DAIRY RICH CREAMERY
Health inspection records show DAIRY RICH CREAMERY in PALM HARBOR has 5 inspections with a food safety rating of 2.9/5. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 5 reports on file
Palm Harbor Boulevard
Florida, 34683
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 5 health inspection reports
All Inspection Reports
1/21/2026· 1mo ago
Visit ID: 10913259
Met Inspection Standards4 high, 3 int, 23 basic
- 32-07-5:Basic - Bathroom facility not clean. Male restroom has stained seats. Urinal filled with waste. Restroom unclean.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Doors not self closing for restrooms.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Molding at entrance to cook line broken and in disrepair,
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator does not have license displayed in location. Only on phone.
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach in between reach in cooler and prep table. Operator cleaned and sanitized area. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on bread pallet. Operator moved drink to prep table.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored with restaurant food in cooler by ice cream freezers. Operator moved employee food to proper location. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing jewelry on cook line,
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees not wearing beard guard in cook line.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Handle missing on handwashing sink on cook line,
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor of kitchen. Operator cleaned up water. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with food debris,
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator form 50 30 105
- 51-18-6:Basic - No copy of latest inspection report available. Last inspection not available at location.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign by handwashing sink next to prep table near ice cream freezers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with debris. Exterior of soda nozzles soiled with debris. Tops of reach in freezers soiled with debris Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves and interiors soiled with debris, interior of ice machine soiled.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust pitted on shelves of cooler,
- 25-05-4:Basic - Single-service articles improperly stored. Box of single service containers stored on floor of storage room.
- 25-11-5:Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Single service items stored in shed with warped wooden door with openings.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout establishment soiled.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wash cloth used on cook line. Operator removed wash cloth. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Oil bottle unlabeled. Operator labeled bottle. Corrected On-Site
- 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 operating register, touching soiled surfaces, began serving customers ice cream, no hand wash or gloves.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 7 seconds.
- 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. Employee serving ice cream to customer, no gloves and no handwash. Operator instructed employee to wear gloves
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quatinary sanitizer measured at 500ppm. Operator remade solution to 200. Corrected On-Site Repeat Violation
- 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 operator form HR 5030-104
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer soiled with debris.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by trash can. Operator moved trash can. Corrected On-Site
4/2/2025· 11mo ago
Visit ID: 10811800
Met Inspection Standards1 high, 3 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Minimal dust on wall and pipes in kitchen. Discussed with owner.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Operator states that they have ordered new cutting boards.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler soiled. Discussed with owner and he states they are in the process of replacing the gaskets.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Strip turned blue. Over 400ppm quaternary. Operator refilled, second test 200ppm Corrected On-Site
12/3/2024· 1y 3mo ago
Visit ID: 8722523
Met Inspection Standards1 basic
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
1/23/2024· 2y 1mo ago
Visit ID: 8497724
Met Inspection Standards1 high, 2 basic
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At dessert prep table.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs 44F cold hold second temp 42F cold hold, meatballs45F cold hold, second temperature 43F cold hold, sliced tomatoes 45F cold hold, second temperature 43F cold hold. All foods moved to unit this morning operator stated that the door to the cooler was found cracked open in the last couple of hours. All foods out of temperature were placed on ice for quick cool Corrected On-Site
9/12/2023· 2y 6mo ago
Visit ID: 8344789
Met Inspection Standards1 high, 1 int, 1 basic
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken being thawed in standing water.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over RTE vegetables, operator moved eggs to get in compliance. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensil stored in hand wash sink. Discussed the need to use hand wash sink for washing hands only.