City Fire
Last inspected: Apr 13, 2026
67
Score
Across the available record, City Fire has 10 inspections on file, the first dated 2022. City Fire was last inspected on Apr 13, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to four violations per visit.
When inspectors have written things up, “dishmachine not sanitizing” has been the most frequent reason, cited two times.
Compared to other The Villages restaurants (averaging 80), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
10
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. reduced oxygen packaged stroganoff prepped 4/9, chili prepped 4/7 in walk in cooler. Items are not marked with production time. See stop sale.
01B-13-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator primed machine and ran a couple cycles. Recheck 100ppm. **Corrected On-Site**
22-49-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. reduced oxygen packaged stroganoff prepped 4/9, chili prepped 4/7 in walk in cooler. Items are not marked with production time. See stop sale.
03G-54-1
67
Dec 22, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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. 0ppm at kitchen dish machine. Operator changed chemical bucket and rechecked 100ppm **Corrected On-Site**
22-49-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish machine area
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler in back cook line area
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear pans on dish rack
24-08-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Employee marked production time. **Corrected On-Site**
03G-53-1
67
Jul 14, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Cutting board on back line with deep cut marks. - From follow-up inspection 2025-07-14: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Outside walk in cooler the metal floor is peeling up causing the floor to no longer be easily cleanable. - From follow-up inspection 2025-07-14: **Time Extended**
36-11-4
90
Jun 5, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. At dish machine, operator hung spray hose on hook. **Corrected On-Site**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (74F - Cold Holding) at room temperature on counter for a few days, see stop sale. butter (49F - Cold Holding); tomatoes (47F - Cold Holding); bruschetta (46F - Cold Holding); cheese (48F - Cold Holding); wings (47F - Cold Holding); hot dog (48F - Cold Holding) other items in cooler 41F or below ice was added to time/temperature control for safety food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Butane fuel on shelf above reach in cooler, employee placed can on the bottom shelf. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on back line stained.
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container inside server station by tea urns, operator labeled as sugar. **Corrected On-Site**
02D-01-5
Basic - Single-service articles improperly stored. Box of togo cup lids on floor, in side closet by office, operator placed on shelf. Togo boxes behind outside bar with the food contact surface facing upwards, operator flipped. **Corrected On-Site**
25-05-4
Basic - Floors not maintained smooth and durable. Outside walk in cooler the metal floor is peeling up causing the floor to no longer be easily cleanable.
36-11-4
Basic - Equipment in poor repair. Cutting board on back line with deep cut marks.
14-11-5
Basic - Floor area(s) covered with standing water. In the back storage closet, operator stated it is from the ice machine which is to be replaced soon.
36-22-4
45
Dec 11, 2024
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - 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 then 100F ppm. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. One hose bib behind indoor bar. Two hose bibs behind outdoor bar.
29-34-4
High Priority - Dented/rusted cans present. See stop sale. Can of crushed tomatoes on can shelf. Manager discarded. **Corrected On-Site**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At indoor bar: half and half 52F and eggnog 48F. Both items placed in cooler today. Manager discarded. **Corrective Action Taken**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched face and money then picked up ice scoop without washing hands.
12A-25-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink behind indoor bar has a water temperature of 79F.
27-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream cheese opened Monday with no date mark.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at indoor bar. Interior of ice bin in kitchen has mold like substance.
22-02-4
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. In walk in cooler: Bags of pot pie mix. Bags of chili. Bags of beans.
03G-06-5
Basic - Floor soiled/has accumulation of debris. Floor has food debris under equipment throughout kitchen.
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in ice.
10-01-5
Basic - Water leaking from pipe and/or faucet/handle. Water leaking on color under hand sink in ware wash area. Water leaking onto floor under ice bin.
29-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of bag in a box soda. Removed. **Corrected On-Site**
40-06-5
26
Mar 14, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
74
Nov 29, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Keg coolers at both bars - From follow-up inspection 2023-11-29: **Time Extended**
29-49-6
95
Nov 14, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - 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. 0ppm at dish machine in kitchen 10ppm at dish machine at indoor bar 0ppm at dish machine at outdoor bar Operator set up to manually sanitize **Corrective Action Taken**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish machine area blocked with silverware tray. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips expired
16-37-1
Intermediate - 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. Elizabeth
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Green chemical spray bottle in dish machine area. Operator labeled sanitizer. **Corrected On-Site**
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet at cook line, operator had employee remove. **Corrected On-Site**
13-07-4
Basic - Standing water in bottom of reach-in-cooler. Keg coolers at both bars
29-49-6
52
Jun 8, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
33
Dec 27, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was City Fire last inspected?
The most recent health inspection at City Fire on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at City Fire?
Across the inspection record, “dishmachine not sanitizing” has been cited two times, more than any other issue at City Fire.
How does City Fire compare to other restaurants in The Villages?
City Fire most recently scored 67 out of 100, which is lower than the The Villages average of 80.
Has City Fire's inspection record improved over time?
Yes. Recent inspections at City Fire have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at City Fire means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is City Fire inspected?
Based on the inspection history on file, City Fire is inspected around three times per year on average.
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