PARTS OF PARIS

Name: PARTS OF PARIS
Address: 146 4 AVE N, SAFETY HARBOR, FL, 34695, US
Rating: 65.5

146 4 AVE N, SAFETY HARBOR, FL 34695

License #6216780

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

65.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

PARTS OF PARIS in SAFETY HARBOR currently holds an InspectFL Health Score of 65.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 22, 2026. Across those visits, inspectors documented 31 total violations — 6 critical, 6 major, 19 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 May 22, 2026 shows 5 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

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: Call Back - Complied
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Storage area in the rear of the building used for food storage and prep has unsealed concrete
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled cook line prep area, prep area and storage areas.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 3 out of 3 refrigerators in kitchen not working. Two are out of service and one was being used with pans of ice in place to drop temperature. Multiple food items out of temperature. Stop Sale issued.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cook line has an accumulation of grease and food debris.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line

Disposition: Warning Issued
[08B-12-5] Stored food not covered. Cheese in reach in cooler not properly covered/ protected, dried out
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Dish detergent stored with food, clean equipment. Operator moved the detergent to gain compliance
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cheese not covered or protected dried out.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, cooked meatballs, beef gravy boiled eggs, ribs no date marked
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cook line has an accumulation of grease and food debris.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Storage area in the rear of the building used for food storage and prep has unsealed concrete
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter (46F - Cold Holding); ribs (47F - Cold Holding); boiled eggs (46F - Cold Holding); sour cream (46F - Cold Holding); garlic in oil (46F - Cold Holding)
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in back of property has utensils stored inside
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (46F - Cold Holding); ribs (47F - Cold Holding); boiled eggs (46F - Cold Holding); sour cream (46F - Cold Holding); garlic in oil (46F - Cold Holding); cooked shrimp (47F - Cold Holding)
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 3 out of 3 refrigerators in kitchen not working. Two are out of service and one was being used with pans of ice in place to drop temperature. Multiple food items out of temperature. Stop Sale issued.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in rear of property, reach in cooler in kitchen interior soiled
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched cooked meatballs with bare hand.
[01B-07-4] Food with mold-like growth. See stop sale. Moldy beef gravy in reach in cooler. Operator removed to discard.
[14-71-4] Duct tape used to repair nonfood-contact surface. Spatula repaired with orange duct tape. Discussed why duct tape can not be used for repair
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled cook line prep area, prep area and storage areas.

Community reaction

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Community pulse