Christo's
Last inspected: Mar 11, 2026
47
Score
Across the available record, Christo's has nine inspections on file, the first dated 2022. The most recent report on file is from Mar 11, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 12 violations to closer to six violations per visit over the last few inspections.
“Food-contact surface soiled with food debris” comes up most often, recorded five times in the inspection record.
Christo's latest score of 47 falls below the Trinity average of 79. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - 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. Cooked sausage links, home fries, shell eggs, operator wrote times on paper. **Corrected On-Site**
03F-02-5
High Priority - Container of medicine improperly stored. On shelf on cook line next to hot sauce. Operator moved to back room **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and grooved, on cook line . **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand wash sink on cook line, operator removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line or server station. Operator put napkins at both sinks. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of Gatorade on lift top cooler on cook line, operator put thermometers removed. **Corrected On-Site**
12B-07-4
Basic - Stored food not covered. In walk in freezer, open bags of chicken, pan of bacon not covered, operator covered all **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At server station, 0ppm, operator remade bucket without detergent. Corrected to 50 ppm **Corrected On-Site**
21-03-4
47
Aug 13, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched nose with gloved hand, continued to cook, touch utensils without changing gloves or hand wash. Cook then removed gloves and washed hands. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-13: Cooked touched egg with both hands, cracked egg with right hand, touched plate and cooked bacon, discussed with staff and manager on duty **Time Extended** **Corrective Action Taken**
12A-09-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line **Warning** - From follow-up inspection 2025-08-13: **Time Extended**
22-02-4
78
Aug 11, 2025
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in kitchen > 200 ppm, corrected to 100 ppm Bucket at wait station > 200 ppm, corrected to 50 ppm**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Warning**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line - shredded cheddar (50F - Cold Holding); feta (50F - Cold Holding); cooked eggs (51F - Cold Holding); potato salad (52F - Cold Holding); chicken salad (52F - Cold Holding); corned beef hash (53F - Cold Holding); sauerkraut (51F - Cold Holding) see stop sale In vertical cooler on cook line - eef (45F - Cold Holding); blu cheese (45F - Cold Holding); mixed veggies (45F - Cold Holding); quinoa (45F - Cold Holding) all move to other cooler. Operator called for repair. Operator has not taken temperatures since last night. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In lift top cooler on cook line - shredded cheddar (50F - Cold Holding); feta (50F - Cold Holding); cooked eggs (51F - Cold Holding); potato salad (52F - Cold Holding); chicken salad (52F - Cold Holding); corned beef hash (53F - Cold Holding); sauerkraut (51F - Cold Holding) see stop sale **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched nose with gloved hand, continued to cook, touch utensils without changing gloves or hand wash. Cook then removed gloves and washed hands. **Corrective Action Taken** **Warning**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in hand wash sink on cook line, operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu, nothing notated that eggs are undercooked. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen or at wait station **Corrected On-Site** **Warning**
31B-02-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Plates dried with towel after washing, discussed proper drying and storage with manager on duty. Operator **Warning**
24-18-4
35
Jan 6, 2025
Food-Licensing Inspection
2 critical violations. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Establishment unable to be licensed at time of licensing inspection 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/ - From follow-up inspection 2025-01-06: **Time Extended**
50-08-7
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, operator obtained new sanitizer from another establishment, primed machine, sanitizer now at 100ppm **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-06: 0 ppm, operator primed, ran 2 more cycles, still 0ppm. Operator set up 3 compartment sink, put "do not use" Sign on machine. Called for repair. set up 3 compartment sink , 50 ppm chlorine. **Time Extended**
22-49-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked on back shelf still wet **Warning** - From follow-up inspection 2025-01-06: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in coolers on cook line torn gaskets **Warning** - From follow-up inspection 2025-01-06: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line soiled Gaskets on cook line soiled **Warning** - From follow-up inspection 2025-01-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line **Warning** - From follow-up inspection 2025-01-06: **Time Extended**
14-09-4
61
Jan 3, 2025
Food-Licensing Inspection
6 critical violations. 1 major violation. 8 minor violations.
