen ice machine. Manager stated coleslaw prepared on 2/19, manager placed proper date on coleslaw.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One co2 tank not secured near soda syrup shelf in storage room.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use in food storage closet.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used to repair gaskets on reach-in freezer in dry storage room.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee bags stored on top of ice machine at kitchen entrance.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Flooring in dry storage room torn.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Opened package of hotdogs with date mark of 09/25 on shelf inside reach-in cooler at cookline. Employee discarded the hotdogs during this inspection.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Inspector instructed manager to discontinue the use of the dishwasher machine for sanitization and utilize the three-compartment sink to sanitize dishes until the dish machine is repaired. Inspector also instructed manager to use the three-compartment sink to sanitize all dishes that have been sanitized using the dish machine today.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in bar area completely blocked by bucket inside the handwash sink. Manager removed the bucket from the sink during this inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing bleach missing label on shelf beside dish machine.