Lucky Dill

33180 US Hwy 19 N, Palm Harbor, FL 34684 · Permanent Food Service · License 6213912

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Aug 14, 2026

What drove the grade

Dented/rusted cans present.High priority · fixed by the Aug 14 follow-up · 33 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 complaint inspection
9 high priority (8 fixed by the Aug 14 follow-up, 1 fixed on the spot), 5 intermediate (1 fixed on the spot), 20 basic; basic violations cost 12 at most
-53
Safety score47

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

Inspection history

1 inspection · 2 visits

Aug52026

Complaint inspection

34 violations found · Inspector came back once

Follow-up visitAug 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
13 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 12 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic12
- 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: Cutting board has cut marks and is no longer cleanable.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Food storage container/container lid cracked or broken.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  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 tiles missing and/or in disrepair.
  More time given
  Hole in or other damage to wall.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
34 violations found:
- 9 High priority
- 5 Intermediate
- 20 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 2 6lb cans of pasta sauce damaged and not separated from undamaged product.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  10oz of raw beef temped at 55°F. Held over night no temperature monitoring.
  Shell eggs in use or stored with cracks or broken shells.
  See stop sale. 1 damaged egg stored with undamaged product.
  Shell eggs are not clean.
  See stop sale. 4 eggs covered in matza ball mix.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  10oz of raw beef temped at 55°F. Held over night no temperature monitoring documented.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Motzoballs held at 114°F, soup held at 110°F next to refrigerator in wait station. Prepared at 1pm Operator heated motzoballs to proper temperature.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee brushed hands in hair and went to work with serving food no hand wash.
  Employee washed hands with no soap.
  Employee washed hands at sink with no soap.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Measured at 0ppm instructed operator to use three compartment sink until the issue is resolved.
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Deli slicer on cook line soiled, cutting boards throughout kitchen soiled with debris, nozzles of soda machine soiled with debris.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink in bar used to store chemical spray bottle. Operator moved spray bottle.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at hand sink in bar.
  No soap provided at handwash sink.
  No soap at hand sink in bar and at hand sink in kitchen.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of food manager training in establishment.
Basic20
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles of sauces not labeled in kitchen.
- Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
  2 6lb cans of pasta sauce damaged and not separated from undamaged product. 1 damaged egg stored with undamaged product.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee beverage stored in reach cooler next to food for customers. Operator moved beverage.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee on cook line not wearing hair restraint. Employee placed on hat.
  Fixed on the spot
  Employee with no beard guard/restraint while engaging in food preparation.
  Employee prepping food not wearing beard guard for facial hair.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic bowl used as scoop for salsa, chips, and slices in kitchen.
  Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards in kitchen.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Shelves of walk in coolers rusted,
  Reach-in cooler shelves with rust that has pitted the surface.
  Shelves of reach in coolers in kitchen has rust pitted to surface.
  Food storage container/container lid cracked or broken.
  Cracked and broken plastic containers used to store food in walk in cooler.
  Uncleanable knife block in use to store knives.
  Knife block in use in kitchen. Operator removed knives and disposed of knife block.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup in walk in cooler.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels 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 kitchen soiled with debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelves in kitchen soiled and has rust pitted to surface. Exterior of food containers covered in food debris.
- Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
  Standing water in floor drain. Floor drain overflowing under three compartment sink.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No handwash sign at sink in bar.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Floors soiled tiles in disrepair around kitchen.
  Hole in or other damage to wall.
  Walls damaged in back of kitchen near back door.
  Floor soiled/has accumulation of debris.
  Floors soiled throughout kitchen.
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.
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.