View 15 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, operator obtained new sanitizer from another establishment, primed machine, sanitizer now at 100ppm **Corrected On-Site** **Warning**
22-49-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs, touched clean plates to be served to customers without changing gloves or washing hands, discussed proper hand washing procedures with employee with operator present **Warning**
12A-27-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server rubbed hands together for 6 seconds, discarding proper hand washing with employee **Warning**
12A-17-4
High Priority - Establishment unable to be licensed at time of licensing inspection 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/
50-08-7
High Priority - Food with mold-like growth. See stop sale. Tomato sliced with black mold-like growth on it **Warning**
01B-07-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Sanitizer bucket on cook line exceeds 200ppm, strip turned black then white, cook refilled sanitizer bucket, now at 100ppm **Corrected On-Site** **Warning**
41-27-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hand in 3 compartment sink, discussed proper hand washing sink with operator, operator had employee properly wash hands in hand sink **Corrective Action Taken** **Warning**
12A-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Server sanitizer bucket at 0ppm, server refilled bucket, now at 100ppm **Corrected On-Site** **Warning**
21-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair nets on **Corrected On-Site** **Warning**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line soiled Gaskets on cook line soiled **Warning**
23-03-4
Basic - Equipment in poor repair. Reach in coolers on cook line torn gaskets **Warning**
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked on back shelf still wet **Warning**
24-08-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on **Corrected On-Site** **Warning**
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line, drink removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line **Warning**
14-09-4
25
Jan 24, 2024
Complaint Full
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - 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. Diced tomatoes sitting out on cook line, employee was able to determine the time tomatoes were put out **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then put gloves on and touched clean plate without washing hands **Repeat Violation**
12A-27-4
High Priority - Container of medicine improperly stored. Bottle of medicine in silverware area
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used to wash fruit
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hand sink on cook line, paper towels and soap stocked at hand sink **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen, drink removed **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys next to silverware
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees put masks on **Corrected On-Site**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. All reach in cooler gaskets torn
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Sour cream containers reused for food **Repeat Violation**
25-32-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from grill
29-49-6
29
Nov 8, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Egg carts reused for storing cooked sausage on Sour cream containers used for sausage gravy, diced tomatoes, sausage **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
25-32-4
95
Dec 14, 2022
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham steaks (45F - Cold Holding); Red peppers (44F - Cold Holding); Beef burgers (45F - Cold Holding); Cheddar (45F - Cold Holding) operator moved all items to walk in freezer. And replaced with items from walk in cooler and iced down until the units can be repaired. Reach in coolers at end of hot line stand up cooler and make station. **Warning**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee changed task and did not wash hands discussed with operator **Warning**
12A-16-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 200 ppm Operator changed them out **Warning**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Boards, microwave oven **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler **Warning**
02C-02-5
Basic - Dead roaches on premises. 1 dead roach in unused toaster oven in back of kitchen, operator removed and discarded entire toaster. **Warning**
35A-03-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ham at room temperature **Warning**
06-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On hot line. **Repeat Violation** **Warning**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and under equipment in kitchen heavily soiled. Grease build up and food debris. **Repeat Violation** **Warning**
23-03-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen, floors along walls under equipment. **Warning**
36-73-4
Basic - Equipment in poor repair. Shelving in kitchen rusting. **Warning**
14-11-5
35
Oct 14, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
61
Frequently Asked Questions
When was Christo's last inspected?
The most recent health inspection at Christo's on file is from Mar 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Christo's?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Christo's.
How does Christo's compare to other restaurants in Trinity?
Christo's most recently scored 47 out of 100, which is lower than the Trinity average of 79.
Has Christo's inspection record improved over time?
Yes. Recent inspections at Christo's have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Christo's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Christo's inspected?
Based on the inspection history on file, Christo's is inspected around three times per year on average.
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