PARTS OF PARIS
146 4 AVE N, Safety Harbor FL 34695 · 727-916-0532
Last inspected May 22, 2026 · 10 visits since November 2023
JUN 24
JAN 25
APR 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - two flies in the little house kitchen - employee removed flies
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. 3 out of 3 refrigerators in kitchen not working. Two are out of service and one was being used with pans of ice in place to drop temperature. Multiple food items out of temperature. Stop Sale issued.
Cutting board has cut marks and is no longer cleanable. Cook line
Floor soiled/has accumulation of debris. Floor soiled cook line prep area, prep area and storage areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cook line has an accumulation of grease and food debris.
Show the remaining 1 finding ▾
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Storage area in the rear of the building used for food storage and prep has unsealed concrete
May 20, 2026Warning 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 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. Operator touched cooked meatballs with bare hand.
Food with mold-like growth. See stop sale. Moldy beef gravy in reach in cooler. Operator removed to discard.
Stop Sale issued due to food not being in a wholesome, sound condition. Cheese not covered or protected dried out.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter (46F - Cold Holding); ribs (47F - Cold Holding); boiled eggs (46F - Cold Holding); sour cream (46F - Cold Holding); garlic in oil (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (46F - Cold Holding); ribs (47F - Cold Holding); boiled eggs (46F - Cold Holding); sour cream (46F - Cold Holding); garlic in oil (46F - Cold Holding); cooked shrimp (47F - Cold Holding)
Handwash sink used for purposes other than handwashing. Hand wash sink in back of property has utensils stored inside
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, cooked meatballs, beef gravy boiled eggs, ribs no date marked
Toxic substance/chemical on premise that is not required for the operation of establishment. Dish detergent stored with food, clean equipment. Operator moved the detergent to gain compliance
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. 3 out of 3 refrigerators in kitchen not working. Two are out of service and one was being used with pans of ice in place to drop temperature. Multiple food items out of temperature. Stop Sale issued.
Cutting board has cut marks and is no longer cleanable. Cook line
Duct tape used to repair nonfood-contact surface. Spatula repaired with orange duct tape. Discussed why duct tape can not be used for repair
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Floor soiled cook line prep area, prep area and storage areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cook line has an accumulation of grease and food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in rear of property, reach in cooler in kitchen interior soiled
Stored food not covered. Cheese in reach in cooler not properly covered/ protected, dried out
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Storage area in the rear of the building used for food storage and prep has unsealed concrete
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce. Ground beef patties stored over raspberries in reach in cooler.cook moved beef patties.
Food-contact surface soiled with food debris, mold-like substance or slime. Potato slicer prep table in back prep area.
Handwash sink used for purposes other than handwashing. Package of meat placed in hand wash sink, second hand wash sink had a food container stored in it. Both removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking observed. Cook determined the prep date and began dating foods.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage beverage stored on cook line near food and clean equipment. Operator moved beverage.
Floor soiled/has accumulation of debris. Cook line, prep and storage areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed cooking equipment heavily soiled exterior.
Wet wiping cloth not stored in sanitizing solution between uses. Back prep area prep table had wet wiping cloth stored on it. Discussed the need to keep wet wiping cloth in sanitizer between uses.
Wood food-contact surface not properly sealed. Wood around potato cutter.
May 13, 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 ▾
Cutting board has cut marks and is no longer cleanable.
May 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate4 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. Machine not reaching the minimum temperature of 160 on food contact surface. Machine does not appear to be engaging into the rinse cycle after rinse aid dispenses
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris.
Reach-in cooler shelves with rust that has pitted the surface. Refrigerator in back room.
Apr 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Container of medicine improperly stored. Medicine stored on upper shelf of cooks line. Medicine was relocated to gain compliance.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine not reaching the minimum temperature of 160 on food contact surface. Machine does not appear to be engaging into the rinse cycle after rinse aid dispenses
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat vegetables in prep cooler. Operator rearranged relocated eggs to gain compliance
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook Line Beef 50F cold Hold, ROP Clams 50F cold hold,Butter 47F cold hold, Prep area Feta Cheese 47F cold hold, Escargot 49F cold hold, salmon 51F cold hold. Back storage soup 47F cold hold.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook Line Beef 50F cold Hold, ROP Clams 50F cold hold,Butter 47F cold hold, Prep area Feta Cheese 47F cold hold, Escargot 49F cold hold, salmon 51F cold hold. Back storage soup 47F cold hold.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Spoon found in hand wash sink on cooks line. Spoon removed
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at cooks line. Operator replenished paper towels during inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Cook with no hair restraints or beard guard.
Floor soiled/has accumulation of debris.
In-use wet wiping cloth/towel used under cutting board.
Reach-in cooler shelves with rust that has pitted the surface. Refrigerator in back room.
Time/temperature control for safety food thawed in an improper manner. rOP beef being thawed at room temperature. Temperature 39F. Operator placed meat in freezer.
Jan 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above créme br\00C3\00BBlée in reach in cooler in shed.
Mussel tags not marked with last date served.
Reach-in cooler interior/shelves have accumulation of soil residues. Racks in reach in cooler in shed soiled with food debris.
Jan 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dishmachine only reaching minimum of 132F. Discontinue use of dishmachine until fixed and working properly. Sanitize dishes in three compartment sink. Operator set up 3 compartment sink, tested 200ppm.
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. Operator used bare hands to touch bone marrow. Operator voluntarily discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above créme brûlée in reach in cooler in shed.
Food-contact surface soiled with food debris. Stained cutting boards on flip top cooler.
Mussel tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips expired in 2021
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired training for Zachary, Christopher, Shannon, Trae.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in warewashing area.
Reach-in cooler interior/shelves have accumulation of soil residues. Racks in reach in cooler in shed soiled with food debris.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Over 500ppm quaternary. Second test 200ppm.
Jun 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Escargot 46f, moved to another cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Nemco slicer. Bottom of cooked and raw meat cooler in outside room.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nov 14, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - two flies in the little house kitchen - employee removed flies
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - créme brûlée 49 F in refrigerator in the little house - employee placed in freezer for quick chill down
Toxic substance/chemical improperly stored - Spray bottle of cleaner stored on shelf above container of bay leaves. In the little house -manager relocated cleaner
Food-contact surface soiled with food debris, mold-like substance or slime. - soiled vegetable chopper in the little house
Handwash sink not accessible for employee use at all times. - trashcan in front of hand wash sink in dish washing area - trashcan relocated - reviewed with manager that hand wash sinks must be accessible at all times
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
mussels tags not marked with last date served for this month
Reach-in cooler shelves with rust that has pitted the surface in the little house -Rusted interior of refrigerator in the little house
Accumulation of black/green mold-like substance in the interior of the ice machine in dish washing area - employee cleaned drop plate
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in the little house
Floors not maintained smooth and durable in the little house
Reach-in cooler interior/shelves have accumulation of soil residues in the little house
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.