SAMANTHAS CYPRESS INN

Name: SAMANTHAS CYPRESS INN
Address: 15568 US HWY 19, CROSS CITY, FL, 32628, US
Rating: 38.5

15568 US HWY 19, CROSS CITY, FL 32628

License #2500009

🏨 Hotel/Resort ℹ️

38.5 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 13 findings · 2 critical

Routine - Food

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Quick take

SAMANTHAS CYPRESS INN in CROSS CITY currently holds an InspectFL Health Score of 38.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 81 total violations — 18 critical, 16 major, 47 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 3, 2025

The latest inspection on October 14, 2026 shows 13 observation rows: 2 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

80%

Inspector notes

Coverage note

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SAMANTHAS CYPRESS INN has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Warning Issued
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
[14-38-4] Food storage container/container lid cracked or broken. Flour bin container lid cracked.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Small Reach in freezer in back room has lid insulation exposed and missing.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle provided in inside womens bathroom or the outside unisex bathroom.
[41-10-4] Toxic substance/chemical improperly stored. Can of fly bait, Plummer putty and chemical spray cans stored on top of reach in freezer.
[35B-03-4] Outer openings not protected with self-closing doors. Exterior kitchen back door does not have a self-closing mechanism
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezers.
[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. Outside bathrooms behind building does not have a self closing mechanism.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs out at ambient temperature 58F. Manager advised eggs had been out for 30 minutes. Raw shelled eggs placed reach in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold on gaskets of reach in freezers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has white crust accumulated on tip of liquid discharge spout Cutting board on flip-top make table stained in kitchen. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for three employees hired more than 60 days
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Person in charge cannot provide verifiable proof that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses for five employees.

Disposition: Met Inspection Standards
[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.
[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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One small co2 tank not secured on back porch area.
[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.
[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.
[25-05-4] Single-service articles improperly stored. Box containing single-use foam trays stored directly on floor in closed dining area.
[33-31-5] Unnecessary items/unused equipment on the premises. Old reach-in freezer stored outside behind establishment.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice dumped into handwash sink at front counter.

Disposition: Met Inspection Standards
[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.
[36-51-4] Building components, attachments or fixtures in poor repair. 1. Cracked floor tiles in dry storage room. 2. Floor sunken in rear storage room. Damaged floor board at back door of room leading to underside of porch. 3. Worn flooring in server station, near ice machine. 4. Rotted wood door on back-side of building.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One co2 tank not secured on back porch area.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered waste basket in unisex restroom located outside, near back door of kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks.
[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.
[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.
[36-50-4] Unclean building components, attachments or fixtures. 1. Ceiling tiles throughout kitchen stained. 2. Fan in rear kitchen wall soiled with dust.
[33-31-5] Unnecessary items/unused equipment on the premises. Accumulation of unused equipment and pallets behind building.
[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.
[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.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 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. Stop sale issued.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline is heavily stained.

Disposition: Warning Issued
[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. Outside restroom doors left open and are not self-closing.
[36-51-4] Building components, attachments or fixtures in poor repair. 1. Cracked and/or missing floor tiles throughout establishment. 2. Paint peeling on ceiling in dry storage room.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf behind front counter.
[14-11-5] Equipment in poor repair. 1. Top of reach-in freezer in back of kitchen dented and heavily rusted. 2. Front of reach-in freezer in rear storage room rusted. 3. Bottom shelving on prep table in center of kitchen rusted through.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters over cookline heavily soiled with grease. 2. Area around nozzles on fountain machine behind front counter soiled with mold-like substance.
[36-50-4] Unclean building components, attachments or fixtures. 1. Walls in dry storage room soiled with dust. 2. Ceiling tiles throughout kitchen stained. 3. Air vents throughout kitchen soiled with dust.
[28-13-5] Raw sewage on ground of establishment. Sewage on ground near fence behind establishment. Manager stated the old septic tank is overflowing due to the rain and they are currently using the municipal sewer for wastewater. Inspector reported sewage to the department of environmental protection during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate and interior walls inside ice machine at front counter soiled with lime-like substance.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager unable to locate chlorine test kit for three-compartment sink upon request.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing degreaser on shelf in warewash area.

