TASTE OF DIXIE DINER LLC
16840 SE HWY 19, Cross City FL 32628 · 352-498-8008
Last inspected Aug 12, 2026 · 8 visits since December 2023
AUG 24
FEB 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 1. Two flies crawling on boxes in dry storage room. 2. Two flies flying in server station, near handwash sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022002222 | Jan 11, 2022 | Jan 28, 2022 | $400 |
Inspection history
8 visits, newest first
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority3 Intermediate0 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside walk-in cooler: fried chicken (46F - Cooling Since 8/10). The fried chicken is cooling inside a closed ziplock bag without air flow. The bag is date marked 8/10. Stop sale issued.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: fried chicken (46F - Cooling Since 8/10). The fried chicken is cooling inside a closed ziplock bag. The bag is date marked 8/10.
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. Employee at cookline placed bacon on a sandwich with bare hands, then handled the sandwich with bare hands while cutting it in half. The manager instructed the employee to prepare a new sandwich during this inspection.
Live, small flying insects found. 1. Two flies crawling on boxes in dry storage room. 2. Two flies flying in server station, near handwash sink.
Show the remaining 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw hamburger meat stored on shelf directly above open pan containing hash browns inside reach-in cooler at cookline. The employee moved the raw hamburger meat to the bottom shelf during this inspection.
Roach excrement and/or droppings present. One roach egg sac on the floor in dry storage room. Manager had an employee sweep the area during this inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at red hose connection beside mop sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in cooler: fried chicken (46F - Cooling Since 8/10). The fried chicken is cooling inside a closed ziplock bag without air flow. The bag is date marked 8/10.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris. An employee washed, rinsed, and sanitized the can opener during this inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three Florida Restaurant and Lodging Association food handler certificates expired on June 27th, 2026. Manager stated all three employees still work at this location.
Mar 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food and/or each other. 1. Pan containing raw pooled eggs stored directly above bottles of condiments inside reach-in cooler at cookline. Employee moved the raw eggs to the bottom shelf during this inspection. 2. Ziplock bags containing raw frozen chicken gizzards stored on shelf above box containing raw frozen frog legs inside reach-in freezer. Manager moved the chicken to the bottom shelf,f during this inspection.
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. Owner provided written procedures indicating the fried chicken on the buffet line are being held using time instead of temperature. The chicken has no time markings. Manager stated the chicken has been held for approximately 30 minutes and added the proper time marks during this inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing from spigot on wall at cookline.
Handwash sink used for purposes other than handwashing. Knife stored down inside handwash sink at cookline. Employee removed the knife during this inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drink cups on cutting board at cookline. Employee removed both drinks from the area during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles of fountain machine soiled with mold-like substance. An employee cleaned the area during this inspection. 2. Interior of cabinet in server station soiled with mold-like substance.
Time/temperature control for safety food thawed in an improper manner. Frozen raw pork thawing at room temperature in standing water in three-compartment sink. Manager turned on cool running water over the frozen pork during this inspection.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot on wall at cookline, beside steam table.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Deflector plate inside ice machine at kitchen entrance soiled with mold-like substance. 2. Interior of ice machine door in server station soiled with mold-like substance.
Dead roaches on premises. One dead roach on lower shelf of prep table and one dead roach on floor below prep table behind cookline. Both were swept up during this inspection.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair shelf at cookline.
Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on clean dish rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on several freezer doors in kitchen soiled with mold-like substance. 2. Bottom interior of white freezer at kitchen entrance soiled with food debris. 3. Lids on sugar and flour storage bins in dry storage room soiled with grease and/or black substance. 4. Hood filters above fryer soiled with grease.
Open dumpster lid. Dumpster lids left open. Employee closed the lids during this inspection.
Unclean building components, attachments or fixtures. 1. Floor in canned goods storage room soiled with dirt and leaves. 2. Cobwebs on ceiling along walls in storage rooms in back of kitchen and storage rooms in back of server station.
Water leaking from pipe and/or faucet/handle. Spigot on wall at cookline dripping.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine at front of kitchen soiled with lime-like substance.
Handwash sink used for purposes other than handwashing. Spray bottle stored down inside handwashing sink at back door of kitchen. Employee removed spray bottle from sink during this inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two Florida Restaurant and Lodging Association food handler certificates expired for Kirk J. and Christy W. on 11/08/2024 and 10/01/2024.
Dead roaches on premises. One dead roach on cabinet shelf beside fountain soda syrups in server station.
Hole in or other damage to wall. 1. Hole in wall in kitchen near back door. 2. Hole in wall in hallway, near chemical storage room.
