EMILY'S FAMILY RESTAURANT
2609 N ALT HWY 19, Palm Harbor FL 34683 · 727.786.7407
Last inspected Feb 17, 2026 · 9 visits since September 2023
MAY 24
NOV 24
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired on 2/1/25
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate11 Basic
What the inspector wrote — 14 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 1 7lb can of strawberry glaze.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to ready to eat grits in reach in cooler by cook line. Operator moved grits to be on top of chicken. Raw beef over ready to each peppers in reach in cooler in dry storage. Operator moved beef to proper location.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and cutting board soiled.
Cutting board has cut marks and is no longer cleanable. Grooved cutting board in cook line under microwave.
Show the remaining 10 findings ▾
Damaged/spoiled/recalled food not properly segregated. 1 7lb can of strawberry glaze stored with undamaged cans in dry storage.
Dead roaches on premises. 2 dead roaches in employee restroom in kitchen. Operator removed roaches and cleaned and sanitized area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee donuts stored next to condiments and butter that was to be served to customers. Operator removed donuts.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone over butter in wait station. Operator moved phone to proper area.
Equipment in poor repair. Hood filters in poor repair. Metal pots hanging in dry storage dented and in poor repair.
In-use tongs stored on equipment door handle between uses. Tongs stored on handle of oven in cook line. Operator moved tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled on cook line. Exterior of reach in freezer by three compartment sink rusted..
Reach-in cooler interior/shelves have accumulation of soil residues. Interiors of reach in coolers soiled.
Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers in dry storage has rust pitted to surface.
Working containers of food removed from original container not identified by common name. Squeeze bottles of butter not labeled on cook line.
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
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority0 Intermediate8 Basic
Show 11 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. Dishwasher tested 0ppm.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Turkey sliced on 9-19-25 in reach in freezer to the left of the entrance of the kitchen.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket tested at 200ppm. Employee remade bucket and retested it at 100ppm.
Cardboard used to line food-contact shelves. Employee removed cardboard on reach in cooler bottom shelf.
Equipment and utensils not properly air-dried - wet nesting. Employee took Clean dishes off rack to be rewashed.
Equipment in poor repair. Hood filter broke on cook line.
Floor soiled/has accumulation of debris. Floor soiled with grease underneath fryers on cook line.
Food stored on floor. Employee removed bucket with clean dishwasher inside from the floor in prep area.
In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter heavily soiled on cook line.
Old labels stuck to food containers after cleaning. On clean dish shelf in ware washing area.
Mar 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 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. Dish machine was set up and ran 3 times. All times, it tested 10pm. Operator set up 3 compartment sink, 50ppm chlorine. Discontinue use of dish machine until it is able to properly sanitize dishes.
Operating with an expired Division of Hotels and Restaurants license. Expired on 2/1/25
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All food was made yesterday and have been 8n the cooler overnight. No temperatures were taken. See stop sale. turkey (48F - Cold Holding); saurkraut (51F - Cold Holding); quiche (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cookline: turkey (48F - Cold Holding); saurkraut (51F - Cold Holding); quiche (48F - Cold Holding). All food that is cooling in the cooler has had ice added to the food. In cooler at bar: butter (70F - Cold Holding) butter has been in cooler for 1 hour. Butter was relocated.
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. Operator able to determine when potatoes were taken out of cooler. Time mark added.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs, no asterisk next to food item. Discussed with owner.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator plan.
Ripped/worn tin foil used as shelf cover. Shelves in ware washing area. Discussed with owner.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled where large fan is located in kitchen.
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (61F - Cold Holding) was on counter for less than 4 hours
Cloth used as a food-contact surface. Sausage sitting in wiping cloth on cooks line. Cook removed sausage
Cutting board has cut marks and is no longer cleanable.
May 21, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in rear prep area. Discussed the need to keep employees beverages away from food and clean equipment
May 20, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (51F - Cold Holding); ham (52F - Cold Holding); feta (52F - Cold Holding); diced ham (51F - Cold Holding); Beef (51F - Cold Holding), Raw beef patties 56F cold hold.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (51F - Cold Holding); ham (52F - Cold Holding); feta (52F - Cold Holding); diced ham (51F - Cold Holding); Beef (51F - Cold Holding), Raw beef patties 56F cold hold
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked grits 122F hot holding Sausage gravy 124F hot holding Operator placed grits and sausage gravy into the oven to reheat.
Handwash sink not accessible for employee use at all times. Hand wash sink behind front counter blocked with clean cups stacked on top of it. Manager removed the cups blocking the sink.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make tables on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in rear prep area. Discussed the need to keep employees beverages away from food and clean equipment
Floor soiled/has accumulation of debris. Under and behind fixed equipment.
Sep 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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/.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use wet wiping cloth/towel used under cutting board. Operator removed wiping cloth from cutting board
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.