Village Inn
Last inspected: Feb 26, 2026
70
Score
Inspectors have visited Village Inn eight times, with records going back to 2022. The latest inspection on file is from Feb 26, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 13 violations earlier on.
The most common issue across all inspections has been “accumulation of debris on exterior of warewashing machine”, showing up seven times.
The city-wide average is 71, putting Village Inn squarely in typical territory. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
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. Steam table - gravy (79F - Hot Holding); pot pie filling (81F - Hot Holding), machine was off, staff reheated in microwave. Retemp- pot pie filling 171F, gravy 175F **Corrected On-Site**
03B-01-6
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Cove molding at floor/wall juncture broken/missing. Near cook line
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of food debris in between equipment on cook line.
23-03-4
70
Sep 23, 2025
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler on cook line - pooled eggs (47F - Cold Holding); diced tomatoes (49F - Cold Holding); staff closed lid and placed ice bags on top. **Corrective Action Taken**
03A-02-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to steam table, removed **Corrected On-Site**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. Cracked tiles in kitchen **Repeat Violation**
36-17-5
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 cooked potatoes in cooler on cook line Dry
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Accumulation of grease under griddles on cook line **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Deli cooler on cook line **Repeat Violation**
29-49-6
64
Mar 21, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake batter (46F - Cold Holding) **Repeat Violation**
03A-02-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Floor tiles missing and/or in disrepair. Cracked floor and cove molding tiles in kitchen
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers on storage racks
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Uncovered coffee filters next to coffee machine
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Across from cook line
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cooked ham in walk in cooler
08B-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Next to stove
21-09-4
58
Sep 3, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies next to dish machine
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. BAF rehydrated hash browns (90F - Cold Holding) on cook line, held less than 4 hours, moved to freezer. lemon pie (44F - Cold Holding) cooler at front counter, held less than 4 hours, door was not completely shut. Cook line cooler: raw sausage (61F - Cold Holding); liquid eggs (49F - Cold Holding), held less than 4 hours, operator placed ice bags on items. Retemp sausage 43F, liquid eggs 42F. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line **Repeat Violation**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line coolers **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to steam table on cook line, removed **Corrected On-Site**
12B-07-4
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, removed **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves on cook line soiled **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Accumulation of grease on sides of flat top and fryers **Repeat Violation**
23-03-4
50
Feb 22, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (50F - Cold Holding); sliced tomatoes (48F - Cold Holding) reach in cooler across from cook line, staff closed lids **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Staff observed rinsing utensils in hand sink at wait station
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Accumulation of grease on sides of equipment on cook line **Corrected On-Site**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Beverage in ice cream freezer, removed **Corrected On-Site**
12B-13-4
Basic - Stored food not covered. Ice cream in chest freezer, covered **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to steam table on cook line **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. Cell phone on prep table on cook line
40-06-5
Basic - Food storage container/container lid cracked or broken. Plastic bins on storage racks
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line **Repeat Violation**
22-08-4
45
Sep 18, 2023
Routine - Food
3 critical violations. 14 minor violations.
View 17 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line observed drinking beverage, then continued handling food and in use utensils without changing gloves or washing hands
12A-05-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies near dish machine
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Opened Raw beef steak over bagels in walk-in freezer
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. A/C intake vents near ice machine repaired with duct tape, repairs already scheduled **Corrective Action Taken**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to steam table on cook line, removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. No wood brown cutting boards on cook line with chipped edges. Broken cooler door handle on cook line
14-11-5
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of flat tops on cook line **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Egg carton trays used to store bread on top shelf of cook line, removed **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Stored food not covered. Onion rings in walk-in freezer
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes, strawberries and avocados over cooked meats, order corrected **Corrected On-Site**
08B-17-4
Basic - Soiled dry wiping cloth in use. Cook line
21-10-4
32
Apr 11, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 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. 0ppm, replaced chemical bucket, 50ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in on cook line-cooked potatoes 9:10 (53F - Cooling); sliced tomatoes (48F - Cold Holding); meatloaf (50F - Cold Holding); roast beef (49F - Cold Holding);; pancake batter (58F - Cold Holding), items moved to ice bath, retemp sliced tomatoes 42F, roast beef 43F, pancake batter 42F, cooked potatoes 45F. Cut melon 48F on service line. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table on cook line-sausage gravy (115F - Hot Holding); turkey gravy (74F - Hot Holding); brown gravy (121F - Hot Holding). All items reheated in microwave, turkey gravy 174F, sausage gravy 170F
03B-01-6
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/ Manager Charlene Ellithorpe started less than 30days, no additional certificate food managers present at time of inspection.
53A-05-6
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. Food handler certificates not present at restaurant, operator provided one valid certificate via mail.
53B-13-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled above dishwashing area
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to steam table, removed during **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line. Accumulation on grease on gas lines behind cooking equipment.
23-03-4
Basic - Reuse of single-service or single-use articles. Egg carton trays on top of service line
25-32-4
41
Dec 16, 2022
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwashing employee handled dirty dishes then proceeded to stack clean dishes with no hand wash in between, discussed proper hand washing with staff
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear prep room 1 live fly over expediting line
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (45F - Cold Holding); cut tomatoes (47F - Cold Holding); shredded cheese blend (45F - Cold Holding); sliced roast beef (53F - Cold Holding); sliced turkey (52F - Cold Holding) Guacamole (49F - Cold Holding) in reach in cooler across from flat top, held less than 4 hours, items moved to walk-in cooler and place in ice bath. Retemp: pooled eggs 40F, diced tomatoes 42F, shredded cheese blend 42F, sliced roast beef 42F, sliced turkey 41F, guacamole voluntarily discarded. **Corrected On-Site** **Repeat Violation**
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. Only one employee training available during inspection, all other trainings sent to corporate for internal audit.
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line and on shelf above prep table near ovens, operator moved drinks during inspection **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee observed eating in dry storage hallway
12B-02-4
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, operator corrected placement **Corrected On-Site**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler across from flat top, operator placed thermometer in cooler during inspection **Corrected On-Site**
05-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery and peppers over diced onions in walk-in cooler
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets at server's station and cook line quaternary 0ppm, buckets remade 200ppm **Corrected On-Site**
21-07-4
43
Frequently Asked Questions
When was Village Inn last inspected?
The most recent health inspection at Village Inn on file is from Feb 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Village Inn?
Across the inspection record, “accumulation of debris on exterior of warewashing machine” has been cited seven times, more than any other issue at Village Inn.
How does Village Inn compare to other restaurants in Seminole?
Village Inn most recently scored 70 out of 100, which is about the same as the Seminole average of 71.
Has Village Inn's inspection record improved over time?
Yes. Recent inspections at Village Inn have averaged around seven violations per visit, down from roughly 13 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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