Keystone Inn (the)

208 W. State Road 100, Keystone Heights, FL 32656 · Permanent Food Service · License 1400067

Official report

out of 100

Grade F

Safety score 22 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 12 follow-up · 25 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
11 high priority (fixed by the Oct 12 follow-up, 3 repeats), 4 intermediate (3 repeats), 11 basic (7 repeats); basic violations cost 12 at most
-66
Administrative complaint on Sep 24, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score22

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 4 visits

Sep242026

Routine inspection

26 violations found · Inspector came back 3 times

3rd follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
2nd follow-up visitOct 2, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  During call back observed 3 compartment sink In use at proper ppm. Operator stated that part to fix dish machine is out for delivery and should be here by tomorrow to repair.
  More time givenFixed on the spot
Official report, on the Florida DBPR website
1st follow-up visitSep 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Person in charge needs more time to repair.
  More time given
Official report, on the Florida DBPR website
First visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
26 violations found:
- 11 High priority
- 4 Intermediate
- 11 Basic
What the inspector cited
High priority11
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed 1 #10 can of sliced apples with a dent present. Operator discarded.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In second walk-in cooler outside, observed, house made potato salad (47°F - Cold Holding); pudding x2 (47/47°F - Cold Holding); Cole slaw (47°F - Cold Holding); house made ranch dressing (46°F - Cold Holding); peas (46°F- cold holding); raw fish (46°F - Cold Holding). All items in cooler overnight. Ambient temperature 43f at fan.
  Repeat violationAdministrative complaint
  Food with mold-like growth.
  See stop sale. Observed a bucket of beets with mold like substance on beets, located in the outdoor walk in cooler
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Shell eggs on cook line temperature at 50°F. Operator moved shell eggs to walk in cooler to bring temperature down to proper range. Sliced cheese in flip-top cooler temperature 48°F. Operator stated that cooler lid was opened and closed often for service. In second walk-in cooler outside, observed, house made potato salad (47°F - Cold Holding); pudding x2 (47/47°F - Cold Holding); Cole slaw (47°F - Cold Holding); house made ranch dressing (46°F - Cold Holding); peas (46°F- cold holding); raw fish (46°F - Cold Holding). All items in cooler overnight. Ambient temperature 43f at fan.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk-in cooler, observed raw ground beef over cooked sausages, and raw fish sitting on top of cooked green beans.
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed employee handle cut lemons with bare hand.
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  Observed server bring dirty dishes into back, did not wash hands afterwards, then went to table and handed rolled silverware to customers.
- Code 22, Food-contact surfaces clean and sanitized: 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. Dishwasher (Chlorine 0ppm). Dishwasher ran multiple times, sanitizer dispensing while drain is open, not allowing sanitizer to reach dishes.
  Repeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  3 flying insects present, 1 in back cook line and 2 in server station.
  Rodent activity present as evidenced by rodent droppings found.
  Observed 4 rodent droppings in back storage closet where single service items are stored. Per Linda Strickland at district office this is a following day callback.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed quaternary tablets stored over ready to eat food. Observed boxed pasta stored next to chemicals in back kitchen area. Observed pine scented cleaner next to enchilada sauce and canned beverages.
Intermediate4
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Observed broken ambient thermometer on outdoor walk in cooler.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Operator stated he does not have test strips to test that proper ppm are present.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed table top can opener with food debris and rust. Deli slicer observed with encrusted food debris.
  Repeat violation
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Operator stated he had four employees longer than 60 days without training.
  Repeat violationAdministrative complaint
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bucket of pickles stored on floor of outdoor walk-in cooler.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee beverage over ready to eat foods.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Multiple reach in cooler, walk-in cooler, reach in freezer, walk-in freezer have torn gaskets.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup up in entire walk-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave on cook line and in dish room with heavy debris buildup.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed ice bin with black/green mold like substance throughout entire machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Multiple reach in cooler, walk-in cooler, reach in freezer, walk-in freezer gaskets observed with food debris and black/green mold like substance. Observed front and back cook line with food debris build up on burners. Soda machine in sever station observed with black/green mold like substance on dispensing heads.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed pans stacked in drying area of dish area with water and wet nesting.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed standing water in the bottom of reach in cooler in server station.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed wall and door frame in outside storage closet in disrepair and open to allowing pests in. Also at wait station, wood cabinet shelves rotting.
  Floors, walls and or ceilings soiled/has accumulation of debris.
  Observed multiple floors, walls and ceilings with dust, grease and food debris throughout entire restaurant. Water heater observed with grease buildup. Observed Walk-in cooler floor with heavy food debris and soiled.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.