Keystone Inn (The)
Last inspected: Aug 11, 2025
100
Score
Keystone Inn (The) has been inspected 18 times since 2022. Keystone Inn (The) was last inspected on Aug 11, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about four violations before that.
When inspectors have written things up, “floors, walls and ceiling soiled/has accumulation of debris” has been the most frequent reason, cited six times.
Keystone Inn (The)'s latest score of 100 sits above the Keystone Heights average of 82. Overall, the inspection record reads well.
18
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 11, 2025
Routine - Food
No violations found.
100
Aug 2, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No dishwashing facilities of any kind available. Chlorine dish machine not functioning and three compartment sink has leak at base of compartment, unable to efficiently hold water or sanitizer. **Warning** - From follow-up inspection 2025-08-02: Triple sink is functional at time of inspection, holding water. Dishmachine still not functional. Establishment will utilize triple sink until unit can be repaired. **Time Extended**
16-22-4
90
Aug 1, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Plumbing Installed; Proper Backflow Devices
FL-28
78
Jul 30, 2025
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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. Chlorine dish machine at 0ppm. Operator set up three compartment sink. **Warning** - From follow-up inspection 2025-07-25: At time of follow up inspection chlorine dish machine at 0ppm. **Time Extended** - From follow-up inspection 2025-07-28: No change. **Time Extended** - From follow-up inspection 2025-07-30: Per operator no change for chlorine dish machine. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any food handler training. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-25: No proof of required food handler training for any food handling employee. **Admin Complaint** - From follow-up inspection 2025-07-28: No change. **Admin Complaint** - From follow-up inspection 2025-07-30: No change. **Admin Complaint**
53B-01-5
78
Jul 28, 2025
Complaint Full
4 critical violations. 1 major violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In interior walk in cooler, beef (57F - Cold Holding); cheese (58F - Cold Holding); steak (58F - Cold Holding) Stored in cooler over night. **Warning** - From follow-up inspection 2025-07-25: At time of follow up inspection walk in cooler holding ambient air temperature of 61F. No time/temperature control food for safety present in interior walk in cooler. In exterior walk in cooler; ham 47f, sausage 48f, kielbasa 45f, beef 49f, cut tomatoes 47f and pooled eggs 46f all cold holding, per operator may have been in interior walk in cooler during breakfast shift but unaware when items were placed in functioning walk in cooler. Discussed with operator to discard. On cold buffet line, tuna salad 46f, pea salad 47f, macaroni salad 47f, potato salad 49f, coleslaw 47f, cut tomatoes 48f, cut lettuce 52f. Per operator items placed out prior to arrival and unaware how long they've been out. Discussed with operator to discard. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-07-28: In flip top reach in cooler on cook line, cut tomato at 44F. Per operator, tomatoes placed in cooler at 7:00. Temperature taken at 11:23. See stop sale. Hash browns 45F/45F. Per operator, hash browns in same cooler overnight. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : 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. Chlorine dish machine at 0ppm. Operator set up three compartment sink. **Warning** - From follow-up inspection 2025-07-25: At time of follow up inspection chlorine dish machine at 0ppm. **Time Extended** - From follow-up inspection 2025-07-28: No change. **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line, ribs (94F - Hot Holding) stacked high in container with heating element at bottom of container. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-25: On buffet line in place of ribs establishment offering fried fish, at time of inspection fried fish hot holding at 125F or below. Discussed with operator placed out within last hour and redropped in fryer to reheat, reheated to 173f at conclusion of inspection. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-07-28: Gravy in kitchen beside fryers at 120F. Per operator, gravy prepared approximately one hour prior. Operator heated gravy to 185F. **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line reach in cooler, cheese (49F - Cold Holding); cut lettuce (47F - Cold Holding). Operator has ice in cooler to assist cold holding temperatures. Raw shell eggs held on cookline at ambient kitchen air temperature over 45F. On ice on buffet line, tuna salad (51F - Cold Holding); egg salad (53F - Cold Holding); macaroni salad (51F - Cold Holding); coleslaw (52F - Cold Holding) per operator placed out at 9:30. Operator added ice to well. In walk in cooler; beef (57F - Cold Holding); ham (56/57/59F - Cold Holding); kielbasa (57F - Cold Holding); cheese (58F - Cold Holding); steak (58F - Cold Holding) ambient air of walk in cooler 56F. Per operator ham and kielbasa prepared in the Am prior to opening, relocated from walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-25: At time of follow up inspection walk in cooler holding ambient air temperature of 61F. No time/temperature control food for safety present in interior walk in cooler. In exterior walk in cooler; ham 47f, sausage 48f, kielbasa 45f, beef 49f, cut tomatoes 47f and pooled eggs 46f all cold holding, per operator may have been in interior walk in cooler during breakfast shift but unaware when items were placed in functioning walk in cooler. Discussed with operator to discard. On cold buffet line, tuna salad 46f, pea salad 47f, macaroni salad 47f, potato salad 49f, coleslaw 47f, cut tomatoes 48f, cut lettuce 52f. Per operator items placed out prior to arrival and unaware how long they've been out. Discussed with operator to discard. