Village Inn Restaurant
Last inspected: Apr 9, 2026
55
Score
Across the available record, Village Inn Restaurant has 10 inspections on file, the first dated 2022. The most recent report on file is from Apr 9, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly four violations before.
“Food-contact surface soiled with food debris” comes up most often, recorded five times in the inspection record.
Compared to other Land O' Lakes restaurants (averaging 76), there's room to close the gap. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs above unwashed produce in walk in cooler, operator removed the eggs
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Opened bag raw fish above cooked corn in walk in freezer, operator removed the corn **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained on prep cooler in cook line **Repeat Violation**
22-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Floor soiled and grease buildup heavily
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand sign at hand sink in cook line
31B-04-4
Basic - Worn, torn and/or soiled floors/carpeting. Floor carpet soiled and torn by kitchen entrance
36-10-4
55
Oct 31, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork sausage above cooked turkey meat in walk in cooler, operator restored the items properly. **Corrected On-Site**
08A-05-6
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed hands less than 10 second.
12A-17-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grit (112F - Hot Holding) ; oatmeal (124F - Hot Holding) , operator stated these two items have been in warmer for 2 hours and take them reheated on stove; Temperature took again - grit 193F and oatmeal 189F. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two white cutting boards stained on prep counter in kitchen
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened bag shredded cheese no date mark over 24 hours in walk in cooler. Operator marked date correctly **Corrected On-Site**
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues cross from griddle in kitchen cook line. **Repeat Violation**
22-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled and grease buildup in kitchen area.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Server no hair restraint while preparing sauce and toasted bread in front counter.
13-03-4
45
Apr 1, 2025
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter cups (64F - Cold Holding); butter (50F - Cold Holding) Operator states items were on counter in expo area for approximately 1 hour. Operator moved butter to freezer to rapidly cool.
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in cook line area. Operator removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Operator removed. **Corrected On-Site**
40-06-5
Basic - Ice bucket not stored inverted or in a protected manner. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in dish machine area
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
23-03-4
Basic - Old food stuck to clean dishware. Small bowl in front counter area in stack with clean bowls. Operator removed to be washed. **Corrected On-Site**
16-48-4
Basic - Raw fruits/vegetables not washed properly prior to preparation. Avocados in reach in cooler in cook line area with stickers on them
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from grill in cook line area
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish machine area soiled with black mold like substance Multiple air cents/ceiling tiles soiled
36-27-5
Basic - Water leaking from pipe under sink in prep area.
29-11-4
52
Jan 6, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of cranberry sauce on dry storage shelf.
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.employee cracked raw shelled eggs then changed gloves no hand wash. Educated manager and she educated employee and he washed his hands and put on clean gloves. **Corrective Action Taken**
12A-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 in reach in cooler in service island opened 1-5 no date mark. Employee dated milk. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained / soiled .
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line. Employee refilled paper towels. **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled with debris.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board deli reach in cooler on cook line. Employee removed drink.
12B-07-4
Basic - Floor area(s) covered with standing water. Standing water on floor on dish area.
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris. Garland oven soiled with burnt on food debris in baking area.
22-08-4
45
May 2, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler unit across from flat top grillCold holding: chicken salad 52 f employee moved to Freezer 2nd temp 43 f Butter 49 f under ice bath on counter 2nd temp 43 f moved to freezer **Corrected On-Site**
03A-02-5
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 1 employee training missing 14 employee trainings
53B-13-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over washed lettuce walk in cooler employee. Removed to proper storage **Corrected On-Site** **Repeat Violation**
08B-17-4
74
Dec 6, 2023
Routine - Food
No violations found.
100
Oct 3, 2023
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 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. 0 ppm chlorine run three times - manager primed dish machine - recheck 100 ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - 49 F cooked potatoes in cooler opposite grill- temperatures taken this morning - cook placed potatoes in freezer for quick chill down recheck 41 F -sliced turkey 49 F recheck 41 F , slice ham 49 F recheck 41 F , pancakes 52 F recheck 42 F , beef 48 F recheck 41 F in top section of cooler opposite grill - temperatures taken this morning - reviewed storage of food to not stack or store food above fill line - manager placed food in freezer for quick chill down **Corrected On-Site**
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. - heavy cream opened over 24 hours on shelf in walk in cooler - manager voluntarily discarded **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards stained at cook line and expo line - manager discarded cutting board at expo line **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. - ice cubes inside hand wash sink at expo line - reviewed with manager the use of hand wash sink - only for hand washing
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods ( poached eggs) covered by the consumer advisory.
02B-01-5
Basic - Floor soiled/has accumulation of debris in walk in freezer
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tong handle on cut lettuce in salad cooler at expo line - manager removed tongs **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled underside of the grill
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues at cook line **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables( unwashed mushrooms ) stored with ready-to-eat food(bag of cut onions) in walk in cooler .manager rearranged food **Corrected On-Site**
08B-17-4
Basic - Utensils in poor condition- spatulas chipped on edges in food prep area - manager discarded spatulas **Corrected On-Site**
14-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm quaternary - manager changed solution - recheck 200 ppm quaternary **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. - bulk containers of flour and sugar in prep area - manager labeled bulk containers **Corrected On-Site**
02D-01-5
Basic - - Grease on the ground and/or pad around grease receptacle. - soiled pad under dumpsters
33-20-4
Basic - Cutting board has cut marks and is no longer cleanable at cook line and expo line
14-09-4
30
May 23, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-05-23: **Time Extended**
11-26-1
90
Mar 24, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw sausage in container with washed skin on avocados. Manager will ensure avocados are peeled before served. Manager removed raw sausage from container. **Corrected On-Site** **Warning**
08A-08-5
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. **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of coolers and freezers on cook line. **Warning**
22-02-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in cut lettuce at wait station. Inspector moved tong handle out of lettuce. **Corrected On-Site** **Warning**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Walk in cooler floors soiled. Ceiling vents soiled. **Repeat Violation** **Warning**
36-73-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks no beard guards. **Repeat Violation** **Warning**
13-04-4
52
Nov 4, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks with beards preparing food with no beard guards.
13-04-4
Basic - Floor soiled/has accumulation of debris behind kitchen equipment. Ceiling vents soiled at wait station area.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Gaskets at cooler under toast area soiled.
23-03-4
86
Frequently Asked Questions
When was Village Inn Restaurant last inspected?
The most recent health inspection at Village Inn Restaurant on file is from Apr 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Village Inn Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Village Inn Restaurant.
How does Village Inn Restaurant compare to other restaurants in Land O' Lakes?
Village Inn Restaurant most recently scored 55 out of 100, which is lower than the Land O' Lakes average of 76.
Has Village Inn Restaurant's inspection record improved over time?
No. Recent inspections at Village Inn Restaurant have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Village Inn Restaurant 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 Restaurant inspected?
Based on the inspection history on file, Village Inn Restaurant is inspected around three times per year on average.
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