Village Inn Restaurant
Last inspected: Apr 30, 2026
58
Score
The health department has logged nine inspections at Village Inn Restaurant, the earliest from 2022. Village Inn Restaurant was last inspected on Apr 30, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly seven violations before.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
The city-wide average sits at 77, which Village Inn Restaurant's 58 doesn't quite reach. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 30, 2026
Complaint Partial
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of Deli cooler Was double paned inside deli cooler. Observe ground beef in double pan in deli cooler in individual bags. Top of ground beef was 48 degrees bottom of ground beef was 42 degrees establishment took ground beef put on sheet pan and put brought it into the walk-in freezer recheck temperature at 37 degrees. Overfilled Spoke with establishment about overfilling. **Corrected On-Site**
03A-02-5
High Priority - Live, small flying insects found 1 live flying insects cook line deli cooler 1 live flying insects ear cook line hand wash sink. 1 live flying insects at coffee machine service station. **Repeat Violation**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer on drying rack.
22-02-4
Basic - Cook line was 0 ppm Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Now 200 ppm
21-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items on prep table next to cook line waffle maker.
40-06-5
Basic - Ice buildup in walk-in freezer.
14-69-4
58
Jan 5, 2026
Routine - Food
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
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. Pallet of eggs on top of deli cooler no time stamp
03F-02-5
High Priority - Live, small flying insects found 1 live flying insect near floor mixer. 1 live flying insect dry storage 1 live flying insect near three compartment sink. Educated **Repeat Violation**
35A-02-7
Intermediate - Handwash sink used for purposes other than handwashing. Prep cook used dropped a lime on floor took lime to hand wash sink near walk in cooler to rinse lime off. Educated. Took lime to three compartment sink to rinse off. **Corrective Action Taken**
31A-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Multiple places throughout establishment.
36-03-4
Basic - Cook line Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Building components, attachments or fixtures in poor repair. Observed outside above back door heavy water leaking from possible AC unit. No rain in area but looked like rain off roof heavy mold like substance needed.
36-51-4
Basic - Food stored on floor. Bucket of pickles stored on floor of walk in cooler. Employee moved **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Cove molding missing near employee closet.
36-24-5
Basic - Interior of left side at cook line microwave has accumulation of black substance/grease/food debris. Employee cleaned during inspection **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line gaskets
23-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Left side of the back door bottom near floor hole size of soft ball. Temp fix mettle scrubber in the hole.
35B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed stickers on avocados inside reach in cooler at cook line. Employee took to three compartment sink wash removed sticker **Corrected On-Site**
08B-39-4
Basic - Stored food not covered. Flour dry storage open employee closed lid **Corrected On-Site**
08B-12-5
Basic - Visibly soiled on outside of dumpster not clean.
33-10-4
Basic - Water draining onto floor surface. Heavy water draining onto floor from pipe 2 feet from ground behind ice machine
29-03-4
Basic - Floor area(s) covered with standing water. Behind ice machine.
36-22-4
35
Jul 21, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook failed to wash hands before puttering on new gloves. Instructed to wash hands.
12A-07-5
High Priority - Live, small flying insects found 2 live flying insects at dry storage area. 1 live flying insects near ice machine. 1 live flying insects at dish pit. Manager killed all during inspection
35A-02-7
Basic - Stored food not covered. Sausage links in deli cooler left over night.
08B-12-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking from vent near hand wash sink at cook line. Establishment utilizing bucket to catch water.
29-11-4
Basic - Unwashed avocado stored with ready-to-eat food. Deli cooler at cook line, right side.
08B-17-4
61
Jan 14, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers stained.
22-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed a blank sheet of paper with handwritten list of employees first names that completed employee food training through Vi Corp Training Program.
53B-10-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door convection oven interior spiked with food debris. Microwave interior soiled with food debris in pie station.
