Samanthas Cypress Inn

15568 US Hwy 19, Cross City, FL 32628 · Permanent Food Service · License 2500009

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Toxic substance/chemical improperly stored.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
2 high priority (1 fixed on the spot), 3 intermediate, 8 basic (3 repeats)
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Oct142026

Routine inspection

13 violations found

First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Raw shelled eggs out at ambient temperature 58°F. Manager advised eggs had been out for 30 minutes. Raw shelled eggs placed reach in cooler.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Can of fly bait, Plummer putty and chemical spray cans stored on top of reach in freezer.
Intermediate3
- 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.
  Person in charge cannot provide verifiable proof 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 for five employees.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Tea machine has white crust accumulated on tip of liquid discharge spout Cutting board on flip-top make table stained in kitchen. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for three employees hired more than 60 days
Basic8
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Male employee on cook line with beard and no beard guard.
- Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Small Reach in freezer in back room has lid insulation exposed and missing.
  Repeat violation
  Food storage container/container lid cracked or broken.
  Flour bin container lid cracked.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up in reach in freezers.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Mold on gaskets of reach in freezers.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  No covered waste receptacle provided in inside women's bathroom or the outside unisex bathroom.
  Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants.
  Outside bathrooms behind building does not have a self closing mechanism.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Exterior kitchen back door does not have a self-closing mechanism
  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

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.