Village Inn Restaurant #26
Last inspected: Apr 13, 2026
100
Score
Village Inn Restaurant #26 appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Apr 13, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to four violations per visit.
Looking across the full record, “ceiling/ceiling tile shows damage or is in disrepair” is the recurring theme, flagged three times.
Among Sebring restaurants, the typical score is 74; Village Inn Restaurant #26 is comfortably above that bar. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 13, 2026
Complaint Partial
No violations found.
100
Jan 8, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
47
Aug 26, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack of pans on shelf with water in between and not properly air drying. **Warning** - From follow-up inspection 2025-08-26: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the walk in freezer door does not closed correctly. **Warning** - From follow-up inspection 2025-08-26: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door has gap at the threshold that opens to the outside. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-26: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors are soiled with grease and food debris under all equipment and shelves throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-26: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on the floor in the walk in freezer. **Warning** - From follow-up inspection 2025-08-26: **Time Extended**
14-69-4
78
Aug 25, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
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
Wiping Cloths Properly Used and Stored
FL-41
35
Apr 16, 2025
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling showing damage in several areas in the dishwasher area and wait station area. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles though out the kitchen soiled. **Repeat Violation**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken and missing in several areas in the kitchen. **Repeat Violation**
36-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris Floors soiled under all equipment in the kitchen. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing and broken in several areas in the kitchen. **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters with a grease build up and soiled.
23-03-4
Basic - Outer openings not protected with self-closing doors. Observed the back door auto closer in disrepair.
35B-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in the dishwasher area soiled. **Repeat Violation**
36-27-5
55
Jul 31, 2024
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Raw Animal Food Properly Separated from Each Other and RTE Food
FL-47
50
Mar 7, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Plumbing Installed; Proper Backflow Devices
FL-28
Lighting Adequate; Required Shields in Place
FL-36
50
Oct 6, 2023
Routine - Food
3 critical violations. 11 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed gravy on steam table reheating at 129F after 2 hours and temp of steam table only at 149F. Items that are reheating must be heated by another method to 165F within 2 hours or steam table must be able to heat items to 165F within 2 hours. Manager placed Items on microwave to quickly reheat to 165F . **Corrective Action Taken**
03E-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed two #10 cans of corned beef dented on shelves in dry storage.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed container in ice of sour cream (44F - Cold Holding) manager stated food on line less than 1 hour placed item inside cooler to maintain and quickly cool to 41F. **Corrected On-Site**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust buildup on vents over cookline.
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks working on line and prep cook with no beard guard.
13-04-4
Basic - Floor area(s) covered with standing water. Observed water under counter at ice bin at waitstation. .
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed old food debris and trash under shelving at dry storage hall.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Floor tile grout receded and no longer easily cleanable throughout kitchen. Tile Floor in woman's restroom broken, sticky to walk on.
36-17-5
Basic - Food storage container/container lid cracked or broken. Manager discarded. **Corrected On-Site**
14-38-4
Basic - Hole in or other damage to wall. Observed hole in wall behind mixer.
36-24-5
Basic - Old grease easily moveable with hand stuck to clean dishware/utensils. Manager sent back through dishwash. **Corrected On-Site**
16-48-4
Basic - Single-service articles improperly stored. Observed tea filters stored uncovered at wait prep. Manager covered.
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed bagged prewashed cut broccoli stored under open boxes of unwashed vegetables in walk-in cooler . Manager rearranged shelves. **Corrected On-Site**
08B-17-4
Basic - Vending machine exterior soiled. Observed splash area behind dispenser nozzles of milk and orange juice and soft drink machines with old food buildup. Manager had employee clean and sanitize areas.
23-01-4
37
Dec 21, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter blend in ice bath at wait station, ice bath not contacting 2/3 of container. butter (57F - Cold Holding). Operator stated put out at 1030pm must use or discard by 230pm. Operator will look into a different method of cold hold must use time until able to keep at 41F or colder. **Corrective Action Taken** **Repeat Violation**
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. Inspector provided at inspection via email. **Corrected On-Site**
11-27-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Rear door in poor repair. Observed small area at bottom rusted out leaving gap.
36-60-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed leak on ceiling on walk-in cooler water from rain. Roof damage.
36-32-5
Basic - Floor tiles missing and/or in disrepair. Grout missing in floor at kitchen.
36-17-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Inspector provided via email. **Corrected On-Site**
51-13-4
55
Sep 8, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (42F - Cold Holding); gravy (44F - Cold Holding); cream cheese (43F - Cold Holding) Walk-in cooler found above 41F. Manager noted temperature problem at 8am and called service to arrive shortly. Butter at front waitstaff station in ice bath found at 51F. Manager repositioned containers to better contact ice. **Corrective Action Taken**
03A-02-5
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Found at 110F.
16-53-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed butter scoop in water at 93F. At front wait station.
10-07-4
Basic - Inside/outside of dumpster not clean.
33-10-4
Basic - Milk dispenser tube not cut at correct length. Manager corrected.
14-83-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.hood filters. Manager states that cleaning is scheduled for tonight. **Corrective Action Taken**
23-03-4
55
Frequently Asked Questions
When was Village Inn Restaurant #26 last inspected?
The most recent health inspection at Village Inn Restaurant #26 on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Village Inn Restaurant #26?
Across the inspection record, “ceiling/ceiling tile shows damage or is in disrepair” has been cited three times, more than any other issue at Village Inn Restaurant #26.
How does Village Inn Restaurant #26 compare to other restaurants in Sebring?
Village Inn Restaurant #26 most recently scored 100 out of 100, which is higher than the Sebring average of 74.
Has Village Inn Restaurant #26's inspection record improved over time?
Yes. Recent inspections at Village Inn Restaurant #26 have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Village Inn Restaurant #26 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 Village Inn Restaurant #26 inspected?
Based on the inspection history on file, Village Inn Restaurant #26 is inspected around three times per year on average.
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