Cody's Original Roadhouse
39870 US Hwy 19 N, Tarpon Springs, FL 34689 · Permanent Food Service · License 6213082
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 Sep 8 complaint inspection1 high priority (fixed on the spot), 3 basic (1 repeat)-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 8, 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.
4 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.
In display case by host stand, cheesecake (44°F - Cold Holding), moved to walk in freezer . In drawer cooler in side prep area - raw shrimp (44°F - Cold Holding); cooked chicken breast (44°F - Cold Holding); marinated shrimp (45°F - Cold Holding); salmon (45°F - Cold Holding) all moved to freezer recheck - cheesecake 42°F, marinated shrimp 41°F, raw shrimp 42°F, salmon 38°F, cooked chicken breast 42°F
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Cracked plastic lids
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
On cook line, moved to shelf
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Cracked acoustic tiles in dry storage 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.
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.