Bliss Cookhouse
Last inspected: Apr 9, 2026
70
Score
Across the available record, Bliss Cookhouse has 14 inspections on file, the first dated 2022. Inspectors last stopped by on Apr 9, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to five violations before.
Across the inspection history, “employee personal items stored” is the issue that surfaces most often, recorded five times.
That's lower than the typical Palm Harbor restaurant, which scores around 74. On the whole, the file is mixed but not concerning.
14
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler next to dry storage has shelves that are rusted. **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler by dry storage has build up of residue. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in ware washing area and dry storage acoustic tiles. To smooth and easily cleanable. **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tiles missing throughout kitchen **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line. **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
14-09-4
70
Mar 31, 2026
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 5 seconds. **Warning**
12A-17-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggshells then changed gloves no handwash. **Warning**
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cook line. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink in disrepair food preparation/dishwashing area. Must be in operable condition by following inspection. **Warning**
31A-04-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by trash can. Operator moved trash can. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach unlabeled by dish machine. **Repeat Violation** **Warning**
41-17-4
Basic - Ceiling tile missing. Ceiling tiles missing throughout kitchen **Warning**
36-36-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in ware washing area and dry storage acoustic tiles. To smooth and easily cleanable. **Warning**
36-37-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler by dry storage has build up of residue. **Repeat Violation** **Warning**
23-24-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler next to dry storage has shelves that are rusted. **Warning**
14-33-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle on stovetop. Operator moved tongs to proper area. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - Equipment in poor repair. Gasket of reach in cooler in kitchen handing off door. Reach in coolers requires use by dry storage in disrepair. **Warning**
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above sauces across from ice machine. Operator moved phone **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over sauces across from ice machine in waitstation. Operator disposed of drink, **Corrected On-Site** **Warning**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line. **Warning**
14-09-4
32
Sep 23, 2025
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves from raw to ready to eat foods with no hand wash. Coached employee on proper hand washing procedures.
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Employee removed Raw beef from over ready to eat vegetable soup in reach in freezer in front of fryers. **Corrected On-Site**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Employee marked Lasagna in reach in cooler made 9-18-25. **Corrected On-Site**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris on reach in coolers on cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee removed Cutting board knife and container on hand sink in ware washing area. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled bottle of bleach in ware washing area. **Corrected On-Site**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint.
13-03-4
Basic - Working containers of food removed from original container not identified by common name. Employee labeled bulked containers of flour and sugar in prep area. **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Utensil container heavily soiled with grease underneath table next to fryers.
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed phone from can goods in dry storage. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door. **Corrected On-Site**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed knife from in between reach in cooler on cook line. Employee took knife to dishwasher to be washed. **Corrective Action Taken**
10-17-4
Basic - Food stored on floor. Employee removed bag of flour on floor in dry storage. **Corrected On-Site**
08B-38-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
23-24-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance at the top of the interior of the ice machine. Substance is not touching ice.
22-20-5
30
Apr 24, 2025
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (49F - Cold Holding); chicken (56F - Cold Holding); turkey (44F - Cold Holding); cooked potatoes (46F - Cold Holding); ground beef (45F - Cold Holding); butter (45F - Cold Holding); ribs (51F - Cold Holding); ham (47F - Cold Holding); cut lettuce (58F - Cold Holding); ground beef (53F - Cold Holding); whip cream homemade (51F - Cold Holding); hashbrowns (49F - Cold Holding); ravioli cheese and spinach (47F - Cold Holding); sliced cheese (51F - Cold Holding); beef empanada filling (48F - Cold Holding); heavy whipping cream (52F - Cold Holding) - From follow-up inspection 2025-04-24: Stop sale issued for meatloaf **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on flip top cooler. - From follow-up inspection 2025-04-24: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Empty sour cream tub sitting in handwash sink. Inspector moved to wash hands. **Corrected On-Site** - From follow-up inspection 2025-04-24: Trash can blocking handwash sink next to dish machine. Inspector moved trash can to wash hands. **Time Extended** **Corrected On-Site**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hashbrowns, ham, rice with no date mark. Cook states it was all prepared Sunday. Date marks were then put on food items. **Corrected On-Site** - From follow-up inspection 2025-04-24: No date mark on meatballs that were prepared on 4/16. Meatloaf with no date marking. Employee states they were prepared on 4/18. See stop sale. **Time Extended** **Corrected On-Site**
02C-02-5
Intermediate - - From initial inspection : Intermediate - 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. Jorge, Maria, and Kimberly expired 4/8/2024. Kimberly states she has taken hers recently but does not have proof at time of inspection. - From follow-up inspection 2025-04-24: **Time Extended**
53B-14-5
58
Apr 22, 2025
Routine - Food
3 critical violations. 6 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in cookline: shell eggs (66F - Cold Holding) In two door reach in cooler by back door: pork (49F - Cold Holding); chicken (56F - Cold Holding); turkey (44F - Cold Holding); cooked potatoes (46F - Cold Holding); ground beef (45F - Cold Holding); butter (45F - Cold Holding); ribs (51F - Cold Holding); ham (47F - Cold Holding); cut lettuce (58F - Cold Holding); ground beef (53F - Cold Holding); whip cream homemade (51F - Cold Holding); hashbrowns (49F - Cold Holding); ravioli cheese and spinach (47F - Cold Holding); sliced cheese (51F - Cold Holding); beef empanada filling (48F - Cold Holding); heavy whipping cream (52F - Cold Holding) Cook states no temperatures were taken today and all good was prepared on Sunday. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (49F - Cold Holding); chicken (56F - Cold Holding); turkey (44F - Cold Holding); cooked potatoes (46F - Cold Holding); ground beef (45F - Cold Holding); butter (45F - Cold Holding); ribs (51F - Cold Holding); ham (47F - Cold Holding); cut lettuce (58F - Cold Holding); ground beef (53F - Cold Holding); whip cream homemade (51F - Cold Holding); hashbrowns (49F - Cold Holding); ravioli cheese and spinach (47F - Cold Holding); sliced cheese (51F - Cold Holding); beef empanada filling (48F - Cold Holding); heavy whipping cream (52F - Cold Holding)
01B-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched cell phone then touched spatula and began cooking. Discussed with cook who stopped, washed his hands, then began working again. **Corrective Action Taken**
12A-29-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on flip top cooler.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Empty sour cream tub sitting in handwash sink. Inspector moved to wash hands. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at handwash sink in the server area and handwash sink next to the dish machine. Operator refilled both. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hashbrowns, ham, rice with no date mark. Cook states it was all prepared Sunday. Date marks were then put on food items. **Corrected On-Site**
02C-02-5
Intermediate - 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. Jorge, Maria, and Kimberly expired 4/8/2024. Kimberly states she has taken hers recently but does not have proof at time of inspection.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Bleach in spray bottle not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
33
Feb 6, 2025
Routine - Food
No violations found.
