Village Inn
Last inspected: Apr 1, 2026
70
Score
The health department has logged 10 inspections at Village Inn, the earliest from 2022. Village Inn was last inspected on Apr 1, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have flagged more than earlier ones: around five violations per visit lately, up from roughly three violations before.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up four times.
That's lower than the typical Largo restaurant, which scores around 75. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 1, 2026
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pot on stove - chicken noodle soup (115F - Hot Holding), burner off, bag of soup hot holding, instructed staff to reheat to 165F before transfer to steam table. Front counter - grits (110F - Hot Holding), held in hot water bath with syrup dispensers, manager voluntarily discarded **Corrective Action Taken**
03B-01-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line
23-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
23-24-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in hash browns in cooler on cook line, removed **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pie scoops in 127F at front counter, staff increase temp **Corrective Action Taken**
10-07-4
70
Nov 6, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler on cook line-sliced Swiss (50F - Cold Holding). Discussed additional options for cold holding including time as a public health control
03A-02-5
Basic - Cove molding at floor/wall juncture broken/missing. Damaged and/or missing floor and cove molding tiles in rear of kitchen
36-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin, removed **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease under flat tops and sides of fryers
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Cooler on cook line, staff cleaned **Corrected On-Site**
29-49-6
70
Mar 18, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Stop Sale issued due to adulteration of food product. 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. Thawed tilapia in cook line cooler not removed from vacuum packaging prior to thaw, operator discarded
01B-03-5
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. Thawed tilapia in cook line cooler not removed from vacuum packaging prior to thaw, operator discarded
06-09-1
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in prep area **Repeat Violation**
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 114F at front counter, operator increases to 136F **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
67
Oct 1, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 4:55pm. Operator placed items in ice bath. Re temp at 5:20pm a. shredded cheese (51F - Cold Holding); 42f b. sliced cheese (51F - Cold Holding); 42f c. sliced roast beef (53F - Cold Holding) 43f d. raw pork bacon (57F - Cold Holding) 35f **Corrected On-Site**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. 6lb can of spaghetti sauce is dented at seams on bottom shelf of dry-storage. Observed operator discard dented can. Stop sale not warranted. **Corrected On-Site**
01B-01-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.
29-42-4
Intermediate - Spray bottle containing multi cleaner substance not labeled. Operator labeled spray bottle by common name. **Corrected On-Site**
41-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Cracked floor tiles on cooks line.
36-17-5
52
Apr 11, 2024
Complaint Partial
No violations found.
100
Apr 9, 2024
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
70
Mar 26, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
26
Aug 18, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Mar 20, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and sent big six packet.
11-02-5
High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Tested at 0 ppm chlorine. Employee made new sanitizer bucket and it tested at 100 ppm chlorine. **Corrected On-Site**
22-39-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer in kitchen, to the right of the three compartment sink shows accumulation of debris.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine in kitchen, behind and to the right of the three compartment sink.
22-20-5
Basic - Food stored on floor. Case of green beans on floor in walk-in freezer. Employee moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on cook line, behind the fryers, show excessive accumulation of debris on interior of the microwaves.
22-08-4
58
Nov 29, 2022
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs , temped at 9:45am. (50F - Cold Holding); cooked chicken (50F - Cold Holding). Operator added ice bags to pooled eggs and moved cooked chicken to cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in side server area just off the kitchen had a yellow unlabeled liquid in it. Employee labeled as sanitizer. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of debris inside warewashing machine. On the sliding door on dish machine shows build up lime scale.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dish area , ceiling vent shows mold like substance and accumulation of debris.
36-34-5
Basic - Hole in or other damage to wall. Walk-in rear prep area to the right of the three compartment sink, paint is beginning to flake.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Fry baskets on cook line show accumulation of debris and grease. Microwave on the right on cook line interior shows accumulation of debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both single door deli coolers on the cook line show accumulation of debris.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. On main cook line, the three door deli cooler to the left of the cook line if facing it shows standing water in interior of cooler.
29-49-6
Basic - Standing water in floor drain/floor drain draining very slowly. Underneath the soda dispenser to the right of the cook line drain shows staining water.
29-19-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket at time of inspection. Employee hung mop up. **Corrected On-Site**
42-01-4
52
Frequently Asked Questions
When was Village Inn last inspected?
The most recent health inspection at Village Inn on file is from Apr 1, 2026. The public record contains 10 inspections in total.
What is the most common violation at Village Inn?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Village Inn.
How does Village Inn compare to other restaurants in Largo?
Village Inn most recently scored 70 out of 100, which is lower than the Largo average of 75.
Has Village Inn's inspection record improved over time?
No. Recent inspections at Village Inn have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Village Inn 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 Village Inn inspected?
Based on the inspection history on file, Village Inn is inspected around three times per year on average.
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