SISTER'S PLACE

Name: SISTER'S PLACE
Address: 143 E NOBLE AVE, WILLISTON, FL, 32696, US
Rating: 63.1

143 E NOBLE AVE, WILLISTON, FL 32696

License #4800609

63.1 Grade F / 100

Failing Health Score

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Quick take

SISTER'S PLACE in WILLISTON currently holds an InspectFL Health Score of 63.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 25 total violations — 8 critical, 4 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.

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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 April 8, 2026 included 5 critical violations, 2 major, and 8 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.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line: ham 47F. Cheese 46F. Door of unit was found cracked open for unknown amount of time. Also, items in bottom of reach in cooler 37F.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler: raw cubed steak on shelf over raw gator. Employee moved gator.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses in server station stacked together wet.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink near back door draining slow.
[33-16-4] Open dumpster lid. Dumpster located behind building.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee pulling plated food from pass thru with fake painted nails and no gloves.
[14-01-5] Bowl or other container with no handle used to dispense food. In powdered sugar, rice and flour. Manager began removing all.
[35A-02-7] Live, small flying insects found One live fly in kitchen. One live fly in ware wash area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sink next to back door blocked with wooden sticks and plastic bin. All were removed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Two container of sugar not labeled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on two reach in coolers on cook line soiled with 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. Handle of scoop in sugar. Removed during this inspection.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. Triple sink was already set up with sanitizer, all dishes will be placed in sanitizer after washing in the dish machine.
[41-10-4] Toxic substance/chemical improperly stored. Purple power degreaser next to container of oil for baked potatoes.

Administrative complaint recommended
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups counter in server station.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside bottom of refrigerated make-table at cookline: raw hamburger meat (70F - Cold Holding). Manager stated the hamburger meat was held at the cookline sitting on a warm surface during the lunch rush for approximately 30 minutes. Manager moved the hamburger meat to a freezer to rapidly cool to 41F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Ziplock bag containing raw fish stored on shelf inside reach-in cooler directly above gallon of milk. Employee moved the milk to a higher shelf during this inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board in server station has deep cut marks.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at refrigerated make-table in server station is stained.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in prep area handling bacon with bracelet on wrist.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting on shelf above prep table in prep area of kitchen. Employee removed phone from the shelf during this inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in prep area completely blocked by large plastic bin and shopvac.
[36-50-4] Unclean building components, attachments or fixtures. Hanging pot rack in kitchen soiled with dust.
[41-10-4] Toxic substance/chemical improperly stored. Bottle containing dish soap and spray bottle containing degreaser stored on shelf directly beside margarine and clean cutting boards in prep area. Employee placed both items on the floor during this inspection.

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