KELLY'S ROAST BEEF

Name: KELLY'S ROAST BEEF
Address: 8710 US 301 N UNIT 100, PARRISH, FL, 34219, US
Rating: 96.5

8710 US 301 N UNIT 100, PARRISH, FL 34219

License #5106073

🥪 Deli/Sandwich ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

96.5 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

KELLY'S ROAST BEEF in PARRISH currently holds an InspectFL Health Score of 96.5 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 20, 2025. Across those visits, inspectors documented 9 total violations — 2 critical, 1 major, 6 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 August 20, 2025 shows 9 observation rows: 2 critical, 1 major, and 6 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.

Location + actions

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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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed kitchen employee no hair restraint.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting boards on at carving station grooved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two employee purses on food prep table. Employees moved purses. observed employee cell phone on food prep table. Employee removed. observed employee backpack on back prep table. observed employee candy in front reach in cooler. Owner removed.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with liquid in it. Owner emptied bottle.
[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. Observed dish machine not sanitizing properly. 0 ppm. Observed line pinched by bucket of detergent. Moved bucket tested at 100ppm.
[36-36-4] Ceiling tile missing.observed two missing ceiling tiles in kitchen area.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating at front carry out food prep area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knife stored in pan of 75f water. Owner removed.
[41-10-4] Toxic substance/chemical improperly stored. Observed can of steel polish stored on top of oven in kitchen. Operator removed. observed sanitizer bottles stored next to buns.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse