Emily's Family Restaurant
2609 N Alt Hwy 19, Palm Harbor, FL 34683 · Permanent Food Service · License 6209062
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection5 high priority (4 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate, 11 basic (4 repeats); basic violations cost 12 at most-35
- Safety score65
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 visitSep 8, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Head of lettuce and green bell pepper in reach in cooler in back storage area soiled.
Shell eggs in use or stored with cracks or broken shells.
See stop sale. 2 cracked eggs stored with un cracked eggs in reach in cooler in back storage area.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over ready to eat French fries in reach in freezer next to cook line. Operator. Over chicken.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee washed hands for 5 seconds
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked eggs, placed on new pair of gloves and then plated cooked steaks.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of soda nozzles soiled with debris. Stained cutting boards on cook line.
Non-pitting surface rust on food-contact equipment.
Interior of microwave has rust pitted to surface.
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles of butter unlabeled
Repeat violation
Code 08, Food protection and cross-contamination: Stored food not covered.
Raw chicken in reach in freezer in kitchen uncovered. Lettuce and potatoes and raw chicken uncovered in reach in coolers in back storage area.
Damaged/spoiled/recalled food not properly segregated.
2 cracked eggs stored with uncracked eggs in reach in cooler. Bell pepper and head of lettuce spoiled
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knives stored between prep tables on cook line. Operator removed knives.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting board in kitchen.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Shelves of reach in coolers and freezers throughout kitchen has rust pitting to the surface.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on container in back storage area.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Soiled dry wiping cloth in use on cook line.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior microwave on cook line has debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of black mold like substance in ice machine.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach located in employee restroom in kitchen. Operator removed roach and cleaned and sanitized area.
Fixed on the spotRepeat violation
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
- 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.
- Stop sale
- An order that the food can’t be sold or served.