CODY'S ORIGINAL ROADHOUSE
39870 US HWY 19 N, Tarpon Springs FL 34689 · 727.937.1022
Last inspected Apr 6, 2026 · 6 visits since September 2023
MAY 24
DEC 24
JUN 25
FEB 26
APR 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef above raw pork in drawers on cook line, raw beef moved to bottom drawer under pork
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw portioned chicken over cooked chicken wings, wings moved to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sweet potatoes (130F - Hot Holding)cooked 30 minutes ago, moved back to oven. Heated to 167F
Wiping cloth sanitizing solution stored on the floor. On floor on cook line, move to shelf.
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sink and surface cleaner in bucket on cook line less than proper strength, corrected to proper strength
Jun 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp in reach-in cooler across from fat-fryers. Operator removed raw chicken from above raw shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 4:05pm. Operator placed item in freezer. a. shredded cheese (51F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table on cooks line at 4:00pm Operator placed item on grill to reheat. Recheck temp a. grilled steak (125F - Hot Holding) 168f
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle touching shrimp in reach-in cooler across from fat-fryers. Operator removed tongs.
May 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef above raw pork in drawers on cook line, raw beef moved to bottom drawer under pork
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server scrapped dirty plates then picked up salad to take to a table without washing hands, discussed proper hand washing procedures with server
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -scallops (47F - Cold Holding) 41F; shrimp (45F - Cold Holding) 43F; raw burgers (45F - Cold Holding) 40F; cooked chicken (47F - Cold Holding) 43F in reach in cooler in salad prep across from flat top, employee removed all food and put in freezer, ambient temperature is 48F
Handwash sink not accessible for employee use at all times. Strainer in hand sink at bar, manager removed strainer
Employee with no beard guard/restraint while engaging in food preparation. Employee put beard guard on
Employee with no hair restraint while engaging in food preparation. Employee put hair net on
Sep 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (49F - Cold Holding) on expo line, manager removed from line and put in freezer to get it down to temperature
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (113F - Hot Holding) in stem table on cook line, manager removed from stem table to be reheated
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish area, paper towels restocked
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.
No soap provided at handwash sink. No soap at hand sink in bar, soap dispenser refilled
Spray bottle containing toxic substance not labeled. Spray bottle not labeled on shelf by walk in cooler door, spray bottle removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in server area not inverted, ice buckets inverted
Employee with no beard guard/restraint while engaging in food preparation.
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.