Tarpon Family Diner
600 S Pinellas Ave, Tarpon Springs, FL 34689 · Permanent Food Service · License 6215207
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection5 high priority (1 no follow-up needed, 4 fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic-27
- Safety score73
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 visitSep 25, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Butter pads removed from refrigeration at 8 am, operator put time on pan Cooked potatoes, no time marking, operator discarded .
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In chest freezer on cook line- raw Philly beef steaks, and chicken fried steak, unpackaged above onion rings, operator moved both to bottom of freezer.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Cook left kitchen, came back in and continued cooking, no glove change or hand wash .
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm chlorine, corrected to 50 ppm
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Chlorine sanitizer bucket on cook line greater than 200 ppm, corrected to 50 ppm
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
No date on delivery ham, hot dogs, corned beef, operator put dates on all.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas.
Discussed ordinance with manager on duty
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Fry oil on floor in prep room
Uncovered food stored near sink exposed to splash.
In prep room - open bag of bread under soap dispenser, operator moved moved bread
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knives stored between reach in cooler and table, operator removed
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
On oven door, operator moved to shelf
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Wrist jewelry on cook, removed
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
On floor in kitchen, moved to shelf
Fixed on the spot
Code 25, Single-service items: Reuse of single-service or single-use articles.
Egg carton trays reused to hold bacon press, operator moved discarded
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.