SNAPPERS GRILL AND COMEDY CLUB
36657 US HWY 19 N, Palm Harbor FL 34684 · 4435108739
Last inspected May 19, 2026 · 14 visits since August 2023
MAY 24
DEC 24
MAY 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 fly in kitchen 5 flies in indoor bar 2 flies in outdoor bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026038192 | May 18, 2026 | Jun 23, 2026 | $400 |
| 3--2026019196 | Feb 12, 2026 | Jun 12, 2026 | $100 |
Inspection history
14 visits, newest first
May 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Aung Khin expired on 6/24/25
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles soiled with debris, cutting board stained, can opener soiled with debris.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with debris.
Show the remaining 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in prep area has shelves that are rusted.
May 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. 1 6lb can of cheddar cheese sauce, 3 3lb cans of mushrooms.
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. Measured at 0ppm. Instructed operator to use three compartment sink until fixed.
Live, small flying insects found 1 fly in kitchen 5 flies in indoor bar 2 flies in outdoor bar.
Stop Sale issued due to food not being in a wholesome, sound condition. 4oz of Tuna thawed in bag at sushi station. Packaging says to remove from packaging before thawing.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Aung Khin expired on 6/24/25
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles soiled with debris, cutting board stained, can opener soiled with debris.
Handwash sink used for purposes other than handwashing. Hand wash sink at outdoor bar used for storage of containers.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in dining room stored not inverted.
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. 4oz of Tuna thawed in bag at sushi station. Packaging says to remove from packaging before thawing.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.
Damaged/spoiled/recalled food not properly segregated. 1 6lb can of cheddar cheese sauce and 3 3lb cans of mushrooms not separated from undamaged product in dry storage.
Food storage container/container lid cracked or broken. Cracked containers in ware washing area. Operator disposed of containers.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with debris.
No handwashing sign provided at a hand sink used by food employees. No handwash sign by sink next to oven. Operator added sign.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in prep area has shelves that are rusted.
Working containers of food removed from original container not identified by common name. Spray bottle of water unlabeled in kitchen. Operator labeled it during visit.
Mar 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 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. Measured at 10ppm. Retested several times with diminishing results. Instructed operator to move all dish washing to three compartment sink.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine only dispensing sanitizing solution at 10ppm. Operator is setting up three compartment sink.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler near sushi station has rust pitted to the surface.
Feb 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 8 high priority.
8 High priority6 Intermediate10 Basic
Show 24 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. Measured at 10ppm. Retested several times with diminishing results. Instructed operator to move all dish washing to three compartment sink.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from restroom, did not wash hands before putting on gloves to start working. Educated employee on proper hand wash guidelines.
Live, small flying insects found One live fly located in bar One live fly in dining area Two live flies on cook line. Operator eliminated one of the flies.
Stop Sale issued due to adulteration of food product. 8oz red snapper defrosted in bag in reach in freezer in reach in cooler by sushi station. Operator disposed of snapper.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2lbs Chili started reheating process at 11am temped at 126. 5lbs of Meatballs started reheating process at 11am temped at 85F.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili started reheating process at 11am temped at 126. Meatballs started reheating process at 11am temped at 85F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2lbs Chili started reheating process at 11am temped at 126. 5lbs of Meatballs started reheating process at 11am temped at 85F.
Toxic substance/chemical improperly stored. Bleach stored on hand wash sink in inside bar. Operator removed bleach.
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. Emailed operator form HR 5030-100 and educated person in charge of the big six.
Establishment advertised crab on menu/menu board but served imitation crab. Sumo roll, Yum Yum Crab, Dragon roll, Snappers sushi, and Abe the babe roll describes using crab as an ingredient, establishment only uses imitation crab
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 form HR 5030-104.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mexican roll contains smelt roe which is a raw product Kanisu Salad contains Masago which is smelt roe. Seared Ahi salad contains tuna which is not fully cooked. Snappers sushi sampler contains seared ahi tuna which is not fully cooked.
No soap provided at handwash sink. No soap at hand wash sink by three compartment sink.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of bleach located near three compartment sink.
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. 8oz red snapper defrosted in bag in reach in freezer in reach in cooler by sushi station. Operator disposed of snapper.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine only dispensing sanitizing solution at 10ppm. Operator is setting up three compartment sink.
