Eve's Family Restaurant
3150 Tampa Rd Unit 9, Oldsmar, FL 34677 · Permanent Food Service · License 6217829
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection5 high priority (4 no follow-up needed, 1 fixed on the spot, 3 repeats), 3 intermediate (1 fixed on the spot), 6 basic (1 repeat)-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 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.
sausage (71°F - held on counter, second temperature at 10:50am59F cooling); hash browns (55°F - held on counter, second temperature at 10:59am46F cooling)
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw eggs stored over ready to eat foods in walk in cooler.
Fixed on the spotRepeat violation
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw eggs stored over ready to eat foods in walk in cooler.
Repeat violation
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.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Repeat violation
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slicer has dried food debris.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wsh sink near dish washer blocked by a cart.
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/
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles and food containers containing foods removed from the original container of labeled with common name.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Sausage Thai g at room temperature 32°F, partially frozen. Ok moved to refrigerator.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil on cook line, cases of food stored on floor near dish washer, foods stored on the floor, walk in cooler. Discussed the need to store lol food a minimum of 6" off the floor.
Repeat violation
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Dry soiled wiping cloth on the cook line used to wipe surfaces
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Lower shelf of prep table on cook line hs a heavy accumulation of grease and food debris.
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.
Purse on counter behind front counter.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.