HERB AND OVEN
2364 KEYSTONE RD, Tarpon Springs FL 34688 · 727-940-6680
Last inspected Mar 26, 2026 · 10 visits since June 2024
DEC 24
APR 25
JUN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 23 rodent droppings in storage room where ice machine, to go boxes and tools are located.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025039557 | Apr 9, 2025 | Sep 4, 2025 | $400 |
| 3--2025048695 | Jun 11, 2025 | Jul 22, 2025 | $400 |
Inspection history
10 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket on cook line-greater than 200 ppm, corrected to 50 ppm.
Food-contact surface soiled with food debris. Cutting boards at lift tops stained, grooved
Handwash sink used for purposes other than handwashing. Operator filled bucket in hand wash sink, discussed use of sink with operator.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Show the remaining 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. unwashed apples, peppers over pans of cut produce. Operator moved unwashed produce
Aug 26, 2025Inspection 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in back room, moved to dish room
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In dining room, sanitizer bucket over napkins, operator moved bucket to bottom shelf.
Jun 11, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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. Manager has ordered books but they have not yet shipped.
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. Printed employee reporting agreement for operator.
Hole in or other damage to wall. Hole in wall in storage room.
Jun 11, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 11 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Rodent activity present as evidenced by rodent droppings found. 23 rodent droppings in storage room where ice machine, to go boxes and tools are located.
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in reduced oxygen packaging not removed from package prior to thawing.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 500ppm quaternary. Operator refilled to 200ppm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Clams removed from can 2 days ago and does not have a date mark. Operator added date to calms.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Manager has ordered books but they have not yet shipped.
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. Printed employee reporting agreement for operator.
Spray bottle containing toxic substance not labeled. 2 spray bottles with detergent not labeled. Operator labeled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in reduced oxygen package that states for fish to be removed from package, then thawed. See stop sale.
Dead roaches on premises. 1 dead roach in the floor of the walk in cooler. Operator discarded and sanitized area. 1 dead roach in storage room. Operator cleaned and sanitized areas.
Hole in or other damage to wall. Hole in wall in storage room.
Jun 11, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. No employee food safety training
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. No employee reporting agreement for all employees
Apr 10, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from back door, put gloves on and started making pizzas without washing hands
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hat on then continued making pizzas without changing gloves or washing hands
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. No employee food safety training
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. No employee reporting agreement for all employees
Apr 9, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 15 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority6 Intermediate2 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher machine at 153F
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from back door, put gloves on and started making pizzas without washing hands
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hat on then continued making pizzas without changing gloves or washing hands
Employee washed hands with cold water. Water temperature 77F
Rodent activity present as evidenced by rodent droppings found. -34 rodent droppings on floor behind and under the hand sink and ice machine in dry storage -3 rodent droppings on shelf on cook line next to to go containers -8 rodent droppings on floor next to reach in cooler on cook line -5 rodent droppings on floor behind trash can and prep table across from three compartment sink -4 rodent droppings on floor under bread table on cook line -22 rodent droppings on floor around mixer in back prep area -5 rodent droppings under can storage rack
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (57F - Cold Holding); cut chicken (57F - Cold Holding); shredded mozzarella cheese (61F - Cold Holding); sausage (61F - Cold Holding); beef (61F - Cold Holding); cooked onions (55F - Cold Holding); diced ham (57F - Cold Holding) no temperature monitoring, reach in cooler at pizza make area ambient temperature 62F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
No hot running water for entire establishment
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. No employee food safety training
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. No employee reporting agreement for all employees
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink by back door
Employee with no hair restraint while engaging in food preparation. Employee put hat on
Mosquitoes breeding in standing water. In cabinet at front counter. Approximately 60 dead mosquitoes in cabinets at front counter. Pan of standing water inside cabinet with flying insects present
Jan 2, 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 ▾
Reuse of single-service or single-use articles. Ricotta cheese containers re used to store food in reach-in cooler on cooks line across from oven.
Dec 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority5 Intermediate8 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 over raw shrimp in reach-in cooler across from oven on cooks line. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
Stop Sale issued due to food not being in a wholesome, sound condition. Four commercially processed reduced oxygen packaged fish salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Located in reach-in cooler on cooks line across from oven.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler at 1:25pm a. cooked meatballs (53F - Cold Holding); b. cooked pasta (53F - Cold Holding); c. sliced ham (53F - Cold Holding); d. raw chicken (53F - Cold Holding); e. cooked lasagna (54F - Cold Holding) From reach-in cooler at 1:35pm a. cooked pasta (48F - Cold Holding); b. butter (49F - Cold Holding); c. cooked chicken breast (49F - Cold Holding) Employee placed items in reach-in freezers.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris buildup.
Handwash sink used for purposes other than handwashing. Container of surface degreaser stored inside bowl of hand wash sink next to ice machine.
No paper towels or mechanical hand drying device provided at handwash sink near walk-in cooler.
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.
Spray bottle containing blue substance on shelf on cooks line not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda machine located at wait station ice chute is soiled with pink and black substance. Ice machine bin located near restroom is soiled black substance.
Carbon dioxide tanks located near ice machine not adequately secured.
Cardboard used to line shelves in walk-in cooler.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Expresso cups and plates exposed to drip from hands at paper towel dispenser in wait station area.
Current Hotel and Restaurant license not displayed.
Four commercially processed reduced oxygen packaged fish salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Located in reach-in cooler on cooks line across from oven.
Reach-in cooler across from fat-fryer interior have accumulation of soil residues.
Reuse of single-service or single-use articles. Ricotta cheese containers re used to store food in reach-in cooler on cooks line across from oven.
Jun 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hair net on then proceeded to prepare food without washing hands, discussed proper hand washing procedure with manager
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. Employee touched pizza crust with bare hand to serve to table, temperature of the crust was 136F
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza sitting out on table in pizza prep area 75F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese pizza (75F - Hot Holding) sitting out on pizza make line, no time marked or paperwork
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Can opener soiled
Handwash sink used for purposes other than handwashing. Hand sink next to 3 compartment sink used for dump sink
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in the original packaging thawed, states on package to removed before thawing
Employee with no hair restraint while engaging in food preparation. Kitchen staff put hair nets on
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink by back door, hand wash sign put up at hand sink
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.