DirtyFLRestaurant Inspection Data

RODIE'S RESTAURANT & PANCAKE HOUSE

With 7 inspections documented, RODIE'S RESTAURANT & PANCAKE HOUSE maintains a 1.1/5 food safety rating in TARPON SPRINGS. Food safety practices have remained consistent.

1097 South Pinellas Avenue
Florida, 34689
Santos Isle Apartment Complex
Pinellas County County

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/4/2025

Inspection #: Visit ID: 13512146

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in dry storage peeling in disrepair.
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach in sticky trap under handwashing sink 1 dead on wall in ware washing area Operator removed, then cleaned and sanitized areas. Corrected On-Site Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of counter over clean dishes in ware washing area. Operator 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. Employee phone on on shelf over prep table next to spice containers. Employee phone on cook line. Operator removed phones. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles in ware washing area broken.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken lid in walk in cooler cracked. Lids in ware washing area cracked. Container cracked in ware washing area.
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall under hand wash sink in ware washing area. Wall broken in dry storage peeling.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. Walk in cooler shelves soiled with debris.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment. Need trash cans by handwashing sinks on the cook line and ware washing area.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
  • 02D-01-5:Basic - Working containers of food not identified by common name. Squeeze bottles full of sauces and water unlabeled. Operator labeled bottles. Corrected On-Site
  • 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 sanitizer measured at 0ppm. No sanitizer was hooked up. Operator connected detergent, retested at 100ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken fried steak over French fries. Operator removed and reorganized freezer. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals above prep table next to spices. Operator removed chemical. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified on some menus operator corrected the menus missing the markings, Corrected On-Site Repeat Violation

Inspection Date: 9/4/2025

Inspection #: Visit ID: 10933247

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor by walk in cooler door 5 dead roaches in broken wall in dish room 5 dead roaches under sanitizer bucket by dish machine 1 dead roach in sticky trap at wait station sinks
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In sink at wait station 10 ppm
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook, and server total hand wash time 10 seconds, discussed with staff and manager on duty
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Stream of Ants by back door, mop sink, bag in box soda, approximately 75 ants
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall above hand wash sink at end of cook line 1 line roach on wall by dish machine 1 live roach in broken wall in dish room 1 live roach on wall in outlet cover by dish machine 1 live roach on reach in cooler door, far end of cook line by wall
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. In dish room around pipe under hand wash sink
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (73F - Cold Holding)
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Butter pats removed from table, dumped into box in reach in cooler at wait station to be rotated throughout the day. See stop sale. Butter pats 73F Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top cooler on cook line White drop plate in ice machine soiled with black substance
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu, no notation that they are undercooked or asterisk directing consumer to consumer advisory on opposite side of menu. Operator began to put asterisk next to Eggs Benedict and consumer advisory **Corrective Action Taken**
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ host, 3 servers, dishwasher, 3 cooks, , Manager arrived 10 minutes later Corrected On-Site

Inspection Date: 9/4/2025

Inspection #: Visit ID: 13512044

  • 12A-17-4:High Priority - - From initial inspection : High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook, and server total hand wash time 10 seconds, discussed with staff and manager on duty - From follow-up inspection 2025-09-04: Not observed **Time Extended**
  • 07-08-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food re-served to customers. Butter pats removed from table, dumped into box in reach in cooler at wait station to be rotated throughout the day. See stop sale. Butter pats 73F Admin Complaint - From follow-up inspection 2025-09-04: Not observed **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top cooler on cook line White drop plate in ice machine soiled with black substance - From follow-up inspection 2025-09-04: **Time Extended**

Inspection Date: 3/10/2025

Inspection #: Visit ID: 8849803

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in kitchen.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 51-11-4:Basic - Carbon dioxide tanks not secured in area near mop sink.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on rack above clean plates in warewashing area. Employee removed drink. Cleaned and sanitized the shelf. 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 phone on rack with clean plates in warewashing area.
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on left reach-in cooler door at end of cooks line.
  • 36-22-4:Basic - Floor area(s) covered with standing water in storage room near carbonated soda boxes.
  • 08B-38-4:Basic - Food stored on floor. Raw turkey stored on floor in walk-in cooler. Repeat Violation
  • 14-69-4:Basic - Ice buildup on walk-in freezer door.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar in container in dry-storage room.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
  • 25-32-4:Basic - Reuse of single-service of sour cream containers stored on shelf in warewashing area.
  • 25-23-4:Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. Single-serve lids stored underneath soap dispenser in wait station area. Operator removed lids. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use on top of cutting board on flat-top grill.
  • 29-11-4:Basic - Water leaking from pipe at hand wash sink in warewashing area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in container in dry-storage room not identified by common name. Operator labeled item by common name. Corrected On-Site Repeat Violation
  • 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. Observed employee crack raw shell eggs then wipe hands while donning gloves with cloth and touch clean spatula. Discussed with operator proper hand-hygiene techniques.
  • 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. Observed employee touching soiled dishes while donning gloves then retrieve clean dishes without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques and re waning and sanitizing contaminated dishes.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From container on cooks line between gas stove and flat-top grill at 9:52am. Operator placed items in ice bath. Rechecked temp at 10:31am a. feta cheese (50F - Cold Holding); 40f b. egg whites (45F - Cold Holding); 36f Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves soiled with mold-like substance. Cutting board on reach-in cooler on cooks line is stained with food debris between cracks.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed operator filling container with water at hand wash sink near walk-in cooler.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in warewashing area. Operator provided paper towels. Corrected On-Site

