PARADISE RESTAURANT
443 MAIN ST, Safety Harbor FL 34695 · 727-725-1208
Last inspected Jul 9, 2026 · 9 visits since November 2023
SEP 24
FEB 25
AUG 25
SEP 25
JUL 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits 129f,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024018482 | Jan 26, 2024 | May 13, 2024 | $200 |
| 3--2020057317 | Dec 10, 2020 | Jan 15, 2021 | $400 |
Inspection history
9 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced roast beef 51F cold hold,Sliced ham 53F cold hold. Both food items have been on cook line less than 4 hours. They were brought up from the walk in cooler.they were piled too high in the pan. The cook removed the top portion and placed it in the lower area of the unit to cool. The remaining portions of the ham 41F cold hold, roast beef 40F cold hold. Second temperature at 9:50am on removed portions, ham 43F cold hold, roast beef 43F cold hold.
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand wash sink behind the front counter. Operator removed sanitizer bucket.
Toxic substance/chemical on premise that is not required for the operation of establishment. Paint stored in dry storage. Discussed the need to store paint away from food and clean equipment.
Employee with no hair restraint while engaging in food preparation. Cook involved in food prep not wearing a hair restraint. Cook began using a hair restraint during inspection.
Show the remaining 4 findings ▾
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. U sealed concrete floor where mop sink and ice machine are located.
Water draining onto floor surface. Pipe coming from hot water heater installed to drain onto the floor towards a floor drain. Recommend installing pipe to drain to mop sink or drain for mop sink located next to hot water heater.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from the original container not labeled with common. Ame.
Gas can containing gasoline located inside of the building in storage area next to walk in cooler. For reporting purposes only. Operator removed gas can containing gasoline.
Sep 26, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastrami (46F - Cold Holding, second temperature 47Fcooling at 11:15am); cut tomatoes (45F - Cold Holding second temperature 45F cooling); shredded cheddar (47F - Cold Holding); turkey (47F - Cold Holding); second temperature at 11:15am47Fcold hold.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, cell phone
Floor soiled/has accumulation of debris. Floor in area of ice machine Walls in prep area and storage area Ceiling on cook line, prep areas and storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the stand mixer Buffalo chopper
Stored food not covered. Walk in cooler, eggs, chicken, breading not covered. Operator covered food in cooler
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in area of ice machine.
Utility lines are unnecessarily exposed. Through out establishments
Aug 13, 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 ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No astrik indicating poached eggs may consume raw ingredients. Operator marked the menus during inspection
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing foods removed foods removed from the original containers not marked with common name.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cutting board has cut marks and is no longer cleanable. Green cutting board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep table next to clean dishes and food. Operator removed beverages from area.
Exterior door has a gap at the threshold that opens to the outside. Exterior door in rear storage area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Back storage area
Wet wiping cloth not stored in sanitizing solution between uses. Damp wiping clothes, stored in back prep area on equipment. Must be stored in sanitizer solution.
Sep 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ryan Faist expired 5/21/2024
Food-contact surface soiled with food debris and is stained. White cutting board on cookline on the left side.
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/ 1 dishwashing, 2 cooks, 2 servers
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in corners on drop plate.
Cutting board has cut marks and is no longer cleanable. Green cutting board
Working containers of food removed from original container not identified by common name. Multiple squeeze bottles on cookline not labeled.
Sep 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and fish stored above ready to eat sauce containers in reach in cooler with sliding doors on cookline.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cookline: sausage 45F Discussed the need to keep food below the fill line. Operator moved sausage inside cooler. Reach in cooler in back kitchen: shredded cheese (47F - Cold Holding); cream cheese (47F - Cold Holding); American cheese (46F - Cold Holding) Operator states temperatures were taken less than 4 hours ago and all food was at 38F. Operator states that they open and close the cooler door in the morning a lot. Discussed that food must maintain 41F or below at all times. Operator turned down cooler. Asked operator to relocate cheese until cooler temperature has dropped.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ryan Faist expired 5/21/2024
Food-contact surface soiled with food debris and is stained. White cutting board on cookline on the left side.
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/ 1 dishwashing, 2 cooks, 2 servers
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in corners on drop plate.
Bowl or other container with no handle used to dispense food. Single service bowls used as scoops in chocolate chips and walnuts in reach in cooler on cookline.
Cutting board has cut marks and is no longer cleanable. Green cutting board
Hole in or other damage to wall. 2 holes in wall in the women's restroom
No Heimlich maneuver/choking sign posted. Emailed operator poster
No handwashing sign provided at a hand sink used by food employees. No handwashing sign in women's restroom. Provided operator with paper sign.
Working containers of food removed from original container not identified by common name. Multiple squeeze bottles on cookline not labeled.
Jan 29, 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 ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line- > 200 ppm
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperature gauge unreadable, dish machine temp with thermoworks thermometer is 99.9 F.
Ceiling/ceiling tile shows damage or is in disrepair. In back room above water heater
Covered waste receptacle not provided in women's bathroom.
Jan 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 5 high priority.
5 High priority2 Intermediate16 Basic
Show 23 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Prep cook. 5 second hand wash.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched raw beef, then utensils with out washing hands
Time/temperature control for safety food re-served to customers. Inspector observed server bring bowl of butter from table to wait station and put back into container with other butter in glass door cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line- > 200 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, Slicer blade guard
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperature gauge unreadable, dish machine temp with thermoworks thermometer is 99.9 F.
Bowl or other container with no handle used to dispense food. In blue berries
Ceiling/ceiling tile shows damage or is in disrepair. In back room above water heater
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 completely thawed in package, not cut open, package states to remove from package before thawing.
Covered waste receptacle not provided in women's bathroom.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with ineffective hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in potatoes in walk in cooler
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature gauge unreadable, dish machine temp with thermoworks thermometer is 99.9 F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave
Single-service articles improperly stored. To go boxes placed on bottom of wire shelf, less than 6 inches from floor, in dining area where they are exposed to dust and contamination from customers. Moved to counter
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Inspector needs to use flashlight to view labels on food,
Wet wiping cloth not stored in sanitizing solution between uses. On counter by coffee maker.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station and cook line- 0 ppm
Nov 6, 2023Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over sauerkraut in stand up two door cooler on cooks line.
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. Shell eggs, cut potatoes, pooled eggs, cooked sausage crumbles all with no time mark. Started at 7:30 am, time mark adjusted.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits 129f,
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Red hose next to mop sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffed peppers, spinach pie.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
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.