EMILY'S FAMILY RESTAURANT

Name: EMILY'S FAMILY RESTAURANT
Address: 2609 N ALT HWY 19, PALM HARBOR, FL, 34683, US
Rating: 38.2

2609 N ALT HWY 19, PALM HARBOR, FL 34683

License #6209062

🍽️ American ℹ️

38.2 Grade F / 100

Failing Health Score

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Latest inspection

September 8, 2026 · 18 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EMILY'S FAMILY RESTAURANT in PALM HARBOR currently holds an InspectFL Health Score of 38.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 8, 2026. Across those visits, inspectors documented 66 total violations — 19 critical, 7 major, 40 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 1, 2025

The latest inspection on September 8, 2026 shows 18 observation rows: 5 critical, 2 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

EMILY'S FAMILY RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08B-12-5] Stored food not covered. Raw chicken in reach in freezer in kitchen uncovered. Lettuce and potatoes and raw chicken uncovered in reach in coolers in back storage area.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. 2 cracked eggs stored with uncracked eggs in reach in cooler. Bell pepper and head of lettuce spoiled
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, placed on new pair of gloves and then plated cooked steaks.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat French fries in reach in freezer next to cook line. Operator. Over chicken.
[22-31-4] Non-pitting surface rust on food-contact equipment. Interior of microwave has rust pitted to surface.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of black mold like substance in ice machine.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 cracked eggs stored with un cracked eggs in reach in cooler in back storage area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Head of lettuce and green bell pepper in reach in cooler in back storage area soiled.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep tables on cook line. Operator removed knives.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 5 seconds
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting board in kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers and freezers throughout kitchen has rust pitting to the surface.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry wiping cloth in use on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles soiled with debris. Stained cutting boards on cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles of butter unlabeled
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on container in back storage area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave on cook line has debris.
[35A-03-4] Dead roaches on premises. 1 dead roach located in employee restroom in kitchen. Operator removed roach and cleaned and sanitized area.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting board in cook line under microwave.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. 1 7lb can of strawberry glaze stored with undamaged cans in dry storage.
[35A-03-4] Dead roaches on premises. 2 dead roaches in employee restroom in kitchen. Operator removed roaches and cleaned and sanitized area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee donuts stored next to condiments and butter that was to be served to customers. Operator removed donuts.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone over butter in wait station. Operator moved phone to proper area.
[14-11-5] Equipment in poor repair. Hood filters in poor repair. Metal pots hanging in dry storage dented and in poor repair.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on handle of oven in cook line. Operator moved tongs.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled on cook line. Exterior of reach in freezer by three compartment sink rusted. .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interiors of reach in coolers soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers in dry storage has rust pitted to surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles of butter not labeled on cook line.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 7lb can of strawberry glaze.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to ready to eat grits in reach in cooler by cook line. Operator moved grits to be on top of chicken. Raw beef over ready to each peppers in reach in cooler in dry storage. Operator moved beef to proper location.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and cutting board soiled.

Disposition: Warning Issued
[14-20-4] Ripped/worn tin foil used as shelf cover. Shelves in ware washing area. Discussed with owner.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled where large fan is located in kitchen.
[22-41-4] 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. Dish machine was set up and ran 3 times. All times, it tested 10pm. Operator set up 3 compartment sink, 50ppm chlorine. Discontinue use of dish machine until it is able to properly sanitize dishes.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 2/1/25
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. All food was made yesterday and have been 8n the cooler overnight. No temperatures were taken. See stop sale. turkey (48F - Cold Holding); saurkraut (51F - Cold Holding); quiche (48F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cookline: turkey (48F - Cold Holding); saurkraut (51F - Cold Holding); quiche (48F - Cold Holding). All food that is cooling in the cooler has had ice added to the food. In cooler at bar: butter (70F - Cold Holding) butter has been in cooler for 1 hour. Butter was relocated.
[03F-02-5] 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. Operator able to determine when potatoes were taken out of cooler. Time mark added.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs, no asterisk next to food item. Discussed with owner.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator plan.