SHANTELLS ON THE RUN

Name: SHANTELLS ON THE RUN
Address: 503 SANFORD AVE, SANFORD, FL, 32771, US
Rating: 46.9

503 SANFORD AVE, SANFORD, FL 32771

License #6905229

46.9 Grade F / 100

Failing Health Score

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Quick take

SHANTELLS ON THE RUN in SANFORD currently holds an InspectFL Health Score of 46.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 15, 2026. Across those visits, inspectors documented 60 total violations — 2 critical, 29 major, 29 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.

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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 May 15, 2026 shows 13 observation rows: 1 critical, 2 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour and sugar containers
[29-08-4] Plumbing system in disrepair. -handwash sink in kitchen: cold water handle
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath cooking equipment
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage cup stored on steam table, operator removed
[35B-03-4] Outer openings not protected with self-closing doors. -rear kitchen door: door closer is disconnected
[14-69-4] Ice buildup in white chest reach-in freezer.
[31B-03-4] No soap provided at handwash sink. -handwash sink in front service area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored on top of cheese in glass door reach-in cooler, operator relocated
[14-38-4] Food storage container/container lid cracked or broken. -small clear plastic container corner cracked
[50-09-4] Current Hotel and Restaurant license not displayed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in kitchen, employee restocked -handwash sink in front service area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of dry goods containers -exterior of cooking equipment has an accumulation of grease and food debris -hood filters over cooking equipment have an accumulation of grease and food debris
[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. -scoop handles in flour and sugar

Disposition: Warning Issued
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -CHLORINE
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -exterior of cooking equipment have an accumulation of grease and food debris -exterior of dry goods containers -table mounted can opener exterior
[36-51-4] Building components, attachments or fixtures in poor repair. -equipment lines behind rack next to fryers
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -employee rinsed her hands in triple sink
[50-09-4] Current Hotel and Restaurant license not displayed.
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour and sugar containers lacking labels
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -reach-in cooler drawers
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath cooking equipment has a significant accumulation of grease and food debris
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwashing sink in front service area, operator restocked -handwashing sink in kitchen, operator restocked
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off at handwashing sink in kitchen due to continuous leak
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Guy C.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -rear bathroom
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -glass door reach-in cooler in kitchen -reach-in cooler in front service area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -glass door reach-in cooler: butter 48F, cooked rice 56F, raw chicken 44F, macaroni and cheese 50, operator relocated to front service area reach-in cooler to rapidly cool -table top cold holding unit: cut romaine lettuce 48F and sliced cheese 49F, operator relocated to front service area reach-in cooler to rapidly cool
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. -handwashing sink in front service area
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwashing sink in kitchen used to store employee beverage container and sponge, operator removed
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -macaroni and cheese and rice in glass door reach-in cooler lacking date

Disposition: Inspection Completed - No Further Action
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath/behind fryers has an accumulation of grease and food debris
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -CHLORINE
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment have an accumulation of grease and food debris -hood filters over cooking equipment have an accumulation of grease and food debris
[31B-03-4] No soap provided at handwash sink. -handwash sink in front service area, employee restocked
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -rear bathroom
[51-13-4] No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster, operator posted
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -inside, lower portion of stand-up reach-in cooler next to white chest freezer -inside, lower portion of reach-in cooler next to stove, employee cleaned
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. -handwash sink in rear bathroom, operator states a plumber has been contracted
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -provided Clean-up of Vomiting and Diarrheal Events handout
[27-06-4] No hot running water at three-compartment sink. -hot water turned off due to continuous leak, operator turned on
[35B-03-4] Outer openings not protected with self-closing doors. -door closer disconnected on rear kitchen door
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in kitchen, operator restocked
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in kitchen hot water turned off due to continuous leak, operator turned on
[36-24-5] Hole in or other damage to wall. -wall next to handwash sink in kitchen
[35B-01-4] Exterior door has a gap at top of rear kitchen door that opens to the outside. -operator purchased weather stripping
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink in kitchen used to store menus, employee removed

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