Spring Hill News | CODYS ORIGINAL ROADHOUSE Restaurant Inspection Records

CODYS ORIGINAL ROADHOUSE

3101 COMMERCIAL WAY, SPRING HILL


Inspection records

May 03, 2019

HIGH
INTERMEDIATE
BASIC
2
1
3

Violations

  • Basic - Equipment in poor repair. Microwave in prep room, handle broken 2 door vertical cooler handle broken Inside panel of 2 door lift top missing Reach in door of walk in cooler , gasket missing, rusted
  • Basic - Observed standing water in bottom of reach-in cooler. Single door cooler on cook line and 2 door lift top at salad station **Repeat Violation**
  • Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At salad station, next to to go items, operator put in 2nd bucket and moved to floor. At wait station next to coffee filters, moved to side **Corrected On-Site**
  • Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under hot hold lamp at wait station
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In lift top at salad station- cut tomatoes 45°, shredded cheese 46°, moved from walk in cooler this morning. Manager will monitor temperatures and make sure food is moved quickly. Coolers are shut off over night
  • High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw pork in drawer on cook line, cook moved to bottom drawer **Corrected On-Site** **Repeat Violation**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken legs cooked this morning 109°/111°, On counter in prep room , moved to walk in cooler **Corrective Action Taken**

Nov 20, 2018

HIGH
INTERMEDIATE
BASIC
0
0
3

Violations

  • Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. In storage sheds in back of building, walk in cooler and dry storage **Repeat Violation** - From follow-up inspection 2018-11-20: **Time Extended**
  • Basic - - From initial inspection : Basic - Equipment in poor repair. Multiple shelves rusted in coolers, freezer and for dish storage Torn gasket on reach in cooler at salad station **Repeat Violation** - From follow-up inspection 2018-11-20: **Time Extended**
  • Basic - - From initial inspection : Basic - Floor tiles cracked, broken or in disrepair. Grout not even with tile, tiles broken, standing water on floor in prep room and dish room . **Repeat Violation** - From follow-up inspection 2018-11-20: **Time Extended**

Nov 16, 2018

HIGH
INTERMEDIATE
BASIC
6
2
18

Violations

  • Basic - Floors not maintained smooth and durable. In storage sheds in back of building, walk in cooler and dry storage **Repeat Violation**
  • Basic - Accumulation of debris inside warewashing machine. Spray arms clogged with debris
  • Basic - Backflow device not located for convenient service or maintenance access. Spigot by back door and outside.
  • Basic - Dishmachine has no data plate/operating specifications.
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. At expo station, bottled beverage, no lid or straw, next to to go items. Employee bottles of water next to dessert toppings **Corrected On-Site**
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. To go box and employee coolers on shelf in walk in cooler, no ID, with foo served to pubic **Corrective Action Taken**
  • Basic - Employee personal items stored in or above a food preparation area. Jacket on top of bags of bags of hot roll mix **Corrected On-Site**
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Expo cook wearing band that could hold Food / dirt
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in prep room
  • Basic - Equipment in poor repair. Multiple shelves rusted in coolers, freezer and for dish storage Torn gasket on reach in cooler at salad station **Repeat Violation**
  • Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Ash tray with cigarette butts in storage area across from freezers
  • Basic - Floor tiles cracked, broken or in disrepair. Grout not even with tile, tiles broken, standing water on floor in prep room and dish room . **Repeat Violation**
  • Basic - Food stored in a prohibited area. Tray of onion rings stored on top trash can . **Corrected On-Site**
  • Basic - In-use tongs stored on equipment door handle between uses. On oven door, ice scoop in tray with plastic bottles in bar **Corrected On-Site**
  • Basic - Observed standing water in bottom of reach-in cooler. On cook line
  • Basic - Old labels stuck to food containers after cleaning. On plastic containers
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Ribs in standing water in prep sink, operator turned water on **Corrected On-Site**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. On edge of stove on cook line **Corrected On-Site**
  • High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. 1 cook **Corrective Action Taken **Corrective Action Taken**
  • High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped hands on dirty pants, no hand wash afterwards . **Corrective Action Taken**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On cook line-water for breading chicken-64°, Discussed proper ice bath.
  • High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Chicken breast in steam table on cook line- 129°, reheated to 173°. Soup 114°, reheated to 170°, In vertical hot hold unit- cooked mushrooms 117°, reheated to 173°, baked potato 126°, soup 113°, reheated to 171° Chicken breast 129°, reheated to 173° Prime rib 98°, reheated to 143 **Corrected On-Site** **Repeat Violation**
  • High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over beef and pork in drawer on cook line. **Corrected On-Site* Raw beef over potatoes in vertical freezer outside **Corrective Action Taken**
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook breaded raw chicken, took off gloves and began to put clean gloves on with no hand wash **Corrective Action Taken**
  • Intermediate - No soap provided at handwash sink. In prep room **Corrected On-Site**
  • Intermediate - Slicer blade soiled with old food debris. Diced and 2 slicers, moved to dish room **Corrective Action Taken**

