Eurotaste Grill
Last inspected: Mar 30, 2026
50
Score
Across the available record, Eurotaste Grill has 10 inspections on file, the first dated 2022. The most recent report on file is from Mar 30, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Looking across the full record, “employee beverage container on a food preparation table” is the recurring theme, flagged four times.
Compared to other Land O' Lakes restaurants (averaging 76), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Dish washer dried hand on towel. Manager asked her wash hand properly **Corrected On-Site**
12A-18-4
High Priority - Toxic substance/chemical improperly stored. Clorox spray bottle on clean dishes shelf, operator removed it
41-10-4
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. WC chlorine solution oven 200ppm and operator remade it to 100ppm
41-15-5
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. Opened Tzatziki sauce no date marked more than in vertical white reach in cooler in cook line **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket soiled and grease buildup
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on prep table , operator removed it. **Corrected On-Site**
12B-07-4
50
Oct 28, 2025
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stained on prep line
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strip for both of quarantine and chlorine sanitary solution expired.
16-37-1
Intermediate - 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/ Two cooks and two servers on duty. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut sausage and opened tzatziki sauce no date mark in white vertical refrigerator.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled and grease buildup
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean dishes in prep line , operator removed the drink **Corrected On-Site**
12B-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce above cheese in vertical refrigerator in storage
08B-17-4
55
Feb 17, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
64
Nov 18, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
74
Sep 16, 2024
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg whites over bread and lemons in side door by storage area. **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna made 9/6/24 past 7 days 1/2 lbs **Warning**
01B-24-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands I prep sink **Warning**
12A-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified with a symbol on menu **Warning**
02B-01-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans from 7/12/01 are missing a storage shelf with canned goods coffee creamers oil case shelf blue rack with bread storage a reach in cooler white and reach in freezer all located by bathrooms were equipment 17 and 18 is listed by paper goods. **Warning**
51-16-7
Intermediate - 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. Missing for 3 employees. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chili white reach in cooler fridge **Warning**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of cigarettes on cooking pot lid in dry storage area. **Repeat Violation** **Warning**
40-06-5
Basic - Food stored on floor. Raw potatoes in black crate on floor back storage. **Repeat Violation** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in white cooler top soiled by microwave **Warning**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Whole lettuce and peppers unwashed over ready to eat milk and cheese white reach in cooler by the bathrooms **Repeat Violation** **Warning**
08B-17-4
37
Apr 10, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
70
Nov 2, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -Server behind bar rinsed hands for 7 seconds and rinsed hands without soap Discussed proper hand washing with employee **Corrective Action Taken** - From follow-up inspection 2023-11-02: Cook rubbed hands together for 5 seconds. Discussed proper hand washing with operator. **Admin Complaint**
12A-17-4
Intermediate - - From initial inspection : Intermediate - 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. -Maria -Elizabeth - From follow-up inspection 2023-11-02: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. -Egg Beaters offered on menu but establishment is using Great Value - From follow-up inspection 2023-11-02: Operator states that she has not had time to either change the menu or purchase the correct product but plans to do so. Discussed with Supervisor Ashley V. **Admin Complaint**
52-01-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic tiles over food storage and cooks line - From follow-up inspection 2023-11-02: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -Small blue, green and red cutting boards grooved - From follow-up inspection 2023-11-02: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cook line soiled - From follow-up inspection 2023-11-02: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler gaskets on cook line soiled - From follow-up inspection 2023-11-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Uncovered food stored near sink exposed to splash. -HWS on cook line splashes on muffins stored next to it when in use - From follow-up inspection 2023-11-02: **Time Extended**
08B-54-4
55
Oct 31, 2023
Routine - Food
7 critical violations. 8 major violations. 7 minor violations.
View 22 violations
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 then handled clean plates without hand washing
12A-27-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -Server behind bar rinsed hands for 7 seconds and rinsed hands without soap Discussed proper hand washing with employee **Corrective Action Taken**
12A-17-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Egg wash over cooked ham in double door cooler cook line
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -Server bused dirty tables and then ran food with no hand washing. Discussed proper hand washing with management.
