EVE'S FAMILY RESTAURANT
3150 TAMPA RD UNIT 9, Oldsmar FL 34677 · 727-787-6886
Last inspected Jul 16, 2026 · 11 visits since December 2023
DEC 24
APR 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area. 2 flies observed in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate6 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Raw animal food stored over or with unwashed produce. Raw eggs stored over ready to eat foods in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat foods in walk in cooler.
Show the remaining 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (71F - held on counter, second temperature at 10:50am59F cooling); hash browns (55F - held on counter, second temperature at 10:59am46F cooling)
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has dried food debris.
Handwash sink not accessible for employee use at all times. Hand wsh sink near dish washer blocked by a cart.
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/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on counter behind front counter.
Food stored on floor. Oil on cook line, cases of food stored on floor near dish washer, foods stored on the floor, walk in cooler. Discussed the need to store lol food a minimum of 6" off the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelf of prep table on cook line hs a heavy accumulation of grease and food debris.
Soiled dry wiping cloth in use. Dry soiled wiping cloth on the cook line used to wipe surfaces
Time/temperature control for safety food thawed in an improper manner. Sausage Thai g at room temperature 32F, partially frozen. Ok moved to refrigerator.
Working containers of food removed from original container not identified by common name. Squeeze bottles and food containers containing foods removed from the original container of labeled with common name.
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touch multiple soiled towel and went back to prepping food no hand wash.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over potatoes.opererator moved fish to gain compliance
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked bacon being stored on a soiled wiping cloth. See stop sale.
Cloth used as a food-contact surface. Bacon stored on soiled wiping cloth. See stop sale
Food stored on floor. Bucket of food stored on the floor of walk in cooler
Oct 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked spinach in reach in cooler on cook line at 87F at 9:45am, cooked at 7am. Operator discarded.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked spinach in reach in cooler on cook line at 87F at 9:45am, cooked at 7am. Operator discarded.
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. Tall Reach in cooler by service window on cook line has build up of ice on compressor and is dripping onto food. ambient Thermostat reading 48F
Cutting board on cook line has cut marks and is no longer cleanable.
Oct 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 9 high priority.
9 High priority6 Intermediate9 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked spinach in reach in cooler on cook line at 87F at 9:45am, cooked at 7am. Operator discarded.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked spinach in reach in cooler on cook line at 87F at 9:45am, cooked at 7am. Operator discarded.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. 2 pans of Chili 9/23/25, 1 pan of BBQ Pork 10/3/25, 2 Quiche Pies 9/28/25 and 10/2/25, 1 pan of Italian beef 10/6/25, 1 pan of Au jus 10/7/25 all date marked past 7 days in walk in cooler. Operator discarded.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed with employee proper handwashing techniques. He washed hands and changed gloves
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 pans of Chili 9/23/25, 1 pan of BBQ Pork 10/3/25, 2 Quiche Pies 9/28/25 and 10/2/25, 1 pan of Italian beef 10/6/25, 1 pan of Au jus 10/7/25 all date marked past 7 days in walk in cooler. Operator discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. Grapes, sliced oranges, pickles and 9 squeeze bottles of salad dressing left uncovered in tall reach in cooler next to service window, water from dripping from compressor into containers. Manager discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Macaroni salad at 47F, Potato salad at 53F, coleslaw at 51F in tall reach in cooler next to service window. In cooler over night, no temperatures taken in morning. Operator discarded all.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni salad at 47F, Potato salad at 53F, coleslaw at 51F in tall reach in cooler next to service window. In cooler over night, no temperatures taken in morning. Operator discarded all. Butter in wait satiation area at 57F, placed on ice 30 minute prior, manager put in freezer for quick chill.
Toxic substance/chemical improperly stored. Chemical spray bottles stored on top of soda box in wait station area.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained.
Handwash sink not accessible for employee use at all times. Observed reach in cooler lids on floor in front of hand washing sink. Operator moved.
Manager or person in charge lacking proof of food manager certification. Nancy hired 60 days previous, certified food manager for Chris up to date.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified as undercooked on menu.
Probe thermometer not used to ensure proper food temperatures. Reviewed with manager.
Spray bottle containing toxic substance not labeled. Large spray bottle of degreaser not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in roof of ice machine at bar entrance.
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. Tall Reach in cooler by service window on cook line has build up of ice on compressor and is dripping onto food. ambient Thermostat reading 48F
Cutting board on cook line has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Observed in stacked cups in wait station next to soda machine.
