The Landing Strip Tavern
Last inspected: Mar 18, 2026
52
Score
The Landing Strip Tavern has been inspected 18 times since 2022. The Landing Strip Tavern was last inspected on Mar 18, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to six violations.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Restaurants in Palm Coast average 79, so The Landing Strip Tavern trails the local norm. There are enough flags in the record to merit a second thought.
18
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw shrimp in walk-in cooler. Person in charge placed chicken on bottom shelf. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with food debris. **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ahi tuna salad on menu missing identifier indicating tuna is undercooked. Discussed with person in charge. **Warning**
02B-01-5
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining dry storage shelves.
14-45-4
Basic - Equipment in poor repair. Observed walk-in cooler door does not close tightly against frame.
14-11-5
Basic - Food stored on floor. Observed bag n box sodas on floor near machine and in dry storage. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed walk-in cooler shelves made from unsealed wood. Observed unsealed wooden pallets used on floor of walk-in cooler.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with food debris.
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine at zero ppm. Employees remade wiping cloth buckets at 100ppm chlorine. **Corrected On-Site**
21-07-4
52
Sep 24, 2025
Routine - Food
No violations found.
100
Sep 23, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler over night; Reach in cooler; chicken, steak, tuna, mahi, burgers, blue cheese, salmon, cheese, bruschetta 52F; ( - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler over night; Reach in cooler; chicken, steak, tuna, mahi, burgers, blue cheese, salmon, cheese, bruschetta 52F; ( - Cold Holding) **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge washed can opener. **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Next to walk in cooler #1; unlabeled spray bottle. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawed in vacuumed sealed bag. Bag blearily state to keep frozen and removed from bag before thawing.
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath door by walk in cooler #1.
35B-01-4
Basic - Food stored on floor. Oil on floor in dry storage. Person in charge moved oil to shelf. **Corrected On-Site**
08B-38-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in front of dish machine has unsealed concrete.
36-02-5
50
Jun 27, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has debris on it. Person in charge took slicer apart and placed in dish. **Corrective Action Taken**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on dry storage rack not inverted. Person in charge inverted. **Corrected On-Site**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in missing next to walk in cooler.
36-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Person in charge removed. **Corrected On-Site**
12B-13-4
78
Jun 19, 2025
Routine - Food
No violations found.
100
Jun 18, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; mahi 45F, burgers 50F, cheese, blue cheese 47F, beef 46F, salmon 50F, chicken 48F, bruschetta 45F, steak 44F In tall cooler overnight; shrimp 45F; ( - Cold Holding) #2 walk in cooler; burgers, steak 46F; ( - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; mahi 45F, burgers 50F, cheese, blue cheese 47F, beef 46F, salmon 50F, chicken 48F, bruschetta 45F, steak 44F In tall cooler overnight; shrimp 45F; ( - Cold Holding) #2 walk in cooler; burgers, steak 46F; ( - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Standing water in bottom of reach-in-cooler. In bottom of reach in cooler, there is water. Everything is out of temperature.
29-49-6
Basic - Equipment in poor repair. Reach in cooler on cooks line is not keeping food cold. Temperature is 46F.
14-11-5
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing cove molding on entrance to dry storage.
36-08-4
64
May 22, 2025
Routine - Food
No violations found.
100
May 21, 2025
Routine - Food
1 critical violation. 7 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish (49F - Cold Holding); crab cake (54F - Cold Holding); shrimp (49F - Cold Holding) in reach in cooler on cook line. Person in charge placed ice bag on product. Observed house made slaw (66F - Cold Holding); house made dressing with cut tomatoes (65F - Cold Holding) person in charge voluntarily disposed of product. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Don Wade food managers certification expired in 2024. Person in charge stated class being scheduled to up date everything. **Corrective Action Taken**
53A-03-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for time as a public health control. Person in charge had time labels on several products on cook line and expo indicating products kept on four hour time control. Provided blank written procedures. **Corrective Action Taken**
03F-10-5
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. Observed some staff hired for more than 60 days missing proof of food safety training.
53B-13-5
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/ Observed no food manager present with more than four food employees.
53A-05-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed no monitoring or documentation of temperatures of non continuous cooked chicken wings.
03C-96-4
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed chicken wings non continuous cooked without written procedures. Provided blank copy to person in charge. **Warning**
03C-90-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed partially cooked chicken wings packed into five gallon containers right after coming from fryer. Person in charge placed on to sheet pans in freezer. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Food stored on floor. Observed cooking oil stored on floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand washing stations in male and female restrooms missing hand washing signs. Provided digital hand washing sign.
