KEYSTONE INN (THE)
208 W. STATE ROAD 100
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/14/2025
High Priority
4
Intermediate
4
Basic
13
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin in waistation area with mold like substance build up on the deflector plate. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table on cook line over open margarine container.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket over canned food on can speed rack.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf by microwave, clean metal containers stacked while wet. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Multiple reach in cooler door gaskets torn/separating. Walk in cooler and walk in freezer door gasket torn/separating. **Repeat Violation**
- 36-73-4:Basic - Floors, walls and ceiling soiled/has accumulation of debris. Wall/counter behind hand wash sink on cook line has mold like substance build up. Floors under cook line equipment in prep area with grease and debris build up. Prep area ceiling with cooking vapors residue staining. **Repeat Violation**
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease build up on prep line hood filters and wall under hood filters.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up. Multiple door gaskets soiled. Fan guard in walk in cooler with mold like substance observed. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid. Dumpster lid open.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil lining shelf over sandwich make line cooler.
- 14-12-4:Basic - Utensils in poor condition. Ice scoop by bulk ice bin with crack running through the scoop portion. Plastic containers in dish area with cracked edges. Broken handles on buffet lids.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop store in mop bucket by rear exterior door.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep counter of cook line.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee on cook line utilized bare hands to handle ready to eat bread and slice open on cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line, sliced cheese (49F - Cold Holding) operator has ice bucket inside reach in cooler to assist with temperature control. Discussed with employee placing bagged ice on product, employee states will move to interior of cooler instead of open air top portion. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the shelf over the cook line, grilled onions (105F - Hot Holding) in plastic container. Employee states placing them back on grill for next order.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution on wait station line over 500ppm quaternary, turns strip bright blue. Operator emptied some sanitizer out and added water. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook linen grill area has heavy accumulation of food debris and grease build up. Wait station reach in cooler shelves with spilled food residue. Hand wash sink in wait station by bulk ice bin soiled. Prep line can opener with debris on the blade. **Repeat Violation**
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager for establishment at time of inspection. **Repeat Violation** **Admin Complaint**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No valid food handler training for employees at time of inspection. **Repeat Violation** **Admin Complaint**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, multiple containers of food missing product date marking from Sunday and Wednesday.
Food safety inspection conducted on 3/14/2025 revealed 21 total violations (4 high priority, 4 intermediate, 13 basic).
Inspection on 10/4/2024
High Priority
3
Intermediate
4
Basic
13
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of bulk ice machine has mold like substance. **Repeat Violation**
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Interior and chemical hoses of dish machine with build up.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in bulk sugar container. **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee personal food on top shelf over food for customers. **Repeat Violation**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees working with food with no beard guard. **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On prep area shelf by the microwave, clean metal containers stacked while wet. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Reach in freezer door gasket and walk in cooler door gasket torn. Accumulation of ice in walk in freezer on shelves and products under compressor.
- 36-73-4:Basic - Floors, walls and ceiling soiled/has accumulation of debris. Air vents through kitchen with dust build up. Walls of prep area with food staining and cooking vapor staining. Floor around fryers of cook line with grease build up. Floors of prep area with debris build up. **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line and prep microwave with food debris build up. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up. Backside of hand wash sink on cook line with mold like substance. Multiple reach in cooler/reach in freezer door gaskets with debris build up. Waitstation soda dispenser with mold like substance on the underside behind the nozzles. Bottom shelf of prep table opposite prep area fryers with build up of food debris. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water in prep sink. Operator turned on cold water. **Corrected On-Site**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Waitstation sanitizer bucket at 0ppm.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. I'll sugar container in the waitstation with no product labeling.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm, operator primed to 50ppm chlorine. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw pooled eggs over sealed log of ready to eat ham.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line, cheese (46F - Cold Holding) per employee working the cook line has had ice in cooler to assist with holding temperature, had removed cheese for previous order and just placed back in the cooler.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the wait station reach in cooler, 2 open containers of milk with no product date marking. Per employee just opened third jug of milk unsure of date for other two will ask other employees.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on side and backside of fryers. Build up of solidified grease on clean pans over cook line hand wash sink. Can opener on prep line with rust and food debris build up. Cook line grill with accumulation of grease and debris. Interior of the waitstation reach in cooler soiled with food residue. **Repeat Violation**
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager for establishment. **Repeat Violation** **Admin Complaint**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three food handling employees present with no food handler training. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 10/4/2024 revealed 20 total violations (3 high priority, 4 intermediate, 13 basic).