FLAP JACKS
36287 US 19, Palm Harbor FL 34684 · 727-789-5600
Last inspected Jul 28, 2026 · 12 visits since July 2023
JUL 24
FEB 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 live fly in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024054785 | Jul 25, 2024 | Feb 26, 2025 | $200 |
| 3--2017052297 | Oct 3, 2017 | Nov 30, 2017 | $160 |
Inspection history
12 visits, newest first
Jul 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate14 Basic
What the inspector wrote — 16 findingsThe state's own report →
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at splitter at three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Surface of cutting boards on cook line stained.
Cardboard used to line nonfood-contact shelves. Cardboard lining lower shelf on cook line where oil and sanitizer is stored.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen acoustic tiles not smooth and easily cleanable.
Show the remaining 12 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen breaking and cracked.
Cove molding at floor/wall juncture broken/missing. Molding in kitchen and rest rooms in disrepair.
Cutting board has cut marks and is no longer cleanable. Grooved white cutting boards on cook line. And grooved white and green boards in ware washing area.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in wait station and ware washing area.
Floor tiles missing and/or in disrepair. Floor tiles in disrepair throughout kitchen.
Food storage container/container lid cracked or broken. Cracked containers in ware washing area.
No copy of latest inspection report available. Establishment has no copy of last inspection on site.
Old food stuck to clean dishware/utensils. Old food on plastic container in ware washing area. Container was stored with cleaned containers.
Old labels stuck to food containers after cleaning. Old label on plastic container in dry storage.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at wait station rusted
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
Working containers of food removed from original container not identified by common name. Squeeze bottles of water, oil and butter unlabeled on cook line.
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 34 recorded, 7 high priority.
7 High priority2 Intermediate25 Basic
Show 34 findings ▾
Dented/rusted cans present. See stop sale. 1 4lb can of tuna, 3lb can of clam chowder, 1 6lb can of cherries.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched phone and then put on gloves no hand wash.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 8 seconds,
Live, small flying insects found 1 live fly in kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler of wait station. Ambient 49F. butter (49F - Cold Holding); chocolate milk (47F - Cold Holding); milk (47F - Cold Holding) Walk in cooler chicken salad (47F - Cold Holding); tuna salad (47F - Cold Holding); hollandaise (47F - Cold Holding); raw beef (45F - Cold Holding); chicken (47F - Cold Holding); diced ham (46F - Cold Holding); sliced cheese (48F - Cold Holding); sausage (47F - Cold Holding) operator opened attached walk in freezer door to lower temps.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at splitter at three compartment sink.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Measured at 500ppm. Operator corrected sanitizer to 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Surface of cutting boards on cook line stained.
Handwash sink used for purposes other than handwashing. Employee using hand sink to fill cup of water in kitchen.
Cardboard used to line nonfood-contact shelves. Cardboard lining lower shelf on cook line where oil and sanitizer is stored.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen acoustic tiles not smooth and easily cleanable.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen breaking and cracked.
Cove molding at floor/wall juncture broken/missing. Molding in kitchen and rest rooms in disrepair.
Cutting board has cut marks and is no longer cleanable. Grooved white cutting boards on cook line. And grooved white and green boards in ware washing area.
Damaged/spoiled/recalled food not properly segregated. 1 4lb can of tuna, 3lb can of clam chowder, 1 6lb can of cherries not separate from undamaged product.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cardboard tray in cook line. Operator removed phone.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet in prep kitchen. Operator had employee remove bracelet
Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in wait station and ware washing area.
Floor soiled/has accumulation of debris. Floor in dry storage soiled with debris.
Floor tiles missing and/or in disrepair. Floor tiles in disrepair throughout kitchen.
Food storage container/container lid cracked or broken. Cracked containers in ware washing area.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in prep area. Operator had employee change cloths.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line is soiled debris.
No copy of latest inspection report available. Establishment has no copy of last inspection on site.
Old food stuck to clean dishware/utensils. Old food on plastic container in ware washing area. Container was stored with cleaned containers.
Old labels stuck to food containers after cleaning. Old label on plastic container in dry storage.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door left open with with magnetic screen. Magnetic screen not secured.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at wait station rusted
Time/temperature control for safety food thawed in an improper manner. Employee thawing frozen ham on shelf in dry storage. Operator moved ham to walk in cooler.
Utensils in poor condition. Melted spatula near cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top of dish machine
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor of kitchen. Operator moved bucket.
Working containers of food removed from original container not identified by common name. Squeeze bottles of water, oil and butter unlabeled on cook line.
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipes under dish machine have less then an inch air gap.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg and then touched tongs to move hashbrowns on the stovetop.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 8 seconds. Another employee washed hands for 5 seconds.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Handwash sink not accessible for employee use at all times. Handwashing sink near dish machine blocked by push table. Operator moved table.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of bleach stored above three compartment sink. Operator labeled bottle.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen is acoustic tiles. Not smooth and easily cleanable.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen are breaking apart.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen are grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board above clean utensils. Operator moved beverage.
Employee personal food not properly identified and segregated from food to be served to the public. Paper bags containing Dunkin' Donuts stored on cutting board on prep table near dish machine. Operator threw out bags containing food.
Equipment in poor repair. Lid of reach in freezer broken in dry storage.
Food stored on floor. Potatoes stored on floor in dry storage. Operator moved potatoes to proper location.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grill of soda machine in wait station soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. shelves of walk in cooler rusted,
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizing solution on prep table in cook line.
Working containers of food removed from original container not identified by common name. Squeeze bottle of butter not labeled.
Sep 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 8 high priority.
