The Old Mill Tavern
10465 West Yulee Drive, Homosassa, FL 34448 · Permanent Food Service · License 1900334
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsLicensing inspection
- 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 - First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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 (46°F - Cold Holding); cut tomatoes (46°F - Cold Holding); broccoli cheddar soup (49°F - Cold Holding); gyro meat (47°F - Cold Holding); cooked potatoes (46°F - Cold Holding); provolone (47°F - Cold Holding); Swiss cheese (45°F - Cold Holding); American cheese (46°F - Cold Holding); Swiss cheese (48°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
butter (46°F - Cold Holding); cut tomatoes (46°F - Cold Holding); broccoli cheddar soup (49°F - Cold Holding); gyro meat (47°F - Cold Holding); cooked potatoes (46°F - Cold Holding); provolone (47°F - Cold Holding); Swiss cheese (45°F - Cold Holding); American cheese (46°F - Cold Holding); Swiss cheese (48°F - Cold Holding) All items in walk in cooler, ambient temperature 60°F. Manager stated they had already contacted a refrigeration repair service and was not aware of the last time temperatures were taken in the walk in. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Butter at cook line. Employee marked butter was removed from refrigeration at 11:30am.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towel used to line pan in direct contact with bacon
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink in bar contains pan used to strain ice. Employee removed.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in cooler ambient temperature 60°F
Multiple food storage containers in ware washing area are cracked/in disrepair
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.