CHRISTO'S

Name: CHRISTO'S
Address: 3136 LITTLE RD, TRINITY, FL, 34655, US
Rating: 79.6

3136 LITTLE RD, TRINITY, FL 34655

License #6112902

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHRISTO'S in TRINITY currently holds an InspectFL Health Score of 79.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 17 total violations — 7 critical, 6 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[03F-02-5] 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. Cooked sausage links, home fries, shell eggs, operator wrote times on paper.
[41-07-4] Container of medicine improperly stored. On shelf on cook line next to hot sauce. Operator moved to back room
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of Gatorade on lift top cooler on cook line, operator put thermometers removed.
[08B-12-5] Stored food not covered. In walk in freezer, open bags of chicken, pan of bacon not covered, operator covered all
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. At server station, 0ppm, operator remade bucket without detergent. Corrected to 50 ppm
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher in hand wash sink on cook line, operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and grooved, on cook line .

Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu, nothing notated that eggs are undercooked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. Pitcher in hand wash sink on cook line, operator removed
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched nose with gloved hand, continued to cook, touch utensils without changing gloves or hand wash. Cook then removed gloves and washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line - shredded cheddar (50F - Cold Holding); feta (50F - Cold Holding); cooked eggs (51F - Cold Holding); potato salad (52F - Cold Holding); chicken salad (52F - Cold Holding); corned beef hash (53F - Cold Holding); sauerkraut (51F - Cold Holding) see stop sale In vertical cooler on cook line - eef (45F - Cold Holding); blu cheese (45F - Cold Holding); mixed veggies (45F - Cold Holding); quinoa (45F - Cold Holding) all move to other cooler. Operator called for repair. Operator has not taken temperatures since last night.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Plates dried with towel after washing, discussed proper drying and storage with manager on duty. Operator
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In lift top cooler on cook line - shredded cheddar (50F - Cold Holding); feta (50F - Cold Holding); cooked eggs (51F - Cold Holding); potato salad (52F - Cold Holding); chicken salad (52F - Cold Holding); corned beef hash (53F - Cold Holding); sauerkraut (51F - Cold Holding) see stop sale
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in kitchen > 200 ppm, corrected to 100 ppm Bucket at wait station > 200 ppm, corrected to 50 ppm

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse