DirtyFLRestaurant Inspection Data

ANDYS HOTCAKES

With 2 inspections documented, ANDYS HOTCAKES maintains a 1.0/5 food safety rating in TARPON SPRINGS. Food safety practices have remained consistent.

Last inspection: 1 months ago · 2 reports on file

1722 S PINELLAS AVE, TARPON SPRINGS 34689

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

3/17/2026· 1mo ago

Visit ID: 13580699

Met Inspection Standards

4 high, 2 int, 2 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some ceiling tiles are acoustic Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cut cabbage in walk in cooler
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands for a total of 10 seconds, cook rehashed hands. biscuits. Discussed proper hand wash with manager on duty and staff. **Corrective Action Taken** Repeat Violation
  • 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. Cook put beard guard on, picked up biscuits. Cook threw biscuits away and washed hands. Discussed proper hand wash with manager on duty and staff. **Corrective Action Taken**
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw bacon on top shelf of walk in cooler over juice, unwashed lettuce, tomatoes
  • 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. Shell eggs, pancake batter, operator store times on white board Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine dish machine Repeat Violation
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Can opener blade

11/20/2025· 4mo ago

Visit ID: 13562082

Met Inspection Standards

3 high, 1 int, 9 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 14-01-5:Basic - Bowl with no handle used to dispense food in rice container.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple accoustic tiles throughout kitchen area.
  • 12B-01-4:Basic - Employee eating while preparing food. Cook took piece of potato from grill, with hand, ate potato while preparing food.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing wrist watch. Operator instructed him to remove it. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans over 3 compartment sink wet nesting.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Dripping water from ceiling tile onto dry storage items. Operator relocated food and put bucket under leak. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Pot of potatoes on floor if walk-in cooler. Operator moved to shelf. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Operator relocated. Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands for 5 seconds. Operator educated. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs stored over ready to eat pastries. Operator relocated. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage patties (44F - Cold Holding) first temp 9:52 second temp 10:53 41F; cantaloupe (44F - Cold Holding) first temp 9:53 second temp 40F 10:26 Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.