Mimi's Hotcakes
36287 US 19, Palm Harbor, FL 34684 · Permanent Food Service · License 6212208
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection5 high priority (4 fixed by the Sep 16 follow-up, 1 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 16 basic (9 repeats); basic violations cost 12 at most-33
- Administrative complaint on Sep 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitSep 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic7
Code 08, Food protection and cross-contamination: Unprotected ice machine in a customer/nonsecure area.
More time given
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler 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
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 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 on time/temperature control for safety food due to temperature abuse.
coleslaw (51°F - Cold Holding); chicken salad (54°F - Cold Holding); tuna (59°F - Cold Holding); potato Salad (50°F - Cold Holding); chipped beef (50°F - Cold Holding); cooked sausage (47°F - Cold Holding). See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cooked sausage (46°F - Cold Holding second-temperature at 12:10pm 43°F cold hold); shredded cheese (46°F - Cold Holding) second temperature at12:10pm 42°F cold hold; cantaloupe (47°F - Cold Holding, second temperature at 12:10 pm 43°F cold hold); operator placed on ice for quick cool. coleslaw (51°F - Cold Holding); chicken salad (54°F - Cold Holding); tuna (59°F - Cold Holding); potato Salad (50°F - Cold Holding); chipped beef (50°F - Cold Holding); cooked sausage (47°F - Cold Holding). See Stop Sale.
Repeat violationAdministrative complaint
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. Chlorine sanitizer 0ppm corrected to 50 ppm during inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
4 flies observed around hand wash sink, 3 flies around nozzles at beverage machine.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemicals stored next to food and clean utensils. Front counter sani bucket spray bottle of chemical.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels in dispenser. Operator replenished paper towels during inspection.
Fixed on the spot
Basic16
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked Sausage uncovered in walk in cooler.
Fixed on the spot
Food stored in a room/shed that is not fully enclosed.
Cooking oil. Freezer unlocked.
Unprotected ice machine in a customer/nonsecure area.
Stored behind restaurant unlocked
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Cooking utensils stored in water 118°F Discussed the need to store utensils in water only if it is clean and a minimum of 135°F.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Repeat violation
Cardboard used to line nonfood-contact shelves.
Cardboard used to line bottom shelf of prep table holding clean equipment.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Discussed the need to use a mat that is a non porous surface under cutting board.
Repeat violation
Wet wiping cloth not stored in sanitizing solution between uses.
Cook line and prep table in prep area. Discussed the need to store cutting board in sanitizer between uses
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Ice scoop stored in a pan that has a collection of water at the bottom. Discussed the need to keep scoop dry during storage.
Repeat violation
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Line from soda machine draining onto the floor.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Rear of kitchen
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Missing in kitchen
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Cracked ceiling tiles in kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Some acoustic tiles in kitchen
Repeat violation
Floor soiled/has accumulation of debris.small storage room holding cases of potatoes has an accumulation of grease and debris.
Floor in dry storage soiled
Repeat violation
Earlier inspections 1
F55Routine inspection34 violations, 7 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
16 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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
Basic14
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
Cardboard used to line nonfood-contact shelves.
More time given
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
Old food stuck to clean dishware/utensils.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
Floor tiles missing and/or in disrepair.
More time given
Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
34 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 1 4lb can of tuna , 3lb can of clam chowder, 1 6lb can of cherries.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler of wait station. Ambient 49°F. butter (49°F - Cold Holding); chocolate milk (47°F - Cold Holding); milk (47°F - Cold Holding) Walk in cooler chicken salad (47°F - Cold Holding); tuna salad (47°F - Cold Holding); hollandaise (47°F - Cold Holding); raw beef (45°F - Cold Holding); chicken (47°F - Cold Holding); diced ham (46°F - Cold Holding); sliced cheese (48°F - Cold Holding); sausage (47°F - Cold Holding) operator opened attached walk in freezer door to lower temps.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touched phone and then put on gloves no hand wash.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee washed hands for 8 seconds,
Repeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Vacuum breaker missing at splitter at three compartment sink.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
1 live fly in kitchen
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Measured at 500ppm. Operator corrected sanitizer to 200ppm.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Surface of cutting boards on cook line stained.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee using hand sink to fill cup of water in kitchen.
Basic25
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles of water, oil and butter unlabeled on cook line.
Repeat violation
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Employee thawing frozen ham on shelf in dry storage. Operator moved ham to walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
1 4lb can of tuna , 3lb can of clam chowder, 1 6lb can of cherries not separate from undamaged product.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing bracelet in prep kitchen. Operator had employee remove bracelet
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved white cutting boards on cook line. And grooved white and green boards in ware washing area.
Repeat violation
Utensils in poor condition.
Melted spatula near cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Shelves of walk in cooler rusted.
Reach-in cooler shelves with rust that has pitted the surface.
Reach in cooler at wait station rusted
Food storage container/container lid cracked or broken.
Cracked containers in ware washing area.
Cardboard used to line nonfood-contact shelves.
Cardboard lining lower shelf on cook line where oil and sanitizer is stored.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old label on plastic container in dry storage.
Old food stuck to clean dishware/utensils.
Old food on plastic container in ware washing area. Container was stored with cleaned containers.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth under cutting board in prep area. Operator had employee change cloths.
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth stored on top of dish machine
Repeat violation
Wiping cloth sanitizing solution stored on the floor.
Sanitizer bucket stored on floor of kitchen. Operator moved bucket.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave on cook line is soiled debris.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet nesting containers in wait station and ware washing area.
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Back door left open with with magnetic screen. Magnetic screen not secured.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Molding in kitchen and rest rooms in disrepair.
Floor tiles missing and/or in disrepair.
Floor tiles in disrepair throughout kitchen.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling in kitchen breaking and cracked.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling in kitchen acoustic tiles not smooth and easily cleanable.
Repeat violation
Floor soiled/has accumulation of debris.
Floor in dry storage soiled with debris.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone on cardboard tray in cook line. Operator removed phone.
Fixed on the spot
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Establishment has no copy of last inspection on site.
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.