SLIPP'S CREAMERY
509 ALTERNATE 19, Palm Harbor FL 34683 · 908-797-6642
Last inspected Aug 25, 2026 · 5 visits since November 2023
NOV 23
JAN 25
JAN 26
AUG 26
— STEADY
4 inspections within 36 points of each other. Whatever this kitchen does, it does consistently.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 10 dead fruit flies in glass bowl in dry storage area. Operator removed bowl and cleaned and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022008204 | Jan 27, 2022 | Apr 5, 2022 | $200 |
Inspection history
5 visits, newest first
Aug 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk opened Monday not date marked
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink near reach in freezer
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.
Mar 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 02 01 2025. Establishment is open and operating and serving tcs food to the public.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator had no knowledge of the Big 6 foodborne illnesses. Explained the big 6 foodborne illnesses to the operator and proved them form HR 5030-100
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 operator with form HR 5030-104
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by handwash sink near toppings station
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No form of sanitizer in location. Operator left and bought chlorine sanitizer while inspection was conducted.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 10 dead fruit flies in glass bowl in dry storage area. Operator removed bowl and cleaned and sanitized area.
Dead roaches on premises. 1 dead roach by exit door near rest room. Operator removed roach and cleaned and sanitized area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on countertop next to ice cream toppings. Operator moved drink to proper area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone next to ice cream toppings. Operator moved phone to proper area.
Jan 2, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
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. ground sausage (45F - Cold Holding, second temperature 43F cold hold); shredded mozzarella (46F - Cold Holding, second temperature 42F cold hold); tomato sauce (45F - Cold Holding, second holding 43F cold holding); ricotta (44F - Cold Holding, second temperature 41F cold hold). Thermostat was turned down all food was placed in the unit when the restaurant opened less than 4 hours ago. Second temperatures taken at 2:43
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area.
Ceiling/ceiling tile shows damage or is in disrepair. Paint peeling on ceiling through out kitchen
Cutting board has cut marks and is no longer cleanable.
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Light out in hood system
Floor soiled/has accumulation of debris. Cook line, prep area
Food stored on floor. 1 case of food under the shelf in walk in cooler, fryer oil stored on the floor. Operator moved the food to be a minimum of 6" off the floor.
No handwashing sign provided at a hand sink used by food employees.
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.