Apr 19, 2018

HIGH
INTERMEDIATE
BASIC
1
0
11

Violations

  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Ceiling tile grid/support structure in warewashing area rusted.
  • Basic - Floors not maintained smooth and durable. In walk in cooler and dry storage unit outside- floor in produce cooler is separating and finish coming off. Floor in dry storage unit is bare wood
  • Basic - Hole in or other damage to wall. Next to ice machine - loose panel
  • Basic - Light shield damaged/in disrepair. On cook line, shield damaged **Corrected On-Site**
  • Basic - Reach-in cooler gasket torn/in disrepair. Lift top on cook line- gasket falling off
  • Basic - Reach-in freezer shelves with rust that has pitted the surface. Vertical freezer by walk in cooler , glass chiller in bar
  • Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Wire racks
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm, corrected to 400 ppm **Corrected On-Site**
  • Basic - Wood food-contact surface not properly sealed. Wood shelves at wait station used to hold baskets, next to hot holding unit, not smooth and easily cleanable, chipping
  • High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 126°, beef broth 150°, both put in to reheat Broth 177°, potatoes 163° **Corrected On-Site** **Repeat Violation**

Dec 27, 2017

HIGH
INTERMEDIATE
BASIC
0
0
0

Violations

  • No Violations Were Observed

Sep 01, 2017

HIGH
INTERMEDIATE
BASIC
0
0
2

Violations

  • Basic - - From inspection on 2017-08-31: Basic - Cove molding at floor/wall juncture broken/missing. In dry storage room, multiple Kitchen at end of cook line by ovens **Warning** - From follow-up inspection on 2017-09-01: **Time Extended**
  • Basic - - From inspection on 2017-08-31: Basic - Floor area(s) covered with standing water. In dry storage room corners where cove molding is missing **Warning** - From follow-up inspection on 2017-09-01: **Time Extended**

Aug 31, 2017

HIGH
INTERMEDIATE
BASIC
4
2
10

Violations

  • Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Walk in cooler and salad cooler **Warning**
  • Basic - Cove molding at floor/wall juncture broken/missing. In dry storage room, multiple Kitchen at end of cook line by ovens **Warning**
  • Basic - Cutting board has cut marks and is no longer cleanable. On cook line, lift top **Warning**
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. At wait station, salad prep cook drinking from can **Corrected On-Site** **Warning**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cambros **Warning**
  • Basic - Equipment in poor repair. Outdoor produce cooler door, cracked, peeling Walk in cooler walls have holes in metal walls at door frames **Warning**
  • Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Cook walked from outside walk in cooler to back of restaurant with a bus tub in his hands, then a stalk of celery in each hand a a cigarette in his mouth **Warning**
  • Basic - Floor area(s) covered with standing water. In dry storage room corners where cove molding is missing **Warning**
  • Basic - Hole in or other damage to wall. Outside back door, stucco cracked and falling **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at end of cook line, single door **Warning**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Salad lift top - cut leafy greens 47°, cut tomatoes 48°, in house made ranch dressing 50°, cut cabbage 51°, manager will monitor closely and move to walk in cooler if temperature does not go down. **Warning**
  • High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Cook on line, multiple glove changes, went into walk in cooler, brought out onion rings, put on gloves, no hand wash **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Baked potatoes made this morning, on top of lift top at wait station 78°, move to walk in cooler. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baked sweet potatoes 122°, mashed potatoes 113/ 121° in holding unit in salad area, turned up alto sham , will monitor **Warning**
  • Intermediate - Employee used handwash sink as a dump sink. In bar **Corrected On-Site** **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by prep table in walk in cooler meat room **Warning**

