BLISS COOKHOUSE
2710 ALT 19 STE 101, PALM HARBOR 34683
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 8 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/24/2025
High Priority
1
Intermediate
4
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (49F - Cold Holding); chicken (56F - Cold Holding); turkey (44F - Cold Holding); cooked potatoes (46F - Cold Holding); ground beef (45F - Cold Holding); butter (45F - Cold Holding); ribs (51F - Cold Holding); ham (47F - Cold Holding); cut lettuce (58F - Cold Holding); ground beef (53F - Cold Holding); whip cream homemade (51F - Cold Holding); hashbrowns (49F - Cold Holding); ravioli cheese and spinach (47F - Cold Holding); sliced cheese (51F - Cold Holding); beef empanada filling (48F - Cold Holding); heavy whipping cream (52F - Cold Holding) - From follow-up inspection 2025-04-24: Stop sale issued for meatloaf **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on flip top cooler. - From follow-up inspection 2025-04-24: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Empty sour cream tub sitting in handwash sink. Inspector moved to wash hands. Corrected On-Site - From follow-up inspection 2025-04-24: Trash can blocking handwash sink next to dish machine. Inspector moved trash can to wash hands. **Time Extended** Corrected On-Site
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hashbrowns, ham, rice with no date mark. Cook states it was all prepared Sunday. Date marks were then put on food items. Corrected On-Site - From follow-up inspection 2025-04-24: No date mark on meatballs that were prepared on 4/16. Meatloaf with no date marking. Employee states they were prepared on 4/18. See stop sale. **Time Extended** Corrected On-Site
- 53B-14-5:Intermediate - - From initial inspection : 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. Jorge, Maria, and Kimberly expired 4/8/2024. Kimberly states she has taken hers recently but does not have proof at time of inspection. - From follow-up inspection 2025-04-24: **Time Extended**
Food safety inspection conducted on 4/24/2025 revealed 5 total violations (1 high priority, 4 intermediate, 0 basic).
Inspection on 4/22/2025
High Priority
3
Intermediate
6
Basic
1
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched cell phone then touched spatula and began cooking. Discussed with cook who stopped, washed his hands, then began working again. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (49F - Cold Holding); chicken (56F - Cold Holding); turkey (44F - Cold Holding); cooked potatoes (46F - Cold Holding); ground beef (45F - Cold Holding); butter (45F - Cold Holding); ribs (51F - Cold Holding); ham (47F - Cold Holding); cut lettuce (58F - Cold Holding); ground beef (53F - Cold Holding); whip cream homemade (51F - Cold Holding); hashbrowns (49F - Cold Holding); ravioli cheese and spinach (47F - Cold Holding); sliced cheese (51F - Cold Holding); beef empanada filling (48F - Cold Holding); heavy whipping cream (52F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in cookline: shell eggs (66F - Cold Holding) In two door reach in cooler by back door: pork (49F - Cold Holding); chicken (56F - Cold Holding); turkey (44F - Cold Holding); cooked potatoes (46F - Cold Holding); ground beef (45F - Cold Holding); butter (45F - Cold Holding); ribs (51F - Cold Holding); ham (47F - Cold Holding); cut lettuce (58F - Cold Holding); ground beef (53F - Cold Holding); whip cream homemade (51F - Cold Holding); hashbrowns (49F - Cold Holding); ravioli cheese and spinach (47F - Cold Holding); sliced cheese (51F - Cold Holding); beef empanada filling (48F - Cold Holding); heavy whipping cream (52F - Cold Holding) Cook states no temperatures were taken today and all good was prepared on Sunday. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on flip top cooler.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Empty sour cream tub sitting in handwash sink. Inspector moved to wash hands. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwash sink in the server area and handwash sink next to the dish machine. Operator refilled both. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hashbrowns, ham, rice with no date mark. Cook states it was all prepared Sunday. Date marks were then put on food items. 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. Jorge, Maria, and Kimberly expired 4/8/2024. Kimberly states she has taken hers recently but does not have proof at time of inspection.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach in spray bottle not labeled. Operator labeled. Corrected On-Site
Food safety inspection conducted on 4/22/2025 revealed 10 total violations (3 high priority, 6 intermediate, 1 basic).
Inspection on 2/6/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/6/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/12/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs in eggs Benedict not identified on menu as possibly containing raw ingredients. Warning - From follow-up inspection 2024-12-12: **Time Extended**
Food safety inspection conducted on 12/12/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/4/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook removed drink from prep table. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Bag of onions stored on the floor.Discussed with operator the need to store all food a minimum off 6" off the floor Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour Cream (46F - Cold Holding); butter (46F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour Cream (46F - Cold Holding); butter (46F - Cold Holding)see stop sale. deli beef (44F - Cold Holding); ham (44F - Cold Holding); cook took internal temperatures inside the reach in this morning on arrival and food was at proper temperature of 41F or below. There were items that were cooked and placed in unit hot less than 4 hours ago. Cook moved foods to an alternative refrigeration unit until it can be confirmed that the unit is working properly. Repeat Violation Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs in eggs Benedict not identified on menu as possibly containing raw ingredients. Warning
Food safety inspection conducted on 12/4/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 6/27/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2024-06-27: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Beef 45F cold hold, operators placed in freezer for quick cool **Corrective Action Taken** Warning - From follow-up inspection 2024-06-27: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2024-06-27: A reach in cooler and a dessert case were added to front counter. Front counter was shortened to allow room for new equipment. Admin Complaint
Food safety inspection conducted on 6/27/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 4/24/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Beef 45F cold hold, operators placed in freezer for quick cool **Corrective Action Taken** Warning
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning
Food safety inspection conducted on 4/24/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 8/10/2023
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved personal beverage 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. Cell phone on prep table near clean equipment. Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was on cell phone, touched hair and began work no hand wash.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched cooked potatoes held on counter with bare hands
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (80F - held on counter), operator discarded potatoes
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg salad, tuna salad and chicken salad. Operator was able to determine the prep date and dated accordingly
Food safety inspection conducted on 8/10/2023 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).