No handwashing sign provided at a hand sink used by food employees. All signs at handwashing sinks in kitchen read: "This is a hand washing sink only" and do not instruct employees to wash hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles on fountain machine in server station soiled with mold-like substance. 2. Lids on white bins containing breading in dry storage area soiled with grease and/or food debris.
Screen in door torn/in poor repair - vermin present. Bottom of screen door torn in back of kitchen.
Standing water in floor drain/floor drain draining very slowly. Standing water around floor drain in warewash area.
Unclean building components, attachments or fixtures. 1. Wall in back of dry storage closet soiled with mold-like substance. 2. Dust on wall above takeout containers on shelf in server station.
Sep 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority1 Intermediate7 Basic
Show 14 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 chlorine 0ppm. Manager primed machine, still 0ppm. Inspector had an employee set up the three compartment sink and instructed the manager to discontinue the use of the dish machine for sanitizing dishes and sanitize dishes in the three compartment sink until the dish machine is repaired. Inspector also instructed the manager to resanitize all dishes that have been washed today.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at cookline handled raw bacon with bare hands, then proceeded to handle a clean dish for a customer's order with the same bare hand. Inspector had employee stop, wash hands, and get a clean plate before continuing to work at cookline.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies flying in kitchen near cookline. One fly in dry storage area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside top of refrigerated make-table at cookline: hamburger meat (60F - Cold Holding). Employee at cookline stated he placed the hamburger meat inside the cooler the previous night and had not taken it out since.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table at cookline: hamburger meat (60F - Cold Holding). Employee at cookline stated he placed the hamburger meat inside the cooler the previous night and had not taken it out since. Stop sale issued.
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. Raw shell eggs on counter at cookline missing time mark. Employee at cookline stated they placed the eggs on the counter 30 minutes prior and added proper time mark.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit unavailable for the dish machine.
Dead roaches on premises. One dead roach below milk crate in dry storage area. Two dead roaches on floor in dry storage room. Manager had an employee sweep up the dead roaches during this inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on lower shelf of prep table at cookline beside boxes of sugar and foam trays. Manager discarded the drink cup during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups in server station.
Hole in or other damage to wall. Wall above prep sink in back of kitchen cracked. Several holes in walls of hallway near dry storage.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline. Employee removed tongs from the door handle during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Liner on lower shelf of prep table at cookline soiled with food debris. Area around nozzles of fountain machine in server station soiled with mold-like substance.
Unclean building components, attachments or fixtures. Wall and conduit pipe above warming table soiled with dust. Ceiling at kitchen entrance entrance soiled with dust. Ceiling in chemical storage room soiled with mold-like substance.
Mar 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. In-use dish machine chlorine 0PPM. Inspector had manager prime machine, then 50ppm. Inspector instructed employee to resanitize all dishes washed using dish machine today.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen near prep table in front of kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine soiled with mold-like substance.
Handwash sink used for purposes other than handwashing. Scouring pad stored inside handwash sink in kitchen near back door. Employee removed scouring pad from sink during this inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit unavailable for dish machine.
Building components, attachments or fixtures in poor repair. Several holes in walls in hallway to dry storage area in back of kitchen. Hole in ceiling above handwash sink near back door.
Dead roaches on premises. Two dead roaches on floor in storage area behind server station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on prep table above clean pans near kitchen entrance. Employee removed drink cup from prep table during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and keys stored on prep table above clean pans near kitchen entrance. Employee removed both from prep table during this inspection.
No handwashing sign provided at a hand sink used by food employees. Handwash sign missing from handwash sink in kitchen near back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in server station soiled with mold-like substance. Hood filters soiled with grease.
Plumbing system in disrepair. Faucet broken and nonfunctional at mop sink behind building.
Unclean building components, attachments or fixtures. Hood and pipes above grill soiled with grease.
Dec 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority1 Intermediate8 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 0PPM. Manager primed machine, then 50ppm.
Toxic substance/chemical improperly stored. Jug of bleach stored on shelf beside clean pots and fryer baskets on lower shelf of prep table in back of kitchen. Spray bottle containing bleach stored on shelf beside boxed sodas in server station. Manager removed all chemicals and placed them in the chemical storage cabinet during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black substance on table in kitchen.
Dead roaches on premises. Two dead roaches on floor in dry storage area in back of kitchen behind door. Manager cleaned up and discarded the dead roaches during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf above ware washing area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handles stored down inside food inside large bins of sugar and flour in dry storage room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in server station soiled with mold-like substance.
Plumbing system in disrepair. Drain pipe below mop sink behind building broken off.
Unclean building components, attachments or fixtures. Outside of hood above grill soiled with dust. Floor under and around shelving soiled with debris in canned food storage room.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed plywood wall in canned food storage room in back of kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on corner of table at cookline.
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.