The Troff 2.0

936 N Bay St, Eustis, FL 32726 · Permanent Food Service · License 4501345

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Stop Sale issued due to adulteration of food product.High priority, repeat · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
1 high priority (no follow-up needed, 1 repeat), 2 intermediate (2 repeats), 12 basic (7 repeats); basic violations cost 12 at most
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Oct292026

Routine inspection

15 violations found

First visitOct 29, 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:
- 1 High priority
- 2 Intermediate
- 12 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Tuna in reach in reach in cooler Red fish in reach in cooler
  Repeat violation
Intermediate2
- 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.
  Cooked potatoes and rice and beans in reach in cooler.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White cutting board on prep table.
  Repeat violation
Basic12
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Tuna in reach in reach in cooler Red fish in reach in cooler
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  On oven handles,. Operator removed.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  White cutting board on prep table.
  Equipment in poor repair.Reach in cooler gaskets at cook line.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior reach in cooler outside walk in cooler. Walk in cooler shelves soiled. Upright white reach in coolers heading to the bar
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Interior reach in cooler gaskets outside walk in cooler. Fan guards in walk in cooler. Hand washing sink in the kitchen. Upright white reach in cooler gaskets heading to the bar
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Floor tiles at cook line.
  Repeat violation
  Floor area(s) covered with standing water.
  At the bar next to the kitchen.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Wall by hand washing sink. Wall by reach in cooler in the kitchen
  Repeat violation
  Floor soiled/has accumulation of debris.
  Floor at cook line. Floor by reach in cooler in the kitchen
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
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.
Stop sale: An order that the food can’t be sold or served.