GATHERING TABLE
116 N MAIN ST · CHIEFLAND · Levy County · FL 32626
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 8
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Two flies in the kitchen.
14-15-4High Priority – Nonfood-grade garbage bags used to cover prepped salad foods – direct contact with food. In the walk in cooler
03B-01-4High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot Buffet: sausage links 94°F Potatoes 115°F
08A-17-5High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer – all products not commercially packaged. Raw chicken over pastry shells Raw chicken over pasta and fish
02C-01-4High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Reach in cooler: Tuna Salad dated 5/18/17 Walk in Cooler: Pasta salad dated 5/31/17 Baby Corn dated 5/30/17
01B-24-4High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Reach in cooler: Tuna Salad dated 5/18/17 Walk in Cooler: Pasta salad dated 5/31/17 Baby Corn dated 5/30/17
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Approximately two live roaches behind the prep table below the potato slicer. Approximately 15 live roaches behind the hand wash sign above the rear hand wash sink. One live inside the oven.
03A-03-4High Priority – Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Cook line: Shell Eggs 65°F ( Discarded by kitchen manager)
Intermediate 4
22-25-4Intermediate – Accumulation of encrusted food debris on/around mixer head. Old food build up on the mixer head. Last used on 6/6/17
22-05-4Intermediate – Cutting board(s) stained/soiled. Throughout the kitchen, prep area and wait area. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Employee filling sanitizer buckets in the dish wash area hand wash sink.
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired in March 2017
Basic 14
14-01-4Basic – Bowl or other container with no handle used to dispense food. Souffle cup being used as a scoop in the potato and tuna salads. **Repeat Violation**
23-03-4Basic – Build-up of grease and old food build up on nonfood-contact surface. Under the flat grill. **Repeat Violation**
36-34-5Basic – Ceiling/ceiling tiles/vents and walls soiled with accumulated food debris, grease, dust, or mold-like substance. Above the cook line and behind the prep tables and prep sink in the rear prep area.
14-09-4Basic – Cutting boards has cut marks and is no longer cleanable. Throughout the kitchen, prep area and wait area.
35A-03-4Basic – Dead roaches on premises. Approximately 15 dead roaches behind the prep table below the potato slicer and double door cooler next to the cook line. Approximately 20 dead behind the hand wash sign above the hand wash sink in the rear prep area. Approximately three dead under the salad bar table. One dead under one dining room table.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two on wait area prep table, one on the rear prep table and one on the clean dish storage shelving. **Repeat Violation**
14-42-4Basic – Hood filter missing from automatic fire suppression/exhaust system. Above the flat grill.
22-08-4Basic – Interior of oven has heavy accumulation of black substance/grease/food debris. Double door oven
29-49-5Basic – Observed standing water in bottom of reach-in cooler. Cook line cooler across from the fry vats. **Repeat Violation**
16-46-4Basic – Old labels stuck to food containers after cleaning. Old labels on food storage containers with food and on the clean dish storage shelving. **Repeat Violation**
08A-27-4Basic – Unwashed produce in milk crates stored above uncover ready to pies in the walk in cooler.
36-26-4Basic – Wall soiled with accumulated black debris in dishwashing area. Behind the dish wash machine. **Repeat Violation**
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Water line under the prep sink.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Repeat Violation**
Inspector observations synchronized from DBPR on August 11, 2026 7:57 AM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.