FLAP JACKS

Name: FLAP JACKS
Address: 36287 US 19, PALM HARBOR, FL, 34684, US
Rating: 73.7

36287 US 19, PALM HARBOR, FL 34684

License #6212208

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FLAP JACKS in PALM HARBOR currently holds an InspectFL Health Score of 73.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 10, 2026. Across those visits, inspectors documented 38 total violations — 11 critical, 6 major, 21 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 10, 2026 shows 19 observation rows: 3 critical, 3 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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.

Disposition: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grill of soda machine in wait station soiled.
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipes under dish machine have less then an inch air gap.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of bleach stored above three compartment sink. Operator labeled bottle.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottle of butter not labeled.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted.
[14-11-5] Equipment in poor repair. Lid of reach in freezer broken in dry storage.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink near dish machine blocked by push table. Operator moved table.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line has accumulation of debris.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen are breaking apart.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizing solution on prep table in cook line.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen is acoustic tiles. Not smooth and easily cleanable.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Paper bags containing Dunkin Donuts stored on cutting board on prep table near dish machine. Operator threw out bags containing food.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board above clean utensils. Operator moved beverage.
[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 egg and then touched tongs to move hashbrowns on the stovetop.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen are grooved.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. shelves of walk in cooler rusted,
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
[08B-38-4] Food stored on floor. Potatoes stored on floor in dry storage. Operator moved potatoes to proper location.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 8 seconds. Another employee washed hands for 5 seconds.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced pepper cheese (56F - Cold Holding) in container on cook line sitting on top of ice, coleslaw (47F - Cold Holding) in top rail of reach in cooler
[13-03-4] Employee with no hair restraint while engaging in food preparation. Prep cook no hair restraint, prep cook put hair net on
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer buckets 0ppm, sanitizer solution bucket empty for dispenser, operator replaced sanitizer solution for dispenser, sanitizer buckets now at 200ppm
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and shelf under steam table
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen and cook line are acoustic tiles, not smooth or easily cleanable
[41-17-4] Spray bottle containing toxic substance not labeled. Multiple spray bottles not labeled
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain pipe under dish machine is inside the drain, no air gap
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 7 seconds
[07-08-5] Time/temperature control for safety food re-served to customers. Bowls of butter packets left on tables. Butter packets not pulled from tables once customer leaves table, operator removed butter packets and discarded
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad prepared 09/12 Macaroni salad prepared 09/11
[14-09-4] Cutting board has cut marks and is no longer cleanable. Green and red cutting boards
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Julez hired within 60 days no proof of reporting agreement, employee read and signed agreement
[14-11-5] Equipment in poor repair. Chest freezer in prep area has broken lid
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Slicer soiled
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tile throughout establishment cracked and missing
[14-01-5] Bowl or other container with no handle used to dispense food. Cup with no handle used for flour, cup removed
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0ppm, operator changed out sanitizer bucket, now at 100ppm
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handling dirty dishes then clean dishes without washing hands

Community reaction

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Community pulse