SAMANTHAS CYPRESS INN

Name: SAMANTHAS CYPRESS INN
Address: 15568 US HWY 19, CROSS CITY, FL, 32628, US
Rating: 80.4

15568 US HWY 19, CROSS CITY, FL 32628

License #2500009

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.4 Grade C / 100

Mixed Health Record

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Quick take

SAMANTHAS CYPRESS INN in CROSS CITY currently holds an InspectFL Health Score of 80.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 20 total violations — 3 critical, 3 major, 14 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.

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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
[14-11-5] Equipment in poor repair. 1. Top of reach-in freezer rusted and metal torn in back of kitchen. 2. Several torn gaskets on reach-in freezer doors in storage area.
[25-05-4] Single-service articles improperly stored. Box containing single-use foam trays stored directly on floor in closed dining area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice dumped into handwash sink at front counter.
[32-22-4] Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Employee restroom located on exterior of building door left open and is not self-closing.
[33-31-5] Unnecessary items/unused equipment on the premises. Old reach-in freezer stored outside behind establishment.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One small co2 tank not secured on back porch area.
[16-46-4] Old labels stuck to food containers after cleaning. Large white date label stuck to side of plastic pan on clean dish rack in rear storage area.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Large hole in floor below door leading all the way to ground below building at door in dry storage room.
[36-51-4] Building components, attachments or fixtures in poor repair. 1. Several cracked floor tiles throughout dry storage area. 2. Several holes in wooden floor in deep freezer storage room. 3. Hole in floor below door leading all the way to outside in dry storage room. 4. Several holes rotted in exterior overhang surrounding building.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ziplock bags containing raw frozen chicken stored on shelf above sealed packages of fully-cooked ham inside reach-in freezer in storage area. An employee moved the raw chicken to the bottom shelf during this inspection.

Inspection Completed - No Further Action
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline is heavily stained.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline soiled with grease. 2. Standup fan in warewash area soiled with dust.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted and/or artificial nails scooped ice from ice machine without wearing gloves.
[33-31-5] Unnecessary items/unused equipment on the premises. Accumulation of unused equipment and pallets behind building.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One co2 tank not secured on back porch area.
[14-11-5] Equipment in poor repair. 1. Shelving below prep table in center of kitchen rusted through. Liner on shelf is torn. 2. Several nonfunctional coolers throughout establishment. 3. Gaskets on freezer doors in rear storage area torn. 4. Lid on reach-in freezer in back of kitchen rusted through.
[36-50-4] Unclean building components, attachments or fixtures. 1. Ceiling tiles throughout kitchen stained. 2. Fan in rear kitchen wall soiled with dust.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In pan on shelf at cookline: onion rings (72F - Cold Holding). Manager stated the onions are made in-house and are still raw, coated with egg wash, and battered in flour. The egg wash coating the onion rings is a temperature controlled food and must stay 41F or below and must be ambient cooled to 41F or below within four hours of preparation. Manager stated the bin of onion rings were prepared more than four hours prior.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table at cookline: shredded cheese (49F - Cold Holding). The cheese is stored in the top portion of the refrigerated make-table, filled appropriately 4 inches above the safe load line. Manager stated the cheese was just filled approximately 30 minutes prior and moved the top portion of the cheese into the bottom of the cooler to cool to 41F.
[32-22-4] Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Door of outside restroom not self-closing and left open.

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