SAFETY HARBOR RESORT& KITCHEN
105 North Bayshore Drive
Florida, 34695
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Cook line serving utensils in soiled drawer
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Entrance to dish room
- 08B-38-4:Basic - Food stored on floor. Case of chicken on the floor of walk in. Cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cool line containing food removed food removed from its original container not label with foods common name.
Food safety inspection conducted on 4/7/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 1/7/2025
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 16-38-5:Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge states temperature exceeds 160F but thermometer reading states 132F. Warning - From follow-up inspection 2025-01-03: **Time Extended** - From follow-up inspection 2025-01-07: **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. High temperature dishwasher machine 132F. Operator has triple sink set up, 200ppm quaternary. Warning - From follow-up inspection 2025-01-03: Dishmachine high temp 132F **Time Extended** - From follow-up inspection 2025-01-07: Temperature reading 155F. Dishmachine ran twice. Operator is not using dishmachine to sanitize dishes. They are washing, rinsing in the dishmachine, and then sanitizing in the 3 compartment. Three compartment sink was set up and being used at time of inspection. **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-01-03: **Time Extended** - From follow-up inspection 2025-01-07: **Time Extended**
Food safety inspection conducted on 1/7/2025 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 1/3/2025
High Priority
1
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 3 ice machine drop plates Warning - From follow-up inspection 2025-01-03: **Time Extended**
- 16-38-5:Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge states temperature exceeds 160F but thermometer reading states 132F. Warning - From follow-up inspection 2025-01-03: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves near walk in cooler. Discussed with manager on duty. Warning - From follow-up inspection 2025-01-03: **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. High temperature dishwasher machine 132F. Operator has triple sink set up, 200ppm quaternary. Warning - From follow-up inspection 2025-01-03: Dishmachine high temp 132F **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-01-03: **Time Extended**
- 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 121767 expired 10/14/2024 134756 expired 10/14/2024 121766 expired 10/14/2024, 121769 expired 10/14/2024 both state "removed" on DIVISION OF STATE FIRE MARSHAL The Bureau of Fire Prevention BOILER SAFETY SECTION website. Manager of hotel states inspections were completed in October and the certificates have not been processed as they are behind on issuing certificates. - From follow-up inspection 2025-01-03: Used the division of state fire Marshall website to look up boiler numbers. There are 3 boilers that are active with an expiration date 10/18/25, but the file numbers are different than the boilers at the establishment. The engineer at the establishment is going to call and either get reinspected or see if the error can be fixed, as an inspection was conducted on all boilers in October of 2024 **Time Extended**
Food safety inspection conducted on 1/3/2025 revealed 6 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 12/30/2024
High Priority
3
Intermediate
3
Basic
7
Total
14
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. 3 ice machine drop plates Warning
- 08B-38-4:Basic - Food stored on floor. Container of oil stored on floor. Operator relocated. Corrected On-Site Warning
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge states temperature exceeds 160F but thermometer reading states 132F. Warning
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator poster. Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle water in reach in cooler. Operator discarded. Corrected On-Site Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves near walk in cooler. Discussed with manager on duty. Warning
- 08B-12-5:Basic - Stored food not covered. Gumbo in walk in cooler prepared yesterday and uncovered. Operator covered. 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 temperature dishwasher machine 132F. Operator has triple sink set up, 200ppm quaternary. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly near ice machines in the back kitchen. Operator killed fly and sanitized area. 4 flies near back handwash sink where mixer is stored. Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 3 compartment sink over 500ppm, strip turned blue. Wiping cloth over 500ppm, strip turned blue. Both were corrected to 200ppm. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice was in handwash sink when inspector washed hands. Mixer blocking handwash sink in back prep area. Operator relocated mixer. **Corrective Action Taken** Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap or paper towels at handwash sink in back prep area. Operator refilled both. Corrected On-Site Warning
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 121767 expired 10/14/2024 134756 expired 10/14/2024 121766 expired 10/14/2024, 121769 expired 10/14/2024 both state "removed" on DIVISION OF STATE FIRE MARSHAL The Bureau of Fire Prevention BOILER SAFETY SECTION website. Manager of hotel states inspections were completed in October and the certificates have not been processed as they are behind on issuing certificates.
