Restaurant Idalia

8743 Fort Hamer Rd, Parrish, FL 34219 · Permanent Food Service · License 5106190

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Jul 8, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 routine inspection
3 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 5 basic
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul72026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitJul 8, 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 visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed the following items in one reach in cooler on cook line, all items below were above 41°F Burrata (60°F - Cold Holding); Sausage (55°F - Cold Holding); Meatballs (53°F - Cold Holding); Butter (62°F - Cold Holding); Cheese Sauce (58°F - Cold Holding); Clam Sauce (54°F - Cold Holding); Cooked Broccolini (47°F - Cold Holding); Pistachio Cream Sauce (53°F - Cold Holding); Vodka Sauce (51°F - Cold Holding); Marinara (50°F - Cold Holding); Shrimp (47°F - Cold Holding); Calamari (60°F - Cold Holding); Spaghetti Pasta (50°F - Cold Holding). Person in charge stated all items were placed in reach in cooler 1 hour prior to start of inspection. Person In Charge placed all items above in walk in cooler/ walk in freezer.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee drinking personal water and proceeded to handle clean wiping cloths. Employee placed wiping cloths in dirty bin and washed hands.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed sanitizer bucket in prep area with reading of 500+ ppm. Manager added water and new reading 200 ppm.
  Fixed on the spot
Intermediate3
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener blade soiled in back prep area. Person In Charge placed clean can opener.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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/
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed food removed from original container and placed into container with no label. Person In Charge labeled container.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed box of frozen bread stored on floor of walk in freezer. Person In Charge removed box from floor.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth not stored in sanitizing solution on coffee maker base. Person In Charge removed towel.
  Fixed on the spot
- Code 33, Garbage and refuse: Open dumpster lid.
  Observed shared dumpster lid open.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed multiple employee drinks stored on prep counters throughout kitchen. Employees removed drinks. Observed employee keys stored on prep counter in back prep area. Employee removed keys.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.