22-08-4
78
Aug 6, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. -Two dented 46 FL. Oz. cans of tomato juice.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Kitchen Aid mixer and univex mixer soiled with food debris. -Cutting board stained on salad station reach in deli cooler.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -Unlabeled chemical spray bottle stored at mop sink. Manager labeled as bleach water 1/4. **Corrected On-Site**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. -Microwave handles soiled with food debris on the cook line and at server wait station.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli cooler.
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -Employee coffee stored on expo line counter in server wait station. Employee moved drink. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee phone and keys on counter above expo window. Employee moved items.
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice buildup up coming from condenser in walk in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwaves interior soiled with debris on cook line. -Top of double door oven interior soiled with food debris. **Repeat Violation**
22-08-4
Basic - Open dumpster lid.
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Boxes of unwashed produce stored over ready to eat foods in walk in cooler. Manager stored all ready to eat items an above unwashed produce. **Corrected On-Site**
08B-17-4
47
Jan 26, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
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 walk in cooler no date mark opened 1-25. Employee dated milk. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on deli reach in cooler on cook line, mixer head soiled, cube slicer soiled on dry storage rack.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in Gand sink on front counter server station. Employee removed. **Corrected On-Site**
31A-09-4
Basic - Stored food not covered. Chocolate block in dry storage not covered during storage. Employee covered block. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Food stored on floor. Case of beef on floor in walk in freezer. Employee moved beef to riser. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 78F water on server station. Employee removed to dish area and set up new utensils with 170 F water. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris on cook line, interior of microwave soiled on server station. **Repeat Violation**
22-08-4
61
Sep 26, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding by door and wall of three compartment sink in prep area. - From follow-up inspection 2023-09-26: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Stack dishes wet nesting on rack near dish pit. - From follow-up inspection 2023-09-26: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water in enterance of Freezer door way. - From follow-up inspection 2023-09-26: Work order for repair. **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old stickers on dishes on rack near dish pit. - From follow-up inspection 2023-09-26: **Time Extended**
16-46-4
82
Feb 9, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: Cooked sausage links 125 degrees F. Discussed using time as a public health control
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler of cook line: pepper jack 51 degrees F. Portions are too high. Operator cut portions **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at soda fountain
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Daniel Mcfarland is manager on duty and person in charge and doesn't have food manager certificate available. **Repeat Violation** **Admin Complaint**
53A-01-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and cigarettes on cook line next to plates. Operator removed **Corrected On-Site**
40-06-5
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed tomatoes over ready-to-eat carrots in walk-in cooler. Discussed proper food storage. Operator rearranged **Corrected On-Site**
08B-17-4
55
Jul 15, 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. Double door reach-in cooler at end of cook line: Diced ham 45 degrees F, cooked sausage 45 degrees F. Employee kept lid closed. Re-temp ham 43 degrees F, cooked sausage 45 degrees F Double door reach-in cooler across flat tops: ham 46 degrees F, cut tomatoes 46 degrees F. Operator iced foods. Re-temps cut tomatoes 43 degrees F, ham 42 degrees F **Corrective Action Taken**
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. Sliced ham in walk-in freezer. Operator dated, **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Dan McFarland missing proof of certificate. Other food manager present. Operator is to have proof of training for next inspection
53A-01-7
Basic - Food stored on floor. Box of Atlantic cod on floor of walk-in freezer. Operator elevated. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Waffle batter cooler on line. **Repeat Violation**
22-16-4
Basic - Stored food not covered. Pot pie filling in walk-in freezer. Employee voluntarily discarded **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mop sink walls
36-27-5
55
Frequently Asked Questions
When was Village Inn Restaurant last inspected?
The most recent health inspection at Village Inn Restaurant on file is from Apr 30, 2026. The public record contains nine 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 St. Petersburg?
Village Inn Restaurant most recently scored 58 out of 100, which is lower than the St. Petersburg average of 77.
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 seven 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 two times per year on average.
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