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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
THE PUTNAM LODGE in CROSS CITY currently holds an InspectFL Health Score of 27.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 51 total violations — 8 critical, 12 major, 31 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 2, 2026 shows 17 observation rows: 4 critical, 4 major, and 9 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
THE PUTNAM LODGE has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COLD HOLDING Bread pudding 56F; Carrot cake 56F both prepared more than a day ago and left over night in two doors silver reach in cooler across from the three reach in freezers. Ambient Temperature 55F
- [08B-02-4] Displayed food not properly protected from contamination. Food displayed in lobby (bacon, parfaits, poached eggs) with no covering or protection.
- [33-16-4] Open dumpster lid. Dumpster with lid open
- [51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured at bar
- [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. Establishment has food handler certificates available for any employees hired more than 60 days.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap under exterior door from kitchen, with towel placed along threshold of door.
- [16-46-4] Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
- [08B-12-5] Stored food not covered. Hamburger in reach in freezer not covered
- [41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( cleaner ).
- [32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Guest bathroom in lobby does not have a self closing mechanism.
- [29-11-4] Water leaking from pipe and/or faucet/handle. Leaking drain pipes at handwash sink in kitchen under window next to Keurig coffee machine, and at bar.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and aprons hanging on clean ware rack
- [08B-38-4] Food stored on floor. Several boxes of cooking oil stored on floor in back screen area and a tray of plastic tea bottles.
- [01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tiramisu prepared 9/25 and Cole slaw prepared 9/17 in reach in cooler in kitchen
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corn casserole and chowder soup prepared yesterday with no date mark.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. COLD HOLDING Bread pudding 56F; Carrot cake 56F both prepared more than a day ago and left over night in two doors silver reach in cooler across from the three reach in freezers. Ambient Temperature 55F
- [53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Establishment has no food manager certifications available at time of inspection.
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