Taste of Dixie Diner LLC
16840 SE Hwy 19, Cross City, FL 32628 · Permanent Food Service · License 2500010
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection7 high priority (3 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot)-45
- Administrative complaint on Aug 12Counts in full until a follow-up finds the problems fixed-20
- Safety score35
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. On shelf inside walk-in cooler: fried chicken (46°F - Cooling Since 8/10). The fried chicken is cooling inside a closed ziplock bag. The bag is date marked 8/10.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
On shelf inside walk-in cooler: fried chicken (46°F - Cooling Since 8/10). The fried chicken is cooling inside a closed ziplock bag without air flow. The bag is date marked 8/10. Stop sale issued.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Pan containing raw hamburger meat stored on shelf directly above open pan containing hash browns inside reach-in cooler at cookline. The employee moved the raw hamburger meat to the bottom shelf during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee at cookline placed bacon on a sandwich with bare hands, then handled the sandwich with bare hands while cutting it in half. The manager instructed the employee to prepare a new sandwich during this inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Backflow prevention device missing at red hose connection beside mop sink.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1. Two flies crawling on boxes in dry storage room. 2. Two flies flying in server station, near handwash sink.
Roach excrement and/or droppings present.
One roach egg sac on the floor in dry storage room. Manager had an employee sweep the area during this inspection.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
On shelf inside walk-in cooler: fried chicken (46°F - Cooling Since 8/10). The fried chicken is cooling inside a closed ziplock bag without air flow. The bag is date marked 8/10.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with old food debris. An employee washed, rinsed, and sanitized the can opener during this inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Three Florida Restaurant & Lodging Association food handler certificates expired on June 27th, 2026. Manager stated all three employees still work at this location.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.