DirtyFLRestaurant Inspection Data

SHAKER & PEEL

Based on 6 health inspections, SHAKER & PEEL in OLDSMAR has earned a 2.9/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 days ago · 6 reports on file

3150 TAMPA RD STE 12

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

4/13/2026· 3d ago

Visit ID: 13596553

Met Inspection Standards

1 int, 2 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. No ceiling over bar. Orange peels being prepared. Discussed preparing oranges in the kitchen.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Water, oil and shakers on cook line containing food removed from its original container and not labeled with common name. Discussed the importance of of labeling all food removed from its original container.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

12/15/2025· 4mo ago

Visit ID: 10920004

Met Inspection Standards

1 high, 1 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed beverage from prep table. Corrected On-Site
  • 08B-48-4:Basic - Employee preparing food in customer section of bar. No approved ceiling over bar.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans wet nesting on wire shelves. Operator began separating pans to air dry. **Corrective Action Taken**
  • 10-20-4:Basic - In-use tongs stored on oven door handle between uses. Operator removed. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rust at top of microwave.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells in walk-in cooler. See stop sale. Operator discarded. Corrected On-Site
  • 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.

2/25/2025· 1y 1mo ago

Visit ID: 8870053

Met Inspection Standards

1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.. food containers holding food removed from its original containers.

8/23/2024· 1y 7mo ago

Visit ID: 8738736

Met Inspection Standards

3 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior wall of ice machine on the left side. Ice machine has been cleaned and sanitized. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cookline. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline. Employee put on beard guard. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water that is 91F. Discussed with manager.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Manager states avocados on cookline are washed. Avocados still have stickers on the outside. Discussed with manager the need to remove stickers before washing.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chorizo (48F - Cold Holding) prepared yesterday and last temperature taken at 10am.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures were last taken more than 4 hours ago. chorizo (48F - Cold Holding) prepared yesterday. See stop sale ; shredded cheese (46F - Cold Holding) operator relocated shredded cheese to the bottom of the cooler. Second temp 43F. All food in the bottom of the cooler at proper temperature. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (119F - Hot Holding) in hot box in back kitchen cooler less than 4 hours ago. Operator reheated on stove to 191F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles and behind nozzles at server station. Nozzles and surrounding areas have been cleaned Corrected On-Site Repeat Violation

3/6/2024· 2y 1mo ago

Visit ID: 8540970

Met Inspection Standards

2 high, 3 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at cook like.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks on cook line. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bag of unwashed onions hanging next to washed broccoli in walk in cooler. Manager moved onions to bottom shelf. Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface from soda nozzle fixture. Manager placed bucket underneath, service call scheduled **Corrective Action Taken**
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Warewashing area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Below grill: shrimp (50F - Cold Holding) recheck 40F; raw chicken (45F - Cold Holding) recheck 39F; shredded cheese (50F - Cold Holding) recheck 42F; shredded beef (49F - Cold Holding) recheck 38F unit opposite grill; cooked pork belly (48F - Cold Holding) recheck 43F; kimchi (45F - Cold Holding) recheck43F; Dairy (45F - Cold Holding) recheck 38F; Front counter: sprouts (47F - Cold Holding) recheck 43F Operator states temperatures were taken at 11am. Operator moved foods to walk in or placed over ice. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. Operator printed poster. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles service area. Cutting boards on cook line stained.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink on cook line blocked by trash can. Manager moved trash can. Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only.

10/31/2023· 2y 5mo ago

Visit ID: 8360002

Met Inspection Standards

1 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Corrected On-Site