HARDEES OF BELLEVIEW

Name: HARDEES OF BELLEVIEW
Address: 5741 SE ABSHIER BLVD, BELLEVIEW, FL, 34420, US
Rating: 23.2

5741 SE ABSHIER BLVD, BELLEVIEW, FL 34420

License #5202968

🍟 Fast Food ℹ️

23.2 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 13 findings · 5 critical

Routine - Food

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Quick take

HARDEES OF BELLEVIEW in BELLEVIEW currently holds an InspectFL Health Score of 23.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 63 total violations — 13 critical, 15 major, 35 minor.

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The latest inspection on September 24, 2026 shows 13 observation rows: 5 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

88%

Inspector notes

Coverage note

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HARDEES OF BELLEVIEW 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

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Single-service items (cups, plates, utensils, straws) stored improperly, exposed to contamination, or reused after intended single use.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Wet mops not stored in a manner allowing them to dry; maintenance tools stored where they could cross-contaminate food or equipment.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Met Inspection Standards
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At sink in drive thru area. Manager replaced sign.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape on curtain in walk in cooler.
[33-19-4] Garbage on the ground and/or pad around dumpster. Paper, plastic, cardboard, etc on pad around dumpster.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in dessert area has ice buildup.
[51-18-6] No copy of latest inspection report available. Provided inspection from 2022, last inspection was 10/24.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over breakfast grill souled with grease. Exterior of microwave soiled with grease and food debris. Gaskets of reach in freezer on cookline soiled with food debris. Exterior of fryers and fries holding table soiled with grease. Fan soiled with dust in biscuit area.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink in ladies room has a slow drain. Handwashing sink near walk in cooler has a slow drain.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee wiped down surfaces at drive thru window with towel from sanitizer then made customer drinks without washing hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Hash browns in white Hardees bag in reach in freezer. Employee discarded bag of hash browns.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 58-60F in table on cookline. Employee stated ham was just refilled. Manager stated the ham should be in an ice bath. Manager instructed employee to discard portions of ham and replenish with ice bath.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler under grill souled with food debris. Interior of microwave on cookline soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice and soda in hand washing sink near drive thru window.
[32-11-5] Lack of toilet tissue at each toilet. No paper in ladies restroom. Filled during this inspection.

Disposition: Warning Issued
[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 breakfast cooler below flat top grill has an ambient temperature of 47F. Ice buildup along interior back wall.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table across from walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers have grease build up. Hood filters over flat top grill have grease buildup. Exterior of microwave on cookline heavily soiled with grease and food debris.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed tomatoes on shelf over liquid margarine in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in breakfast unit on cookline: eggs 50-51F. Scramble mix 53F. Reach in unit has an ambient temperature of 47F. Unit was at proper temperature during first shift line check. All Time/Tempurature Control for Safety items moved to walk in cooler during this inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No device located on hose connection side of splitter at mop sink.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days prior in reach in cooler located in dessert area. Date added.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer on cookline has build up of food debris on bottom. Interior of ice bin near drive thru window has black substance. Soda nozzles near drive thru window have build up of food debris. Reach in breakfast cooler soiled with food debris.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Several certificates provided are written on certificates that were duplicated on card stock from original document.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at sink near walk in cooler.