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 drinking from open cup in kitchen. Informed employee of approved containers for beverage.
Food storage container/container lid cracked or broken. Cracked container used to defrost fish in reach in cooler. Operator discarded container.
Food stored on floor. Boxes of oil on floor In walk in, next to convection oven.
Old food stuck to clean dishware/utensils. Old food on containers in ware washing area drying rack,
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler near sushi station has rust pitted to the surface.
Utensils in poor condition. Several spatulas in kitchen melted and in disrepair.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth in use on cook line.
Working containers of food removed from original container not identified by common name. Multiple bottles of different sauce types unlabeled in kitchen.
Jun 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dishmachine was ran 3 times. All tests were 0ppm Chlorine. Chef was unsure how to prime dishmachine. Three compartment sink was set up at time of inspection. Operator is using what tablets. They were not yet desolved before the end of the inspection. Dishmachine had been used today. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Jun 9, 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 Intermediate0 Basic
Show 1 finding ▾
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. Dishmachine was ran 3 times. All tests were 0ppm Chlorine. Chef was unsure how to prime dishmachine. Three compartment sink was set up at time of inspection. Operator is using what tablets. They were not yet desolved before the end of the inspection. Dishmachine had been used today. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
May 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 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. Dishmachine was ran 3 times. All tests were 0ppm Chlorine. Chef was unsure how to prime dishmachine. Three compartment sink was set up at time of inspection. Operator is using what tablets. They were not yet desolved before the end of the inspection. Dishmachine had been used today. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Snapper in ROP packaging not removed from package prior to thawing. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (62F - Cold Holding) sitting on the counter. Milk was on ice but ice was melted. Discussed with chef and discussed using time as a public health control. Milk was sitting out for 2 hours. Operator relocated back into cold holding unit.
Handwash sink used for purposes other than handwashing. Strainer in handwash sink behind the outside bar. Discussed with bartender. Strainer was removed.
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. Snapper not removed from package before thawing. Snapper is fully thawed. Package states to be removed from package before thawing. See stop sale.
Employee with no hair restraint while engaging in food preparation. Chef preparing food with no hair restraint. Operator put on hair net
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Salmon 64F, shrimp 67F and snapper 64F sitting in water in prep area. Operator states it was thawed 20 minutes ago. Discussed proper thawing procedures with chef. Operator for cooling.
Feb 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. International food service expired 6/2023
Dec 9, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. International food service expired 6/2023
No handwashing sign provided at a hand sink used by food employees. Dish area hand sink.
Dec 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Sushi rice 67f, found in rice holder from 12/1/2024. Sushi not open on Mondays. Item discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi rice 67f, found in rice holder from 12/1/2024. Sushi not open on Mondays. Item discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at outside bar.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. International food service expired 6/2023
Interior of microwave has accumulation of food debris.
No handwashing sign provided at a hand sink used by food employees. Dish area hand sink.
Time/temperature control for safety food thawed in an improper manner. Frozen cooked beef and frozen cooked chicken thawing on table in back prep area.
May 13, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 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. Chlorine sanitizer 0ppm. Establishment must utilize 3 compartment sink to sanitize dishes until the dishwasher washer is sanitizing properly.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched head and then picked up tongs to serve chicken wings.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages on or above food/ clean equipment. 1 at front prep area and second in rear prep area.
Food stored on floor. Bucket of rice stored on the floor in dry storage.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French Fries held at room temperature
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and returned to work, no hand wash.
Food stored on floor. Flour stored on the floor, fryer oil stored on the floor. Operator placed foods 6"from the floor to gain compliance.
Raw fruits/vegetables not washed prior to preparation. Avocado cut before washed and stickers removed
Time/temperature control for safety food thawed in an improper manner. Cooked chicken and beef thawing at room temperature. Cook placed foods under cool running water to finish thawing process.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wiping cloths on cook line
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 61F cold hold, operator replenished ice second temperature at 3:41pm 50F cooling. Milk was placed on original ice bath less than 4 hours ago.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Food not stored at least 6 inches off of the floor. Cases of fryer oil stored on the floor, food container holding dry ingredients stored on the floor. Operator moved items to an area that is a minimum of 6" from the floor
Time/temperature control for safety food thawed in an improper manner. Meat being thawed on counter at room temperature. Chicken 35F, pork 37F
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.