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Hash browns
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Hash browns at 66F on cook line counter Employee states has browns were pulled out at 5:30 AM Stop sale issued Operator moved items at end of inspection **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - potatoes on cook line at 65F
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. -Hand wash sink behind bar filled with dishes
31A-09-4
Intermediate - Identity of food or food product misrepresented. -Egg Beaters offered on menu but establishment is using Great Value
52-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Eggs Benedict on menu has no advisory indication
02B-01-5
Intermediate - 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/ -Manager arrived during inspection -2 line cooks on duty -2 server on duty
53A-05-6
Intermediate - 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. -Maria -Elizabeth
53B-13-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -Emailed operator DBPR HR 5030-104. **Repeat Violation**
11-27-4
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. -Milk behind bar opened over 24 hours ago no date mark. Employee marked date **Corrected On-Site**
02C-03-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Cook washed hands in prep sink
12A-03-4
Basic - Cutting board has cut marks and is no longer cleanable. -Small blue, green and red cutting boards grooved
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink on prep table with waffle iron.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Bag of chips stored next to food on cook line -Sports drink stored in refrigerator on cook line
08B-49-4
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 on cook line soiled
23-03-4
Basic - Uncovered food stored near sink exposed to splash. -HWS on cook line splashes on muffins stored next to it when in use
08B-54-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic tiles over food storage and cooks line
36-37-5
11
Mar 28, 2023
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes then proceeded to put away clean dishes. Discussed with manager.
12A-13-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting green pepper with bare hands. Employee washed hands and put on gloves. **Corrected On-Site**
09-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in contact with sandwiches in reach in cooler.
14-86-1
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs with gloves on. Did not change gloves and wash hands. Employee changed gloves and washed hands. Discussed with manager. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hashbrowns 62F. Cook states Hashbrowns have been out at room temperature for two hours. Cook put back in cooler to chill. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - 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.
11-26-1
Basic - Food stored on floor. Box of potatoes on floor. Manager moved off floor. **Corrected On-Site**
08B-38-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. In mens bathroom. **Repeat Violation**
31B-04-4
33
Jul 18, 2022
Routine - Food
5 critical violations. 1 major violation. 9 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked eggs removed gloves but did not wash hands before putting on new set of gloves. Discussed hand washing and glove use with employee and person in charge
12A-07-5
High Priority - 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. Beef and pork stored together and above fish in reach-in freezer.
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked onions 55 F in double door cooler held overnight - no temperatures taken this day. Employees discarded. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions 55 F in double door cooler held overnight - no temperatures taken this day - see stop sale, employee discarded onions - cooked sausage 47 F moved in and out of cooler for use - employee moved to freezer recheck 32 F discussed ensuring the holding of food at 41 F or below **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Clorox clearer spray bottle next to clean dishes at triple sink. Employee move to lower shelf under sink. - container of degreaser stored next to bulk container of oil in dry storage area - employee relocated oil **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than hand-washing, spray bottle of cleaner stored in hand sink in front counter and kitchen areas .Employees relocated spray bottle to below hand sink .
31A-11-4
Basic - -Ceiling-ceiling tiles/vents soiled with accumulated debris, grease, dust - floor soiled under equipment on front counter and under kitchen equipment.
36-34-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine in the front counter area
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage stored on shelf next to plates and above reach in cooler - employee removed drink . **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - half eaten donut inside cooler opposite grill - employee discarded donut - discussed proper employee food storage and location for employee eating with person in charge **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above reach-in cooler. Employee removed from location.
40-06-5
Basic - Food stored on floor. Cooking oil on floor in dry storage area.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees., mens bathroom.
31B-04-4
Basic - Stored food not covered. Unwrapped raw beef Pattie's in white double door refrigerator, employee wrapped Container of cooking oil on floor in dry storage area **Corrected On-Site**
08B-12-5
27
Frequently Asked Questions
When was Eurotaste Grill last inspected?
The most recent health inspection at Eurotaste Grill on file is from Mar 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Eurotaste Grill?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Eurotaste Grill.
How does Eurotaste Grill compare to other restaurants in Land O' Lakes?
Eurotaste Grill most recently scored 50 out of 100, which is lower than the Land O' Lakes average of 76.
Has Eurotaste Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Eurotaste Grill have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Eurotaste Grill 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 Eurotaste Grill inspected?
Based on the inspection history on file, Eurotaste Grill is inspected around three times per year on average.
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