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-07-28: In flip top reach in cooler on cook line, cut tomato at 44F. Per operator, tomatoes placed in cooler at 7:00. Temperature taken at 11:23. See stop sale. Hash browns 45F/45F. Per operator, hash browns in same cooler overnight. See stop sale. Also, on buffet line, potato salad 46F, tuna salad 48F, macaroni salad 47F, cut lettuce 47F, cut tomato 45F. Per operator, all products placed on buffet line approximately one hour prior. All products moved to walk in freezer to quickly chill. All products 15 minutes later between 34F-41F. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any food handler training. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-25: No proof of required food handler training for any food handling employee. **Admin Complaint** - From follow-up inspection 2025-07-28: No change. **Admin Complaint**
53B-01-5
50
Jul 25, 2025
Complaint Full
4 critical violations. 1 major violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line, ribs (94F - Hot Holding) stacked high in container with heating element at bottom of container. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-25: On buffet line in place of ribs establishment offering fried fish, at time of inspection fried fish hot holding at 125F or below. Discussed with operator placed out within last hour and redropped in fryer to reheat, reheated to 173f at conclusion of inspection. **Admin Complaint** **Corrective Action Taken**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line reach in cooler, cheese (49F - Cold Holding); cut lettuce (47F - Cold Holding). Operator has ice in cooler to assist cold holding temperatures. Raw shell eggs held on cookline at ambient kitchen air temperature over 45F. On ice on buffet line, tuna salad (51F - Cold Holding); egg salad (53F - Cold Holding); macaroni salad (51F - Cold Holding); coleslaw (52F - Cold Holding) per operator placed out at 9:30. Operator added ice to well. In walk in cooler; beef (57F - Cold Holding); ham (56/57/59F - Cold Holding); kielbasa (57F - Cold Holding); cheese (58F - Cold Holding); steak (58F - Cold Holding) ambient air of walk in cooler 56F. Per operator ham and kielbasa prepared in the Am prior to opening, relocated from walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-25: At time of follow up inspection walk in cooler holding ambient air temperature of 61F. No time/temperature control food for safety present in interior walk in cooler. In exterior walk in cooler; ham 47f, sausage 48f, kielbasa 45f, beef 49f, cut tomatoes 47f and pooled eggs 46f all cold holding, per operator may have been in interior walk in cooler during breakfast shift but unaware when items were placed in functioning walk in cooler. Discussed with operator to discard. On cold buffet line, tuna salad 46f, pea salad 47f, macaroni salad 47f, potato salad 49f, coleslaw 47f, cut tomatoes 48f, cut lettuce 52f. Per operator items placed out prior to arrival and unaware how long they've been out. Discussed with operator to discard. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In interior walk in cooler, beef (57F - Cold Holding); cheese (58F - Cold Holding); steak (58F - Cold Holding) Stored in cooler over night. **Warning** - From follow-up inspection 2025-07-25: At time of follow up inspection walk in cooler holding ambient air temperature of 61F. No time/temperature control food for safety present in interior walk in cooler. In exterior walk in cooler; ham 47f, sausage 48f, kielbasa 45f, beef 49f, cut tomatoes 47f and pooled eggs 46f all cold holding, per operator may have been in interior walk in cooler during breakfast shift but unaware when items were placed in functioning walk in cooler. Discussed with operator to discard. On cold buffet line, tuna salad 46f, pea salad 47f, macaroni salad 47f, potato salad 49f, coleslaw 47f, cut tomatoes 48f, cut lettuce 52f. Per operator items placed out prior to arrival and unaware how long they've been out. Discussed with operator to discard. **Admin Complaint** **Corrective Action Taken**
01B-02-5
High Priority - - From initial inspection : 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. Chlorine dish machine at 0ppm. Operator set up three compartment sink. **Warning** - From follow-up inspection 2025-07-25: At time of follow up inspection chlorine dish machine at 0ppm. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any food handler training. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-25: No proof of required food handler training for any food handling employee. **Admin Complaint**
53B-01-5
50
Jul 24, 2025
Complaint Full
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
17
Mar 14, 2025
Routine - Food
4 critical violations. 4 major violations. 13 minor violations.
