PARTS OF PARIS

Name: PARTS OF PARIS
Address: 146 4 AVE N, SAFETY HARBOR, FL, 34695, US
Rating: 27.2

146 4 AVE N, SAFETY HARBOR, FL 34695

License #6216780

☕ Café/Breakfast ℹ️

27.2 Grade F / 100

Failing Health Score

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Latest inspection

May 22, 2026 · 5 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PARTS OF PARIS in SAFETY HARBOR currently holds an InspectFL Health Score of 27.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on May 22, 2026. Across those visits, inspectors documented 82 total violations — 20 critical, 20 major, 42 minor.

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Record snapshot

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The latest inspection on May 22, 2026 shows 5 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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PARTS OF PARIS 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
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled cook line prep area, prep area and storage areas.
[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

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[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.
[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
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled cook line prep area, prep area and storage areas.
[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.
[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
[08B-12-5] Stored food not covered. Cheese in reach in cooler not properly covered/ protected, dried out
[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
[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.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cheese not covered or protected dried out.
[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)
[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)
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in back of property has utensils stored inside
[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
[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

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook with no hair restraints or beard guard.
[36-73-4] Floor soiled/has accumulation of debris.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Refrigerator in back room.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. rOP beef being thawed at room temperature. Temperature 39F. Operator placed meat in freezer.
[41-07-4] Container of medicine improperly stored. Medicine stored on upper shelf of cooks line. Medicine was relocated to gain compliance.
[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. Machine not reaching the minimum temperature of 160 on food contact surface. Machine does not appear to be engaging into the rinse cycle after rinse aid dispenses
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat vegetables in prep cooler. Operator rearranged relocated eggs to gain compliance
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook Line Beef 50F cold Hold, ROP Clams 50F cold hold,Butter 47F cold hold, Prep area Feta Cheese 47F cold hold, Escargot 49F cold hold, salmon 51F cold hold. Back storage soup 47F cold hold.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook Line Beef 50F cold Hold, ROP Clams 50F cold hold,Butter 47F cold hold, Prep area Feta Cheese 47F cold hold, Escargot 49F cold hold, salmon 51F cold hold. Back storage soup 47F cold hold.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon found in hand wash sink on cooks line. Spoon removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at cooks line. Operator replenished paper towels during inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in warewashing area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Racks in reach in cooler in shed soiled with food debris.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Over 500ppm quaternary. Second test 200ppm.
[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 temp dishmachine only reaching minimum of 132F. Discontinue use of dishmachine until fixed and working properly. Sanitize dishes in three compartment sink. Operator set up 3 compartment sink, tested 200ppm.
[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 used bare hands to touch bone marrow. Operator voluntarily discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above créme brÃ»lée in reach in cooler in shed.
[22-02-4] Food-contact surface soiled with food debris. Stained cutting boards on flip top cooler.
[01C-03-4] Mussel tags not marked with last date served.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips expired in 2021
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired training for Zachary, Christopher, Shannon, Trae.