31B-04-4
Basic - Silverware/utensils/dishes dried with a towel/cloth. Observed dish employee drying plates with a towel. Discussed with person in charge.
24-17-4
37
Apr 25, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Ice machine area cart blocking handwashing sink. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
16-21-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Operator removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom in reach in freezer soiled. Operator had employee to start cleaning. **Corrective Action Taken**
22-16-4
78
Apr 2, 2024
Complaint Full
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
20
Jan 4, 2024
Complaint Partial
No violations found.
100
Jan 3, 2024
Complaint Partial
1 major violation.
View 1 violation
Intermediate - Hot water supply not maintained during peak periods. Establishment does not have hot water at all. **Warning**
27-18-4
90
Nov 28, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 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. Dish machine tests at 0ppm. Primed several times and it tests at 50ppm. **Corrected On-Site**
22-41-4
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. Missing on onion and mushrooms. Person in charge time stamped 10am. **Corrected On-Site**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer was 200++. Person in charge remade sanitizer. 2nd test was 75ppm. **Corrected On-Site**
41-27-4
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. 1/2&1/2 not dated. Person in charge dated yesterday. **Corrected On-Site**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate has lime/calcium on it.
22-20-5
Basic - Clean wiping cloth supply not properly stored. On back prep table. Person in charge removed. **Corrected On-Site**
21-19-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from cart. Person in charge removed cart. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. On back prep table; wet cloth under cutting board. Person in charge removed. **Corrected On-Site**
21-04-4
Basic - Single-service articles improperly stored. Single service steam table containers on floor. Person in charge removed. **Corrected On-Site**
25-05-4
Basic - Stored food not covered. In reach in freezer; shrimp not covered. Person in charge covered. **Corrected On-Site**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Entire kitchen floor has parts of exposed concrete. **Repeat Violation**
36-02-5
41
Sep 13, 2023
Routine - Food
No violations found.
100
Jul 13, 2023
Routine - Food
1 major violation.
View 1 violation
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. Establishment is missing food safety certificates. Per person in charge they are at the office. **Warning** - From follow-up inspection 2023-07-13: Time needed to train employees. **Time Extended**
53B-01-5
90
Jul 12, 2023
Routine - Food
7 critical violations. 1 major violation. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler dated 7.11 Shrimp 47F; ( - Cold Holding) Reach in cooler #2; tomatoes, chicken, cheese, blue cheese, sandwich meat 45-50F In mini cheese 60F. All food in cooler overnight. **Warning**
03A-02-5
High Priority - Food stored in ice used for drinks. See stop sale. Juices in drink ice.
08B-56-4
High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bags with ice in them laying directly on fish in walk in cooler.
14-31-5
High Priority - Stop Sale issued due to adulteration of food product. Drink ice. Juices were in it.
01B-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish in walk in cooler had non food grade bags touching.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler dated 7.11 Shrimp 47F; ( - Cold Holding) Reach in cooler #2; tomatoes, chicken, cheese, blue cheese, sandwich meat 45-50F In mini cheese 60F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 130F; ( - Hot Holding). Person in charge reheated to 135F. **Corrected On-Site**
03B-01-6
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. Establishment is missing food safety certificates. Per person in charge they are at the office. **Warning**
53B-01-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven doors. Person in charge moved tongs. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled with grease.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Both reach in cooler #1 and reach in cooler at end of line in front of dish have standing water.
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen floors have exposed concrete.
36-02-5
Basic - Floor area(s) covered with standing water. Floor has water on it from sink.
36-22-4
25
Jan 24, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
29
Aug 18, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on small make are torn. Silver reach in freezer gaskets are torn. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-08-17: No change. **Time Extended** - From follow-up inspection 2022-08-18: No change. **Time Extended**
14-11-5
95
Frequently Asked Questions
When was The Landing Strip Tavern last inspected?
The most recent health inspection at The Landing Strip Tavern on file is from Mar 18, 2026. The public record contains 18 inspections in total.
What is the most common violation at The Landing Strip Tavern?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Landing Strip Tavern.
How does The Landing Strip Tavern compare to other restaurants in Palm Coast?
The Landing Strip Tavern most recently scored 52 out of 100, which is lower than the Palm Coast average of 79.
Has The Landing Strip Tavern's inspection record improved over time?
No. Recent inspections at The Landing Strip Tavern have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at The Landing Strip Tavern 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 The Landing Strip Tavern inspected?
Based on the inspection history on file, The Landing Strip Tavern is inspected around five times per year on average.
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