10750 SR 54, Trinity, FL 34655
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Lactic acid sanitizer at proper strength per manufacturer instructions. Corrected to proper strength. Corrected On-Site
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands less than 5 seconds, did Warning - From follow-up inspection 2025-12-23: Not observed Time Extended
Routine - Food
Administrative complaint recommended
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands less than 5 seconds, did Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from salamander-diced Tomatoes (64F - Cold Holding); shredded mozzarella (50F - Cold Holding); Imperial shrimp/ scallop mix ;60F - Cold Holding); shredded lettuce (64F - Cold Holding); sliced tomatoes (61F - Cold Holding), operator states temperatures were taken at 8 am. cooler was turned off when inspector arrived. see stop sale In cooler between broilers- fontina cheese (49F - Cold Holding); sliced cheddar cheese (50F - Cold Holding) Moved to freezer. Recheck Fontina 42F, cheddar 43F, Corrective Action Taken Repeat Violation Admin Complaint
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Single faucet near floor Warning
Complaint Full
Inspection Completed - No Further Action
High Priority - Live, small flying insects found 1 live flying insect inside dry storage rack.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler. Sauté cooler asparagus (50F - Cold Holding); green beans (49F - Cold Holding) Employee put into walk in cooler.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle inside ice cream freezer. Manager moved Corrected On-Site
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area soiled Warning - From follow-up inspection 2025-01-21: Time Extended
Routine - Food
Warning Issued
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine temperature 153F, manager filled triple sink with sanitizer, sink and surface sanitizer at 700ppm Warning
Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on Corrected On-Site Warning
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area soiled Warning
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : 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. Last training log report conducted on 2-7-2023. Warning - From follow-up inspection 2024-05-14: Training log shows completion date for some employee completion date expired 14 employees Time Extended
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. On cook line, dish area and bar Warning - From follow-up inspection 2024-05-14: Time Extended
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rightside make line: mango salsa (45F - Cold Holding); sliced tomato (45F - Cold Holding); imperial topping with shrimp and scallops (50F - Cold Holding); coleslaw (50F - Cold Holding). Left char grill make line: blue cheese (46F - Cold Holding); fontina (46F - Cold Holding) Product left in make line overnight. Stop sale issued. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rightside make line: mango salsa (45F - Cold Holding); sliced tomato (45F - Cold Holding); imperial topping with shrimp and scallops (50F - Cold Holding); coleslaw (50F - Cold Holding). Left char grill make line: blue cheese (46F - Cold Holding); fontina (46F - Cold Holding) Product left in make line overnight. Stop sale issued. Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pack prep sink. Manager refilled Corrected On-Site Warning
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager unable to access agreements and food safety training list missing new hires since 2-7-2023 Warning
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. Last training log report conducted on 2-7-2023. Warning
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. On cook line hand sink Warning
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Packs of salmon in walk in cooler just finished thawing. Manager cut open packs Corrected On-Site Warning
Basic - Equipment in poor repair. 3 make line coolers have ice buildup. 2 of them are not maintaining temperature on rails Warning
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Manager turned on lights on cook line and expo line Warning
Basic - Floor tiles missing and/or in disrepair. On cook line, dish area and bar Warning
Complaint Full
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of red nozzle of soda gun
Basic - Current Hotel and Restaurant license not displayed. Manager printed current license Corrected On-Site
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee water in cooler on cook line, operator removed Corrected On-Site
Basic - Food stored on floor. Case of broccoli on floor in prep area, operator put on shelf Corrected On-Site
Basic - Ice buildup in reach-in freezer. On cook line, drop in freezer Duct tape used to repair nonfood-contact surface. On wood door in bar.
