Early Bird
9131 US Hwy 19 N, Pinellas Park, FL 33782 · Permanent Food Service · License 6216560
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 Jul 30 complaint inspection2 high priority (1 fixed on the spot, 1 repeat), 7 intermediate (2 fixed on the spot, 4 repeats), 9 basic (5 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-41
- Administrative complaint on Jul 30, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score39
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 12, 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.
13 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate6
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
More time given
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Paper towel dispensers empty at hand sinks in kitchen and servers station, staff restocked
More time givenFixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
According to person in charge, owners still working on completing certified food manager training, no valid CFM certificates available
Administrative complaint
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
5 total employees present during inspection with no valid CFM (3 servers and 2 kitchen staff)
Administrative complaint
Proof of required state approved employee training not available for some employees.
1 server was able to provide proof of valid food safety training, 4 additional employees hired over 60 days with no proof of training
Administrative complaint
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage above prep cooler on coo line. Employee beverages on table next to clean glasses at servers station
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 25, Single-service items: Reuse of single-service or single-use articles.
More time given
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
More time given
- First visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 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.
Prep cooler - egg wash (50°F - Cold Holding), staff moved to bottom of cooler
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Containers of pooled eggs over uncovered cooked potatoes in walk in cooler, discussed proper order with management
Intermediate7
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Repeat violation
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand sink next to ice machine, restocked
Fixed on the spotRepeat violation
No soap provided at handwash sink.
No soap at hand sink next to ice machine, restocked
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Management unable to provide valid proof of food manager certification during inspection
Administrative complaint
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 staff members present with no proof of CFM during inspection
Repeat violationAdministrative complaint
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple bins of cooked potatoes uncovered in walk in cooler
Food stored on floor.
Cooking oil containers on floor in rear storage hallway
Raw fruits/vegetables not washed prior to preparation.
Cut avocados on cook line with stickers still attached
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Uncovered beverage on top of deli cooler on cook line, relocated
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Several clean ceramic plates staked on cook line with chipped edges
Repeat violation
Code 25, Single-service items: Reuse of single-service or single-use articles.
In use frying pans stacked on top of cardboard shell egg trays on cook line
Repeat violation
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Broken hot water valve on hand sink at wait station
Repeat violation
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Under equipment on cook line
Repeat 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
- 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.