SNAPPERS GRILL AND COMEDY CLUB

Name: SNAPPERS GRILL AND COMEDY CLUB
Address: 36657 US HWY 19 N, PALM HARBOR, FL, 34684, US
Rating: 48.4

36657 US HWY 19 N, PALM HARBOR, FL 34684

License #6209938

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

48.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

SNAPPERS GRILL AND COMEDY CLUB in PALM HARBOR currently holds an InspectFL Health Score of 48.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 48 total violations — 13 critical, 11 major, 24 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

March 5, 2026

The latest inspection on May 19, 2026 shows 5 observation rows: no critical rows, 2 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in prep area has shelves that are rusted.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles soiled with debris, cutting board stained, can opener soiled with debris.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Aung Khin expired on 6/24/25
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with debris.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.

Disposition: Administrative complaint recommended
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sign by sink next to oven. Operator added sign.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in prep area has shelves that are rusted.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 4oz of Tuna thawed in bag at sushi station. Packaging says to remove from packaging before thawing.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles soiled with debris, cutting board stained, can opener soiled with debris.
[14-38-4] Food storage container/container lid cracked or broken. Cracked containers in ware washing area. Operator disposed of containers.
[35A-02-7] Live, small flying insects found 1 fly in kitchen 5 flies in indoor bar 2 flies in outdoor bar.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Measured at 0ppm. Instructed operator to use three compartment sink until fixed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with debris.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. 1 6lb can of cheddar cheese sauce and 3 3lb cans of mushrooms not separated from undamaged product in dry storage.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Aung Khin expired on 6/24/25
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink at outdoor bar used for storage of containers.
[02D-01-5] Working containers of food removed from original container not identified by common name. Spray bottle of water unlabeled in kitchen. Operator labeled it during visit.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 6lb can of cheddar cheese sauce, 3 3lb cans of mushrooms.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4oz of Tuna thawed in bag at sushi station. Packaging says to remove from packaging before thawing.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in dining room stored not inverted.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8oz red snapper defrosted in bag in reach in freezer in reach in cooler by sushi station. Operator disposed of snapper.
[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 form HR 5030-104.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler near sushi station has rust pitted to the surface.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth in use on cook line.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink by three compartment sink.
[41-10-4] Toxic substance/chemical improperly stored. Bleach stored on hand wash sink in inside bar. Operator removed bleach.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine only dispensing sanitizing solution at 10ppm. Operator is setting up three compartment sink.
[08B-38-4] Food stored on floor. Boxes of oil on floor In walk in, next to convection oven.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Measured at 10ppm. Retested several times with diminishing results. Instructed operator to move all dish washing to three compartment sink.
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Sumo roll, Yum Yum Crab, Dragon roll, Snappers sushi, and Abe the babe roll describes using crab as an ingredient, establishment only uses imitation crab
[35A-02-7] Live, small flying insects found One live fly located in bar One live fly in dining area Two live flies on cook line. Operator eliminated one of the flies.
[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. Employee drinking from open cup in kitchen. Informed employee of approved containers for beverage.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of bleach located near three compartment sink.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2lbs Chili started reheating process at 11am temped at 126. 5lbs of Meatballs started reheating process at 11am temped at 85F.
[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. Emailed operator form HR 5030-100 and educated person in charge of the big six.
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from restroom, did not wash hands before putting on gloves to start working. Educated employee on proper hand wash guidelines.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2lbs Chili started reheating process at 11am temped at 126. 5lbs of Meatballs started reheating process at 11am temped at 85F.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili started reheating process at 11am temped at 126. Meatballs started reheating process at 11am temped at 85F.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple bottles of different sauce types unlabeled in kitchen.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mexican roll contains smelt roe which is a raw product Kanisu Salad contains Masago which is smelt roe. Seared Ahi salad contains tuna which is not fully cooked. Snappers sushi sampler contains seared ahi tuna which is not fully cooked.
[01B-03-5] Stop Sale issued due to adulteration of food product. 8oz red snapper defrosted in bag in reach in freezer in reach in cooler by sushi station. Operator disposed of snapper.
[16-48-4] Old food stuck to clean dishware/utensils. Old food on containers in ware washing area drying rack,
[14-12-4] Utensils in poor condition. Several spatulas in kitchen melted and in disrepair.
[14-38-4] Food storage container/container lid cracked or broken. Cracked container used to defrost fish in reach in cooler. Operator discarded container.

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