The Putnam Lodge

15487 NW Hwy 19, Cross City, FL 32628 · Permanent Food Service · License 2500162

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 2 routine inspection
4 high priority, 4 intermediate, 9 basic (1 repeat)
-46
Safety score54

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

Inspection history

1 inspection · 1 visit

Oct22026

Routine inspection

17 violations found

First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 4 High priority
- 4 Intermediate
- 9 Basic
What 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.
  COLD HOLDING Bread pudding 56°F; Carrot cake 56°F both prepared more than a day ago and left over night in two doors silver reach in cooler across from the three reach in freezers. Ambient Temperature 55°F
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Tiramisu prepared 9/25 and Cole slaw prepared 9/17 in reach in cooler in kitchen
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  COLD HOLDING Bread pudding 56°F; Carrot cake 56°F both prepared more than a day ago and left over night in two doors silver reach in cooler across from the three reach in freezers. Ambient Temperature 55°F
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  Food displayed in lobby (bacon, parfaits, poached eggs) with no covering or protection.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Corn casserole and chowder soup prepared yesterday with no date mark.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle not properly labeled with identifying contents ( cleaner ).
- 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.
  Establishment has no food manager certifications available at time of inspection.
  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. Establishment has food handler certificates available for any employees hired more than 60 days.
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Hamburger in reach in freezer not covered
  Food stored on floor.
  Several boxes of cooking oil stored on floor in back screen area and a tray of plastic tea bottles.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels not removed from food containers before cleaning, stored on the clean ware rack.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Leaking drain pipes at handwash sink in kitchen under window next to Keurig coffee machine, and at bar.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Guest bathroom in lobby does not have a self closing mechanism.
- Code 33, Garbage and refuse: Open dumpster lid.
  Dumpster with lid open
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Gap under exterior door from kitchen, with towel placed along threshold of door.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Jacket and aprons hanging on clean ware rack
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Carbon dioxide tanks not adequately secured at bar
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

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