Disposition: Met Inspection Standards
[36-51-4] Building components, attachments or fixtures in poor repair. Floor tiles cracked throughout kitchen. Paint peeling on ceiling in dry storage area.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining the bottom of two shelves on prep tables in center of kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups new fountain machine behind front counter.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Styrofoam used to cover refrigerated salad bar. Styrofoam is not durable and small pieces of styrofoam are inside ranch dressing. Manager removed ranch dressing from bar and stated she will begin using the proper lid to cover the salad bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on freezers in rear storage area soiled with mold-like substance. 2. Fan in kitchen near warewash area soiled with dust. 3. Conduit coming down from ceiling over cookline soiled with dust. 4. Area around nozzles of fountain machine at front counter soiled with mold-like substance.
[36-50-4] Unclean building components, attachments or fixtures. Ceiling tiles throughout kitchen stained. Wall beside ice machine at front counter soiled with dust.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Ziplock bag containing frozen raw chicken stored on shelf above packages of fully-cooked sausages inside reach-in cooler in rear storage room. Manager moved the raw chicken to the bottom shelf in another freezer during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Lower portion of deflector plate inside ice machine on back porch area soiled with brown substance. 2. Cutting board at cookline stained.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Seven FRLA food handler certificates all expired on 04/03/2024. One International Food Service Executive Association food handler certificate expired on 06/25/2024.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining lower shelf of prep table in center of kitchen containing clean metal pans.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on lower shelf of prep table in center of kitchen beside clean pans. Employee removed drink cup from table during this inspection. Two employee drinks on top of microwave in kitchen. Employee removed both drinks from microwave during this inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested plastic containers on clean dish storage rack in back storage room. Wet nested drink cups at server station near fountain machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Large gap below back door storage room.
[36-17-5] Floor tiles missing and/or in disrepair. Cracked floor tiles throughout back storage room.
[14-38-4] Food storage container/container lid cracked or broken. Cracked plastic pan on clean dish rack in back storage area.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster and grease receptacles not on a nonabsorbent pad.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer lid damaged with exposed insulation in storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill heavily soiled with grease.
[36-50-4] Unclean building components, attachments or fixtures. Hood above grill heavily soiled with grease. Walls in kitchen near grill soiled with grease. Ceiling throughout kitchen soiled with grease. Air vents throughout kitchen soiled with dust. Ceiling in dry storage area soiled with dust.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink chlorine 200ppm. Employee diluted water, then 100ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above slices of cheese inside make-table at cookline. Employee moved eggs to bottom shelf of make-table during this inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler in back of kitchen: sour cream (45F - Cold Holding); sour cream (45F - Cold Holding); cheese (46F - Cold Holding); cheese (46F - Cold Holding). Manager stated all have been held inside unit overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in back of kitchen: sour cream (45F - Cold Holding); sour cream (45F - Cold Holding); cheese (46F - Cold Holding); cheese (46F - Cold Holding). Manager stated all have been held inside unit overnight. Stop sales issued.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing degreaser stored on table in kitchen beside mixer and above clean pans. Employee removed degreaser from table during this inspection. Bottle of "pine-sol" stored on shelf in server station beside condiments and above clean utensils. Manager removed pine-sol from shelf during this inspection.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at green hose connection on front of building. Backflow prevention device missing at blue hose connection behind building.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline heavily stained.
[31B-02-4] No handwash sign and/or paper towels/mechanical hand drying device provided at handwash sink. Handwash sink near three-compartment sink missing handwash sign and towels. Employee replenished towels during this inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser on table in kitchen missing label. Employee added proper label during this inspection.