VILLAGE INN RESTAURANT
22601 SR 54, Land O' Lakes FL 34639 · 813-909-4906
Last inspected Apr 9, 2026 · 7 visits since October 2023
MAY 24
JAN 25
APR 25
OCT 25
APR 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter cups (64F - Cold Holding); butter (50F - Cold Holding) Operator states items were on counter in expo area for approximately 1 hour. Operator moved butter to freezer to rapidly cool.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Raw shell eggs above unwashed produce in walk in cooler, operator removed the eggs
Raw animal food stored over/not properly separated from ready-to-eat food. Opened bag raw fish above cooked corn in walk in freezer, operator removed the corn
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained on prep cooler in cook line
Current Hotel and Restaurant license not displayed.
Show the remaining 3 findings ▾
Floor soiled/has accumulation of debris. Floor soiled and grease buildup heavily
No handwashing sign provided at a hand sink used by food employees. No hand sign at hand sink in cook line
Worn, torn and/or soiled floors/carpeting. Floor carpet soiled and torn by kitchen entrance
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed hands less than 10 second.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork sausage above cooked turkey meat in walk in cooler, operator restored the items properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grit (112F - Hot Holding); oatmeal (124F - Hot Holding), operator stated these two items have been in warmer for 2 hours and take them reheated on stove; Temperature took again - grit 193F and oatmeal 189F.
Food-contact surface soiled with food debris, mold-like substance or slime. Two white cutting boards stained on prep counter in kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened bag shredded cheese no date mark over 24 hours in walk in cooler. Operator marked date correctly
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled and grease buildup in kitchen area.
Employee with no hair restraint while engaging in food preparation. Server no hair restraint while preparing sauce and toasted bread in front counter.
Reach-in cooler interior/shelves have accumulation of soil residues cross from griddle in kitchen cook line.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter cups (64F - Cold Holding); butter (50F - Cold Holding) Operator states items were on counter in expo area for approximately 1 hour. Operator moved butter to freezer to rapidly cool.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in cook line area. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Operator removed.
Ice bucket not stored inverted or in a protected manner. Operator inverted.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in dish machine area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
Old food stuck to clean dishware. Small bowl in front counter area in stack with clean bowls. Operator removed to be washed.
Raw fruits/vegetables not washed properly prior to preparation. Avocados in reach in cooler in cook line area with stickers on them
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from grill in cook line area
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish machine area soiled with black mold like substance Multiple air cents/ceiling tiles soiled
Water leaking from pipe under sink in prep area.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Dented can of cranberry sauce on dry storage shelf.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.employee cracked raw shelled eggs then changed gloves no hand wash. Educated manager and she educated employee and he washed his hands and put on clean gloves.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in service island opened 1-5 no date mark. Employee dated milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained / soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line. Employee refilled paper towels.
Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled with debris.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board deli reach in cooler on cook line. Employee removed drink.
Floor area(s) covered with standing water. Standing water on floor on dish area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris. Garland oven soiled with burnt on food debris in baking area.
May 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler unit across from flat top grillCold holding: chicken salad 52 f employee moved to Freezer 2nd temp 43 f Butter 49 f under ice bath on counter 2nd temp 43 f moved to freezer
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 1 employee training missing 14 employee trainings
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over washed lettuce walk in cooler employee. Removed to proper storage
Dec 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority4 Intermediate10 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. 0 ppm chlorine run three times - manager primed dish machine - recheck 100 ppm chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - 49 F cooked potatoes in cooler opposite grill- temperatures taken this morning - cook placed potatoes in freezer for quick chill down recheck 41 F -sliced turkey 49 F recheck 41 F, slice ham 49 F recheck 41 F, pancakes 52 F recheck 42 F, beef 48 F recheck 41 F in top section of cooler opposite grill - temperatures taken this morning - reviewed storage of food to not stack or store food above fill line - manager placed food in freezer for quick chill down
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - heavy cream opened over 24 hours on shelf in walk in cooler - manager voluntarily discarded
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards stained at cook line and expo line - manager discarded cutting board at expo line
Handwash sink used for purposes other than handwashing. - ice cubes inside hand wash sink at expo line - reviewed with manager the use of hand wash sink - only for hand washing
Menu does not identify which items contain raw or undercooked animal foods ( poached eggs) covered by the consumer advisory.
Grease on the ground and/or pad around grease receptacle. - soiled pad under dumpsters
Cutting board has cut marks and is no longer cleanable at cook line and expo line
Floor soiled/has accumulation of debris in walk in freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tong handle on cut lettuce in salad cooler at expo line - manager removed tongs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled underside of the grill
Reach-in freezer interior/shelves have accumulation of soil residues at cook line
Unwashed fruits/vegetables( unwashed mushrooms ) stored with ready-to-eat food(bag of cut onions) in walk in cooler.manager rearranged food
Utensils in poor condition- spatulas chipped on edges in food prep area - manager discarded spatulas
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm quaternary - manager changed solution - recheck 200 ppm quaternary
Working containers of food removed from original container not identified by common name. - bulk containers of flour and sugar in prep area - manager labeled bulk containers
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.