Diesel Garage Grill and Bar

34200 US HWY19 N, Palm Harbor, FL 34684 · Permanent Food Service · License 6216691

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Aug 3, 2026

What drove the grade

Live, small flying insects foundHigh priority, repeat · fixed by the Aug 3 follow-up · 23 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
6 high priority (5 fixed by the Aug 3 follow-up, 1 repeat), 5 intermediate (2 fixed on the spot), 13 basic (5 repeats); basic violations cost 12 at most
-48
Safety score52

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

Inspection history

1 inspection · 2 visits

Jul282026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  18lbs of queso, 3lbs of artichoke hearts.
  More time given
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic3
- Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
  18lbs of queso, 3lbs of artichoke hearts.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  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.
24 violations found:
- 6 High priority
- 5 Intermediate
- 13 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Sliced jalapeños 30lbs, 3qts tomato juice, 3lbs artichoke hearts, 12lbs of chili beans
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee went to place on gloves after putting in hairnet no handwash.
  Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Employee washed hands for 3 seconds.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Non food grade containers used to store rice and flour in back storage area.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  No vacuum breaker on splitter at mop sink.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  18 flies in kitchen
  Repeat violation
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards on cook line soiled with debris. Can opener soiled with debris.
  Non-pitting surface rust on food-contact equipment.
  Sifting baskets have rust pitted to surface.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwash sink in waitstation blocked by trash can. Operator moved trash can.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  No appear towels at hand sink in bar, operator added paper towels.
  Fixed on the spot
  No soap provided at handwash sink.
  No soap at handwash sink at end of cook line.
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles of oil and sauces unlabeled on cook line. Operator labeled spray bottles.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
  Sliced jalapeños 30lbs, 3qts tomato juice, 3lbs artichoke hearts, 12lbs of chili beans
  Food stored on floor.
  Bag of ice stored on floor of walk in freezer,
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverages on cutting board in cook line, operator disposed of beverages.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee on cook line no hair restraint. Employee placed on hair net.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards on cook line and back storage area.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup around door of walk in freezer.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on containers in ware washing area.
  Repeat violation
  Old food stuck to clean dishware/utensils.
  Old food on containers in ware washing area.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave in wait station soiled with debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Grates of soda machine soiled with rust.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice buckets not inverted. Operator inverted buckets.
  Fixed on the spot
  Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting utensils in ware washing area.
  Repeat violation
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

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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.