BUTTERMILK EATERY
7054 US HWY 19 N, Pinellas Park FL 33781 · 727-202-8055
Last inspected Mar 25, 2026 · 9 visits since February 2024
FEB 24
AUG 24
JAN 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 2-1-26
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. 2-1-26
Raw animal food stored over/not properly separated from ready-to-eat food. Observed package of raw salmon in walk in cooler over ready to eat pancakes batter.
Equipment drain line draining into handwash sink. Back hand wash sink near dishwasher. Employee moved
Ceiling tile missing. In back of kitchen
Show the remaining 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee pink Stanley beside next ti coffee. Employee black cup on drying rack for clean dished employee moved
Employee cell phone top shelf of deli cooler at cook line left side. Employee moved
Oct 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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 and the time removed from temperature control cannot be determined. Pooled egg front counter at cook line. 11 to 4
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table- sausage (122F - Hot Holding); holidays sauce (112F - Hot Holding) Establishment turned steam table up
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees been here more then 60 days. Andreas, Tony,
Jul 23, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
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 and the time removed from temperature control cannot be determined. Pooled egg front counter at cook line. 11 to 4
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table- sausage (122F - Hot Holding); holidays sauce (112F - Hot Holding) Establishment turned steam table up
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees been here more then 60 days. Andreas, Tony,
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. 2 employees been here more then 60 days. Andreas, Tony,
Two-compartment sink used for warewashing. Laura Dishwasher was washing and rinsing but did not sanitize and used rag to dry dish. Had establishment fill sanitizer 200ppm quaternary and rewash dish.
Jul 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority9 Intermediate6 Basic
Show 18 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 ran 3X
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 and the time removed from temperature control cannot be determined. Pooled egg front counter at cook line. 11 to 4
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table- sausage (122F - Hot Holding); holidays sauce (112F - Hot Holding) Establishment turned steam table up
Equipment drain line draining into handwash sink. Blue and yellow lines for viva quaternary in back hand wash sink near three compartment sink. Employee moved
Handwash sink not accessible for employee use at all times. Abrasive brush and green abrasive brush in back hand wash sink near three compartment sink. Employee moved
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Final rinse temp 102 degrees
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees been here more then 60 days. Andreas, Tony,
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. 2 employees been here more then 60 days. Andreas, Tony,
No temperature measuring device provided on dishmachine. Broken
Spray bottle containing toxic substance not labeled. Chlorine sanitizer on rack at cook line. Employee labeled during inspection
Two-compartment sink used for warewashing. Laura Dishwasher was washing and rinsing but did not sanitize and used rag to dry dish. Had establishment fill sanitizer 200ppm quaternary and rewash dish.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket top of ice machine. Manager moved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water in cup with open lid on top of counter. At cook line. Employee moved.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Water at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Key on top of cutting boards cook line. Employee moved.
Employee with no beard guard/restraint while engaging in food preparation.
Single-service articles improperly stored. During prep in the am established has box of to go containers on floor at cook line. Established moved
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority8 Intermediate1 Basic
Show 11 findings ▾
Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Quaternary Sanitizer Spray Bottles testing at 0 PPM. Inspector observed no quaternary sanitizer feeding through chemical line connected to chemical dispenser at three compartment sink. Employee manually poured quaternary chemical into bucket and diluted it with water. Spray bottle were replenished and chemical is now testing at 200 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 and the time removed from temperature control cannot be determined. See stop sale. Eggs not time stamp on cook line. Employee time stamped for 9am.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM Certificate provided for Manager Donna Asani hired more than 30 days ago. Discussed at callback inspection on 10/21/2024.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Handwash sink not accessible for employee use at all times. Trash can stored in front of hand sink on left side of kitchen entrance and cook line.
Handwash sink used for purposes other than handwashing. Observed ice in hand sink in front counter area. Discussed with manager on duty.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Discussed/emailed written procedures to manager Heather at inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink on right side of cook line. Manager stated batteries were dead.
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. Observed Employee Training Certificates for Araceli H. 11/7/2023 through FLRA and Alisha G. 8/4/2023 through FLRA. Discussed with General Manager Heather.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on rack next to front counter. Employee labeled as Sanitizer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above next to clean clear plastic cups and single service gloves above prep table on cook line. Drinks on prep table stored next to bins of washed utensils, box of wooden coffee stirrers, and coffee dispensers across from dish machine.
Oct 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM for Manager Donna Asani hired more than 30 days ago.
Accumulation of debris on exterior of warewashing machine.
Cove molding broken underneath hand wash sink on cooks line.
Current Hotel and Restaurant license not displayed.
Aug 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 20 findings ▾
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 bare-hand loading soiled dishes into dishmachine then retrieved clean dishes without washing hands. Discussed with PIC proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above milk in reach-in cooler on cooks line across from gas stove. Operator placed eggs on bottom shelf in reach-in cooler. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
Shell eggs are not clean. See stop sale. Two raw shell eggs are cracked on cooks line. Operator discarded eggs. Stop sale not warranted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 10:40am. PIC placed item in ice bath. Re temp at 11:25am a. sliced cheese (51F - Cold Holding) 43f
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 and the time removed from temperature control cannot be determined. Three trays of raw shell eggs on cooks line not time-marked. Employee time marked eggs. Stop sale not warranted.
Employee applied hand antiseptic in place of washing hands as required. Observed employee touch soiled dishes with bare hands then use antiseptic without washing hands. Discussed with PIC proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method.
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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM for Manager Donna Asani hired more than 30 days ago.
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.
No proof provided that recently hired food employee Tim are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing in prep area.
Cove molding broken underneath hand wash sink on cooks line.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored on coffee machine in warewashing area. Employee removed drink. Cleaned and sanitized area. Employee bag hanging on side of shelf with clean equipment in warewashing area.
No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
No handwashing sign provided at a hand sink used by food employees at hand wash sink next to three-compartment sink in prep area. Will email DBPR Form 5030-111. Employees must wash hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach-in cooler doors across from gas stove.
Observed employee drying silverware with a towel. Discussed with PIC silverware must be allowed to air-dried.
Working containers of food removed from original container not identified by common name. Sugar stored in container in warewashing area not labeled.
Feb 15, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.