CITRUS COUNTY, FL. A Crystal River gyros restaurant racked up 10 high-severity violations in a single inspection last week, including food not cooked to required minimum temperatures, no manager present or performing duties, and an employee who had not reported symptoms of illness, state records show.
The week of August 7 through August 13, 2026 produced 29 high-severity violations across 9 Citrus County facilities, with 7 of those 9 locations drawing two or more critical citations. No emergency closures were ordered, but the breadth of serious findings, spread from Inverness to Beverly Hills to Crystal River, made it one of the county's more consequential inspection weeks on record.
The Worst of the Week
ANF Gyros and Grill at 16 NE US Hwy 19 in Crystal River drew the county's worst inspection of the week by a wide margin. The 10 high-severity violations included food not cooked to required minimum temperatures, food contact surfaces not properly cleaned or sanitized, and the improper use of time as a public health control. Inspectors also noted no consumer advisory posted for raw or undercooked foods, and inadequate shell stock identification records.
Two violations at ANF stand out for their direct human risk. An employee had not reported symptoms of illness, and the person in charge was either absent or not performing managerial duties. Those two findings together describe a kitchen operating without the most basic oversight structures in place.
Dunkin Donuts/Baskin Robbins at 599 S Stone Way in Inverness accumulated 5 high-severity violations, including parasite destruction procedures not followed, toxic substances improperly identified or stored, and food contact surfaces not properly cleaned or sanitized. The location also lacked a consumer advisory for raw or undercooked foods and had inadequate shell stock identification records. Two intermediate violations involved multi-use utensils not properly cleaned and single-use items being reused.
The finding about parasite destruction at a donut and ice cream chain is notable because it points to fish or other animal proteins somewhere in the operation's supply chain, products requiring specific freezing protocols before they are safe to serve.
NoodleWorld V LLC at 1546 US Hwy 41 N in Inverness matched Dunkin with 5 high-severity violations. Inspectors cited improper hand and arm washing technique, inadequate shell stock identification records, food contact surfaces not properly cleaned or sanitized, toxic chemicals improperly stored or labeled, and no consumer advisory for raw or undercooked foods. Intermediate violations included multi-use utensils not properly cleaned and inadequate ventilation and lighting.
Breakfast Station at 3593 N Lecanto Hwy in Beverly Hills drew 4 high-severity violations with no intermediate citations. The person in charge was not present or not performing duties. There was no employee health policy or an inadequate one. Inspectors also found inadequate shell stock identification records and toxic substances improperly identified, stored, or used.
What's the Scoop? at 3529 N Lecanto Hwy, also in Beverly Hills, was cited for food from an unapproved or unknown source, inadequate shell stock identification records, and parasite destruction procedures not followed. Two intermediate violations covered multi-use utensils not properly cleaned and improper use of wiping cloths.
Wendy's Properties LLC at 2495 E Gulf to Lake Hwy in Inverness drew 2 high-severity violations: no consumer advisory for raw or undercooked foods and toxic chemicals improperly stored or labeled. An intermediate citation for inadequate ventilation and lighting rounded out the report.
New China Kitchen at 3599 N Lecanto Hwy in Beverly Hills was the week's cleanest performer, drawing a single intermediate violation for inadequate ventilation and lighting.
What These Violations Mean
The most alarming single finding this week is at ANF Gyros and Grill, where food was not cooked to required minimum temperatures. Undercooking is one of the most direct routes to foodborne illness. Salmonella in poultry, for example, survives below 165 degrees Fahrenheit and can sicken a customer within hours of consumption. There is no visual indicator that food is undercooked, which means a customer has no way to protect themselves.
The employee illness reporting failure at ANF compounds that risk significantly. Norovirus, the most common cause of foodborne illness outbreaks in the United States, spreads through food workers who continue working while symptomatic. A single infected employee preparing food without reporting illness can expose dozens of customers in a single shift.
The shellfish traceability violation appeared at five separate facilities this week: ANF Gyros and Grill, Dunkin Donuts/Baskin Robbins, NoodleWorld V LLC, Breakfast Station, and What's the Scoop? Shellfish, including oysters, clams, and mussels, are high-risk foods often consumed raw or lightly cooked. Without proper shell stock identification tags, there is no way to trace a contaminated batch back to its harvest location if customers become ill. That traceability gap is not a paperwork problem. It is what investigators rely on to stop an outbreak.
Food from an unapproved or unknown source, cited at What's the Scoop?, carries a different category of risk. Food that bypasses USDA or FDA inspection has no verified safety record. If a customer becomes ill, investigators have no supply chain to trace, and no way to determine whether other customers received product from the same source.
The Longer Record
The data does not include prior inspection counts for the facilities listed this week, which limits the ability to place these findings in a longer historical context. What the week's record does show is a pattern of violations concentrated in a small geographic area. Three of the seven worst performers, Breakfast Station, What's the Scoop?, and New China Kitchen, are located within blocks of each other on N Lecanto Highway in Beverly Hills.
The concentration of shellfish traceability violations across five unrelated facilities, ranging from a gyros shop to a donut chain to a noodle restaurant, suggests this is not an isolated oversight at one location. It points to a gap in how multiple operators across the county are managing documentation for high-risk seafood products.
ANF Gyros and Grill's combination of 10 high-severity violations in a single visit, covering cooking temperatures, illness reporting, managerial oversight, surface sanitation, and consumer notification, describes a kitchen where multiple safety systems failed at the same time. Whether those failures are new or part of a longer pattern is a question the prior inspection record, once available, would answer.
What's the Scoop?, an ice cream shop, was cited for both food from an unapproved source and parasite destruction procedures not followed. Those are violations more commonly associated with raw seafood operations than a dessert counter. The source of those products was not specified in the inspection record.
