EMILYS FAMILY RESTAURANT
101 S GARDEN AVE, Clearwater FL 33756 · 4074089357
Last inspected Mar 9, 2026 · 11 visits since July 2023
APR 24
DEC 24
MAY 25
OCT 25
MAR 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Shell eggs held on time on cook line and time marked. Sent paperwork to operator.
Cloth used as a food-contact surface. Towel used on top of cooked potatoes in reach in cooler to left side of kitchen next to walk in freezer. Operator removed cloth.
Cream of mushroom soup not covered in reach in cooler on left side of kitchen near walk in freezer. Operator covered cream of mushroom soup.
Show the remaining 5 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cook line. Operator relocated drink.
Employee with no hair restraint while engaging in food preparation. Employee put hat on.
Food storage container/container lid cracked or broken on salt container under prep table. Operator replaced lid.
Reuse of single-service or single-use articles. Reuse of sour cream containers in tall glass reach in coolers throughout kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes and tangerines stored over cooked potatoes. Operator relocated produce.
Dec 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification. Ronnie Aloizakis no CFM.
Employee with no hair restraint while engaging in food preparation. Operator preparing food on the cook line without hair restraint.
Reuse of single-service or single-use articles. Observed containers of sour cream being reused for food storage.
Single-service articles improperly stored. Single use bowls in box stored on floor in dry storage. Operator placed box on crate off floor.
Oct 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 16 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves at dishwasher station rather than changing or removing gloves and washing hands. Discussed with employee proper handwashing and observed employee remove gloves and washing hands hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shell eggs (75F - Cold Holding) 10:37 am eggs used no second temp cut cantaloupe (45F - Cold Holding) 10:41 am second temp 45F 12:00; cheddar cheese (56F - Cold Holding) 9:30 am first temp 10:10 am second temp 45F at 11:55; diced tomato (50F - Cold Holding) 8:30 am first temp 10:14 second temp 44F at 11:53;; lettuce (51F - Cold Holding) 8:30 am first temp 10:14am second temp 45F at 11:54; potato salad (51F - Cold Holding) 9:30 first temp 10:19 operator removed before second temp; jack cheese (56F - Cold Holding) 8:30 am first temp 10:20 second temp 45F at 11:56; cooked peppers and onions (50F - Cold Holding) 8:30 first temp 10:22 second temp 48F 11:48; feta (56F - Cold Holding) 9:30 first temp 10:23 am operator removed before second temp sausage link (48F - Cold Holding) 10:30 am second temp 46F at 11:49; sausage patty (47F - Cold Holding) 10:30 am second temp 46F at 11:50; cooked potato (61F - Cold Holding)10:30 am second temp 50F at 11:52; pancake batter (54F - Cold Holding) 10:30 am, no second temp Operator discarded;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oatmeal (125F - Cooling) first temp 10:10 no second temp operator used
Toxic substance/chemical improperly stored. Hydrogen peroxide stored over 3 compartment sink.
Manager or person in charge lacking proof of food manager certification. Ronnie Aloizakis no CFM.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup not date marked and prepared more than 24 hours ago.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks near back exit door not secured. Operator secured to soda syrup rack.
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. Cooler on right side of cookline temperature reads 50F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella stored on top of soda syrup. Operator relocated.
Employee with no hair restraint while engaging in food preparation. Operator preparing food on the cook line without hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Ice bucket not inverted. Operator corrected by placing it upside on tray.
In-use ice scoop stored on soiled surface between uses. Ice scoop in dry storage directly stored on top of ice machine. Operator removed.
Reuse of single-service or single-use articles. Observed containers of sour cream being reused for food storage.
Single-service articles improperly stored. Single use bowls in box stored on floor in dry storage. Operator placed box on crate off floor.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in strainer bucket with mop water.
Marked exit/path to marked exit blocked. For reporting purposes only. Back door by dry storage blocked by cart and bars. Operator removed,
May 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 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. No time mark for raw shell eggs on cooks line. Employee time marked item.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler on cooks line stained with food debris between cracks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 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 for shell eggs. Cook time marked tray
Employee with artificial nails/nail polish working with exposed food ( buttering toast with tongs) without wearing intact gloves in front counter area. Reviewed with manager.
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.
Carbon dioxide tanks not adequately secured in storage area
Clean utensils or equipment stored in dirty container near slicer at cook line. Employee washed utensils and container.
Floor soiled/has accumulation of debris under cooking equipment at cook line and dish washing area. Reviewed with manager.
Floor tiles missing in disrepair dish washing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Silverware / utensils dried with a towel/cloth in the dishwashing area. Reviewed with employee and manager.
Unwashed fruits/vegetables ( pineapple) stored with ready-to-eat food ( sour cream, cheese) in triple glass cooler. Manager rearranged food items
Aug 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 28, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No running water at mop sink.
No mop sink or curbed cleaning facility provided at establishment.
Apr 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
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 touched cut tomatoes with bare hand after washing hands. Reviewed use of gloves. Cook washed hands and put gloves on
Medicine not labeled properly on shelf next salt in cook line area. Reviewed with manager. Manager relocated medicine
Operating with an expired Division of Hotels and Restaurants license. Licensed expired 02/01/2024. License renewed during inspection
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 for eggs and potatoes. Cook time marked items
Food-contact surface soiled with food debris. - Soiled pans at steam table. Manager brought then back to the dishwashing area to clean. Pans cleaned
No running water at mop sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut ham and turkey in triple door cooler. Manager date marked food
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Cloth used as a food-contact surface - to cover potatoes in triple door cooler. Manager removed cloth
No mop sink or curbed cleaning facility provided at establishment.
Wet wiping cloths stored in detergent and sanitizer mixed together. Reviewed with manager. Manager changed solution
Jul 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located next to dry storage.
Cutting board has cut marks and is no longer cleanable. Cuttings boards on cook line. Cutting boards at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler on cook line gaskets. Reach-in cooler gasket at front counter.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler near cook line and front counter.
Jul 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority2 Intermediate12 Basic
Show 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shell eggs. Operator place raw chicken on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler on cook line at 11:00am sliced tomatoes (51F - Cold Holding); coleslaw (49F - Cold Holding); diced tomatoes (49F - Cold Holding); feta cheese (53F - Cold Holding) cooked diced sausage (55F - Cold Holding) Operator placed items in cooler. Re check at 1210pm a. Sliced tomatoes 43f b. Diced tomatoes 43f c. Feta cheese 42f d. Cooked diced chicken 42f e. Coleslaw 41f
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. Emailed clean-up plan to operator.
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. Emailed operator employee health reporting form.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located next to dry storage.
Bowl or other container with no handle used to dispense food. Bowl with no handle in container of sugar.
Cutting board has cut marks and is no longer cleanable. Cuttings boards on cook line. Cutting boards at front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed drink.
Employee with no hair restraint while engaging in food preparation. Observed employee preparing food without hair restraint. Employee put hair cover on
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment on reach-in cooler next to cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles touching flour, and rice. Operator removed untensils
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler on cook line gaskets. Reach-in cooler gasket at front counter.
Open dumpster lid. Operator closed dumpster lid
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler near cook line and front counter.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 0ppm Operator replaced reading 50ppm
Working containers of food removed from original container not identified by common name. Sugar not identified by common name.
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.