8 High priority3 Intermediate8 Basic
Show 19 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain pipe under dish machine is inside the drain, no air gap
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0ppm, operator changed out sanitizer bucket, now at 100ppm
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. Employee handling dirty dishes then clean dishes without washing hands
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 7 seconds
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad prepared 09/12 Macaroni salad prepared 09/11
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced pepper cheese (56F - Cold Holding) in container on cook line sitting on top of ice, coleslaw (47F - Cold Holding) in top rail of reach in cooler
Time/temperature control for safety food re-served to customers. Bowls of butter packets left on tables. Butter packets not pulled from tables once customer leaves table, operator removed butter packets and discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Slicer soiled
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. Julez hired within 60 days no proof of reporting agreement, employee read and signed agreement
Spray bottle containing toxic substance not labeled. Multiple spray bottles not labeled
Bowl or other container with no handle used to dispense food. Cup with no handle used for flour, cup removed
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen and cook line are acoustic tiles, not smooth or easily cleanable
Cutting board has cut marks and is no longer cleanable. Green and red cutting boards
Employee with no hair restraint while engaging in food preparation. Prep cook no hair restraint, prep cook put hair net on
Equipment in poor repair. Chest freezer in prep area has broken lid
Floor tiles missing and/or in disrepair. Floor tile throughout establishment cracked and missing
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and shelf under steam table
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer buckets 0ppm, sanitizer solution bucket empty for dispenser, operator replaced sanitizer solution for dispenser, sanitizer buckets now at 200ppm
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris. Storage area
Feb 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. gal milk (47F - Cold Holding); chocolate milk (46F - Cold Holding); sour cream (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gal milk (47F - Cold Holding); chocolate milk (46F - Cold Holding); sour cream (50F - Cold Holding). See Stop Sale
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. Reach in cooler behind front counter.
Floor soiled/has accumulation of debris. Storage area
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter in cooks line.
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Jul 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage patties (46F - Cold Holding); ham (46F - Cold Holding); deli ham (46F - Cold Holding); sliced turkey (46F - Cold Holding); provolone cheese (48F - Cold Holding); egg mixture (48F - Cold Holding), rice 46F cold hold, rice 47F cold hold, coleslaw 47F cold hold
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sausage patties (46F - Cold Holding); ham (46F - Cold Holding); deli ham (46F - Cold Holding); sliced turkey (46F - Cold Holding); provolone cheese (48F - Cold Holding); egg mixture (48F - Cold Holding) rice 46F cold hold, rice 47F cold hold, coleslaw 47F cold hold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage patties (46F - Cold Holding); ham (46F - Cold Holding); deli ham (46F - Cold Holding); sliced turkey (46F - Cold Holding); provolone cheese (48F - Cold Holding); egg mixture (48F - Cold Holding), rice 46F cold hold, rice 47F cold hold, coleslaw 47F cold hold
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. Operator was able to determine that the foods were placed on time as a public health control when the restaurant opened at 7:00am. Operator time marked items accordingly
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Sheet pans, stock pot stored outside.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back packs and purses stored on wire rack near food in dry storage.
Floor soiled/has accumulation of debris. Small area near back door where fryer oil is stored.
Food storage container cracked or broken. Food container cracked stored with clean containers. Operator removed cracked container.
Food stored on floor. Fryer oil stored on the floor. Operator moved fryer oil to be a minimum of 6" off the floor
Apr 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 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. Raw eggs, potatoes not time stamped. Operator was able to deter the time the food was prepared and time stamped accordingly
Handwash sink used for purposes other than handwashing. Metal cooking screen in hand wash sink on the end of the cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles being used in food storage and prep areas
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks stored on prep tables behind the front counter, cook line and prep ares near food and clean equipment. Discussed separating employee beverages from food and clean utensils used in the restaurant.
Feb 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs no hand wash before touching clean utensils. Discussed proper hand washing.
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. Employee washing dishes touched soiled utensil loading them into the dish washer and then touched clean dishes with out hand wash. Discussed proper hand washing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corned beef hash (51F - Cold Holding,second temperature 11:05 42F cooling), Milk 44F cold holding
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. Raw eggs, potatoes not time stamped. Operator was able to deter the time the food was prepared and time stamped accordingly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage link (119F - Hot Holding over Grill second temperature at 11:05am 165F reheat.
Handwash sink used for purposes other than handwashing. Metal cooking screen in hand wash sink on the end of the cook line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on the menu as containing raw ingredients.
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/. Storage racks containing equipment, single service equipment and food stored in unenclosed area in rear of building, food and single service brought inside of restaurant. Operator discussed adding sheds to the rear of the building.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles being used in food storage and prep areas
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Pots and pans stored in unenclosed area in rear of the building.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks stored on prep tables behind the front counter, cook line and prep ares near food and clean equipment. Discussed separating employee beverages from food and clean utensils used in the restaurant.
Food stored outside. Fryer oil stored outside in area not completely enclosed. Operator brought fryer oil inside the building
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Raw fruits/vegetables not washed prior to preparation. Fresh mushrooms being cut before being washed. Discussed the importance of washing fresh produce before preparing.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Hinged to go containers stored outside in unenclosed area.
Unnecessary items/unused equipment on the premises. Convection oven stored outside behind restaurant
Working containers of food removed from original container not identified by common name. Spice shakers and squeeze bottles on cook line not labeled with common name. Discussed the importance of labeling all food once it is removed from its original container
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Cutting board has cut marks and is no longer cleanable. Portable cutting boards stored on wire rack have deep grooves
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).
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.