FLAP JACKS

Name: FLAP JACKS
Address: 36287 US 19, PALM HARBOR, FL, 34684, US
Rating: 81.1

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

81.1 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 81.1 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 30 total violations — 9 critical, 6 major, 15 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 included 2 critical violations, 3 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Lid of reach in freezer broken in dry storage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grill of soda machine in wait station soiled.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen are breaking apart.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. shelves of walk in cooler rusted,
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen are grooved.
[08B-38-4] Food stored on floor. Potatoes stored on floor in dry storage. Operator moved potatoes to proper location.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted.
[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.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottle of butter not labeled.
[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.

Administrative complaint recommended
[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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Prep cook no hair restraint, prep cook put hair net on
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Slicer soiled
[41-17-4] Spray bottle containing toxic substance not labeled. Multiple spray bottles not labeled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and shelf under steam table
[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
[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
[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
[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
[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
[14-11-5] Equipment in poor repair. Chest freezer in prep area has broken lid
[36-17-5] Floor tiles missing and/or in disrepair. Floor tile throughout establishment cracked and missing
[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
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup with no handle used for flour, cup removed

Community reaction

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