View 21 violations
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. Sanitizer solution on wait station line over 500ppm quaternary, turns strip bright blue. Operator emptied some sanitizer out and added water. **Corrective Action Taken**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the shelf over the cook line, grilled onions (105F - Hot Holding) in plastic container. Employee states placing them back on grill for next order.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line, sliced cheese (49F - Cold Holding) operator has ice bucket inside reach in cooler to assist with temperature control. Discussed with employee placing bagged ice on product, employee states will move to interior of cooler instead of open air top portion. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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 on cook line utilized bare hands to handle ready to eat bread and slice open on cook line.
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook linen grill area has heavy accumulation of food debris and grease build up. Wait station reach in cooler shelves with spilled food residue. Hand wash sink in wait station by bulk ice bin soiled. Prep line can opener with debris on the blade. **Repeat Violation**
22-02-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager for establishment at time of inspection. **Repeat Violation** **Admin Complaint**
53A-07-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No valid food handler training for employees at time of inspection. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, multiple containers of food missing product date marking from Sunday and Wednesday.
02C-02-5
Basic - Utensils in poor condition. Ice scoop by bulk ice bin with crack running through the scoop portion. Plastic containers in dish area with cracked edges. Broken handles on buffet lids.
14-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop store in mop bucket by rear exterior door.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep counter of cook line.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin in waistation area with mold like substance build up on the deflector plate. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table on cook line over open margarine container.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket over canned food on can speed rack.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf by microwave, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Multiple reach in cooler door gaskets torn/separating. Walk in cooler and walk in freezer door gasket torn/separating. **Repeat Violation**
14-11-5
Basic - Floors, walls and ceiling soiled/has accumulation of debris. Wall/counter behind hand wash sink on cook line has mold like substance build up. Floors under cook line equipment in prep area with grease and debris build up. Prep area ceiling with cooking vapors residue staining. **Repeat Violation**
36-73-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease build up on prep line hood filters and wall under hood filters.
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up. Multiple door gaskets soiled. Fan guard in walk in cooler with mold like substance observed. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster lid open.
33-16-4
Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil lining shelf over sandwich make line cooler.
14-20-4
19
Oct 4, 2024
Routine - Food
3 critical violations. 4 major violations. 13 minor violations.
View 20 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm, operator primed to 50ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw pooled eggs over sealed log of ready to eat ham.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line, cheese (46F - Cold Holding) per employee working the cook line has had ice in cooler to assist with holding temperature, had removed cheese for previous order and just placed back in the cooler.
03A-02-5
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. In the wait station reach in cooler, 2 open containers of milk with no product date marking. Per employee just opened third jug of milk unsure of date for other two will ask other employees.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on side and backside of fryers. Build up of solidified grease on clean pans over cook line hand wash sink. Can opener on prep line with rust and food debris build up. Cook line grill with accumulation of grease and debris. Interior of the waitstation reach in cooler soiled with food residue. **Repeat Violation**
22-02-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager for establishment. **Repeat Violation** **Admin Complaint**
53A-07-6
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. Three food handling employees present with no food handler training. **Repeat Violation** **Admin Complaint**
53B-13-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On prep area shelf by the microwave, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Working containers of food removed from original container not identified by common name. I'll sugar container in the waitstation with no product labeling.
02D-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Waitstation sanitizer bucket at 0ppm.
21-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water in prep sink. Operator turned on cold water. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up. Backside of hand wash sink on cook line with mold like substance. Multiple reach in cooler/reach in freezer door gaskets with debris build up. Waitstation soda dispenser with mold like substance on the underside behind the nozzles. Bottom shelf of prep table opposite prep area fryers with build up of food debris. **Repeat Violation**
23-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees working with food with no beard guard. **Repeat Violation**
13-04-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee personal food on top shelf over food for customers. **Repeat Violation**
08B-49-4
Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in bulk sugar container. **Repeat Violation**
14-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line and prep microwave with food debris build up. **Repeat Violation**
22-08-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Interior and chemical hoses of dish machine with build up.
