KEYSTONE INN (THE)
208 W. STATE ROAD 100 · KEYSTONE HEIGHTS · Bradford County · FL 32656
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine at 0ppm. Operator set up three compartment sink. **Warning**
12A-27-4High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line cracking raw shell eggs then handling clean utensils and ready to eat hash browns.
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2025.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In interior walk in cooler, beef (57F – Cold Holding); cheese (58F – Cold Holding); steak (58F – Cold Holding) Stored in cooler over night. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line reach in cooler, cheese (49F – Cold Holding); cut lettuce (47F – Cold Holding). Operator has ice in cooler to assist cold holding temperatures. Raw shell eggs held on cookline at ambient kitchen air temperature over 45F. On ice on buffet line, tuna salad (51F – Cold Holding); egg salad (53F – Cold Holding); macaroni salad (51F – Cold Holding); coleslaw (52F – Cold Holding) per operator placed out at 9:30. Operator added ice to well. In walk in cooler; beef (57F – Cold Holding); ham (56/57/59F – Cold Holding); kielbasa (57F – Cold Holding); cheese (58F – Cold Holding); steak (58F – Cold Holding) ambient air of walk in cooler 56F. Per operator ham and kielbasa prepared in the Am prior to opening, relocated from walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line, ribs (94F – Hot Holding) stacked high in container with heating element at bottom of container. **Repeat Violation** **Admin Complaint**
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cook line equipment and space between equipment soiled with food debris. Walk in cooler shelves soiled with debris. Bulk ice bin with mold like substance on deflector plate. **Repeat Violation**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for dishmachine or three compartment sink.
53B-01-5Intermediate – 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 proof of any food handler training. **Repeat Violation** **Admin Complaint**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on any prepared product in walk in cooler. **Repeat Violation**
Basic 10
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over in use cutting board on cook line. **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. On shelf over three compartment sink, clean containers stacked while wet. **Repeat Violation**
14-11-5Basic – Equipment in poor repair. Multiple torn door gaskets. Ice build up on compressor of walk in freezer. **Repeat Violation**
36-73-4Basic – Floor, walls and ceiling soiled/has accumulation of debris. Wall behind cook line hand wash sink with mold like substance build up. Floor under cook line fryers with crease and debris build up. Floor of prep cook line soiled. Floor drain behind cook line slow draining with standing water. **Repeat Violation**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris build up in cook line microwave.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline hood filters and prep room hood filters soiled with grease build up. Multiple cooler door gaskets soiled. **Repeat Violation**
33-16-4Basic – Open dumpster lid. Dumpster lid open. **Repeat Violation**
14-20-4Basic – Ripped/worn tin foil used as shelf cover. Ripped tin foil lining shelf of cookline. **Repeat Violation**
29-49-6Basic – Standing water in bottom of reach-in-cooler. Standing water in bottom of cookline reach in cooler and wait station standup cooler.
14-12-4Basic – Utensils in poor condition. Bulk ice bin scoop with large crack in scoop. **Repeat Violation**
Inspector observations synchronized from DBPR on September 5, 2026 11:17 AM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.