Tangerine Tree
938 N Suncoast Blvd, Crystal River, FL 34429 · Permanent Food Service · License 1901466
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection4 high priority, 9 intermediate (3 fixed on the spot), 4 basic; intermediate violations cost 18 at most-46
- Extension granted on Oct 28Counts in full until a follow-up finds the problems fixed-3
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Operator states test is scheduled for Friday
More time given
No proof of required state approved employee training provided for any employees.
More time given
- First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Butter
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Blue cheese Cooked pork Sliced ham
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
butter (72°F - Cold Holding) held at room temperature on top of reach in cooler. See stop sale.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
In direct contact with bacon and leafy greens in reach in cooler
Intermediate9
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
See stop sale. Cooked pork Sliced ham Blue cheese
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Cooked pork, cooked ham vacuum sealed on Monday
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No proof for any employees. Operator signed form during inspection.
Fixed on the spot
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Provided written procedure, operator posted.
Fixed on the spot
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 kit expired 12/2025
Code 27, Water source: No hot water provided in the entire establishment.
Hand wash sink in kitchen 78°F Hand wash sink restroom 79°F Hand wash sink front counter 79°F 3 compartment sink 79°F
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Trash cans in front of hand sink at front counter and food prep area, trash cans removed
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Russ
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.
Basic4
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Personal food stored in reach in cooler at front counter with drinks that are sold to the public
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Uncleanable knife block in use to store knives.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
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.
- Stop sale
- An order that the food can’t be sold or served.