Neighbourhood
Old Town32680
Restaurants14
Spotless inspections19%
Ordered shut2
Fines$2k
A 8B 1C 3D 1Not rated 1
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside top of refrigerated make-table: sausage (47F - Cold Holding); cheese (47F - Cold Holding); ham (47F - Cold Holding). Ambient air temperature inside the cooler is 48F. Manager stated all items have been held inside the cooler overnight and have not been removed today. Manager also stated the cooler was being worked on recently and he would call a technician to come look at it.
High priorityPAPA LUIGIS →Jun 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table: sausage (47F - Cold Holding); cheese (47F - Cold Holding); ham (47F - Cold Holding). Ambient air temperature inside the cooler is 48F. Manager stated all items have been held inside the cooler overnight and have not been removed today. Manager also stated the cooler was being worked on recently and he would call a technician to come look at it. Stop sales issued.
High priorityPAPA LUIGIS →Jun 24, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at threaded faucet at mop sink behind building.
High priorityPAPA LUIGIS →Jun 24, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Pan containing fully-cooked lasagna stored in-contact with pooled raw beef blood inside walk-in cooler. Manager removed the lasagna from the area during this inspection. 2. Raw beef stored on shelf directly above fully-cooked sausage inside walk-in cooler. Employee moved the cooked sausage away from the raw beef during this inspection.
High priorityCOTTAGE CAFE OF DIXIE INC →Mar 18, 2026
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 marking. 1. Flat of raw shell eggs at cookline held at room temperature without time marking. Employee at cookline stated the eggs have been held using Time as a Public Health Control since 8:15am and added the proper time mark during this inspection. 2. Pan of cooked potatoes at cookline held at room temperature without time marking. Employee at cookline stated the potatoes have been held using Time as a Public Health Control for 30 minutes and added the proper time mark during this inspection.
High priorityCOTTAGE CAFE OF DIXIE INC →Mar 18, 2026
Nonfood-grade bags used in direct contact with food. Pan containing chicken wings wrapped in a trash bag. Manager removed the bag from the wings during this inspection.
High priorityPAPA LUIGIS →Jan 30, 2026
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at cookline breaded raw fish with gloved hands, then proceeded to handle fryer baskets and single-use trays with the same gloved hands. Manager stopped the employee, had him wash hands and put on new gloves, then had the employee sanitize the handles of equipment during this inspection.
High prioritySUWANNEE BELLE LANDING →Jan 30, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Pan containing raw tuna stored in shelf directly above portions of broccoli inside reach-in cooler at cookline. Manager moved the raw tuna to the bottom shelf during this inspection. 2. Package of raw sausage and flat of raw eggs stored on shelf above portion bags containing pickles inside reach-in cooler in storage room. Manager moved both items to the bottom shelf during this inspection.
High prioritySUWANNEE BELLE LANDING →Jan 30, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Three trays of raw hamburger meat stored on shelf above carton of raw shell eggs. Manager moved the raw burger meat to the bottom shelf during this inspection.
High priorityBAMM'S FAMILY KITCHEN →Nov 4, 2025
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warmer at front counter: meatballs (109F - Hot Holding). Manager stated the meatballs were heated this morning at 8am and placed in the warmer. The warmer is turned off. Manager turned on the warmer and reheated the meatballs to 202F during this inspection.
High prioritySUBWAY # 50803 →Nov 4, 2025
Raw sewage on ground of establishment. Septic system overflowing onto ground behind establishment. Inspector had employee place a sign on the back door instructing employees to leave it closed. Inspector reported the sewage on the ground to the Department of Environmental Protection during this inspection. Following day callback per Robert.
High priorityHUNGRY HOWIE’S →Oct 29, 2025
Raw animal food stored over/not properly separated from ready-to-eat food. Two packages of raw hamburger meat stored on shelf directly above pan containing fully-cooked corn inside reach-in cooler at cookline. Manager moved raw hamburger meat to the bottom shelf during this inspection.
High prioritySUWANNEE BELLE LANDING →Oct 3, 2025