100
Dec 12, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs in eggs Benedict not identified on menu as possibly containing raw ingredients. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
02B-01-5
90
Dec 4, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour Cream (46F - Cold Holding); butter (46F - Cold Holding)see stop sale. deli beef (44F - Cold Holding); ham (44F - Cold Holding); cook took internal temperatures inside the reach in this morning on arrival and food was at proper temperature of 41F or below. There were items that were cooked and placed in unit hot less than 4 hours ago. Cook moved foods to an alternative refrigeration unit until it can be confirmed that the unit is working properly. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour Cream (46F - Cold Holding); butter (46F - Cold Holding) **Warning**
01B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs in eggs Benedict not identified on menu as possibly containing raw ingredients. **Warning**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook removed drink from prep table. **Corrected On-Site** **Warning**
12B-07-4
Basic - Food stored on floor. Bag of onions stored on the floor.Discussed with operator the need to store all food a minimum off 6" off the floor **Warning**
08B-38-4
61
Jun 27, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Beef 45F cold hold, operators placed in freezer for quick cool **Corrective Action Taken** **Warning** - From follow-up inspection 2024-06-27: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. **Warning** - From follow-up inspection 2024-06-27: A reach in cooler and a dessert case were added to front counter. Front counter was shortened to allow room for new equipment. **Admin Complaint**
51-16-7
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2024-06-27: **Time Extended**
16-23-4
74
Apr 24, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Beef 45F cold hold, operators placed in freezer for quick cool **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. **Warning**
51-16-7
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
74
Aug 10, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (80F - held on counter), operator discarded potatoes
03B-01-6
High Priority - 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. Cook touched cooked potatoes held on counter with bare hands
09-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was on cell phone, touched hair and began work no hand wash.
12A-16-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg salad, tuna salad and chicken salad. Operator was able to determine the prep date and dated accordingly
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved personal beverage **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table near clean equipment. **Repeat Violation**
40-06-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
50
Feb 24, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning** - From follow-up inspection 2023-02-24: **Time Extended**
36-02-5
95
Feb 23, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Hand soap stored on drain board, operator moved hand soap to gain compliance. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in rear of kitchen- rib-eye 47F cold hold, ground beef 46F cold hold, ricotta cheese 46F cold. Raw chicken 48F cold hold. Reach in cooler is a 2 door refrigerator. The doors are having issues with popping open and not sealing when the doors are closed. It could not be determined how long the foods were in the danger zone.Stop Sale issued. Reach in behind front counter- milk 47F cold hold. Milk moved to an alternative cooler for quick cool. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. each in cooler in rear of kitchen- rib-eye 47F cold hold, ground beef 46F cold hold, ricotta cheese 46F cold. Raw chicken 48F cold hold **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has an accumulation of dry food debris **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can near dish machine **Corrected On-Site** **Warning**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on shelf in dry storage. Operator relocated the purse **Corrected On-Site** **Warning**
40-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance observed on the white guard inside ice machine behind front counter. **Warning**
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning**
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles in kitchen not labeled. Discussed the importance of labeling squeeze bottles once removed from its original container. **Warning**
02D-01-5
43
Aug 31, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer bucket empty. Operator change out sanitizer to a full bucket. **Corrected On-Site**
22-49-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored between clean pans and cooked potatoes. Operator moved the spray bottle and placed it in proper storage **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has dried food debris. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna, cooked chicken, deli ham not dated. Operator was able to determine the prep date and dated accordingly **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on hinged lid of prep table. Cook removed cell phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Stored food not covered. Fish fillets in chest freezer stored not covered. Operator covered fish **Corrected On-Site**
08B-12-5
55
Frequently Asked Questions
When was Bliss Cookhouse last inspected?
The most recent health inspection at Bliss Cookhouse on file is from Apr 9, 2026. The public record contains 14 inspections in total.
What is the most common violation at Bliss Cookhouse?
Across the inspection record, “employee personal items stored” has been cited five times, more than any other issue at Bliss Cookhouse.
How does Bliss Cookhouse compare to other restaurants in Palm Harbor?
Bliss Cookhouse most recently scored 70 out of 100, which is lower than the Palm Harbor average of 74.
Has Bliss Cookhouse's inspection record improved over time?
No. Recent inspections at Bliss Cookhouse have averaged around 12 violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bliss Cookhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bliss Cookhouse inspected?
Based on the inspection history on file, Bliss Cookhouse is inspected around four times per year on average.
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