FLAP JACKS
3101 SR 580 G, Safety Harbor FL 34695 · 727-253-4547
Last inspected Jul 29, 2026 · 12 visits since December 2023
OCT 24
FEB 25
DEC 25
MAR 26
JUL 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies observed in prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from the original container not labeled with common name
Jul 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 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. Operator has 3 compartment sink set up to sanitize the dishes coming out of the dish washer until the dish washer is repaired.
Employee washed hands with no soap. Ok washed hands no soap. Discussed with operator the need to use soap when washing hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw eggs stored on the counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sausage patty (46F - Cold Holding, second temperature at10:43 am 35F cold hold.); butter cups (65F - Cold Holding, second temperature taken at 10:43am 32F cold hold); raw burger patties (45F - Cold Holding, second temperature 43F cold hold); slices pepper jack cheese (46F - Cold Holding, operator decided to discard for quality purposes.)
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line
Cardboard used to line food-contact shelves. Cardboard lining bottom shelf on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage no lid, no straw on grill.
Reuse of single-service or single-use articles. White containers used for food storage made for single use. Cardboard food trays being used for more than 1 use.
Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from the original container not labeled with common name
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 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. Dish washer pushed soiled dishes into the dish machine and then touched clean dishes no hand wash.
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.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Reheated sausage patties reheated to 119F. Was unable to check second reheat temperature.
Toxic substance/chemical improperly stored. Chemical spray bottle stored next to food and clean equipment. Behind bar spray bottle stored next to condiments, spray bottle of chemical stored next to food across from 3 compartment sink.
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand wash sink.
Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from the original container not labeled with common name.
Dec 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna fish date exceeds 7 days dated 12-6-25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creamed chipped beef 47F cold hold, second temperatures taken at 12:46am. 41F cold hold, placed in unit 1 hour ago, gyro slices stacked too high 51F cold hold, second temperature 45F cooling,beef 44F cold hold, second temperature 41F cold hold, diced tomatoes 46F cold hold, second temperature 40F cold hold All foods placed in unit less than 4 hours ago.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage link in pan on grill top 122F. Operator placed on grill to reheat, second temperature 165 reheat
Toxic substance/chemical improperly stored. Spray bottle of chemicals stored with clean food containers. Operator moved chemical during inspection
Equipment and utensils not properly air-dried - wet nesting. Glasses behind bar, food containers in dish washing area
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on counter on cook line.
Working containers of food removed from original container not identified by common name. Shakers containing food removed from their original container not labeled with common name.
Mar 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 45 piled high over the pan in prep unit. Sausage was in the unit less than 4 hours, operator removed extra sausage and placed in alternate unit.
Toxic substance/chemical improperly stored. Behind bar -spray bottle holding chemical hanging off wire rack containing food. Remove spray bottle and store appropriately.
Water leaking from pipe and/or faucet/handle. Leaking pipe from hand wash sink near three compartment sink. Operator had sink turned off. Operator was able to get sink turned on during inspection..
Working containers of food removed from original container not identified by common name. Squeeze bottles containing food that was removed from its original container was not labeled with common name. Discussed the need to label all food once removed from its original container with operator.
Oct 7, 2024□ 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 ▾
Ceiling/ceiling tile shows damage or is in disrepair. Hole in tile near dish machine. Tile peeling near dish machine.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach in coolers on cookline. Microwave soiled with food debris
Water leaking from pipe and/or faucet/handle. Hand wash sink faucet near triple sink dripping water. Operator had sink turned off.
Oct 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. heavy cream (58F - Cold Holding); butter (62F - Cold Holding); raw chicken (59F - Cooling); Italian soup (52F - Cold Holding); clam chowder (52F - Cold Holding); cream chip beef (50F - Cold Holding); mozzarella (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle flip top cooler on cookline: chorizo (54F - Cold Holding); raw beef (48F - Cold Holding); sausage (56F - Cold Holding); steak (50F - Cold Holding). Food was moved from walk in cooler 1 hour go. Operator moved food back into walk in cooler. In small reach in cooler on cookline: heavy cream (58F - Cold Holding); butter (62F - Cold Holding); raw chicken (59F - Cooling); Italian soup (52F - Cold Holding); clam chowder (52F - Cold Holding); cream chip beef (50F - Cold Holding); mozzarella (50F - Cold Holding) no temperatures were taken today, and all food was left in the cooler over night. No food items in this cooler were prepared or used today per operator. See stop sale. French fries (47F - Cold Holding) in small reach in cooler. Operator moved to walk in cooler.
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. Incorrect time stamp for butter and eggs. Operator corrected to correct time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise sauce (94F - Hot Holding) operator reheated to 165F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer 500ppm. Operator corrected to 200ppm.
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. Kennedy and Danielle are missing proof. Discussed with manager. All other employees have proof of training.
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. Danielle and Kennedy who have worked at establishment for longer than 60 days.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in tile near dish machine. Tile peeling near dish machine.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cookline.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phone on flip top cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach in coolers on cookline. Microwave soiled with food debris
Water leaking from pipe and/or faucet/handle. Hand wash sink faucet near triple sink dripping water. Operator had sink turned off.
May 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies observed in prep area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 46f, cooked sausage 47f, corned beef hash 47f, cut melon 46f, egg whites 62f, milk 64f, all in reach in cooler on line.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked sausage in walk-in cooler temped at 52F. Date marking indicates it was cooked on 12/04/23. Manager on duty states no temperatures have been taken today. -3 cans of clams dented at seams and not properly segregated from food to be served to the public.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked sausage in walk-in cooler temped at 52F. Date marking indicates it was cooked on 12/04/23. Manager on duty states no temperatures have been taken today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sausage patties on flat top temped at 104F. Cook stated patties were cooked 20 minutes ago. Cook place sausage back on grill to reheat to proper temp.
Equipment and utensils not properly air-dried - wet nesting. -Cups on server drink station put away wet
Open dumpster lid.
Dec 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 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. -Dishwasher observed touching dirty dishes and immediately putting away clean dishes with no hand washing. Discussed proper hand washing with manager on duty.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 Flying insect observed in dishwashing area. Not landing on any food contact surfaces
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked sausage in walk-in cooler temped at 52F. Date marking indicates it was cooked on 12/04/23. Manager on duty states no temperatures have been taken today. -3 cans of clams dented at seams and not properly segregated from food to be served to the public.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked sausage in walk-in cooler temped at 52F. Date marking indicates it was cooked on 12/04/23. Manager on duty states no temperatures have been taken today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sausage patties on flat top temped at 104F. Cook stated patties were cooked 20 minutes ago. Cook place sausage back on grill to reheat to proper temp.
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar gun soiled with mold like substance
Handwash sink used for purposes other than handwashing. -Knives kept in hand washing station on cook line Cook removed utensils from hand washing station
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Eggs Benedict not properly marked with consumer advisory on menu
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Ice bucket kept near dish area not inverted for protection Manager on duty properly stored ice bucket
Equipment and utensils not properly air-dried - wet nesting. -Cups on server drink station put away wet
Hole in or other damage to wall. -Hole in both wall/cove molding and in ceiling directly above it. Located across from server drink station at dish area entrance
No Heimlich maneuver/choking sign posted. -Provided operator with choking poster via email. Operator printed out poster and posted it on wall in kitchen
Open dumpster lid.
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.