SMITH FRANCHISE SERVICES

Name: SMITH FRANCHISE SERVICES
Address: 54 RILEY ROAD, CELEBRATION, FL, 34747, US
Rating: 90.6

54 RILEY ROAD, CELEBRATION, FL 34747

License #5911421

90.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

SMITH FRANCHISE SERVICES in CELEBRATION currently holds an InspectFL Health Score of 90.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 25, 2025. Across those visits, inspectors documented 28 total violations — 7 critical, 2 major, 19 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Call Back - Complied
[14-01-5] Bowl or other container with no handle used to dispense food. Cardboard cup in white chocolate powder in dry storage
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage stored next to single use items in hallway dry storage
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees without hair restraint while preparing food
[36-17-5] Floor tiles missing and/or in disrepair. Tiles missing in front of make table next to back prep area
[14-38-4] Food storage container/container lid cracked or broken. Cracked container of dark chocolate powder.
[36-24-5] Hole in or other damage to wall. Holes under triple sink Hole next to back door under back window
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Chip container on top of make table
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of make tables vents soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in back area soiled.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over ready to eat chicken
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dry storage
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table #2 (small make table) ; cut lettuce (54F - Cold Holding); sliced tomato (54F - Cold Holding); yogurt (54F). Per operator items held overnight.
[41-10-4] Toxic substance/chemical improperly stored. Open bottle of sanitizer stored next to single use items. Floor cleaner and vegetable cleaner stored on top of ice machine in back prep area
[31A-09-4] Handwash sink not accessible for employee use at all times. Chip display blocking hand sink on front line Brooms blocking hand sink next to triple sink

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table #2 (small make table) ; cut lettuce (54F - Cold Holding); sliced tomato (54F - Cold Holding); yogurt (54F). Per operator items held overnight.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Chip container on top of make table
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of make tables vents soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Chip display blocking hand sink on front line Brooms blocking hand sink next to triple sink
[41-10-4] Toxic substance/chemical improperly stored. Open bottle of sanitizer stored next to single use items. Floor cleaner and vegetable cleaner stored on top of ice machine in back prep area
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage stored next to single use items in hallway dry storage
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over ready to eat chicken
[14-38-4] Food storage container/container lid cracked or broken. Cracked container of dark chocolate powder.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees without hair restraint while preparing food
[36-17-5] Floor tiles missing and/or in disrepair. Tiles missing in front of make table next to back prep area
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in back area soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table #2 (small make table) ; cut lettuce (54F - Cold Holding); sliced tomato (54F - Cold Holding); yogurt (54F). Per operator items held overnight.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse