OHANA CAFE

Name: OHANA CAFE
Address: 1090 MICHIGAN AVE, PALM HARBOR, FL, 34683, US
Rating: 77.2

1090 MICHIGAN AVE, PALM HARBOR, FL 34683

License #6252661

☕ Café/Breakfast ℹ️

77.2 Grade C / 100

Mixed Health Record

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Latest inspection

April 15, 2026 · 16 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

OHANA CAFE in PALM HARBOR currently holds an InspectFL Health Score of 77.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 31 total violations — 8 critical, 7 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 5, 2025

The latest inspection on April 15, 2026 shows 16 observation rows: 5 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

What do locals think?

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Community pulse

Would you eat here?

OHANA CAFE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting board in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee AirPod case stored next to griddle in food truck. Operator moved AirPods to proper location.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops stored in water measuring 75F.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with debris,
[51-18-6] No copy of latest inspection report available. Last inspection not available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in kitchen
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Window of mfdv open. No screen or air curtain to prevent pests. One live fly present.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles of water and oil unlabeled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee was touching phone and paperwork before putting on gloves with no handwash.
[35A-02-7] Live, small flying insects found 1 live fly in kitchen.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 2 1 26. Establishment is open and operating and selling food to the public.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Measured at 0ppm. Operator corrected to 200ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw cracked eggs stored over ready to eat sauces. Operator moved eggs.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator an additional copy of form HR 5030-104
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen stained
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink used to store utensils and single service containers. Operator removed container and utensils.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board in food truck grooved.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of prep table on cook line. Operator moved beverage to different area.
[08B-38-4] Food stored on floor. Containers of rice stored on floor. Operator moved to proper storage location.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed operator choking poster.
[14-12-4] Utensils in poor condition. Tongs in disrepair. Operator removed tongs.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bottles of oil and butter unlabeled.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Measured at 0ppm. Quart tablets were expired, changed to chlorine which was measured at 100ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over beans, bread and onions in reach in coolers. Operator moved eggs to proper location.
[41-10-4] Toxic substance/chemical improperly stored. Oven cleaner stored on floor under prep table. Operator moved to proper chemical storage area.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified food manager said they had no knowledge of big six. Educated operator and provided them with form HR 5030-100
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form HR 5030-104.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board surface soiled. Lids of spice shakers soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.