16-23-4
Basic - Floors, walls and ceiling soiled/has accumulation of debris. Air vents through kitchen with dust build up. Walls of prep area with food staining and cooking vapor staining. Floor around fryers of cook line with grease build up. Floors of prep area with debris build up. **Repeat Violation**
36-73-4
Basic - Equipment in poor repair. Reach in freezer door gasket and walk in cooler door gasket torn. Accumulation of ice in walk in freezer on shelves and products under compressor.
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of bulk ice machine has mold like substance. **Repeat Violation**
22-20-5
22
May 29, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager for establishment. **Warning** - From follow-up inspection 2024-05-29: At time of follow up inspection no certified food manager for the establishment. **Admin Complaint**
53A-07-6
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. Only one food handler training certificate available with 4 employees present. - From follow-up inspection 2024-05-29: At time of follow up inspection no employee food handler training provided. **Admin Complaint**
53B-13-5
82
Mar 29, 2024
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
22
Dec 7, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No CFM for establishment. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-28: Operator needs more time to obtain. **Time Extended** - From follow-up inspection 2023-10-06: Operator needs more time to obtain. **Time Extended** - From follow-up inspection 2023-12-07: At time of follow up inspection no certified food manager for establishment. Operator states employee is going to take the course online. **Admin Complaint** **Corrective Action Taken**
53A-02-7
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Extreme grease buildup under cookline in front kitchen. Heavy grease buildup on sides of fryers in front and back kitchen. Heavy flour debris buildup on shelf in kitchen with batters. Grease buildup on shelving above hand wash sink in front kitchen. Fans in walk in cooler with debris buildup. Sheet pans on either side of fryers in back kitchen with heavy grease buildup. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-28: Operator needs more time to address. **Time Extended** - From follow-up inspection 2023-10-06: Operator needs more time to address. **Time Extended** - From follow-up inspection 2023-12-07: At time of follow up inspection, front cook line with grease build up and sides of equipment next to the fryers. **Admin Complaint**
23-03-4
Basic - - From initial inspection : Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Heavy grease buildup under fryers on floor in front kitchen area. Floors and wall under dishmachine with debris buildup. Mold like substance on wall behind hand wash sink at front kitchen. Wall at fryers in back kitchen with heavy grease buildup. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-28: Operator needs more time to address. **Time Extended** - From follow-up inspection 2023-10-06: Operator needs more time to address. **Time Extended** - From follow-up inspection 2023-12-07: Front kitchen fryers have build up of grease on the floor under the fryers. **Admin Complaint**
36-73-4
82
Oct 6, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb outside back door with black hose attached missing vacuum breaker. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-28: Still missing from hose bibb. **Admin Complaint** - From follow-up inspection 2023-10-06: No change. **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No CFM for establishment. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-28: Operator needs more time to obtain. **Time Extended** - From follow-up inspection 2023-10-06: Operator needs more time to obtain. **Time Extended**
53A-02-7
Basic - - From initial inspection : Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Heavy grease buildup under fryers on floor in front kitchen area. Floors and wall under dishmachine with debris buildup. Mold like substance on wall behind hand wash sink at front kitchen. Wall at fryers in back kitchen with heavy grease buildup. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-28: Operator needs more time to address. **Time Extended** - From follow-up inspection 2023-10-06: Operator needs more time to address. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Extreme grease buildup under cookline in front kitchen. Heavy grease buildup on sides of fryers in front and back kitchen. Heavy flour debris buildup on shelf in kitchen with batters. Grease buildup on shelving above hand wash sink in front kitchen. Fans in walk in cooler with debris buildup. Sheet pans on either side of fryers in back kitchen with heavy grease buildup. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-28: Operator needs more time to address. **Time Extended** - From follow-up inspection 2023-10-06: Operator needs more time to address. **Time Extended**
23-03-4
70
Sep 28, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb outside back door with black hose attached missing vacuum breaker. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-28: Still missing from hose bibb. **Admin Complaint**
29-34-4
High Priority - - From initial inspection : 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. Dishmachine testing at 0ppm. Tubing is in disrepair. Person in charge agrees to utilize triple sink for sanitizing until unit can be serviced. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-28: Dishmachine not in use during inspection, have repair service scheduled. Still utilizing triple sink. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No CFM for establishment. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-28: Operator needs more time to obtain. **Time Extended**
53A-02-7
Basic - - From initial inspection : Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Heavy grease buildup under fryers on floor in front kitchen area. Floors and wall under dishmachine with debris buildup. Mold like substance on wall behind hand wash sink at front kitchen. Wall at fryers in back kitchen with heavy grease buildup. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-28: Operator needs more time to address. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Extreme grease buildup under cookline in front kitchen. Heavy grease buildup on sides of fryers in front and back kitchen. Heavy flour debris buildup on shelf in kitchen with batters. Grease buildup on shelving above hand wash sink in front kitchen. Fans in walk in cooler with debris buildup. Sheet pans on either side of fryers in back kitchen with heavy grease buildup. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-28: Operator needs more time to address. **Time Extended**
23-03-4
61
Sep 22, 2023
Routine - Food
5 critical violations. 6 major violations. 7 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb outside back door with black hose attached missing vacuum breaker. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 5 rodent droppings in external closet with single service items. **Warning**
35A-04-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw sausage and beef stored over mayonnaise and cooked sausage. Person in charge moved to appropriate location . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs, then handle clean plates without hand wash. Spoke to employee who washed hands and donned gloves. **Corrective Action Taken**
12A-27-4
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. Dishmachine testing at 0ppm. Tubing is in disrepair. Person in charge agrees to utilize triple sink for sanitizing until unit can be serviced. **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Well water testing report/documentation is not available upon request. Unable to provide well report during inspection.
