DirtyFLRestaurant Inspection Data

CHATTERBOX CAFE

Food safety records indicate CHATTERBOX CAFE in ZEPHYRHILLS has 7 inspections with a 3.7/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 days ago · 7 reports on file

5014 GALL BLVD

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 7 health inspection reports

All Inspection Reports

3/10/2026· 2d ago

Inspection #: 3659468

Inspection Completed - No Further Action

8/22/2025· 6mo ago

Visit ID: 10932627

Met Inspection Standards

2 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to hand sink. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler next to back door.

5/22/2025· 9mo ago

Visit ID: 10773614

Met Inspection Standards

3 basic

  • 22-08-4:Basic - Interior of microwave has accumulation of grease/food debris, at front counter and dry storage.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket near back door.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on food prep tables in kitchen.

2/7/2025· 1y 1mo ago

Visit ID: 10773174

Met Inspection Standards

1 int

  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 1 food manager and 1 food handler. Food handler card through SafeStaff for employee Donna C. expired in 11/2024. Warning - From follow-up inspection 2025-02-07: Operator had employee, Donna C., take training materials home to study for the test to renew food handler training certificate. **Time Extended**

2/5/2025· 1y 1mo ago

Visit ID: 8730264

Follow-up Inspection Required

2 high, 1 int

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Ham (48F - Cold Holding) in table top reach-in cooler in kitchen across from cook line. Operator stated item had been in cooler overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sausage (Link and Patty) (46F - Cold Holding); Ham (48F - Cold Holding); Raw Shell Eggs (51F - Ambient Air Temperature) in table top reach-in cooler in kitchen across from cook line. Operator stated some items had been in cooler for less than 4 hours. Operator moved items to another reach-in cooler to rapidly cool. See stop sale on ham. **Corrective Action Taken** Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 1 food manager and 1 food handler. Food handler card through SafeStaff for employee Donna C. expired in 11/2024. Warning

5/1/2024· 1y 10mo ago

Visit ID: 8550900

Met Inspection Standards

1 int, 2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled with heavily soiled with grease Underneath equipment on cook line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar in dry storage area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink in dry storage area. Operator replaced soap. Corrected On-Site

11/14/2023· 2y 3mo ago

Visit ID: 8351442

Met Inspection Standards

1 high, 2 int, 2 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. On cook line
  • 14-33-4:Basic - Prep table shelves with rust that has pitted the surface on cook line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: shelled eggs ambient (49F - Cold Holding) Discussed with manager about time as a public health control for eggs or using ice. Manager used remaining eggs for order **Corrective Action Taken** Repeat Violation
  • 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.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager refilled paper towels Corrected On-Site