Perkins Restaurant and Bakery 1249
1700 Tamiami Trl, Port Charlotte, FL 33948 · Permanent Food Service · License 1801130
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection5 high priority (2 fixed by the Aug 28 follow-up, 3 fixed on the spot), 1 intermediate, 3 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed butter (50°F - Cold Holding) in the table top cold holding unit on the cook line. The operator stated the butter had been held for approximately 3 hours. The operator voluntarily discarded the top half of the butter that was out of temperature.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed an employee crack raw shell eggs then handle a clean plate without washing hands. Educated the employee on proper handwashing procedures.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink with a splitter added to the faucet.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 15 small flying insects around clean equipment near a prep sink in the prep area.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed a spray bottle of pesticide stored on top of a soda machine on the server expo line. The operator properly stored the pesticide.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Observed the sensor on the paper towel dispenser nearest the dish area not working and unable to dispense paper towels.
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and walk-in freezer.
Observed ice buildup up in the walk on freezer. Observed ice buildup up inside of the top portion of the cooler/freezer reach in unit.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed a quaternary solution sanitizer bucket stored near clean glassware and utensils at the entrance to the kitchen. The operator properly stored the sanitizer bucket.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed water pooled in metal pans in the reach in cooler located at the center of the cook line.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.