LANDING STRIP TAVERN
202 AIRPORT RD, Palm Coast FL 32164 · 610-392-8474
Last inspected May 22, 2026 · 17 visits since July 2023
MAY 25
JUN 25
JUN 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 130F. Person in charge reheated to 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
17 visits, newest first
May 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw shrimp in walk-in cooler. Person in charge placed chicken on bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with food debris.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ahi tuna salad on menu missing identifier indicating tuna is undercooked. Discussed with person in charge.
Cardboard used to line nonfood-contact shelves. Observed cardboard lining dry storage shelves.
Equipment in poor repair. Observed walk-in cooler door does not close tightly against frame.
Food stored on floor. Observed bag n box sodas on floor near machine and in dry storage.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed walk-in cooler shelves made from unsealed wood. Observed unsealed wooden pallets used on floor of walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with food debris.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine at zero ppm. Employees remade wiping cloth buckets at 100ppm chlorine.
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler over night; Reach in cooler; chicken, steak, tuna, mahi, burgers, blue cheese, salmon, cheese, bruschetta 52F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler over night; Reach in cooler; chicken, steak, tuna, mahi, burgers, blue cheese, salmon, cheese, bruschetta 52F; ( - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge washed can opener.
Spray bottle containing toxic substance not labeled. Next to walk in cooler #1; unlabeled spray bottle. Person in charge labeled.
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. Salmon thawed in vacuumed sealed bag. Bag blearily state to keep frozen and removed from bag before thawing.
Exterior door has a gap at the threshold that opens to the outside. Gap underneath door by walk in cooler #1.
Food stored on floor. Oil on floor in dry storage. Person in charge moved oil to shelf.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in front of dish machine has unsealed concrete.
Jun 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has debris on it. Person in charge took slicer apart and placed in dish.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on dry storage rack not inverted. Person in charge inverted.
Cove molding at floor/wall juncture broken/missing. Cove molding in missing next to walk in cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Person in charge removed.
Jun 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; mahi 45F, burgers 50F, cheese, blue cheese 47F, beef 46F, salmon 50F, chicken 48F, bruschetta 45F, steak 44F In tall cooler overnight; shrimp 45F; ( - Cold Holding) #2 walk in cooler; burgers, steak 46F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; mahi 45F, burgers 50F, cheese, blue cheese 47F, beef 46F, salmon 50F, chicken 48F, bruschetta 45F, steak 44F In tall cooler overnight; shrimp 45F; ( - Cold Holding) #2 walk in cooler; burgers, steak 46F; ( - Cold Holding)
Equipment in poor repair. Reach in cooler on cooks line is not keeping food cold. Temperature is 46F.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing cove molding on entrance to dry storage.
Standing water in bottom of reach-in-cooler. In bottom of reach in cooler, there is water. Everything is out of temperature.
May 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority7 Intermediate3 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish (49F - Cold Holding); crab cake (54F - Cold Holding); shrimp (49F - Cold Holding) in reach in cooler on cook line. Person in charge placed ice bag on product. Observed house made slaw (66F - Cold Holding); house made dressing with cut tomatoes (65F - Cold Holding) person in charge voluntarily disposed of product.
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed no monitoring or documentation of temperatures of non continuous cooked chicken wings.
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed chicken wings non continuous cooked without written procedures. Provided blank copy to person in charge.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed partially cooked chicken wings packed into five gallon containers right after coming from fryer. Person in charge placed on to sheet pans in freezer.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Don Wade food managers certification expired in 2024. Person in charge stated class being scheduled to up date everything.
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/ Observed no food manager present with more than four food employees.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for time as a public health control. Person in charge had time labels on several products on cook line and expo indicating products kept on four hour time control. Provided blank written procedures.
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. Observed some staff hired for more than 60 days missing proof of food safety training.
Food stored on floor. Observed cooking oil stored on floor.
No handwashing sign provided at a hand sink used by food employees. Observed hand washing stations in male and female restrooms missing hand washing signs. Provided digital hand washing sign.
Silverware/utensils/dishes dried with a towel/cloth. Observed dish employee drying plates with a towel. Discussed with person in charge.
Apr 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Ice machine area cart blocking handwashing sink. Operator removed.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Operator removed.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom in reach in freezer soiled. Operator had employee to start cleaning.