Food safety inspection conducted on 12/30/2024 revealed 14 total violations (3 high priority, 3 intermediate, 7 basic).
Inspection on 1/17/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 13-09-4:Basic - - From initial inspection : Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. 2 employees involved in food prep no hair restraint. Warning - From follow-up inspection 2024-01-03: **Time Extended** - From follow-up inspection 2024-01-17: **Time Extended**
Food safety inspection conducted on 1/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 1/3/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Leaking pipe at hand wash sink at entrance to kitchen. Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 13-09-4:Basic - - From initial inspection : Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. 2 employees involved in food prep no hair restraint. Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Water turned off to hand wash sink at entrance of the main kitchen. Warning - From follow-up inspection 2024-01-03: Brian Fitzgerald manager of maintenance stated the repair would be completed by this evening or tomorrow morning. Inspection discussed with supervisor Meakins **Time Extended**
Food safety inspection conducted on 1/3/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 12/27/2023
High Priority
0
Intermediate
4
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Walk in cooler - 1 bucket of potatoes and 1 bucket of brown gravy stored on the floor. Corrected On-Site Warning
- 29-08-4:Basic - Plumbing system in disrepair. Leaking pipe at hand wash sink at entrance to kitchen. Warning
- 13-09-4:Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. 2 employees involved in food prep no hair restraint. Warning
- 08B-12-5:Basic - Stored food not covered. Lobster bisque, fish, potatoes. Corrected On-Site Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at hand wash sink at entrance of kitchen, 1 of 3 hand wash sink faucets in ladies room used by staff hot water faucet in dis repair. Warning
- 12A-01-4:Intermediate - Employee applied hand antiseptic in place of washing hands as required. Cook used gloved hand to taste food, no hand wash orglove change or hand wash. Warning
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Water turned off to hand wash sink at entrance of the main kitchen. 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. Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided on one of the hand wash sinks in the women's restrooms used by staff. Warning
Food safety inspection conducted on 12/27/2023 revealed 9 total violations (0 high priority, 4 intermediate, 5 basic).
Inspection on 10/17/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back double doors. - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-10-17: Parts on order. **Time Extended**
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran five cycles, 147f, 147f, 147f, 149f, 149f, - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-10-17: 149f, ran 5 cycles. **Time Extended**
Food safety inspection conducted on 10/17/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 10/12/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back double doors. - From follow-up inspection 2023-10-12: **Time Extended**
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran five cycles, 147f, 147f, 147f, 149f, 149f, - From follow-up inspection 2023-10-12: **Time Extended**
Food safety inspection conducted on 10/12/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 10/10/2023
High Priority
7
Intermediate
3
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Employee men's restroom. Ceiling vents missing from back area near exit. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back double doors.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing baffles.
- 14-69-4:Basic - Ice buildup in walk-in freezer door W2.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Small bar sink. Dishwasher hand sink. Hand wash sink end of cooks line. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two door stand up cooler at end of line. Half consumed bottle of water.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 60f, lobster bisque 57f, found in glass reach in cooler on line from 10/9/2023, missed cooling window. Employee discarded.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. #10 can chipotles chiles dented on seam.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran five cycles, 147f, 147f, 147f, 149f, 149f,
- 08A-08-5:High Priority - Raw animal food stored on same tray as ready-to-eat food. Lobster bisque stored on same tray as raw shrimp- stand up glass cooler on line.
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Pastries are not covered on breakfast buffet.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster bisque 60f, lobster bisque 57f, found in glass reach in cooler on line from 10/9/2023, missed cooling window. Employee discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 48f, diced ham 47f, cooks line, breakfast items. Chicken salad 46f, curry chicken salad 45f salad reach in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Small bar sink. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Small bar sink. Repeat Violation
Food safety inspection conducted on 10/10/2023 revealed 17 total violations (7 high priority, 3 intermediate, 7 basic).