Buttermilk Eatery
Last inspected: Mar 25, 2026
58
Score
Inspectors have visited Buttermilk Eatery nine times, with records going back to 2024. The newest entry in the record is dated Mar 25, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 11 violations earlier on.
The most common issue across all inspections has been “employee beverage container on a food preparation table”, showing up three times.
That's lower than the typical Pinellas Park restaurant, which scores around 82. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-26
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed package of raw salmon in walk in cooler over ready to eat pancakes batter. **Corrected On-Site**
08A-05-6
Intermediate - Equipment drain line draining into handwash sink. Back hand wash sink near dishwasher. Employee moved **Corrected On-Site**
31A-10-4
Basic - Ceiling tile missing. In back of kitchen
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee pink Stanley beside next ti coffee. Employee black cup on drying rack for clean dished employee moved **Corrected On-Site**
12B-07-4
Basic - Employee cell phone top shelf of deli cooler at cook line left side. Employee moved **Corrected On-Site**
40-06-5
58
Oct 1, 2025
Routine - Food
No violations found.
100
Aug 29, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table- sausage (122F - Hot Holding); holidays sauce (112F - Hot Holding) Establishment turned steam table up **Warning** - From follow-up inspection 2025-07-23: No hot holding during call back only cooking. **Time Extended** - From follow-up inspection 2025-08-29: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pooled egg front counter at cook line. 11 to 4 **Warning** - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-08-29: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees been here more then 60 days. Andreas , Tony, **Warning** - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-08-29: **Time Extended**
53B-02-5
67
Jul 23, 2025
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pooled egg front counter at cook line. 11 to 4 **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table- sausage (122F - Hot Holding); holidays sauce (112F - Hot Holding) Establishment turned steam table up **Warning** - From follow-up inspection 2025-07-23: No hot holding during call back only cooking. **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees been here more then 60 days. Andreas , Tony, **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
53B-02-5
Intermediate - - From initial inspection : Intermediate - 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. 2 employees been here more then 60 days. Andreas , Tony, **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Two-compartment sink used for warewashing. Laura Dishwasher was washing and rinsing but did not sanitize and used rag to dry dish. Had establishment fill sanitizer 200ppm quaternary and rewash dish. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-23: No dishes being cleaned during inspection **Time Extended**
16-28-4
55
Jul 8, 2025
Routine - Food
3 critical violations. 9 major violations. 6 minor violations.
View 18 violations
High Priority - 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. 0 ppm ran 3X **Warning**
22-41-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pooled egg front counter at cook line. 11 to 4 **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table- sausage (122F - Hot Holding); holidays sauce (112F - Hot Holding) Establishment turned steam table up **Warning**
03B-01-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees been here more then 60 days. Andreas , Tony, **Warning**
53B-02-5
Intermediate - 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. 2 employees been here more then 60 days. Andreas , Tony, **Warning**
11-26-1
Intermediate - No temperature measuring device provided on dishmachine. Broken **Warning**
16-40-4
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine sanitizer on rack at cook line. Employee labeled during inspection **Corrected On-Site** **Warning**
41-17-4
Intermediate - Two-compartment sink used for warewashing. Laura Dishwasher was washing and rinsing but did not sanitize and used rag to dry dish. Had establishment fill sanitizer 200ppm quaternary and rewash dish. **Corrected On-Site** **Warning**
16-28-4
Intermediate - Equipment drain line draining into handwash sink. Blue and yellow lines for viva quaternary in back hand wash sink near three compartment sink. Employee moved **Corrected On-Site** **Warning**
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Abrasive brush and green abrasive brush in back hand wash sink near three compartment sink. Employee moved **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Final rinse temp 102 degrees **Warning**
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket top of ice machine. Manager moved **Corrected On-Site** **Warning**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water in cup with open lid on top of counter. At cook line. Employee moved. **Corrected On-Site** **Warning**
12B-07-4
Basic - 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. Water at cook line. **Warning**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Key on top of cutting boards cook line. Employee moved. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Single-service articles improperly stored. During prep in the am established has box of to go containers on floor at cook line. Established moved **Corrected On-Site** **Warning**
25-05-4
19
Jan 9, 2025
Routine - Food
2 critical violations. 8 major violations. 1 minor violation.
