VILLA PINAR
13685 S US HWY 441 STE 2, Summerfield FL 34491 · 352.347.8898
Last inspected Feb 11, 2026 · 7 visits since September 2023
SEP 24
FEB 25
AUG 25
FEB 26
FEB 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line Cubans 44F, manager moved to freezer (41F).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Establishment operating without a license 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 https://www2.myfloridalicense.com/hotels-restaurants/ Change of ownership, establishment open and operating at inspection time. New owners.
Feb 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. In freezer, raw pork and raw chicken stored in direct contact with thank you bags.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken above raw pork employee moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, gallon of milk 51F, employee moved to freezer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
Aug 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Freezer near walk-in cooler, raw chicken stored above raw beef, employee stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line Cubans 44F, manager moved to freezer (41F).
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new female employee, Manager review form, employee sign.
Well water testing report/documentation is not available upon request. Not available at inspection time.
Unclean building components, attachments or fixtures. Fan above triple sink (washing compartment) with grease.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, Employee jacket stored on top of cans, Employee moved.
Working containers of food removed from original container not identified by common name. At the kitchen area, container with sugar not labeled, employee labeled.
Sep 5, 2024Inspection 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 ▾
Spray bottle containing toxic substance not labeled. Spray bottle under triple sink not labeled, Manager labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, Employee purse above salt bag, Manager moved.
Food stored on floor. At the dry storage area, oil jugs on floor, Manager moved off the floor.
In-use wet wiping cloth/towel used under cutting board. At the triple sink, Manager removed the towel.
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of ice machine, employee moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items above cups, Manager moved.
Sep 20, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched glasses multiple times with gloved hands and continued to make plates without washing hands.
Nonfood-grade bags used in direct contact with food. White bags used to store dough in walk in cooler. Employee removed dough from bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of pans not in refrigeration in reach in make table: Ham 53F. Cheese 52F. Both items placed in unit today, moved items to bottom of reach in unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at entrance of establishment: pork 109-120F. Person in charge began reheating. Cream cheese danishes 115-125F in hot holding case at front counter. Added danishes to time, will discard pastries after four hours.
Toxic substance/chemical improperly stored. Bottle of alcohol on shelf over lentils in dry storage room. Hand sanitizer on shelf over canned beans in dry storage room.
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/ Five employees working with no certified food manager.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time being used for eggs and milk, no documents available. Provided DBPR forms during this inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ham sliced yesterday in reach in cooler with old label and no current date. Date in pan of same ham in walk in cooler date marked 9-19.
Covered waste receptacle not provided in women's bathroom. No receptacle in ladies room.
Equipment or utensils not designed or constructed in a durable manner. Cardboard lining multiple shelves in walk in cooler. Removed. Broken containers being used to store food.
No handwashing sign provided at a hand sink used by food employees. No signs in men's or ladies room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler soiled with debris.
Old food and/or labels stuck to clean dishware/utensils. Batter dried to clean plastic pan. Also, old date marks on in use pans of cheese and ham.
Silverware/utensils stored upright with the food-contact surface up. In ware wash area, spoons and spatulas not inverted.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Three reach in freezers and walk in cooler in hallway near men's room, units not locked.
Wet wiping cloth not stored in sanitizing solution between uses. Two towels at front counter.
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.