Apr 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate13 Basic
Show 20 findings ▾
Chlorine sanitizer bucket in spray bottle not at proper minimum strength. Sanitizer bucket was 0ppm. Person in charge remade and it tested @ 50ppm.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Petal sauce, steak, pesto, ranch dated 3.26. Milk in sever cooler dated 3.25 today is 4.2.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table; Burgers 52F, burger 41F, cheese 56F, cheese 41F, steak 55F, steak 38F, fish 55F, fish 38F; ( - Cold Holding). Everything was out of temperature was above the fill line. Person in charge removed and placed inside cooler. Shrimp 72F, shrimp 74F; ( - Cold Holding). Shrimp was thawing in standing water and was not longer frozen. Haddock 49F in drawer. Had person place in freeze. Only out 1 hour.
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. Time mark missing on eggs, batter. Person in charge time stamped.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 130F. Person in charge reheated to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade has old food debris.
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. Establishment has not trained employees September.
Bowl or other container with no handle used to dispense food. Cup used to scoop ice. Person in charge removed.
Ceiling tile missing. In side storage area.
Cloth used as a food-contact surface. Cloth used under cheese. Person in charge removed.
Covered waste receptacle not provided in women's bathroom.
Dead roaches on premises. Observed 1 dead roach in front of walk in cooler. Person in charge disposed of.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing in sink with water; Shrimp 72F, shrimp 74F; ( - Cold Holding)
In-use tongs stored on equipment door handle between uses. Pair of tongs on oven doors. Person in charge removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in artichoke spinach dip and salsa. Person in charge removed both.
No handwashing sign provided at a hand sink used by food employees. Missing at server sink.
Old labels stuck to food containers after cleaning. Establishment has old labels on clean containers on clean dish rack.
Opened employee beverage container in a cold holding unit with food to be served to customers. Several energy drinks in end cooler. Person in charge removed.
Reuse of single-service or single-use articles. Establishment is reusing fresh mushroom containers to tore meats, seafood in.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor through cook/prep line has exposed concrete.
Jan 4, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 3, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Hot water supply not maintained during peak periods. Establishment does not have hot water at all.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 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. Dish machine tests at 0ppm. Primed several times and it tests at 50ppm.
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. Missing on onion and mushrooms. Person in charge time stamped 10am.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer was 200++. Person in charge remade sanitizer. 2nd test was 75ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 1/2&1/2 not dated. Person in charge dated yesterday.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate has lime/calcium on it.
Clean wiping cloth supply not properly stored. On back prep table. Person in charge removed.
In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from cart. Person in charge removed cart.
In-use wet wiping cloth/towel used under cutting board. On back prep table; wet cloth under cutting board. Person in charge removed.
Single-service articles improperly stored. Single service steam table containers on floor. Person in charge removed.
Stored food not covered. In reach in freezer; shrimp not covered. Person in charge covered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Entire kitchen floor has parts of exposed concrete.
Sep 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Establishment is missing food safety certificates. Per person in charge they are at the office.
Jul 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority1 Intermediate5 Basic
Show 13 findings ▾
Food stored in ice used for drinks. See stop sale. Juices in drink ice.
Nonfood-grade bags used in direct contact with food. Non food grade bags with ice in them laying directly on fish in walk in cooler.
Stop Sale issued due to adulteration of food product. Drink ice. Juices were in it.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish in walk in cooler had non food grade bags touching.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler dated 7.11 Shrimp 47F; ( - Cold Holding) Reach in cooler #2; tomatoes, chicken, cheese, blue cheese, sandwich meat 45-50F In mini cheese 60F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler dated 7.11 Shrimp 47F; ( - Cold Holding) Reach in cooler #2; tomatoes, chicken, cheese, blue cheese, sandwich meat 45-50F In mini cheese 60F. All food in cooler overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 130F; ( - Hot Holding). Person in charge reheated to 135F.
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. Establishment is missing food safety certificates. Per person in charge they are at the office.
Floor area(s) covered with standing water. Floor has water on it from sink.
In-use tongs stored on equipment door handle between uses. Tongs on oven doors. Person in charge moved tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled with grease.
Standing water in bottom of reach-in-cooler. Both reach in cooler #1 and reach in cooler at end of line in front of dish have standing water.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen floors have exposed concrete.
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.