Apr 03, 2017

HIGH
INTERMEDIATE
BASIC
1
3
4

Violations

  • Basic - - From inspection on 2017-03-31: Basic - Cove molding at floor/wall juncture broken/missing. By back door **Repeat Violation** - From follow-up inspection on 2017-04-03: **Time Extended**
  • Basic - - From inspection on 2017-03-31: Basic - Cutting board has cut marks and is no longer cleanable. Both salad cooler lift tops - From follow-up inspection on 2017-04-03: on order **Time Extended**
  • Basic - - From inspection on 2017-03-31: Basic - Reach-in cooler gasket torn/in disrepair. Single door cooler on cook line - From follow-up inspection on 2017-04-03: on order **Time Extended**
  • Basic - - From inspection on 2017-03-31: Basic - Walk-in cooler gasket torn/in disrepair. - From follow-up inspection on 2017-04-03: on order **Time Extended**
  • High Priority - - From inspection on 2017-03-31: High Priority - 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 bottle empty **Corrected On-Site** - From follow-up inspection on 2017-04-03: 0 ppm, will call technician and use machine in kitchen **Time Extended**
  • Intermediate - - From inspection on 2017-03-31: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection on 2017-04-03: Will use other ice machine **Time Extended**
  • Intermediate - - From inspection on 2017-03-31: Intermediate - Cutting board(s) stained/soiled. Lift top on cook line - From follow-up inspection on 2017-04-03: **Time Extended**
  • Intermediate - - From inspection on 2017-03-31: Intermediate - 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. - From follow-up inspection on 2017-04-03: **Time Extended**

Mar 31, 2017

HIGH
INTERMEDIATE
BASIC
5
7
15

Violations

  • Basic - Bathroom door left open other than during cleaning or maintenance. Men's room **Corrected On-Site**
  • Basic - Bowl or other container with no handle used to dispense food. At wait station, in applesauce, coleslaw, salsa **Corrected On-Site**
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On recipe book
  • Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling and vents **Repeat Violation**
  • Basic - Cove molding at floor/wall juncture broken/missing. By back door **Repeat Violation**
  • Basic - Cutting board has cut marks and is no longer cleanable. Both salad cooler lift tops
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over chicken, by 3 compartment sink **Corrected On-Site**
  • Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Dishwasher **Corrected On-Site**
  • Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
  • Basic - Food stored in a location that is exposed to splash/dust. Raw biscuits on speed rack next to hand sink, moved over **Corrected On-Site**
  • Basic - Ice buildup in reach-in freezer. In bar
  • Basic - Observed standing water in bottom of reach-in cooler. Single lift top at wait station
  • Basic - Reach-in cooler gasket torn/in disrepair. Single door cooler on cook line
  • Basic - Walk-in cooler gasket torn/in disrepair.
  • Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. On top of freezer in bar **Corrected On-Site**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Turkey 57° °salsa 55°, cheese 55°, shredded cheese 58°, rice 57° single door lift top on cook line , re checked at end of inspection, no change in temperatures, moved to other cooler **Corrective Action Taken**
  • High Priority - 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 bottle empty **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamers at wait station 62° will keep in cooler **Corrective Action Taken**
  • High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice in hot holding unit 111°, reheated to 165° **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored by or with food. Lysol over freezer. **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In nozzle **Corrected On-Site**
  • Intermediate - Cutting board(s) stained/soiled. Lift top on cook line
  • Intermediate - Handwash sink used for purposes other than handwashing. To rinse soda nozzle **Corrective Action Taken**
  • Intermediate - 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.
  • Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - Spray bottle containing toxic substance not labeled. Lysol **Corrected On-Site**