27-02-4
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. Deli meat sliced Wednesday per person in charge with no date mark. **Repeat Violation**
02C-03-5
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. Person in charge unable to provide written biohazard cleanup procedure. Provided form during inspection. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on deflector plate in ice machine. Can opener with debris buildup.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No CFM for establishment. **Repeat Violation** **Admin Complaint**
53A-02-7
Intermediate - No soap provided at handwash sink. Missing from hand wash sink by ice machine. Person in charge provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Accumulation of debris inside warewashing machine. Interior of dishmachine with mold like substance buildup. Also observed debris on top of dishmachine.
16-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at server area.
24-08-4
Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Heavy grease buildup under fryers on floor in front kitchen area. Floors and wall under dishmachine with debris buildup. Mold like substance on wall behind hand wash sink at front kitchen. Wall at fryers in back kitchen with heavy grease buildup. **Repeat Violation** **Warning**
36-73-4
Basic - Food-contact surface not smooth and easily cleanable. Counter in back kitchen showing ware, missing corner.
14-13-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on shelves of small white reach in freezer. Also observed ice buildup in walk in freezer under lines.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Extreme grease buildup under cookline in front kitchen. Heavy grease buildup on sides of fryers in front and back kitchen. Heavy flour debris buildup on shelf in kitchen with batters. Grease buildup on shelving above hand wash sink in front kitchen. Fans in walk in cooler with debris buildup. Sheet pans on either side of fryers in back kitchen with heavy grease buildup. **Repeat Violation** **Warning**
23-03-4
Basic - Stored food not covered. Multiple items in walk in cooler uncovered. Also personal food stored above customer food in white reach in cooler. Person in charge moved to appropriate location. **Corrective Action Taken** **Repeat Violation**
08B-12-5
18
May 9, 2023
Complaint Partial
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Mar 29, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of CFM for establishment available during inspection. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-29: No proof of CFM for establishment during inspection. **Admin Complaint**
53A-02-7
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. Person in charge only able to provide training for one employee during inspection. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-03-29: Two employees have training during inspection. **Time Extended**
53B-13-5
82
Oct 28, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over ready to eat gravy. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-10-28: In walk in cooler, raw beef stored over ready to eat ham. Person in charge moved to appropriate location. **Admin Complaint** **Corrective Action Taken**
08A-05-6
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects in kitchen during inspection. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-10-28: Observed one flying insect in kitchen during inspection. **Admin Complaint**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of CFM for establishment as manager's expired 5/2022. **Warning** - From follow-up inspection 2022-10-28: No new training has been obtained. **Admin Complaint**
53A-02-7
67
Frequently Asked Questions
When was Keystone Inn (The) last inspected?
The most recent health inspection at Keystone Inn (The) on file is from Aug 11, 2025. The public record contains 18 inspections in total.
What is the most common violation at Keystone Inn (The)?
Across the inspection record, “floors, walls and ceiling soiled/has accumulation of debris” has been cited six times, more than any other issue at Keystone Inn (The).
How does Keystone Inn (The) compare to other restaurants in Keystone Heights?
Keystone Inn (The) most recently scored 100 out of 100, which is higher than the Keystone Heights average of 82.
Has Keystone Inn (The)'s inspection record improved over time?
Yes. Recent inspections at Keystone Inn (The) have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Keystone Inn (The) means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Keystone Inn (The) inspected?
Based on the inspection history on file, Keystone Inn (The) is inspected around six times per year on average.
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