Whatcha Want Eatery

472 Douglas Rd E, Oldsmar, FL 34677 · Permanent Food Service · License 6218587

Official report

out of 100

Grade F

Safety score 48 of 100

Latest visit: Aug 24, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
6 high priority (4 fixed by the Aug 24 follow-up, 2 fixed on the spot), 4 intermediate, 8 basic (2 repeats)
-40
Complaint after follow-up on Jul 29, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score48

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

Inspection history

1 inspection · 4 visits

Jul282026

Routine inspection

18 violations found · Inspector came back 3 times

3rd follow-up visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Official report, on the Florida DBPR website
2nd follow-up visitJul 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
- 2 Intermediate
What was still cited
Intermediate2
- Code 51, Other sanitary and safe operation: Freezer x2 added to the end of the dining room , deep fryer and crock pot added to area espresso area.Front bar area per plan review states that o lay beverage related activity can be done behind the bar area.
  More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
- 2 High priority
- 2 Intermediate
- 3 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41 degrees.
  Tzatziki sauce 46°F cold hold, Tzatziki sauce 46°F cold hold, sour cream 45°F cold hold, shredded cheddar 45°F cold hold, Hotdogs 45°F Cold hold. ambient temperature of unit 47°F. Foods were placed in unit prior to today's inspection. See Stop Sale.
  Administrative complaint
- Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
  Food containers continue to have a soil build up.
  More time given
Intermediate2
- Code 51, Other sanitary and safe operation: Freezer x2 added to the end of the dining room , deep fryer and crock pot added to area espresso area.Front bar area per plan review states that o lay beverage related activity can be done behind the bar area.
  Freezers located in the dining area not shown on plans remain. Crock pot and fryer removed.
  More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic3
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles on prep table containing foods removed from the original container not labeled with common name.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 6 High priority
- 4 Intermediate
- 8 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41 degrees.
  tzatziki (45°F - Cold Holding); milk 1/2 gal (45°F - Cold Holding); cooked pork (45°F - Cold Holding). Second temperature taken 12:00pm tzatziki 43°F cold hold, milk 44°F cooling, cooked pork 42°F cold holding.
- Code 08, Food protection and cross-contamination: Raw animal food not properly separated from ready-to-eat food.
  Reach in cooler, loaf of bread stored on top of raw beef. Operator separated bread from beef.
  Fixed on the spot
  Food placed in soiled container/equipment.
  Spice containers, food containers stored on prep table have an accumulation of grease.
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Operator used cell phone and wiped his hands on his pants, o hand wash.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Dead fly in reach in cooler, operator cleaned and sanitized the rear in cooler..
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Medication stored behind front counter.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Tzatziki sauce no date, pasta and sauce no date. Operator was able to determine the prep date. Discussed the need to date all foods held more than 24 hours.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  O paper towels at hand wash sink next to 3 compartment sink.
- Code 51, Other sanitary and safe operation: Freezer x2 added to the end of the dining room , deep fryer and crock pot added to area espresso area.Front bar area per plan review states that o lay beverage related activity can be done behind the bar area.
  No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bbq sauce, tzatziki sauce. Discussed that all foods removed from the original container must be labeled with common name.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Personal beverage stored on prep table near food and clean equipment. Discussed the need to keep personal beverage separated from food and clean equipment from the restaurant.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Discussed the need to use a hair restraint while involved in food preparation.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Multiple soiled wiping cloths on prep table near food and clean equipment.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth not stored in sanitizer solution between uses. Discussed the need to store cloths in sanitizer solution solution between uses.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  2 reach in coolers with soiled interior.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of fixed equipment, crock pot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Heavy accumulation of grease and food debris on floor cook line, prep areas and storage areas.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.