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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.
BWS GRILL in CRAWFORDVILLE currently holds an InspectFL Health Score of 83.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 17 total violations — 2 critical, 6 major, 9 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on April 20, 2026 shows 7 observation rows: 2 critical, 2 major, and 3 minor.
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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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- •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?
BWS GRILL has some meaningful issues on record. Would you still eat here?
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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: Met Inspection Standards
- [36-50-4] Unclean building components, attachments or fixtures. Interior of cabinets throughout kitchen soiled with food debris.
- [33-30-4] Unnecessary items stored in garbage enclosure Discarded furniture stored behind dumpster.
- [29-11-4] Water leaking from pipe and/or faucet/handle. Leaking pipe below handwash sink at front counter.
- [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 at cookline touched hamburger meat with bare hands while placing it onna bun. The hamburger meat is over 145F.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cookline: cut lettuce (55F - Cold Holding); sliced tomatoes (51F - Cold Holding). Both items are stored in a pan without ice at cookline. Employee stated the items have been held at room temperature for approximately 30 minutes during the rush, then moved them back to the reach-in cooler to cool to 41F.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Bag of shredded cheese stored inside handwash sink at front counter. An employee removed the cheese from the sink during this inspection.
- [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/ No certified food manager present. Inspector observed four employees handling food during this inspection.
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