DirtyFLRestaurant Inspection Data

PARTS OF PARIS

PARTS OF PARIS in SAFETY HARBOR has 8 health inspections on record with an overall food safety rating of 2.1/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

146 4th Avenue North
Florida, 34695
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 10873421

Met Inspection Standards

1 high, 3 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage beverage stored on cook line near food and clean equipment. Operator moved beverage. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cook line, prep and storage areas.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed cooking equipment heavily soiled exterior.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back prep area prep table had wet wiping cloth stored on it. Discussed the need to keep wet wiping cloth in sanitizer between uses.
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood around potato cutter.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Ground beef patties stored over raspberries in reach in cooler.cook moved beef patties. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato slicer prep table in back prep area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Package of meat placed in hand wash sink, second hand wash sink had a food container stored in it. Both removed
  • 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. No date marking observed. Cook determined the prep date and began dating foods. **Corrective Action Taken**

5/13/2025· 10mo ago

Visit ID: 10832362

Met Inspection Standards

1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-05-05: **Time Extended** - From follow-up inspection 2025-05-13: **Time Extended**

5/5/2025· 10mo ago

Visit ID: 10828155

Follow-up Inspection Required

1 high, 4 basic

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warning - From follow-up inspection 2025-05-05: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-05-05: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Warning - From follow-up inspection 2025-05-05: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Refrigerator in back room. Warning - From follow-up inspection 2025-05-05: **Time Extended**
  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine not reaching the minimum temperature of 160 on food contact surface. Machine does not appear to be engaging into the rinse cycle after rinse aid dispenses Repeat Violation Warning - From follow-up inspection 2025-05-05: Dish machine was worked on by a repairman. The operator was able to show the old heating element that was replaced. Operator has invoice. Spoke with Jessica Marquette. A 7 day extension has been given. **Time Extended**

4/28/2025· 10mo ago

Visit ID: 10761228

Follow-up Inspection Required

5 high, 4 int, 7 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook with no hair restraints or beard guard. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Refrigerator in back room. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. rOP beef being thawed at room temperature. Temperature 39F. Operator placed meat in freezer. Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored on upper shelf of cooks line. Medicine was relocated to gain compliance. Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine not reaching the minimum temperature of 160 on food contact surface. Machine does not appear to be engaging into the rinse cycle after rinse aid dispenses Repeat Violation Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat vegetables in prep cooler. Operator rearranged relocated eggs to gain compliance Corrected On-Site Repeat Violation Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook Line Beef 50F cold Hold, ROP Clams 50F cold hold,Butter 47F cold hold, Prep area Feta Cheese 47F cold hold, Escargot 49F cold hold, salmon 51F cold hold. Back storage soup 47F cold hold. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook Line Beef 50F cold Hold, ROP Clams 50F cold hold,Butter 47F cold hold, Prep area Feta Cheese 47F cold hold, Escargot 49F cold hold, salmon 51F cold hold. Back storage soup 47F cold hold. Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon found in hand wash sink on cooks line. Spoon removed Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at cooks line. Operator replenished paper towels during inspection. Corrected On-Site Warning

1/24/2025· 1y 1mo ago

Visit ID: 10760700

Met Inspection Standards

1 high, 1 int, 1 basic

  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Racks in reach in cooler in shed soiled with food debris. Warning - From follow-up inspection 2025-01-24: Operator has plans to reseal racks in reach in cooler. **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above créme br\00C3\00BBlée in reach in cooler in shed. Warning - From follow-up inspection 2025-01-24: Eggs are above ready to eat foods in reach in cooler. Chef states eggs were just delivered and he is in the process of reorganizing the reach in cooler. **Time Extended** **Corrective Action Taken**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Mussel tags not marked with last date served. Warning - From follow-up inspection 2025-01-24: Recent tags are currently on mussels **Time Extended**

1/15/2025· 1y 1mo ago

Visit ID: 8777659

Follow-up Inspection Required

3 high, 4 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in warewashing area. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Racks in reach in cooler in shed soiled with food debris. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Over 500ppm quaternary. Second test 200ppm. Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dishmachine only reaching minimum of 132F. Discontinue use of dishmachine until fixed and working properly. Sanitize dishes in three compartment sink. Operator set up 3 compartment sink, tested 200ppm. Warning
  • 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. Operator used bare hands to touch bone marrow. Operator voluntarily discarded. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above créme brûlée in reach in cooler in shed. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Stained cutting boards on flip top cooler. Warning
  • 01C-03-4:Intermediate - Mussel tags not marked with last date served. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips expired in 2021 Warning
  • 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. Expired training for Zachary, Christopher, Shannon, Trae. Warning

6/5/2024· 1y 9mo ago

Visit ID: 8376219

Met Inspection Standards

1 high, 1 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Escargot 46f, moved to another cooler. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nemco slicer. Bottom of cooked and raw meat cooler in outside room.

11/14/2023· 2y 3mo ago

Visit ID: 8539606

Met Inspection Standards

3 high, 4 int, 5 basic

  • 14-33-4:Basic - -Reach-in cooler shelves with rust that has pitted the surface in the little house -Rusted interior of refrigerator in the little house
  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in dish washing area - employee cleaned drop plate Corrected On-Site
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in the little house
  • 36-11-4:Basic - Floors not maintained smooth and durable in the little house
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues in the little house
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - two flies in the little house kitchen - employee removed flies Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - créme brûlée 49 F in refrigerator in the little house - employee placed in freezer for quick chill down **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored - Spray bottle of cleaner stored on shelf above container of bay leaves. In the little house -manager relocated cleaner Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled vegetable chopper in the little house
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - trashcan in front of hand wash sink in dish washing area - trashcan relocated - reviewed with manager that hand wash sinks must be accessible at all times Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 01C-03-4:Intermediate - mussels tags not marked with last date served for this month