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in bar stored in container touching bottle. Operator sanitized, put in bin, handle up Corrected On-Site
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Single door cooler on cook lline, In back of cooler, cannot be viewed or reached. Manager moved to front of cooler Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Frame and gasket of drawer, 1 door cooler by fryers Behind and around soda nozzles at wait station
Basic - Wall soiled with accumulated dust. Wall in kitchen Lights in kitchen Vents in kitchen, wait station
Basic - Waste line missing at soda gun holster. Repeat Violation
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In bar by pos, moved to bucket Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
High Priority - Wastewater backing up through floor drains. Floor drain under 3 compartment sink over flowing, employee plunged and unblocked drain
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer soiled
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards, red cutting boards
Basic - Equipment in poor repair. Reach in cooler on cook line held up by pans Repeat Violation
Basic - Waste line missing at soda gun holster. At bar
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. DDBSA at 170 ppm, should be 272ppm according to test chart, manager refilled sanitizer bucket now at 272ppm Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled face mask down then touched clean dishes without washing hands
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. King pao sauce dated 12/19, manager voluntarily discarded Corrective Action Taken
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sautéed mushrooms (117F - Hot Holding), cook put back on stove to reheat Corrective Action Taken
Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
Basic - Equipment in poor repair. Reach in cooler on cook line held up by food pans
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line
Routine - Food
Inspection Completed - No Further Action
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under hand sink at end of hot line
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on hot line shelf and on clean prep table, operator removed them. Corrected On-Site
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on clean shelf discussed with operator proper air drying of clean equipment
Basic - Floor soiled/has accumulation of debris. Floors and floor drains under equipment soiled
Basic - Hole in or other damage to wall. Wall on hot line missing corner piece that connects the 2 pieces of frp
Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar, operator replaced. Corrected On-Site
Basic - Water draining onto floor surface. Sink at back wall of kitchen draining onto the floor, operator, used tape to repair pipe temporarily, until permanent repairs can be made Corrective Action Taken
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2022-04-12: Time Extended
Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Strong musty odor when you walk in the front door Repeat Violation - From follow-up inspection 2022-04-12: Time Extended
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on wall east side of dining area, picture on wall has a mold like substance on it also Repeat Violation - From follow-up inspection 2022-04-12: Time Extended
Routine - Food
Administrative complaint recommended
High Priority - Presence of insects, rodents, or other pests. Small unidentified insects crawling on tables against the wall in dining area 3 on table by rest room against the wall 1 on third table from restroom against the wall 3 on fourth table from restroom against the wall 1 on fifth table from restroom against the wall Repeat Violation Admin Complaint
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ La-Mar Blanding manager on duty unable to show Manager certification with 1 server, 1 bartender, 2 prep cooks and 1 main cook on duty
Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
Basic - Floor area(s) covered with standing water. In walk in cooler Repeat Violation
Basic - Objectionable odors in bathroom or other areas of the establishment. Strong musty odor when you walk in the front door Repeat Violation
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple, tomatoes and Basil over cooked noodles Repeat Violation
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on wall east side of dining area, picture on wall has a mold like substance on it also Repeat Violation
Complaint Full
Call Back - Complied
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored over ready-to-eat food in walk in cooler. Unwashed pineapple and grapefruit stored over uncovered cut lettuce. Operator removed lettuce to a different area of the walk in cooler. Corrected On-Site - From follow-up inspection 2021-10-11: Time Extended
Basic - - From initial inspection : Basic - Wall soiled with a mold like substance. East wall of restaurant which covers 6 tables has a heavy mold like substance on wall. Operator states the establishment had a car run into the east side of the building a couple years ago. The wall was replaced but only recently has it started leaking and causing water damage in the wall. Wall in storage area in kitchen by employee restroom soiled with mold like substance Vents in kitchen soiled with mold like substance. - From follow-up inspection 2021-10-11: Wall still has a mold like substance Time Extended
Complaint Full
Administrative complaint recommended
High Priority - Presence of insects Small unidentifiable crawling insects - East wall in Dining room - 12 small unidentifiable crawling insects on booth table in dining area, 24 on another booth table in dining area, 29 on another booth table in dining area., 7 on a separate partial booth table. 1 spider under booth in dining room Operator states these tables are not being seated at this time, there are reserved signs on the table. 1 live fly in dining room 2 live flies by back door in the kitchen. Admin Complaint
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 54° made Monday Feta cheese 48° moved to freezer ( operator brought to line this morning. ) rechecked 38° Seafood imperial 52° made Saturday Temperatures were not taken this morning. Stop sales food was in cooler overnight. See stop sale
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. * dicer on shelf with food residue * Interior of reach in cooler on cook line ( multiple) * interior of oven on cooks line. * excess buildup on mixer Repeat Violation
Basic - Cove molding at floor/wall juncture broken/missing. In dry storage by door
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on cook line
Basic - Floor area(s) covered with standing water. In walk in cooler and in bar
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle Operator removed . Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. * walk in cooler shelves soiled
Basic - Objectionable odors in dining room. Strong musty odor
Basic - Standing water in bottom of reach-in-cooler. *Two door stand up next to oven *Unit to left of grill
Basic - Unwashed fruits/vegetables stored over ready-to-eat food in walk in cooler. Unwashed pineapple and grapefruit stored over uncovered cut lettuce. Operator removed lettuce to a different area of the walk in cooler. Corrected On-Site
Basic - Wall soiled with a mold like substance. East wall of restaurant which covers 6 tables has a heavy mold like substance on wall. Operator states the establishment had a car run into the east side of the building a couple years ago. The wall was replaced but only recently has it started leaking and causing water damage in the wall. Wall in storage area in kitchen by employee restroom soiled with mold like substance Vents in kitchen soiled with mold like substance.