Mimi's Hotcakes

3101 SR 580 G, Safety Harbor, FL 34695 · Permanent Food Service · License 6209672

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Jul 29, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Jul 29 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 17 routine inspection
4 high priority (fixed by the Jul 29 follow-up), 2 intermediate (fixed on the spot, 1 repeat), 4 basic (1 repeat)
-22
Safety score78

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

Inspection history

1 inspection · 2 visits

Jul172026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
Official report, on the Florida DBPR website
First visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 4 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  raw sausage patty (46°F - Cold Holding, second temperature at10:43 am 35°F cold hold.); butter cups (65°F - Cold Holding, second temperature taken at 10:43am 32°F cold hold); raw burger patties (45°F - Cold Holding, second temperature 43°F cold hold); slices pepper jack cheese (46°F - Cold Holding, operator decided to discard for quality purposes.)
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Raw eggs stored on the counter.
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Ok washed hands no soap. Discussed with operator the need to use soap when washing hands.
- 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. Operator has 3 compartment sink set up to sanitize the dishes coming out of the dish washer until the dish washer is repaired.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand wash sink blocked by garbage can
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at hand wash sink on cook line
  Fixed on the spot
Basic4
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles and shakers containing food removed from the original container not labeled with common name
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage no lid, no straw on grill.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Cardboard lining bottom shelf on cook line.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  White containers used for food storage made for single use. Cardboard food trays being used for more than 1 use.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.