LANDING BAR AND GRILL
4351 LYNX PAW TRAIL, Valrico FL 33596 · (813) 653-0002
Last inspected Jul 15, 2026 · 10 visits since December 2023
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Food with mold-like growth. See stop sale. Bag with 6 moldy green peppers in walk in cooler. Operator discarded
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler at cookline. Beef Meatballs (50F); Cut Tomatoes (50F); Shredded Cheddar Cheese (50F)
Clean wiping cloth supply not properly stored. Stored on salad station cutting board. Manager placed on shelf.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food with mold-like growth. See stop sale. Bag with 6 moldy green peppers in walk in cooler. Operator discarded
In-use tongs stored on equipment door handle between uses. On pizza oven handle. Operator removed.
Utensils in poor condition. Gaskets torn on flip top cooler / breading station
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Drink glasses at server station at bar.
Food stored on floor. Pizza dough stored on floor in walk in freezer. Operator placed on shelf
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching food in bulk flour bin. Manager placed properly.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Manager discussed with employees.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken (45F); Pasta Sauce (45F); Shredded Cheese (45F), temp taken at 1:50pm. Re-temp at 2:15pm, Cooked Chicken (43F); Pasta Sauce (43F); Shredded Cheese (43F)
Buildup of food debris/soil residue on equipment door handles. Soiled handle on flip top cooler at breading station. Manager cleaned and sanitized.
Equipment and utensils not properly air-dried - wet nesting. Drinking glasses wet nesting at bar area. Employees separated to allow proper drying
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Water leaking from pipe and/or faucet/handle. Observed under 3 compartment sink.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 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 chlorine at 0ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris buildup on can opener. Manager cleaned
Water leaking from pipe and/or faucet/handle. Observed under 3 compartment sink.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
In-use knife/knives stored in cracks between pieces of equipment.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink not accessible for employee use at all times Supplies in sink in bar area
Employee with no beard guard/restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses.
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.