PLUMMERS FAMILY RESTAURANT

Name: PLUMMERS FAMILY RESTAURANT
Address: 11762 MATER LUTHER KING JR BLVD E, SEFFNER, FL, 33584, US
Rating: 72.8

11762 MATER LUTHER KING JR BLVD E, SEFFNER, FL 33584

License #3911257

🍽️ American ℹ️

72.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

September 22, 2025 · 9 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

PLUMMERS FAMILY RESTAURANT in SEFFNER currently holds an InspectFL Health Score of 72.8 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 September 22, 2025. Across those visits, inspectors documented 43 total violations — 9 critical, 14 major, 20 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 22, 2025 shows 9 observation rows: no critical rows, 2 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

PLUMMERS FAMILY RESTAURANT 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: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed full and empty co2 tanks on cook line not secured
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed blue cup on make line table with water and ice. Manager removed
[36-73-4] Floor soiled/has accumulation of debris. Observed accumulated debris Under fryers.
[08B-38-4] Food stored on floor. Cases of oil stored on the floor
[36-62-4] Light not functioning. Over dish area, light kept flickering on and off
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.By back door hand sink
[33-16-4] Open dumpster lid.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed strainer in hand sink by dish machine
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes and diced ham in reach in cooler not dated

Disposition: Warning Issued
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. By dish
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shelled eggs and handled bacon, toast and cheese without washing hands. Discussed proper hand washing with manager
[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. Observed cook handle cooked eggs, bacon and toast with bare hands. Discussed aop and sent paperwork. Manager put on gloves to handle food
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: cooked potatoes (56F - Cold Holding); hash browns (59F - Cold Holding). Product sitting out with no temperature or time control. Discussed time as a public health control .
[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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink in dish area blocked by racks. Manager removed
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Jeremy Long
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On cook line manager put towels on line
[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.
[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.
[31B-03-4] No soap provided at handwash sink. On cook line, manager filled