East Lake Cafe
3430 East Lake Rd Ste 3, Palm Harbor, FL 34685 · Permanent Food Service · License 6208925
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection2 high priority (fixed by the Sep 14 follow-up, 1 repeat), 3 basic (1 repeat)-12
- Administrative complaint on Sep 9, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 14, 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 - 1st follow-up visitSep 11, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Coleslaw 49°F cold hold,potato salad 48°F cold hold, pasta salad 51°F cold hold, tuna salad 49°F cold hold, salmon 49°F cold hold. The ambient temperature of the unit these items are stored in cannot be determined, no thermometer present in unit. All food was brought up 2 hours ago from the walk in cooler per staff. The ambient temperature of the walk in cooler is presently 38°F
Administrative complaint
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
More time given
- First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line-Tuna salad 45°F cold hold second temperature 43°F at 10:30am cold holding, potato salad 44°F cold hold,second temperature 43°F cold holding at 10:30am, cream cream cheese 45°F cold hold, second temperature 46°F not on ice at 10:30am, pasta salad 45°F cold hold, second temperature 44°F cold holding at 10:30am, salmon 44°F cold hold, second temperature 46°F cold hold not on ice. Walk in cooler- ham 45°F cold hold, tuna salad 44°F cold hold raw bacon 44°F cold hold, foods on cook line were placed on ice for quick cool. No foods have yet been placed on ice in walk in cooler. Temperatures remained the same. Repairman arrived during inspection.
Repeat violationAdministrative complaint
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 answered cell phone and went back to work with no hand wash.
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles and shakers containing food removed from the original container not labeled with common name.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Walk in cooler
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.