View 11 violations
High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Quaternary Sanitizer Spray Bottles testing at 0 PPM. Inspector observed no quaternary sanitizer feeding through chemical line connected to chemical dispenser at three compartment sink. Employee manually poured quaternary chemical into bucket and diluted it with water. Spray bottle were replenished and chemical is now testing at 200 PPM. **Corrected On-Site**
22-40-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Eggs not time stamp on cook line. Employee time stamped for 9am. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on rack next to front counter. Employee labeled as Sanitizer. **Corrected On-Site**
41-17-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM Certificate provided for Manager Donna Asani hired more than 30 days ago. Discussed at callback inspection on 10/21/2024. **Repeat Violation**
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can stored in front of hand sink on left side of kitchen entrance and cook line.
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Discussed/emailed written procedures to manager Heather at inspection. **Corrective Action Taken**
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand sink in front counter area. Discussed with manager on duty. **Corrective Action Taken**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink on right side of cook line. Manager stated batteries were dead.
31B-05-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Employee Training Certificates for Araceli H. 11/7/2023 through FLRA and Alisha G. 8/4/2023 through FLRA. Discussed with General Manager Heather.
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above next to clean clear plastic cups and single service gloves above prep table on cook line. Drinks on prep table stored next to bins of washed utensils, box of wooden coffee stirrers, and coffee dispensers across from dish machine.
12B-07-4
32
Oct 22, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM for Manager Donna Asani hired more than 30 days ago. **Warning** - From follow-up inspection 2024-10-22: No CFM for Manager Donna Asani at the time of callback inspection. Employee works at both locations. Discussed CFM certificate must be provided. **Time Extended**
53A-04-6
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2024-10-22: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Cove molding broken underneath hand wash sink on cooks line. **Warning** - From follow-up inspection 2024-10-22: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-10-22: **Time Extended**
50-09-4
78
Aug 7, 2024
Routine - Food
5 critical violations. 5 major violations. 10 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 10:40am. PIC placed item in ice bath. Re temp at 11:25am a. sliced cheese (51F - Cold Holding) 43f **Corrected On-Site** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Three trays of raw shell eggs on cooks line not time-marked. Employee time marked eggs. Stop sale not warranted. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee bare-hand loading soiled dishes into dishmachine then retrieved clean dishes without washing hands. Discussed with PIC proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above milk in reach-in cooler on cooks line across from gas stove. Operator placed eggs on bottom shelf in reach-in cooler. Will email DBPR Form 5030-098. Safe Refrigerator Storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Shell eggs are not clean. See stop sale. Two raw shell eggs are cracked on cooks line. Operator discarded eggs. Stop sale not warranted. **Corrected On-Site** **Warning**
01B-15-4
Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed employee touch soiled dishes with bare hands then use antiseptic without washing hands. Discussed with PIC proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method. **Corrective Action Taken** **Warning**
12A-01-4
Intermediate - 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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events. **Warning**
11-27-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM for Manager Donna Asani hired more than 30 days ago. **Warning**
53A-04-6
Intermediate - 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. **Warning**
53B-01-5
Intermediate - No proof provided that recently hired food employee Tim are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement. **Warning**
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Observed employee drying silverware with a towel. Discussed with PIC silverware must be allowed to air-dried. **Warning**
24-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar stored in container in warewashing area not labeled. **Warning**
02D-01-5
Basic - Ceiling tile missing in prep area. **Warning**
36-36-4
Basic - Cove molding broken underneath hand wash sink on cooks line. **Warning**
36-03-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored on coffee machine in warewashing area. Employee removed drink. Cleaned and sanitized area. Employee bag hanging on side of shelf with clean equipment in warewashing area. **Corrected On-Site** **Warning**
40-06-5
Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures. **Warning**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink next to three-compartment sink in prep area. Will email DBPR Form 5030-111. Employees must wash hands. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach-in cooler doors across from gas stove. **Warning**
23-03-4
17
Feb 15, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Buttermilk Eatery last inspected?
The most recent health inspection at Buttermilk Eatery on file is from Mar 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Buttermilk Eatery?
Across the inspection record, “employee beverage container on a food preparation table” has been cited three times, more than any other issue at Buttermilk Eatery.
How does Buttermilk Eatery compare to other restaurants in Pinellas Park?
Buttermilk Eatery most recently scored 58 out of 100, which is lower than the Pinellas Park average of 82.
Has Buttermilk Eatery's inspection record improved over time?
Yes. Recent inspections at Buttermilk Eatery have averaged around three violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Buttermilk Eatery 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 Buttermilk Eatery inspected?
Based on the inspection history on file, Buttermilk Eatery is inspected around four times per year on average.
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