CHRISTO'S
3136 LITTLE RD, Trinity FL 34655 · 727-376-4082
Last inspected May 27, 2026 · 10 visits since November 2023
JAN 24
JAN 25
AUG 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Tomato sliced with black mold-like growth on it
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022052757 | Oct 13, 2022 | Dec 9, 2022 | $400 |
| 3--2019037889 | May 24, 2019 | Aug 23, 2019 | $200 |
Inspection history
10 visits, newest first
May 27, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Container of medicine improperly stored. On shelf on cook line next to hot sauce. Operator moved to back room
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. Cooked sausage links, home fries, shell eggs, operator wrote times on paper.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and grooved, on cook line.
Handwash sink used for purposes other than handwashing. Pitcher in hand wash sink on cook line, operator removed
No paper towels or mechanical hand drying device provided at handwash sink. On cook line or server station. Operator put napkins at both sinks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of Gatorade on lift top cooler on cook line, operator put thermometers removed.
Stored food not covered. In walk in freezer, open bags of chicken, pan of bacon not covered, operator covered all
Wet wiping cloths stored in detergent and sanitizer mixed together. At server station, 0ppm, operator remade bucket without detergent. Corrected to 50 ppm
Aug 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched nose with gloved hand, continued to cook, touch utensils without changing gloves or hand wash. Cook then removed gloves and washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line
Aug 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched nose with gloved hand, continued to cook, touch utensils without changing gloves or hand wash. Cook then removed gloves and washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In lift top cooler on cook line - shredded cheddar (50F - Cold Holding); feta (50F - Cold Holding); cooked eggs (51F - Cold Holding); potato salad (52F - Cold Holding); chicken salad (52F - Cold Holding); corned beef hash (53F - Cold Holding); sauerkraut (51F - Cold Holding) see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line - shredded cheddar (50F - Cold Holding); feta (50F - Cold Holding); cooked eggs (51F - Cold Holding); potato salad (52F - Cold Holding); chicken salad (52F - Cold Holding); corned beef hash (53F - Cold Holding); sauerkraut (51F - Cold Holding) see stop sale In vertical cooler on cook line - eef (45F - Cold Holding); blu cheese (45F - Cold Holding); mixed veggies (45F - Cold Holding); quinoa (45F - Cold Holding) all move to other cooler. Operator called for repair. Operator has not taken temperatures since last night.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in kitchen > 200 ppm, corrected to 100 ppm Bucket at wait station > 200 ppm, corrected to 50 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line
Handwash sink not accessible for employee use at all times. Pitcher in hand wash sink on cook line, operator removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu, nothing notated that eggs are undercooked.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen or at wait station
Silverware/utensils stored upright with the food-contact surface up. Plates dried with towel after washing, discussed proper drying and storage with manager on duty. Operator
Jan 6, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line
Equipment and utensils not properly air-dried - wet nesting. Pans stacked on back shelf still wet
Equipment in poor repair. Reach in coolers on cook line torn gaskets
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line soiled Gaskets on cook line soiled
Jan 6, 2025Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, operator obtained new sanitizer from another establishment, primed machine, sanitizer now at 100ppm
Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line
Equipment and utensils not properly air-dried - wet nesting. Pans stacked on back shelf still wet
Equipment in poor repair. Reach in coolers on cook line torn gaskets
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line soiled Gaskets on cook line soiled
Jan 3, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority1 Intermediate8 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, operator obtained new sanitizer from another establishment, primed machine, sanitizer now at 100ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs, touched clean plates to be served to customers without changing gloves or washing hands, discussed proper hand washing procedures with employee with operator present
Employee rubbed hands together for less than 10-15 seconds while washing hands. Server rubbed hands together for 6 seconds, discarding proper hand washing with employee
Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Food with mold-like growth. See stop sale. Tomato sliced with black mold-like growth on it
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Sanitizer bucket on cook line exceeds 200ppm, strip turned black then white, cook refilled sanitizer bucket, now at 100ppm
Employee washed hands in a sink other than an approved handwash sink. Employee washed hand in 3 compartment sink, discussed proper hand washing sink with operator, operator had employee properly wash hands in hand sink
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line, drink removed
Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on
Employee with no hair restraint while engaging in food preparation. Employees put hair nets on
Equipment and utensils not properly air-dried - wet nesting. Pans stacked on back shelf still wet
Equipment in poor repair. Reach in coolers on cook line torn gaskets
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line soiled Gaskets on cook line soiled
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Server sanitizer bucket at 0ppm, server refilled bucket, now at 100ppm
Jan 24, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Container of medicine improperly stored. Bottle of medicine in silverware area
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then put gloves on and touched clean plate without washing hands
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 and the time removed from temperature control cannot be determined. Diced tomatoes sitting out on cook line, employee was able to determine the time tomatoes were put out
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Handwash sink used for purposes other than handwashing. Hand sink on cook line used to wash fruit
No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hand sink on cook line, paper towels and soap stocked at hand sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen, drink removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys next to silverware
Employee with no beard guard/restraint while engaging in food preparation. Employees put masks on
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. All reach in cooler gaskets torn
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
Reuse of single-service or single-use articles. Sour cream containers reused for food
Standing water in bottom of reach-in-cooler. Reach in cooler across from grill
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reuse of single-service or single-use articles. Egg carts reused for storing cooked sausage on Sour cream containers used for sausage gravy, diced tomatoes, sausage
Nov 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then touched clean plate without changing gloves or washing hands
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face then touched clean cup of water and served to customer without washing hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (45F - Cold Holding); milk (44F - Cold Holding); yogurt (44F - Cold Holding); coleslaw (44F - Cold Holding) in server cooler, all items moved to walk in cooler
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 and the time removed from temperature control cannot be determined. Eggs sitting on cook line cook was able to determine what time they were put out on line
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Slicer soiled
No paper towels or mechanical hand drying device provided at handwash sink. No soap, paper towels or hand wash sign at hand sink on cook line No hand wash sign at hand sink in server area Paper towels, soap and hand wash sign restocked at both hand sinks
Nonfood-grade basting brush used in food. Paint brush used to put butter on toast in server area, brushed changed out to a food grade basting brush
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for all food items in walk in cooler, spinach pie made yesterday morning, cooked potatoes made 11/4, salsa made 11/4, tuna salad made 11/3
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Exterior of equipment soiled
Reach-in cooler interior/shelves have accumulation of soil residues. On cook line
Reuse of single-service or single-use articles. Egg carts reused for storing cooked sausage on Sour cream containers used for sausage gravy, diced tomatoes, sausage
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.