Village Inn Restaurant #26

3101 US Hwy 27 S, Sebring, FL 33870 · Permanent Food Service · License 3800331

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Aug 11, 2026

What drove the grade

Dented/rusted cans present.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 complaint inspection
3 high priority (fixed on the spot), 12 basic (4 repeats); basic violations cost 12 at most
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Aug112026

Complaint inspection

15 violations found

First visitAug 11, 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.
15 violations found:
- 3 High priority
- 12 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed 1 dented can of cranberry sauce on dry storage area on shelf, operator voluntarily discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed 2 flats of raw hard shell eggs over syrup and potatoes in the reach in cooler on cook line, employee moved eggs to bottom shelf.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed bottle of ibuprofen on shelf above ice cream cooler, operator removed.
  Fixed on the spot
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cases of pies on the floor in the walk in freezer, employee moved.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed handle of utensil in container of potatoes on prep cooler, employee moved.
  Fixed on the spot
  In-use utensil stored in standing water less than 135°F.
  Observed utensils in standing water at 111°F, operator removed.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Observed tongs hanging on the handle of grill on cook line, employee moved the tongs.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed soufflé cups with no handles in container of croutons and a container of sugar.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup up in walk in freezer around the door.
  Repeat violation
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Observed soiled cloth on shelf with clean glasses on it, operator removed glassware to be cleaned and removed cloth.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave at front counter wth food debris.
  Repeat violation
- Code 27, Water source: No hot running water at mop sink.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed 3 ceiling tiles by bathroom with water damage and one ceiling tile over a table in dining room with water damage.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed some vents in the dining room soiled with dust.
- 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.
  Observed speaker on prep cooler on cook line, operator moved.
  Fixed on the spot
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.