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8731589

  • 35A-03-4:Basic - Observed: Dead roaches on premises. 1 dead roach in the floor dry food storage area in the kitchen Operator discarded and swept and cleaned the area Corrected On-Site Priority: Basic
  • 12A-27-4:High Priority - Observed: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, and touched clean plates without washing hands. Discussed with employee who washed their hands and changed gloves. **Corrective Action Taken** Priority: High Priority
  • 11-27-4:Intermediate - Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with the sign Priority: Intermediate
  • 08B-38-4:Basic - Observed: Food stored on floor in walk in cooler by the kitchen back exit door. Two boxes of ham in floor of produce cooler. Manager stored in shelf 6 inches above floor Corrected On-Site Priority: Basic
  • 22-08-4:Basic - Observed: Interior of oven/microwave has accumulation of grease/food debris in cook line area in the kitchen Priority: Basic
  • 12B-13-4:Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers in front reach in cooler by servers station area. Two opened bottles of water Priority: Basic
  • 53B-14-5:Intermediate - Observed: 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. Manolo expired 2023 Priority: Intermediate
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in server station-Sour cream (45F - Cold Holding); ranch (48F - Cold Holding) Cooks line reach in cooler- cut tomatoes (47f - Cold Holding); shredded cheese (53F - Cold Holding); cut tomatoes (53F - Cold Holding); turkey (44F - Cold Holding);boiled eggs (49F - Cold Holding); corned beef (48F - Cold Holding) Operator took temperatures at 8 am and the food was 34F.operator added ice and moved items to the walk in cooler- Cut tomatoes 41f shredded cheese 42f boiled eggs 43f romaine lettuce 41f cut tomatoes 41f corned beef 42f sour cream 43f , ranch dressing 46f moved to freezer Second temps taken at 12:57 pm **Corrective Action Taken** Priority: High Priority
  • 02D-01-5:Basic - Observed: Working containers of food removed from original container not identified by common name. Flour and sugar manager labeled containers Corrected On-Site Priority: Basic

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8471732

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting board
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler, drink 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. Cell phone on rack above clean dishes in dish area, keys and charger on shelf above prep table, items removed Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair nets on Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stacked in dish area on rack
  • 08B-38-4:Basic - Food stored on floor. Sugar on floor in dry storage, sugar off the floor Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs removed from oven door handle Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on containers on rack in dish area
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Bottle of advil on shelf above prep table, medicine removed Corrected On-Site
  • 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. Chlorine dishwasher machine at 0ppm, employee primed machine now at 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. Employee cracked eggs then touched clean utensils without washing hands
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hair net on then continued to prepare food without washing hands
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (46F - Cold Holding) employee iced eggs now at 35F Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with printed copy of form 5030-104 Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, has been cleaned Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu, employee properly identified poached eggs on all menus Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in server area at expo window, paper towels restocked Corrected On-Site
  • 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. Three employees certificates expired, Mayolotreso, Miranda, Asim

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8388379

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation
  • 21-05-5:Basic - Cloth used as a food-contact surface. Wiping cloth used to cover prepped onions in walk in cooler. Operator removed wiping cloth. 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. Purse stored on top of reach in cooler next to equipment, cell phone stored on upper shelf of cook line. Discussed with operator the need to separate personal items from items used to serve customer's
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Prepped onions stored in container on the floor of the walk in cooler. Operator moved onions to the shelf Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on the cook line and in walk in cooler containing food removed from its original container not labeled with common name
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Burn spray stored on upper shelf next to food. Operator moved burn spray Corrected On-Site Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu as containing raw ingredients. Operator marked menu identifying the poached eggs during the inspection Corrected On-Site
  • 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. Several plastic containers in walk-in cooler containing ready to eat food not date marked. Operator was able to determine the prep date and dated accordingly. Corrected On-Site