Jul 20, 2016

HIGH
INTERMEDIATE
BASIC
0
0
7

Violations

  • Basic - - From inspection on 2016-07-15: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On scale, wire storage racks **Warning** - From follow-up inspection on 2016-07-18: **Time Extended** - From follow-up inspection on 2016-07-20: **Time Extended**
  • Basic - - From inspection on 2016-07-15: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line **Warning** - From follow-up inspection on 2016-07-18: **Time Extended** - From follow-up inspection on 2016-07-20: **Time Extended**
  • Basic - - From inspection on 2016-07-15: Basic - Cove molding at floor/wall juncture broken/missing. By back door **Warning** - From follow-up inspection on 2016-07-18: **Time Extended** - From follow-up inspection on 2016-07-20: **Time Extended**
  • Basic - - From inspection on 2016-07-15: Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection on 2016-07-18: **Time Extended** - From follow-up inspection on 2016-07-20: **Time Extended**
  • Basic - - From inspection on 2016-07-15: Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook lline **Warning** - From follow-up inspection on 2016-07-18: **Time Extended** - From follow-up inspection on 2016-07-20: **Time Extended**
  • Basic - - From inspection on 2016-07-15: Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning** - From follow-up inspection on 2016-07-18: **Time Extended** - From follow-up inspection on 2016-07-20: **Time Extended**
  • Basic - - From inspection on 2016-07-15: Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-18: **Time Extended** - From follow-up inspection on 2016-07-20: **Time Extended**

Jul 18, 2016

HIGH
INTERMEDIATE
BASIC
1
1
9

Violations

  • Basic - - From inspection on 2016-07-15: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On scale, wire storage racks **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**
  • Basic - - From inspection on 2016-07-15: Basic - Buildup of food debris/soil residue on equipment door handles. Ice machine outside. **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**
  • Basic - - From inspection on 2016-07-15: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**
  • Basic - - From inspection on 2016-07-15: Basic - Cove molding at floor/wall juncture broken/missing. By back door **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**
  • Basic - - From inspection on 2016-07-15: Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**
  • Basic - - From inspection on 2016-07-15: Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook lline **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**
  • Basic - - From inspection on 2016-07-15: Basic - Nonfood-contact equipment in poor repair. Door to walk in cooler, jagged metal at bottom, door doesn't close properly **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**
  • Basic - - From inspection on 2016-07-15: Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**
  • Basic - - From inspection on 2016-07-15: Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**
  • High Priority - - From inspection on 2016-07-15: High Priority - 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, technician arrived during inspection. **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**
  • Intermediate - - From inspection on 2016-07-15: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**

Jul 15, 2016

HIGH
INTERMEDIATE
BASIC
5
2
13

Violations

  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On scale, wire storage racks **Warning**
  • Basic - Buildup of food debris/soil residue on equipment door handles. Ice machine outside. **Warning**
  • Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line **Warning**
  • Basic - Cove molding at floor/wall juncture broken/missing. By back door **Warning**
  • Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site** **Warning**
  • Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
  • Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook lline **Warning**
  • Basic - Gaskets with slimy/mold-like build-up. On cook line **Repeat Violation** **Warning**
  • Basic - Nonfood-contact equipment in poor repair. Door to walk in cooler, jagged metal at bottom, door doesn't close properly **Warning**
  • Basic - Soil residue build-up on nonfood-contact surface. Exterior of soda gun, around buttons. **Warning**
  • Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning**
  • Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation** **Warning**
  • Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef 55°, chicken 51°, pork 63°, steak 57°, in drawers on cook line, all moved to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
  • High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken 112°, ribs 116°, in hot box on line **Warning**
  • High Priority - 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, technician arrived during inspection. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beer batter 77° on cook line **Corrective Action Taken** **Repeat Violation** **Warning**
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. on speed rack in walk in cooler- pork 44°, beef 44°, ribs 44°, beef 44°, chicken 44° **Corrective Action Taken** **Warning**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by floor mixer **Warning**

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