St Johns Tavern
572 N Citrus Ave, Crysral River, FL 34428 · Permanent Food Service · License 1901404
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 1 complaint inspection3 high priority (fixed on the spot), 1 intermediate, 2 basic-14
- Safety score86
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 visitOct 1, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler at front line by dish machine cut lettuce (45°F - Cold Holding); sour cream (47°F - Cold Holding) ambient thermometer reads 51°F. Operator moved items to freezer to rapidly cool.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator cleaned out the sprayers and primed the sanitizer. Recheck 50ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Chlorine bucket in kitchen over 200ppm. Employee added water to bucket recheck 100ppm.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Quaternary test strips expired 3/2026
Basic2
Code 08, Food protection and cross-contamination: Unwashed leafy greens stored over prepped vegetables in walk in cooler.
Operator corrected shelves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler at front line 51°F ambient
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.
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