Landy's Restaurant
1400 Aqua View Lane, Englewood, FL 34223 · Permanent Food Service · License 1801993
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 7 complaint inspection1 high priority (fixed on the spot), 2 intermediate (1 repeat), 8 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed pan of rice at cooks line holding at 110°F. Employee stated rice was put on line 1.5 hour prior. Observed steam well containing rice was not turn up for hot holding temperature and pan of rice was placed inside another pan preventing steam heat reaching pan. Operator removed and reheated rice to 167°F in microwave and corrected hold holding issues.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed lemon wedge cutter at wait staff area put away soiled with remains of cut lemons on its blades. Repeat from last inspection 5-26-26
Repeat violation
Basic8
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observe bottom shelf in cooks line walk-in cooler is less than 6 inches off ground with food stored on it.
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Observed cracked plastic containers in use at cooks line.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Old labels stuck to food containers after cleaning, observed at clean dish rack by dishwasher area.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed more like substance and deflector plate in ice machine by production walk-in cooler.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed floor tiles in prep kitchen by hand wash sink missing in large area. Repeat from last inspection 5-26-26
Hole in or other damage to wall.
Observed wall to left of oven in prep kitchen with missing tiles.
Code 51, Other sanitary and safe operation: Carbon dioxide tank at inside bar not adequately secured.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.