SAMANTHAS CYPRESS INN
15568 US HWY 19 · CROSS CITY · Dixie County · FL 32628
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in reach-in cooler next to kitchen oven: sausage (46F – Cooling). Employee stated item placed in cooler the previous day. Manager discarded item. Item in reach-in cooler next to dish area: green beans (48F – Cold Holding). Employee stated they placed the item in the cooler the previous day. Manager discarded the item. **Warning**
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in reach-in cooler next to kitchen oven: sausage (46F – Cooling). Employee stated item placed in cooler the previous day. Manager discarded item. Item in reach-in cooler next to dish area: green beans (48F – Cold Holding). Employee stated they placed the item in the cooler the previous day. Manager discarded the item.
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. Observed 11 rodent droppings behind reach-in freezer in dry storage room off the side kitchen next to the dish area. Observed 27 rodent droppings behind reach-in cooler in dry storage room off the back of the kitchen. Observed 3 rodent droppings underneath shelf across from the front counter ice machine. **Warning**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs then handled clean plates. Inspector stopped employee and had them wash their hands and put on gloves. **Corrective Action Taken**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to kitchen oven ; ham (48F – Cold Holding). Employee stated item placed in cooler one hour prior to temperature being taken. Employee moved item to reach-in freezer to reduce temperature to 41°F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs stored on cook line. Employee stated eggs placed on line 15 minutes prior to inspection, employee placed proper time mark on item. **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in cook line steam table. Employee stated items placed in steam table one hour prior to temperature being taken. Employee placed items on grill to reheat. **Corrective Action Taken** **Warning**
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Cutting boards used in the kitchen. **Repeat Violation**
31A-04-4Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink in the front counter area removed. Manager stated sink removed to replace the flooring and a repair person is scheduled to install the new sink. **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked green beans in reach-in cooler across from dish area. Manager stated item prepared the previous day.
27-16-4Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in mens restroom.
Basic 8
36-36-4Basic – Air conditioning vent cover missing. Air conditioning vents throughout the kitchen.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Back door to the restaurant.
36-01-4Basic – Floor not cleaned when the least amount of food is exposed. Floor beneath and behind fryers and grill greasy.
36-17-5Basic – Floor tiles missing and/or in disrepair. Area in dry storage off the back of the kitchen. Area in dry storage off the side of the kitchen next to dish area. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks used for dish machine. **Repeat Violation**
33-16-4Basic – Open dumpster lid.
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. To go containers on reach-in cooler at end of cook line. Employee turned containers over. **Corrected On-Site**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Chicken thawed in three compartment sink thawed in standing water. Employee turned water on. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 10, 2026 9:17 AM.
Violation category totals
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 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.