PERKINS
2626 GULF TO BAY BLVD
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/1/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container next to clean equipment/utensils ( ice cream bowls) in cabinet in front counter area . Employee relocated drink Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items on shelf next to napkins in to go area . Employees relocated items Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside near walk in cooler . Reviewed with manager
- 08B-38-4:Basic - Food stored on floor in walk in freezer . Reviewed with manager . Manager relocated food Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - grits 123 F , oatmeal 120 F in steam table at front line area . Manager turned on steam table .Manager reheated items . Recheck grits 174 F , oatmeal 184 F Corrected On-Site
Food safety inspection conducted on 3/1/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 7/8/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Manager printed and posted current license on wall Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cook line floor heavily soiled, walk in cooler floor heavily soiled.
- 36-24-5:Basic - Hole in or other damage to wall. Wall on cook line missing tile and wall in disrepair.
- 08B-39-4:Basic - Raw vegetables not washed prior to preparation. Broccoli was being packed in plastic bags unwashed and ready to be served. Discussed with manager the broccoli needs to be washed before serving to the public.Manager had the broccoli washed prior to be served **Corrective Action Taken**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior / gaskets heavily soiled.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies on cook line. No contamination observed.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter 45F cold hold, 11:29 second temperature 43F cooling, shredded cheese 44F cold hold, second temp 43F cooling at 11:30am Other items in cooler at proper temperature Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager provided paper towels Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sinkin kitchen. Manager provided soap Corrected On-Site
Food safety inspection conducted on 7/8/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 12/4/2023
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-75-7:Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Steam table at front line not maintaining temperatures - manager replaced steam table **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food ( raw chicken tenders ) stored over or with ready-to-eat food ( cooked fried ) in a freezer - not all products commercially packaged manager rearranged food Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - stuffing 46 F , sausage links 47 F in cooler at cook line - manager moved to walk in freezer - recheck stuffing 35 F, sausage links 41F Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Gris 104 F, oatmeal 107 F , chicken soup 123 F at steam table in front line area - manager reheated food recheck : oatmeal 167 F , grits,181 F chicken soup 174 F Corrected On-Site
Food safety inspection conducted on 12/4/2023 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 11/13/2023
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-20-4:Basic - Damaged food not properly segregated. Dented cans of pumpkin pie mix and strawberry pie filling in storage room - manager discarded Corrected On-Site
- 08B-38-4:Basic - Food ( bags of onions ) stored on floor in walk in cooler - manager relocated food Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at front counter - manager posted sign Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented cans of pumpkin pie mix and strawberry pie filling in storage room - manager discarded **Corrective Action Taken**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - 0 ppm chlorine - empty container of sanitizer - manager replaced with full sanitizer container - recheck 100 ppm chlorine Corrected On-Site
Food safety inspection conducted on 11/13/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).