VILLAGE INN
13105 WALSINGHAM RD, Largo FL 33774 · 727-596-4310
Last inspected Jul 24, 2026 · 9 visits since August 2023
OCT 24
MAR 25
NOV 25
APR 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near dishwasher not landing on food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Non-pitting surface rust on food-contact equipment. Metal shelves in walk in cooler
Buildup of food debris/soil residue on equipment door handles. Cooler and microwave handles soiled on cook line
Floor soiled/has accumulation of debris. Under equipment on cook line
Apr 1, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pot on stove - chicken noodle soup (115F - Hot Holding), burner off, bag of soup hot holding, instructed staff to reheat to 165F before transfer to steam table. Front counter - grits (110F - Hot Holding), held in hot water bath with syrup dispensers, manager voluntarily discarded
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
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 hash browns in cooler on cook line, removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pie scoops in 127F at front counter, staff increase temp
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler on cook line-sliced Swiss (50F - Cold Holding). Discussed additional options for cold holding including time as a public health control
Cove molding at floor/wall juncture broken/missing. Damaged and/or missing floor and cove molding tiles in rear of kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease under flat tops and sides of fryers
Standing water in bottom of reach-in-cooler. Cooler on cook line, staff cleaned
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Stop Sale issued due to adulteration of food product. 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. Thawed tilapia in cook line cooler not removed from vacuum packaging prior to thaw, operator discarded
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. Thawed tilapia in cook line cooler not removed from vacuum packaging prior to thaw, operator discarded
Floor tiles missing and/or in disrepair. Cracked floor tiles in prep area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 114F at front counter, operator increases to 136F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. 6lb can of spaghetti sauce is dented at seams on bottom shelf of dry-storage. Observed operator discard dented can. Stop sale not warranted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 4:55pm. Operator placed items in ice bath. Re temp at 5:20pm a. shredded cheese (51F - Cold Holding); 42f b. sliced cheese (51F - Cold Holding); 42f c. sliced roast beef (53F - Cold Holding) 43f d. raw pork bacon (57F - Cold Holding) 35f
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.
Spray bottle containing multi cleaner substance not labeled. Operator labeled spray bottle by common name.
Cracked floor tiles on cooks line.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 11, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flying insects in dish washing area. Reviewed with manager.
Presence of insects. - live bed bug in the second booth in front dining room area.Reviewed with manager. - 1 dead insect, 1 dead small insect inside booth 2 in front dining room Manager blocked off three booths in the front dining area -pest service to be scheduled for service.
Debris on carpeting in dining area. Reviewed with manager
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 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. Was 0ppm now 100ppm. Ecco lab came
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near dishwasher not landing on food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter at cook line 61 cold holding Pancakes batter 48 inside reach in cooler last one left side of cook line. Educated
Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated. Brown gravy not stirred in a microwave before finished. Temp of gravy was 102 degrees Fahrenheit hot holding. cook stirred gravy re-temp 135 hot holding
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Box of Basic American foods hash browns in cooler at temperature of 48 degrees Fahrenheit not following manfacturers instructions.
Non-pitting surface rust on food-contact equipment. Glass cooler with milk at cook line rust on shelf.
Spray bottle containing toxic substance not labeled. Degreaser employee labeled
Cove molding at floor/wall juncture broken/missing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on prep cup of coffee cup storage on prep table in pie area, on cook line, over dishwasher on salt and pepper, above bakery area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags hanging near salt and pepper shakers.
Equipment in poor repair. Glass cooler next to cook line leaking from top.
Floor area(s) covered with standing water. Under dishwasher, Hand washing sink
Floor tiles missing and/or in disrepair.
Food stored on floor. Single service on floor of dry storage.
Soiled dry wiping cloth in use to wipe out frying pans
soiled floors behind most tables throughout
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Raw shell eggs cracked in reach-in cooler on cook line. Operator discarded raw shell egg.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cook line pancake batter 73f. Operator discarded item. Discussed time as a public health control as a option.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (110F) Operator discarded sausage links. Discussed time as a public health control as a option.
Spray bottle containing toxic substance not labeled. Two spray bottles containing chemicals on shelf in wait station not labeled. Operator labeled spray bottles with common name.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board on top of reach-in cooler. Operator discarded drink.
Floor tiles missing and/or in disrepair. Cracked tiles in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in cooler.
Soiled dry wiping cloth in use. Soiled dry wiping cloth stored on cutting board located on cook line. Operator removed cloth.
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.