POSITANO'S
3309 TAMPA RD, Palm Harbor FL 34684
Last inspected May 5, 2026 · 7 visits since March 2024
MAR 24
DEC 24
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form HR 5030-104
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026015044 | Dec 11, 2025 | May 27, 2026 | $160 |
Inspection history
7 visits, newest first
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate10 Basic
What the inspector wrote — 11 findingsThe state's own report →
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over kitchen soiled
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. Sea bass in walk in cooler, still sealed in commercially vacuum packaging, product still frozen solid. Discussed with staff proper thawing procedures, sea bass removed from packaging
Cutting board has cut marks and is no longer cleanable. Coolers on cook line
Show the remaining 7 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table across from pizza oven
Floor tiles missing and/or in disrepair.
In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line
In-use tongs stored on equipment door handle between uses. Oven door handles
Time/temperature control for safety food thawed in an improper manner. Cooked pasta in walk in cooler tightly covered with plastic wrap while cooling, advised staff to leave uncovered until product is properly thawed
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Waste line missing at soda gun holster. Behind bar
Feb 20, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Air gap less then one inch under dish machine.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar soiled with debris. Operator cleaned soda gun.
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. Establishment as no food handler training.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on cook line soiled.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
Exterior door has a gap at the threshold that opens to the outside. Door near cook line has a gap.
Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen missing and in disrepair
Food stored on floor. Rice and oil stored on floor in dry storage. Raw meat and seafood stored on floor in walk in freezer.
Hole in or other damage to wall. Wall cracked with exposed concrete on cook line near hand wash sink. Hole in wall under hand wash sink in prep area.
Old labels stuck to food containers after cleaning. Old labels stuck on containers on drying rack in ware washing area
Twenty (20) foot-candles of light not provided inside equipment where food is stored. Reach in cooler in prep area unlit.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled
Dec 11, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 25 recorded, 5 high priority.
5 High priority4 Intermediate16 Basic
Show 25 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Air gap less then one inch under dish machine.
Dented/rusted cans present. See stop sale. Dented 6.3lb can of red peppers.
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. Brought dirty dishes to the dish washer then returned to line. No hand wash or glove change,
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for less then ten seconds.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat food in walk in. Operator moved beef. Raw veal, raw beef, and raw chicken over ready to eat in freezer.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form HR 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar soiled with debris. Operator cleaned soda gun.
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. Establishment as no food handler training.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator added consumer advisory to menus.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on cook line soiled.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
Damaged/spoiled/recalled food not properly segregated. Dented 6.3lb can of red peppers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Operator removed beverage
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets and watch while preparing food.
Exterior door has a gap at the threshold that opens to the outside. Door near cook line has a gap.
Floor area(s) covered with standing water. Standing water on floor outside ice machine and walk in cooler. Standing water outside cooler in prep area.
Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen missing and in disrepair
Food stored on floor. Rice and oil stored on floor in dry storage. Raw meat and seafood stored on floor in walk in freezer.
Hole in or other damage to wall. Wall cracked with exposed concrete on cook line near hand wash sink. Hole in wall under hand wash sink in prep area.
In-use tongs stored on equipment door handle between uses. Tongs on pizza oven handle and oven handle on cook line.
No Heimlich maneuver/choking sign posted. Provided operator with choking poster. Operator hung and displayed poster.
Old labels stuck to food containers after cleaning. Old labels stuck on containers on drying rack in ware washing area
Twenty (20) foot-candles of light not provided inside equipment where food is stored. Reach in cooler in prep area unlit.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled
Jun 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 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. Ppm 0. Changed container now 100 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over peeled potatoes in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Accumulation of debris on exterior of warewashing machine.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Walk in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Under dish washer. Wood board attached to wall soiled.
Feb 26, 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 ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon not removed from packaging before thawing.
Clam/mussel/oyster tags not marked with last date served.
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 labeled to remove from packaging before thawing was thawed in package. See stop sale
Dec 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon not removed from packaging before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 46F cold hold, egg mixture 47F cold hold, chicken cooked 46F cold hold. All foods were place in the unit less than 4 hours ago when the establishment opened
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 not accessible for employee use at all times. Table blocking handwashing sink. Operator moved the table from in from in front of the sink.
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/. Removed pizza area, rearranged equipment in kitchen but no plan review.
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 labeled to remove from packaging before thawing was thawed in package. See stop sale
Food stored on floor. Food in containers stored under bottom shelf of walk in cooler. Operator moved food to be a minimum of 6" off the floor.
Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container container not labeled with common name.
Mar 12, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.