KRISPY'S FRIED CHICKEN

Name: KRISPY'S FRIED CHICKEN
Address: 307 BOARD STREET, GROVELAND, FL, 34736, US
Rating: 76.1

307 BOARD STREET, GROVELAND, FL 34736

License #4500900

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KRISPY'S FRIED CHICKEN in GROVELAND currently holds an InspectFL Health Score of 76.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 12, 2026. Across those visits, inspectors documented 20 total violations — 5 critical, 2 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 12, 2026 included 3 critical violations, 1 major, and 6 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

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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.

Inspection Completed - No Further Action
[35A-02-7] Live, small flying insects found -2 flying insects in kitchen area, 1 in dining area
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -portioned mashed potatoes (117-121F - Hot Holding), held less than four hours per operator. Operator moved to microwave for rapid reheat
[12A-12-4] Employee switched from working with raw food to clean equipment. -employee on cook line went from handling raw chicken to handling fryer baskets, walk in cooler door and scooping flour without washing hands.
[14-11-5] Equipment in poor repair. -hand sink by triple sink has piece of porcelain broken off -fryer baskets -interior walk in cooler door
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of fryers -chicken breading racks and basket -interior of ice machine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -shelf above chicken hot holding unit -interior and top back of fryers -exterior cooking equipment and reach ins need wipe down -underside of soda nozzles
[25-17-4] Single-service articles stored on a soiled surface. -shelf above chicken hot holding unit
[33-16-4] Open dumpster lid, operator closed lid
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -back door

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