HERSCHEL'S SCRATCH KITCHEN
5749 Main Street
Florida, 34652
Pasco County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/28/2025
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-29-4:Basic - - From initial inspection : Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Slicer being cleaned with solution of detergent and chorine. Discussed proper cleaning with staff and manager on duty - From follow-up inspection 2025-03-28: Slicer not being cleaned at this time **Time Extended**
- 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher put gloves on and began to get food out of reach in cooler, no hand wash. discussed proper hand wash with person in charge - From follow-up inspection 2025-03-28: Server came into kitchen after handling dirty dishes and being outside put gloves on and started making toast without washing hands **Admin Complaint**
- 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went outside to walk in cooler with gloves on, came back in, put potatoes in deep fryer, no glove change or hand wash . discussed proper hand wash with person in charge - From follow-up inspection 2025-03-28: Employee touched hair then put toast on plate to be served to customer without washing hands **Admin Complaint**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (97F - Hot Holding)in steam table, heated in deep fryer 1.5 hours ago. Put back into fryer, heated to 165F poached eggs (102F - Hot Holding)in pan of water on flat top grill. **Corrective Action Taken** - From follow-up inspection 2025-03-28: Poached eggs sitting on counter 85F, sausage links 114F in steam table, sausage links put back on grill to be reheated. Provided operator with form 5022-090 time as a public health, operator completed time as a public health paperwork, cook determined the time poached eggs were put out on counter and time marked them **Admin Complaint** **Corrective Action Taken**
Food safety inspection conducted on 3/28/2025 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 3/27/2025
High Priority
7
Intermediate
2
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-29-4:Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Slicer being cleaned with solution of detergent and chorine. Discussed proper cleaning with staff and manager on duty
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to slicer
- 08B-32-4:Basic - Food being prepared outside. Prep person cutting potatoes outside the back door, all moved inside **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At sink by dish machine
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Solution for clean in place slicer is chlorine and detergent, discussed proper clean in place method and sanitizer solution with staff.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher put gloves on and began to get food out of reach in cooler, no hand wash. discussed proper hand wash with person in charge
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher put dirty dishes in machine, then put clean dishes away, no hand wash. Discussed proper hand wash with manager on duty .
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on counter on cook line, discussed time control, provided time control form for operator
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went outside to walk in cooler with gloves on, came back in, put potatoes in deep fryer, no glove change or hand wash . discussed proper hand wash with person in charge
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter pats (69F - Cold Holding) removed from refrigeration 3.25 hours ago
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (69F - Cold Holding) removed from refrigeration 3.25 hours ago, see stop sale
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (97F - Hot Holding)in steam table, heated in deep fryer 1.5 hours ago. Put back into fryer, heated to 165F poached eggs (102F - Hot Holding)in pan of water on flat top grill. **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish washer washed hands in 3 compartment sink. Inspectors asked him to wash in designated sink, discussed proper hand wash with person in charge **Corrective Action Taken**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 kitchen employees, 2 servers, no person in charge **Repeat Violation**
Food safety inspection conducted on 3/27/2025 revealed 14 total violations (7 high priority, 2 intermediate, 5 basic).
Inspection on 12/19/2024
High Priority
4
Intermediate
4
Basic
1
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer at 0ppm, sanitizer bucket empty. Put new sanitizer bucket on now at 100ppm **Corrected On-Site**
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 6 seconds, discussed proper hand washing with employees
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher put hair net on then touched clean containers without washing hands, discussed proper hand washing with dishwasher, he went and washed his hands
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction documentation for cold smoked salmon, operator was able to obtain from food provider. **Corrected On-Site** **Repeat Violation**
- 35A-11-4:Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Food and water bowl on porch, food and water removed **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bowl of lettuce on hand sink next to dish area, bowl removed **Corrected On-Site**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, 3 servers with no food manager on duty
- 53B-14-5:Intermediate - 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. Lisa and Chrystal food handler's certification expired **Repeat Violation**
Food safety inspection conducted on 12/19/2024 revealed 9 total violations (4 high priority, 4 intermediate, 1 basic).