TOULAS TRAILSIDE CAFE
11 SOUTH SAFFORD AVENUE, Tarpon Springs FL 34689 · 727.459.2312
Last inspected Jun 23, 2026 · 9 visits since December 2023
FEB 24
OCT 24
MAR 25
OCT 25
APR 26
▼ IMPROVING
5 inspections trending up, 37 points better than where it started.
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. Server cut fresh banana, touching banana with bare thumb, see stop sale, discussed with manager on duty,.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket at server station - greater than 200 ppm, corrected to 50 ppm
Handwash sink used for purposes other than handwashing. Operator used hand wash sink to dump sanitizer bucket, discussed proper use of hand wash sink with operator.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees have ServSafe certificates, Chicago, IL.
Wet wiping cloths stored in detergent and sanitizer mixed together. Towel bucket under at server station, soap and chlorine together, operator changed bucket to chlorine only.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deli ham (45F - Cold Holding); recheck 39F, sliced provolone (45F - Cold Holding); sausage links (50F - Cold Holding); recheck 37 F,
Apr 4, 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 ▾
Exterior door has a gap at the threshold that opens to the outside.
Apr 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0pom. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setup three-compartment sink. Chlorine sanitizer reading 50ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then touch clean spatula without removing gloves and washing hands.
Exterior door has a gap at the threshold that opens to the outside.
Mar 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0pom. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setup three-compartment sink. Chlorine sanitizer reading 50ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then touch clean spatula without removing gloves and washing hands.
Exterior door has a gap at the threshold that opens to the outside.
Time/temperature control for safety food thawed in an improper manner. Raw beef in pan not thawing under refrigeration or running cold water. Operator placed item in refrigerator.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage above cooked sausage in cooler, raw sausage moved to bottom shelf
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packet (74F - Cold Holding) sitting on counter in server area
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on means not identified, operator had employee identified poached eggs on all menus
Employee eating in a food preparation or other restricted area. Employee put food in mouth from reach in cooler as inspector walked in
Feb 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 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. Server cut fresh banana, touching banana with bare thumb, see stop sale, discussed with manager on duty,.
Stop Sale issued due to food not being in a wholesome, sound condition. Server brought butter pads back from table and put them back into glass door cooler with other butter to be served again. See stop sale.25 banana, server touched with bare thumb
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach in cooler across from sandwich press - Krab cakes (45F - Cold Holding); sliced turkey (46F - Cold Holding); moved to vertical cooler in back of kitchen, operator took temperatures at 7 am and all were at41F or below.
Time/temperature control for safety food re-served to customers. Server brought butter pads back from table and put them back into glass door cooler with other butter to be served again. See stop sale
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer > 200 ppm, operator added water, corrected to 100 ppm
Handwash sink used for purposes other than handwashing. Server dumped towel bucket in hand wash sink at front counter. Discussed use of hand wash sink with operator
Interior of oven has accumulation of black substance/grease/food debris.
Wet wiping cloth not stored in sanitizing solution between uses. By hand wash sink, moved to bucket
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Employee washed hands with no soap. Dish washer rinsed hands off with water, did not use soap discussed proper hand washing with manager to translate to employee
Employee washed hands in a sink other than an approved handwash sink. Dish washer used 3 compartment sink to wash hands, discussed proper hand washing with manager to translate to employee
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. Provided manager with printed copy of DBPR HR 5030-104
Handwash sink used for purposes other than handwashing. Lemon seeds in hand sink at front counter
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 servers, 1 cook and 1 dishwasher on duty with no certified food manager, certified food manager Raymond showed up during inspection
Employee with no hair restraint while engaging in food preparation. Employee put hat on
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.