ROCKY MOUNTAIN SUBS
2655 E LAKE RD, Palm Harbor FL 34685 · 727-408-5717
Last inspected Jul 10, 2026 · 7 visits since December 2023
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plant Foods (114F - Hot Holding second temperature at 2:55 150F hot hold); Beef (115F - Hot Holding,second temperature at 2:55 pm 125F reheat);,ac and cheese (125F - Hot Holding, second temperature 145F)
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plant Foods (114F - Hot Holding second temperature at 2:55 150F hot hold); Beef (115F - Hot Holding,second temperature at 2:55 pm 125F reheat);,ac and cheese (125F - Hot Holding, second temperature 145F)
Food stored on floor. Water bottles stored on the floor
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line containing food removed from its original container not labeled with its common name.operator labeled during inspection.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all foods removed from its original container.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Working containers of food removed from original container not identified by common name. Food containers holding foods removed removed from its original container not labeled with common name.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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. Employee Nathan's food handlers training expired in 8/2024. Discussed with owner.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms above ready to eat cut tomatoes in reach in cooler. Operator relocated.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over ready to eat sauces. Operator relocated eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine in kitchen. Discussed with operator and operator stated he will discuss with staff.
Current Hotel and Restaurant license not displayed. License displayed expired 2/1/2024. Operator requested current, renewed license
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Operator relocated beverage
Employee personal food not properly identified and segregated from food to be served to the public. Shell eggs in cooler above sauces. Operator segregated eggs.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Buckets stored on prep table next to utensils. Operator relocated bucket
Nothing was found. The inspector recorded no violations at all.
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.