BLACK EYED PEA
15323 HWY 301, Dade City FL 33523 · 352-567-2012
Last inspected Feb 24, 2026 · 6 visits since November 2023
FEB 24
DEC 24
MAY 25
SEP 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored on shelf above container of raw shrimp in walk in cooler.
★ 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--2020037078 | Jul 23, 2020 | Dec 15, 2020 | $400 |
| 3--2020048561 | Oct 5, 2020 | Nov 19, 2020 | $400 |
Inspection history
6 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Accumulation of debris inside warewashing machine. Observed in basin. Employee emptied machine and cleaned.
Equipment in poor repair. Observed torn gasket on walk in cooler door.
Exterior door has a gap at the threshold that opens to the outside. Observed on kitchen side exit double doors.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on soft drink drain rack, employee removed i ice scoop from rack.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with food debris. Observed on gaskets in flip top unit on cook line.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Employee removed raw chicken from over smoked neck bones in reach in freezer in prep area.
Food not stored at least 6 inches off of the floor. Bottom of the shelf to the left of the walk in cooler not 6 inches from the ground.
In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door on cook line.
Time/temperature control for safety food thawed in an improper manner. Employee moved Shrimp thawing on prep table to the walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Employee put rags on prep table in sanitizer bucket.
May 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored on shelf above container of raw shrimp in walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink in warewashing area.
Ceiling tile missing above ware washing area.
Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and prep area.
No handwashing sign provided at a hand sink used by food employees at the front counter and ware wash area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above grill in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust behind prep table opposite grill in kitchen.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf with clean equipment across from triple sink and servers station counter, removed
Equipment in poor repair. Sharp metal edges protruding from bottom of walk in cooler door
No handwashing sign provided at a hand sink used by food employees. Hand sink next to slicer in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of cooking equipment on cook line Fan covers soiled in walk-in cooler
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 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, operator replaced sanitizer jug, corrected to 50 ppm
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. Multiple items not tracked, brought out of refrigeration in the last 30 minutes, not written on board
Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets
No paper towels or mechanical hand drying device provided at handwash sink. In prep area
Ceiling/ceiling tile shows damage or is in disrepair. Acoustic ceiling tiles soiled and damaged
Food stored on floor. In prep area, fry oil and onions, truck delivery was yesterday.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler Walk in cooler shelves
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm, correct to 100 ppm
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Total hand wash time was 10 seconds, discussed proper hand wash itch manager on duty
Non-food grade paper/paper towel used as liner for food container. Napkins under bacon, discussed alternatives
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloved hands used to get fries from freezer, then clean bowl picked up and food put in from steam table. Discussed proper hand wash with manager on duty
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hash browns (56F - Cold Holding), added to time control, removed from refrigeration 3.5 hours ago. Operator discarded
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 pm. Corrected to 400 ppm quat
Food-contact surface soiled with food debris. Fry baskets
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Both quat and chlorine expired
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/ 1 dishwasher, 3 cooks 2 servers, 1 host, manager arrived during inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time as a public health control to manager on duty. Has multiple items listed, added shell eggs and hash browns and discussed alternative ways to track times of items
Ceiling/ceiling tile shows damage or is in disrepair. Kitchen, acoustic tiles water damaged and soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler
Wiping cloth sanitizing solution stored on the floor. In prep area, moved to rack
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.