EARLY BIRD
9131 US Highway 19 North
Florida, 33782
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
2
Intermediate
4
Basic
13
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Walk in cooler shelves
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on dry storage shelf
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Both employees on cook line
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bread crates on floor in rear hallway, operator placed empty crates underneath Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler vent covers soiled Accumulation of grease on rear of equipment on cook line Hood filters soiled
- 29-08-4:Basic - Plumbing system in disrepair. Plumbing at hand sink on cook line rattles sink when water turned on
- 25-32-4:Basic - Reuse of single-service or single-use articles. She'll egg trays on cook line
- 08B-12-5:Basic - Stored food not covered. Cooked potatoes in walk-in cooler
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - butter packets (77F - Cold Holding), moved to cooler **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove top - gravy (92F - Hot Holding); soup (84F - Hot Holding), operators turned on burners to reheat, retemp soup 174F, gravy 167F Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at wait station, restocked Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at wait station, restocked Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 2/10/2025 revealed 19 total violations (2 high priority, 4 intermediate, 13 basic).
Inspection on 8/29/2024
High Priority
2
Intermediate
5
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 32-05-4:Basic - Bathroom facility in disrepair. Men's restroom plumbing in disrepair
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Metal shelves in walk-in cooler
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage over heat lamp on service swindow
- 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Next to prep sink in kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on metal rack next to fryer Hood filters soiled Sides of fryers soiled with grease
- 29-08-4:Basic - Plumbing system in disrepair. Hot and cold water knobs on hand sink on cook line not functioning, staff required to use main water cut off valve under sink to turn water on and off
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator corrected 100ppm Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Pill containers on shelf with food in walk-in cooler, removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (48F - Cold Holding); placed in ice bath **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Staff using prep sink in kitchen to wash hands due to hws on cook line with plumbing issues
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by bread racks, removed Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink on cook line, restocked Corrected On-Site
Food safety inspection conducted on 8/29/2024 revealed 17 total violations (2 high priority, 5 intermediate, 10 basic).
Inspection on 1/9/2024
High Priority
7
Intermediate
3
Basic
17
Total
27
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Next to ice machine Repeat Violation
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. End of cook line
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Shelves next to fryer
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and wallet over heat lamp at service window. Employee jacket next to bread on storage rack Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station
- 14-11-5:Basic - Equipment in poor repair. Broken cooler drawer handle on cook line Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line
- 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryer. Hood filters soiled Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Egg carton trays used to hold in use equipment on cook line Repeat Violation
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Interior light not functioning in walk-in freezer
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Staff cracked shell eggs then continued to prepare food without changing gloves or washing hands Repeat Violation
- 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. Staff loaded dish machine then proceeded to stack clean equipment without washing hands. Server cleared table of dirty dishes then proceeded to run food without washing hands
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over cooked potatoes in walk-in cooler
- 01B-29-5:High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk in glass cooler dated 1/1/24
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced swiss (46F - Cold Holding) on cook line, recommended less quantity and keep item covered Repeat Violation
- 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 and the time removed from temperature control cannot be determined. Shell eggs on cook line, held less than 4 hrs
- 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 (127F - Hot Holding), recommend item be added to time as a public health control Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line not operational due to operator turning off water. Per operator, plumbing leaks
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at wait station, replaced Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/9/2024 revealed 27 total violations (7 high priority, 3 intermediate, 17 basic).
Inspection on 8/8/2023
High Priority
5
Intermediate
2
Basic
15
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 36-51-4:Basic - Building components, attachments or fixtures in poor repair.fans covers soiled in walk-in cooler
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Next to ice machine
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. In dry storage hallway
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Walk-in cooler gaskets repaired with duct tape
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over heat lamp on service window and next to clean cups at servers station, removed 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. Keys on heat lamp over service window, removed Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two males on cook line with no hair or beard restraints
- 14-11-5:Basic - Equipment in poor repair. Lid of reach in cooler on cook line damaged
- 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease Accumulation of grease on sides of fryers and metal shelves on cook line. Slicer guard soiled with food debris Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Egg cartons under frying pans on cook line
- 21-10-4:Basic - Soiled dry wiping cloth in use. On cook line
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs, removed gloves then continued to handle in use equipment with no hand wash
- 12A-20-4:High Priority - Employee washed hands with no soap. Discussed proper hand washing with kitchen staff
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line- pooled eggs (56F - Cold Holding); shell eggs (65F - Cold Holding); corned beef hash (72F - Cold Holding), all items held less than 4 hrs, pooled eggs added to ice bath, shell eggs and corned beef moved to walk-in. Discussed adding to time as a public health control, form emailed during inspection. Retemp corned beef 36F, pooled eggs 42F, Shell eggs 44F. Cooler on cook line-diced tomatoes (61F - Cold Holding); sausage (63F - Cold Holding); ham (62F - Cold Holding); shredded cheddar (58F - Cold Holding); sliced swiss (68F - Cold Holding); cut lettuce (65F - Cold Holding), all items moved to walk-in freezer. Retemp sausage 42F, ham 39F, shredded cheddar 38F, sliced Swiss 42f, cut lettuce 37F, tomatoes 39F. Front counter-butter packets (71F - Cold Holding), moved to walk-in cooler. Discussed adding to time as a public health control. Retemp butter packets 61F. **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. Cook line-cooked sausage links (96F - Hot Holding), held less than 4 hrs, moved to walk-in. Retemp 73F. **Corrective Action Taken**
- 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. Chlorine sanitizer bucket 200ppm, corrected 50ppm Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
- 31B-03-4:Intermediate - No soap provided at handwash sink. Next to soda machine, replaced Corrected On-Site
Food safety inspection conducted on 8/8/2023 revealed 22 total violations (5 high priority, 2 intermediate, 15 basic).