Strachan's Ice Cream and Desserts
105 Alt 19 N, Palm Harbor, FL 34683 · Permanent Food Service · License 6214531
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection1 intermediate (fixed on the spot), 6 basic-8
- Safety score92
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 visitAug 31, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwash sink used to store wiping cloth. Operator discarded wiping cloth.
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in reach in cooler by ice cream machine.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on container of 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 soiled with debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Shelves of reach in freezer in ware washing area soiled with debris.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwash sign at hand sink.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
No covered waste basket in unisex rest room
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.