FLYERS CAFE
18651 N US HWY 301 STE A-2, Citra FL 32113 · 352-595-2233
Last inspected Apr 8, 2026 · 12 visits since August 2023
MAY 24
JUL 24
FEB 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched cooked chicken on cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: provolone cheese (48F - Cold Holding). Manager stated cheese placed in cooler fifteen minutes prior to temperature being taken. Manager moved cheese inside of cooler to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Bottle of silicon and simple green stored on shelf next to clean lids. Manager removed bottles during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on prep area reach-in coolers stained.
Cardboard used to line nonfood-contact shelves. Top and side of shelf across from cook line.
Show the remaining 4 findings ▾
Food stored on floor. Plastic bottles of water and Gatorade stored on floor in front of back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above cook line greasy. Hood vents above cook line greasy. Hand washing sink next to dish machine soiled with old flour.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on shelf next to cook line.
Soiled floors/carpeting. Floors underneath kitchen equipment soiled with grease and old food.
Jan 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched cooked chicken on cook line.
Non-food grade paper/paper towel used as liner for food container. Paper towel beneath cooked chicken on cook line. Manager removed paper towels during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on front counter: cheese (60F,59F - Cold Holding). Manager stated items placed on counter 30 minutes prior to temperature being taken. Manager cooled items in ice bath, cheese (41F,40F - Cooling). Items stored in reach-in cooler across from cook line: mashed potatoes (46F - Cold Holding); slaw (45F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken: mashed potatoes (46F - Cold Holding); slaw (45F - Cold Holding). Manager moved items to reach-in freezer to reduce temperature to 41F,
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals chicken and beef without a HACCP.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser underneath three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee can of soda on shelf above kitchen prep table. Manager removed can of soda during inspection.
Food stored on floor. Cases of potato chips stored on floor in back of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line.
Uncovered food stored near sink exposed to splash. Cooked chicken stored next to hand washing sink next to dish machine.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. catfish wash prepared several days ago not dated. Employee dated catfish wash
Dead roaches on premises. One dead roach by hot water heater. Manager removed
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (Green Peppers, Tomato ) stored over ready-to-eat food ( Butter Cups ) in reach in cooler. Manager moved butter cups.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table. Manager removed Wet wiping cloth
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. Chipotle sauce can dented at seams
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shelled eggs in reach in cooler cooker across from grill at 52F and had been left in reach in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs in reach in cooler cooker across from grill at 52F and had been left in reach in cooler overnight.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like stains in grooves in kitchen.
Handwash sink not accessible for employee use at all times. Hand wash sink on cookline blocked by fryer
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. Person in charge does not have any food handler certificate.
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. Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like stains in grooves in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean cups next to soft drink dispensing machine resulting in wet nesting.
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Outer openings not protected with self-closing doors. Exterior back door does not have a self closing mechanism.
Single-service articles improperly stored. Coffee filters not covered or protected. Manager placed in plastic containers.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (corn- strawberries ) stored over ready-to-eat food ( cold cuts ) in walk in cooler
May 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose Bibb behind the building next to the back door.
Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in back storage area. Owner secured tank
Outer openings not protected with self-closing doors. Observed no self closing mechanism for the kitchen back door, and weather stripping partially missing with visible light entering along the edge of the door.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in wringing device..
Wood food-contact surface not properly sealed. Observed wood door frame in dry goods storage area not sealed.
Nov 15, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dishmachine at 0ppm CL.
Nov 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dishmachine at 0ppm CL.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stored near hand wash sink with stains
Handwash sink used for purposes other than handwashing. Observed wet wiping cloth in hand wash sink at entrance to kitchen
Manager or person in charge lacking proof of food manager certification. Observed person in charge is not able to provide proof of certified food manager certificate.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no soap or working paper towel dispenser at hand wash sink between cookline and dishmachine
Well water testing report/documentation is not available upon request. Observed person in charge no able to provide current bacteriological well water test for well system
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee had an open drink above reach in freezer at entrance to ktichen
Exterior door has a gap at the threshold that opens to the outside. Observed back door has gap along the bottom and right side of the door that's allows light in.
Floor tiles missing and/or in disrepair. Observed broken tile in dry goods storage area
Single-service articles not stored inverted or protected from contamination. Observed coffee filters not inverted or covered next to coffee machine. Observed box of cups in back storage room stored on floor.
Sep 22, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the reach-in Cooler: raw shelled eggs (48F - Cold Holding); Tzatziki Sauce (49F - Cold Holding); Macaroni Salad (48F - Cold Holding). All the items were kept overnight in reach in cooler, and ambient temperature of reach in cooler was 50F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler: raw shelled eggs (48F - Cold Holding); Tzatziki Sauce (49F - Cold Holding); Macaroni Salad (48F - Cold Holding). All the items were kept overnight in reach in cooler, and ambient temperature of reach in cooler was 50F
Aug 10, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
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. Observed dishmachine at 0 ppm.
Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2023
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the reach-in Cooler: raw shelled eggs (48F - Cold Holding); Tzatziki Sauce (49F - Cold Holding); Macaroni Salad (48F - Cold Holding). All the items were kept overnight in reach in cooler, and ambient temperature of reach in cooler was 50F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler: raw shelled eggs (48F - Cold Holding); Tzatziki Sauce (49F - Cold Holding); Macaroni Salad (48F - Cold Holding). All the items were kept overnight in reach in cooler, and ambient temperature of reach in cooler was 50F
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. Observed tray of eggs on cook line with no date mark. Manager advised that try had been out for 45 minutes, and placed time on tray.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Employee eating in a food preparation or other restricted area. Observed employee drink on top of ice chest in kitchen
Exterior door has a gap at the threshold that opens to the outside. Observed back door by dry goods storage area has gap on side of door and does not have a self closing mechanism
Floor not cleaned when the least amount of food is exposed. Observed accumulation of grease/oil under fryers in kitchen.
Floor tiles missing and/or in disrepair. Observed cracked tile with piece missing by kitchen back door.
Food stored on floor. Observed plastic bucket of pickles on floor in dry goods storage area
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.