DirtyFLRestaurant Inspection Data

EMILY'S FAMILY RESTAURANT

Food safety records indicate EMILY'S FAMILY RESTAURANT in PALM HARBOR has 9 inspections with a 2.9/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 9 reports on file

2609 N ALT HWY 19

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 9 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13526754

Met Inspection Standards

2 high, 1 int, 11 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board in cook line under microwave.
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 1 7lb can of strawberry glaze stored with undamaged cans in dry storage.
  • 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches in employee restroom in kitchen. Operator removed roaches and cleaned and sanitized area. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee donuts stored next to condiments and butter that was to be served to customers. Operator removed donuts. 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 cellphone over butter in wait station. Operator moved phone to proper area. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Hood filters in poor repair. Metal pots hanging in dry storage dented and in poor repair. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of oven in cook line. Operator moved tongs. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled on cook line. Exterior of reach in freezer by three compartment sink rusted. . Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interiors of reach in coolers soiled.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers in dry storage has rust pitted to surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of butter not labeled on cook line.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 7lb can of strawberry glaze.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to ready to eat grits in reach in cooler by cook line. Operator moved grits to be on top of chicken. Raw beef over ready to each peppers in reach in cooler in dry storage. Operator moved beef to proper location. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and cutting board soiled.

10/1/2025· 5mo ago

Visit ID: 13526348

Met Inspection Standards
  • N/A:No Violations Were Observed

9/22/2025· 5mo ago

Visit ID: 10882600

Follow-up Inspection Required

3 high, 8 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Employee removed cardboard on reach in cooler bottom shelf. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Employee took Clean dishes off rack to be rewashed. **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair. Hood filter broke on cook line. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled with grease underneath fryers on cook line.
  • 08B-38-4:Basic - Food stored on floor. Employee removed bucket with clean dishwasher inside from the floor in prep area. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter heavily soiled on cook line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean dish shelf in ware washing area.
  • 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. Dishwasher tested 0ppm. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Turkey sliced on 9-19-25 in reach in freezer to the left of the entrance of the kitchen.
  • 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. Sanitizer bucket tested at 200ppm. Employee remade bucket and retested it at 100ppm.

3/5/2025· 1y ago

Visit ID: 10791693

Met Inspection Standards
  • N/A:No Violations Were Observed

3/4/2025· 1y ago

Visit ID: 10729815

Follow-up Inspection Required

5 high, 2 int, 2 basic

  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Shelves in ware washing area. Discussed with owner. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled where large fan is located in kitchen. Warning
  • 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. Dish machine was set up and ran 3 times. All times, it tested 10pm. Operator set up 3 compartment sink, 50ppm chlorine. Discontinue use of dish machine until it is able to properly sanitize dishes. **Corrective Action Taken** Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 2/1/25 Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All food was made yesterday and have been 8n the cooler overnight. No temperatures were taken. See stop sale. turkey (48F - Cold Holding); saurkraut (51F - Cold Holding); quiche (48F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cookline: turkey (48F - Cold Holding); saurkraut (51F - Cold Holding); quiche (48F - Cold Holding). All food that is cooling in the cooler has had ice added to the food. In cooler at bar: butter (70F - Cold Holding) butter has been in cooler for 1 hour. Butter was relocated. Repeat Violation Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator able to determine when potatoes were taken out of cooler. Time mark added. Corrected On-Site Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs, no asterisk next to food item. Discussed with owner. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator plan. Warning

11/25/2024· 1y 3mo ago

Visit ID: 8726481

Met Inspection Standards

1 high, 2 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Sausage sitting in wiping cloth on cooks line. Cook removed sausage
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (61F - Cold Holding) was on counter for less than 4 hours Repeat Violation

5/21/2024· 1y 9mo ago

Visit ID: 8676754

Met Inspection Standards

1 basic

  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in rear prep area. Discussed the need to keep employees beverages away from food and clean equipment Repeat Violation Warning - From follow-up inspection 2024-05-21: **Time Extended**

5/20/2024· 1y 9mo ago

Visit ID: 8673916

Follow-up Inspection Required

3 high, 1 int, 3 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make tables on cook line. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in rear prep area. Discussed the need to keep employees beverages away from food and clean equipment Repeat Violation Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under and behind fixed equipment. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (51F - Cold Holding); ham (52F - Cold Holding); feta (52F - Cold Holding); diced ham (51F - Cold Holding); Beef (51F - Cold Holding), Raw beef patties 56F cold hold. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (51F - Cold Holding); ham (52F - Cold Holding); feta (52F - Cold Holding); diced ham (51F - Cold Holding); Beef (51F - Cold Holding), Raw beef patties 56F cold hold Warning
  • 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 grits 122F hot holding Sausage gravy 124F hot holding Operator placed grits and sausage gravy into the oven to reheat. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink behind front counter blocked with clean cups stacked on top of it. Manager removed the cups blocking the sink. Corrected On-Site Warning

9/22/2023· 2y 5mo ago

Visit ID: 8348142

Met Inspection Standards

1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wiping cloth from cutting board Corrected On-Site
  • 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/.