Village Inn
Last inspected: Apr 1, 2026
70
Score
The Village Inn, located at 13105 Walsingham Rd in Largo, FL, underwent a moderate risk inspection on April 1, 2026, resulting in a score of 70. This inspection identified one critical violation and four minor violations, including issues with food debris on equipment handles and improper storage of in-use utensils. Over its ten recorded inspections, the Village Inn has historically been categorized as medium-risk.
9
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 1, 2026
Complaint Full
1 critical violation. 4 minor violations.
70
Nov 6, 2025
Routine - Food
1 critical violation. 4 minor violations.
70
Mar 18, 2025
Routine - Food
1 critical violation. 5 minor violations.
67
Oct 1, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
52
Apr 9, 2024
Complaint Partial
1 critical violation. 1 minor violation.
70
Mar 26, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
26
Aug 18, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
45
Mar 20, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
58
Nov 29, 2022
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
52
Violations — Apr 1, 2026 Inspection
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
23-24-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in hash browns in cooler on cook line, removed **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pie scoops in 127F at front counter, staff increase temp **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line
23-03-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pot on stove - chicken noodle soup (115F - Hot Holding), burner off, bag of soup hot holding, instructed staff to reheat to 165F before transfer to steam table. Front counter - grits (110F - Hot Holding), held in hot water bath with syrup dispensers, manager voluntarily discarded **Corrective Action Taken**
03B-01-6
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants