Paradise Restaurant
443 Main St, Safety Harbor, FL 34695 · Permanent Food Service · License 6207181
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 4 basic (1 repeat)-15
- Safety score85
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 visitJul 9, 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
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sliced roast beef 51°F cold hold,Sliced ham 53°F cold hold. Both food items have been on cook line less than 4 hours. They were brought up from the walk in cooler.they were piled too high in the pan. The cook removed the top portion and placed it in the lower area of the unit to cool. The remaining portions of the ham 41°F cold hold, roast beef 40°F cold hold. Second temperature at 9:50am on removed portions, ham 43°F cold hold, roast beef 43°F cold hold.
Fixed on the spotRepeat violation
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sanitizer bucket stored in hand wash sink behind the front counter. Operator removed sanitizer bucket.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical on premise that is not required for the operation of establishment.
Paint stored in dry storage. Discussed the need to store paint away from food and clean equipment.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles on cook line containing food removed from the original container not labeled with common. Ame.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook involved in food prep not wearing a hair restraint. Cook began using a hair restraint during inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Pipe coming from hot water heater installed to drain onto the floor towards a floor drain. Recommend installing pipe to drain to mop sink or drain for mop sink located next to hot water heater.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
U sealed concrete floor where mop sink and ice machine are located.
Repeat violation
Reporting only1
Code 48, Gas appliances and boilers: Gas can containing gasoline located inside of the building in storage area next to walk in cooler.
For reporting purposes only. Operator removed gas can containing gasoline.
Fixed on the spot
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.