Christos

107 W 1 St, Sanford, FL 32771 · Permanent Food Service · License 6903440

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Sep 3, 2026

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 complaint inspection
3 high priority (1 fixed by the Sep 3 follow-up, 1 fixed on the spot, 2 repeats), 3 intermediate (1 repeat), 7 basic (1 repeat)
-34
Safety score66

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

Inspection history

1 inspection · 2 visits

Sep12026

Complaint inspection

13 violations found · Inspector came back once

Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  More time given
Intermediate2
- Code 53, Manager certification and employee training: Food manager certification expired.
  More time given
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic2
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of grease/food debris.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -hood filters over cooking equipment have an accumulation of grease and food debris, operator states professional cleaning has been scheduled
  More time givenFixed on the spot
Official report, on the Florida DBPR website
First visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -pizza reach-in cooler: ham 48°F, diced tomatoes 47°F, shredded mozzarella cheese 42°F, pizza sauce 53°F, cooked sausage 52°F, employee placed foods on ice bath to rapidly cool
  Repeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -"Wantjoin" hot holder: chicken and rice soup 115°F and sausage and peppers soup 120°F, per operator less than 90 minutes, operator turned up heat -cooked chicken 127°F, per operator less than 2 hours stored on flat-top grill, employee placed directly on grill to rapidly reheat
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  -hose bibb next to handwash sink
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
  -white cutting boards stained
  Repeat violation
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Terry C.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  -establishment is charging a 3% credit card fee to customers
Basic7
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -walk-in cooler: bucket of pizza sauce -walk-in freezer: multiple cases of food
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -multiple employee styrofoam cups stored on prep tables
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of grease/food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -hood filters over cooking equipment have an accumulation of grease and food debris -right side of steam kettle
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  -wall in dishwashing area has an accumulation of black, mold-like substance
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -dishwashing area
  Floor soiled/has accumulation of debris.
  -walk-in freezer floor
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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.