The City Bar
115 NW 2 Ave, Trenton, FL 32693 · Permanent Food Service · License 3100131
What drove the grade
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection1 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot, 1 repeat), 3 basic-12
- Safety score88
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 visitSep 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. Pasta salad prepared on 9/1 in walk-in-cooler
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Bowl in bar handwash sink. Person in charge removed bowl.
Fixed on the spot
Basic3
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Clean Cooking utensils stored with food contact surface up.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water in walk-in-cooler.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Carbon dioxide tanks not adequately secured at bar.
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.