ANDYS HOTCAKES
1722 S PINELLAS AVE, Tarpon Springs FL 34689 · (727) 940-3744
Last inspected Mar 17, 2026 · 9 visits since November 2023
APR 24
DEC 24
MAY 25
NOV 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 Vomit and Diarrhea written plan DBPR HR 5030-104
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019012229 | Jan 11, 2019 | Apr 3, 2019 | $400 |
| 3--2018014118 | Feb 20, 2018 | Mar 30, 2018 | $400 |
Inspection history
9 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
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.
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.
Raw animal food stored over or with unwashed produce. Raw bacon on top shelf of walk in cooler over juice, unwashed lettuce, tomatoes
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
Show the remaining 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine dish machine
Non-pitting surface rust on food-contact equipment. Can opener blade
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some ceiling tiles are acoustic
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cut cabbage in walk in cooler
Nov 20, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands for 5 seconds. Operator educated.
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs stored over ready to eat pastries. Operator relocated.
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
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl with no handle used to dispense food in rice container.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple accoustic tiles throughout kitchen area.
Employee eating while preparing food. Cook took piece of potato from grill, with hand, ate potato while preparing food.
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.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans over 3 compartment sink wet nesting.
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.
Food stored on floor. Pot of potatoes on floor if walk-in cooler. Operator moved to shelf.
Single-service articles improperly stored. Operator relocated.
May 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
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. 0 ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shelled eggs did not wash hands touched deli cooler. Employee instructed to wash hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over ready to eat biscuits stand alone reach in freezer. Employee moved
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. All employees signed employee health agreements during inspection.
Bowl or other container with no handle used to dispense food. Inside rice container.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on floor of front counter. Employee moved to sheet pan and inverted.
Ice scoop handle in contact with ice. Employee moved
Raw fruits/vegetables not washed prior to preparation. Avocado at cook line with stickers. employee washed and removed stickers.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Was at 0 ppm at cook line Replaced now 50 ppm
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in walk in cooler, raw chicken moved to bottom shelf under all food
Handwash sink used for purposes other than handwashing. Cook used hand sink on cook line to rinse strawberries
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on shelf above waffle makers
Employee with no beard guard/restraint while engaging in food preparation.
Apr 30, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Hand sink in server area used to rinse towel
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bonnie is the only employee with food handlers certification
Wet wiping cloth not stored in sanitizing solution between uses. Wet sanitizer towel on cutting board on reach in cooler
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate14 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. 1 can of corn beef hash
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked egg then touched clean plate without changing gloves or washing hands
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 touched clean utensils without washing hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in walk in cooler, raw chicken moved to under raw beef
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled
Handwash sink used for purposes other than handwashing. Hand sink by 3 compartment sink used to fill sanitizer,discussed proper hand wash sink use with employee
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bonnie Miller only employee with food handlers certification
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef and carrots not date marked, cut cheese not date marked, prepared potatoes not date marked, homemade butter not date marked in walk in cooler
Cardboard used to line food-contact shelves. Cardboard on sheet trays in walk in cooler with food stored on it
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored on floor in server area not inverted
Cloth used as a food-contact surface. Linen towel used on top of lettuce, towel removed
Current Hotel and Restaurant license not displayed. License displayed expired
Damaged/spoiled/recalled food not properly segregated. Dented can not segregated, can removed for shelf
Employee eating while preparing food. Cook eating while preparing food on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweat shirts on rack with food stored on it Cell phone and keys on table next to waffle maker All items removed
Employee with no hair restraint while engaging in food preparation. Dishwasher put hair net on
Food stored in a location that is exposed to splash/dust. Biscuits on a tray on prep table next to garbage can, biscuits moved
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of outside ice machine that is dusty
Soiled dry wiping cloth in use.cook using dry soiled towel on cook line
Stored food not covered. Diced onions not covered in walk in cooler, diced onions covered
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook using soiled wet towel on cutting boards
Working containers of food removed from original container not identified by common name. Flour stored in container with no label
Feb 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. -Cups behind server counter above soda machine stacked while still wet. Operator returned wet cups to dish area. Discussed proper drying needed for clean dishes.
Interior of oven has accumulation of black substance/grease/food debris. -Double door oven adjacent to slicer has food debris accumulated inside
Nov 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 1 high priority.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Cook on line pre-cracking eggs, removed gloves and picked up clean utensil with no hand washing Discussed proper hand washing with both cook and manager on duty.
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 Vomit and Diarrhea written plan DBPR HR 5030-104
Handwash sink not accessible for employee use at all times. -Trash can in front of hand washing station on cook line Operator removed trash can from in front of hand washing station.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Poached eggs on menu have no consumer advisory indicated
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans on file are from previous ownership, do not match what is seen inside establishment. No dish machine on plans. Walk-in cooler not described on plans.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Amanda, server
Bowl or other container with no handle used to dispense food. -Bowl used as scoop in cut potatoes in walk-in cooler Operator removed bowl from potatoes
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Ice bucket not inverted for protection Operator properly stored ice bucket
Cloth used as a food-contact surface. -Cloth over salad in walk-in cooler -Cooked bacon stored on cloth on kitchen line Operator removed all linens. Replaced salad covering with plastic wrap
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink above clean plates on cook line Operator removed drink and properly stored.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone charger on prep table next to slicer -Purse and keys adjacent to food on shelves behind server counter Operator removed and properly stored items
Equipment and utensils not properly air-dried - wet nesting. -Cups behind server counter above soda machine stacked while still wet. Operator returned wet cups to dish area. Discussed proper drying needed for clean dishes.
Food stored on floor. -Container on soup on floor in front of double door cooler -Multiple food items stored on floor of walk-in cooler -Creamer and soda cans on floor behind server counter Operator removed items off floor and properly stored.
Interior of oven has accumulation of black substance/grease/food debris. -Double door oven adjacent to slicer has food debris accumulated inside
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.