Food stored on floor. Observed box of oil stored on floor of cook line
Garbage on the ground and/or pad around shared dumpster.
Single-service articles not stored inverted or protected from contamination. To-go containers not inverted on cook line. Coffee filters uncovered in wait station area.
Uncovered food stored near sink exposed to splash. Grapes, sliced oranges, pickles and 9 squeeze bottles of salad dressing left uncovered in tall reach in cooler next to service window, water from dripping from compressor into containers. Manager discarded.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed bags of onions hanging on bread racks next to packaged bread.
Apr 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food thawed in an improper manner. Imitation crab thawing at room temperature. Discussed proper thawing. Imitation crab placed under cool running water. Product was still frozen.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding foods removed from its original container not labeled with common name,
Apr 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over cooked hash browns. Operator rearranged cooler to gain compliance.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced turkey (47F - Cold Holding); egg salad (47F - Cold Holding); tuna Salad (46F - Cold Holding); sliced roast beef (47F - Cold Holding); Cole slaw (45F - Cold Holding); chicken salad (45F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced turkey (47F - Cold Holding); egg salad (47F - Cold Holding); tuna Salad (46F - Cold Holding); sliced roast beef (47F - Cold Holding); Cole slaw (45F - Cold Holding); chicken salad (45F - Cold Holding)
Handwash sink used for purposes other than handwashing. Fork in hand wash sink behind front counter.
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. Refrigerator unit on cook line not holding food at proper temperature. This unit has had food temperatures out in previous inspection.
Food stored on floor. Walk in freezer- Multiple cases of food stored on the floor. Discussed the need to store food a minimum of 6" off the floor.
Time/temperature control for safety food thawed in an improper manner. Imitation crab thawing at room temperature. Discussed proper thawing. Imitation crab placed under cool running water. Product was still frozen.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding foods removed from its original container not labeled with common name,
Feb 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded potatoes (45F - Cold Holding) moved from walk in cooler 2 hours prior. butter (60F - Cold Holding) sitting out of temperature for 15 minutes. sliced cheese (56F - Cold Holding) sitting above fill line in reach in cooler. shell eggs (64F - Cold Holding) moved to walk in cooler. Butter (72F - Cold Holding) sitting on bar. See stop sale.
Dec 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Macaroni salad prepared on 11/27/24.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded potatoes (45F - Cold Holding) moved from walk in cooler 2 hours prior. butter (60F - Cold Holding) sitting out of temperature for 15 minutes. sliced cheese (56F - Cold Holding) sitting above fill line in reach in cooler. shell eggs (64F - Cold Holding) moved to walk in cooler. Butter (72F - Cold Holding) sitting on bar. See stop sale.
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 in eggs Benedict not identified as undercooked on menu.
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. Laureen, Steven, Tomas expired. No proof of training for Tonya.
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. For employees Kayla Green, Rebecca, and Tanya. Kayla, Rebecca and Alexa have been employed for less than 60 days.
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell egg and touched clean equipment. Discussed with employee who then washed hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Macaroni salad prepared on 11/27/25. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Macaroni salad prepared on 11/27/24.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets sitting on bar 72F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded potatoes (45F - Cold Holding) moved from walk in cooler 2 hours prior. butter (60F - Cold Holding) sitting out of temperature for 15 minutes. sliced cheese (56F - Cold Holding) sitting above fill line in reach in cooler. shell eggs (64F - Cold Holding) moved to walk in cooler. Butter (72F - Cold Holding) sitting on bar. See stop sale.
Handwash sink used for purposes other than handwashing. Equipment stored in handwashing sink next to triple sink. Operator relocated equipment.
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 in eggs Benedict not identified as undercooked on menu.
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. Laureen, Steven, Tomas expired. No proof of training for Tonya.
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. For employees Kayla Green, Rebecca, and Tanya. Kayla, Rebecca and Alexa have been employed for less than 60 days.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator. Operator states they have someone coming in to clean it this afternoon.
Employee with no hair restraint while engaging in food preparation. No hair restraint for employee washing dishes.
Food stored on floor. Onions stored on floor. Employee relocated. Walk in cooler: beef, pickles, bacon stored on floor under racks. Operator relocated all food.
May 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage gravy.
Food stored on floor. Walk in freezer.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area. 2 flies observed in kitchen area.
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.
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.
Floor soiled/has accumulation of debris. Behind cooking equipment.
Food stored on floor. Food stored on floor in walk in cooler and freezer.
In-use tongs stored on equipment door handle between uses.
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.