HERB AND OVEN

Name: HERB AND OVEN
Address: 2364 KEYSTONE RD, TARPON SPRINGS, FL, 34688, US
Rating: 68.8

2364 KEYSTONE RD, TARPON SPRINGS, FL 34688

License #6217934

68.8 Grade F / 100

Failing Health Score

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Latest inspection

March 26, 2026 · 5 findings · 1 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

HERB AND OVEN in TARPON SPRINGS currently holds an InspectFL Health Score of 68.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 45 total violations — 13 critical, 24 major, 8 minor.

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The latest inspection on March 26, 2026 shows 5 observation rows: 1 critical, 3 major, and 1 minor.

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Inspector notes

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HERB AND OVEN 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.

Disposition: Met Inspection Standards
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. unwashed apples, peppers over pans of cut produce. Operator moved unwashed produce
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket on cook line-greater than 200 ppm, corrected to 50 ppm.
[22-02-4] Food-contact surface soiled with food debris. Cutting boards at lift tops stained, grooved
[31A-11-4] Handwash sink used for purposes other than handwashing. Operator filled bucket in hand wash sink, discussed use of sink with operator.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Emergency order recommended
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in reduced oxygen package that states for fish to be removed from package, then thawed. See stop sale.
[35A-03-4] Dead roaches on premises. 1 dead roach in the floor of the walk in cooler. Operator discarded and sanitized area. 1 dead roach in storage room. Operator cleaned and sanitized areas.
[36-24-5] Hole in or other damage to wall. Hole in wall in storage room.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 23 rodent droppings in storage room where ice machine, to go boxes and tools are located.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in reduced oxygen packaging not removed from package prior to thawing.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 500ppm quaternary. Operator refilled to 200ppm
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Clams removed from can 2 days ago and does not have a date mark. Operator added date to calms.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager has ordered books but they have not yet shipped.
[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. Printed employee reporting agreement for operator.
[41-17-4] Spray bottle containing toxic substance not labeled. 2 spray bottles with detergent not labeled. Operator labeled.

Disposition: Emergency order recommended
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee put hat on
[35A-12-4] Mosquitoes breeding in standing water. In cabinet at front counter. Approximately 60 dead mosquitoes in cabinets at front counter. Pan of standing water inside cabinet with flying insects present
[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. High temperature dishwasher machine at 153F
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from back door, put gloves on and started making pizzas without washing hands
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hat on then continued making pizzas without changing gloves or washing hands
[12A-19-4] Employee washed hands with cold water. Water temperature 77F
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. -34 rodent droppings on floor behind and under the hand sink and ice machine in dry storage -3 rodent droppings on shelf on cook line next to to go containers -8 rodent droppings on floor next to reach in cooler on cook line -5 rodent droppings on floor behind trash can and prep table across from three compartment sink -4 rodent droppings on floor under bread table on cook line -22 rodent droppings on floor around mixer in back prep area -5 rodent droppings under can storage rack
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (57F - Cold Holding); cut chicken (57F - Cold Holding); shredded mozzarella cheese (61F - Cold Holding); sausage (61F - Cold Holding); beef (61F - Cold Holding); cooked onions (55F - Cold Holding); diced ham (57F - Cold Holding) no temperature monitoring, reach in cooler at pizza make area ambient temperature 62F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
[27-06-4] No hot running water for entire establishment
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee food safety training
[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. No employee reporting agreement for all employees
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink by back door