SPARKYS PLACE

Name: SPARKYS PLACE
Address: 24646 SR 40, ASTOR, FL, 32102, US
Rating: 45.3

24646 SR 40, ASTOR, FL 32102

License #4500186

🏨 Hotel/Resort ℹ️

45.3 Grade F / 100

Failing Health Score

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Latest inspection

May 1, 2026 · 9 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SPARKYS PLACE in ASTOR currently holds an InspectFL Health Score of 45.3 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 May 1, 2026. Across those visits, inspectors documented 84 total violations — 18 critical, 5 major, 61 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on May 1, 2026 shows 9 observation rows: 1 critical, 0 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

SPARKYS PLACE 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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[40-06-5] Employee jackets stored on container of mayonnaise.
[36-73-4] Floors soiled/has accumulation of debris under equipment.
[36-24-5] Hole in or other damage to wall. -corner of wall by pizza oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelf under microwave soiled with food debris. -wire shelving in kitchen soiled. -hood filters soiled with grease.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall by toaster soiled with food debris. -wall by pizza oven soiled.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. -metal shelving under prep tables rusted.
[35B-01-4] Exterior door by restrooms has a gap at the bottom,right side.
[36-73-4] Floor soiled/has accumulation of debris. - under equipment at cook line. -under shelving in walk in cooler
[36-11-4] Floors not maintained smooth and durable. -broken tiles under oven and in front of freezer door.
[38-07-4] Lights in food storage area missing the proper shield. -exposed lightbulb in back kitchen area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -hand wash sink next to three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving at cook line. -can opener holster soiled -exterior of food storage containers soiled (walk in cooler).
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall behind toaster heavily soiled with grease,. -wall behind grill soiled with grease. -lower walls by cooler have mold like substance. -swinging doors in back kitchen soiled.
[12A-16-4] Employee began handling clean equipment without first washing hands.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[22-12-5] Metal stem-type thermometer soiled.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time mark. -flat of raw shell eggs at cook line.
[22-02-4] Food-contact surface soiled with food debris. -wall mounted potato cutter.

Disposition: Warning Issued
[22-20-5] Accumulation of black mold-like substance in the interior of the ice chute.
[36-50-4] Black mold like substance on walk in cooler wall.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[36-73-4] Floor soiled: -accumulation of debris at cookline. -walk in cooler floor soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -dust, debris on wire shelving at cookline.
[25-05-4] Single-service articles improperly stored, pizza boxes stored on floor.
[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.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -flats of eggs at cookline. Operator moved to cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sliced cheese at 44°f. Advised operator to not place cheese above fill line. -all foods in walk in cooler between 43°f and 45°f in walk in cooler: gravy 45°f, mashed potatoes 45°f, ground beef 44°f, bacon 45°f, cheese 45°f, fish 43°f Operator turned down temperature in walk in cooler.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at warewashing machine.