Dairy Rich Creamery
Last inspected: Apr 24, 2026
74
Score
Public records show seven inspections at Dairy Rich Creamery stretching back to 2022. Inspectors last stopped by on Apr 24, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around 13 violations lately compared to roughly two violations before.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged three times.
Compared to the broader Palm Harbor restaurant scene, this is about average. The inspection history reads as standard for a restaurant of this size.
7
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to locate test kit
16-37-1
Basic - Faucet/handle missing at plumbing fixture. Hand sink on cook line
29-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Owner has parts on order **Corrective Action Taken**
32-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in 75F standing water37F **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between fryers Wall mounted a/c unit vent soiled
23-03-4
74
Jan 21, 2026
Routine - Food
4 critical violations. 3 major violations. 23 minor violations.
View 30 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was operating register, touching soiled surfaces, began serving customers ice cream, no hand wash or gloves.
12A-16-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 7 seconds.
12A-17-4
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. Employee serving ice cream to customer, no gloves and no handwash. Operator instructed employee to wear gloves
09-01-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quatinary sanitizer measured at 500ppm. Operator remade solution to 200. **Corrected On-Site** **Repeat Violation**
41-15-5
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. Emailed operator form HR 5030-104
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer soiled with debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by trash can. Operator moved trash can. **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with debris. Exterior of soda nozzles soiled with debris. Tops of reach in freezers soiled with debris **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves and interiors soiled with debris, interior of ice machine soiled.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust pitted on shelves of cooler,
14-33-4
Basic - Single-service articles improperly stored. Box of single service containers stored on floor of storage room.
25-05-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Single service items stored in shed with warped wooden door with openings.
25-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout establishment soiled.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wash cloth used on cook line. Operator removed wash cloth. **Corrected On-Site**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Oil bottle unlabeled. Operator labeled bottle. **Corrected On-Site**
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign by handwashing sink next to prep table near ice cream freezers.
31B-04-4
Basic - Bathroom facility not clean. Male restroom has stained seats. Urinal filled with waste. Restroom unclean.
32-07-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Doors not self closing for restrooms.
32-04-4
Basic - Cove molding at floor/wall juncture broken/missing. Molding at entrance to cook line broken and in disrepair,
36-03-4
Basic - Current Hotel and Restaurant license not displayed. Operator does not have license displayed in location. Only on phone.
50-09-4
Basic - Dead roaches on premises. 1 dead roach in between reach in cooler and prep table. Operator cleaned and sanitized area. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on bread pallet. Operator moved drink to prep table.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored with restaurant food in cooler by ice cream freezers. Operator moved employee food to proper location. **Corrected On-Site**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing jewelry on cook line,
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees not wearing beard guard in cook line.
13-04-4
Basic - Faucet/handle missing at plumbing fixture. Handle missing on handwashing sink on cook line,
29-09-4
Basic - Floor area(s) covered with standing water. Standing water on floor of kitchen. Operator cleaned up water. **Corrected On-Site**
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with food debris,
22-08-4
Basic - No Heimlich maneuver/choking sign posted. Emailed operator form 50 30 105
51-13-4
Basic - No copy of latest inspection report available. Last inspection not available at location.
51-18-6
13
Apr 2, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Strip turned blue. Over 400ppm quaternary. Operator refilled, second test 200ppm **Corrected On-Site**
41-27-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Minimal dust on wall and pipes in kitchen. Discussed with owner.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Operator states that they have ordered new cutting boards.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler soiled. Discussed with owner and he states they are in the process of replacing the gaskets.
23-03-4
74
Dec 3, 2024
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Jan 23, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs 44F cold hold second temp 42F cold hold, meatballs45F cold hold, second temperature 43F cold hold, sliced tomatoes 45F cold hold, second temperature 43F cold hold. All foods moved to unit this morning operator stated that the door to the cooler was found cracked open in the last couple of hours. All foods out of temperature were placed on ice for quick cool **Corrected On-Site**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. At dessert prep table.
14-09-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line.
29-11-4
78
Sep 12, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
74
Dec 14, 2022
Food-Licensing Inspection
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Operator is open and operating without licensing inspection completed. **Warning**
50-08-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 46F held above swells of make table operator moved tomatoes directly into the well of the make table. Product was in the table less than 4 hours. **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. Operator moved hand wash sink no plan review. Explained to operator that any changes in equipment or remodeling need to be approved through plan review. **Warning**
51-16-7
Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Warning**
14-09-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and spices on cook line. Operator labeled squeeze bottles and spices. **Warning**
02D-01-5
61
Frequently Asked Questions
When was Dairy Rich Creamery last inspected?
The most recent health inspection at Dairy Rich Creamery on file is from Apr 24, 2026. The public record contains seven inspections in total.
What is the most common violation at Dairy Rich Creamery?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Dairy Rich Creamery.
How does Dairy Rich Creamery compare to other restaurants in Palm Harbor?
Dairy Rich Creamery most recently scored 74 out of 100, which is about the same as the Palm Harbor average of 74.
Has Dairy Rich Creamery's inspection record improved over time?
No. Recent inspections at Dairy Rich Creamery have averaged around 13 violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dairy Rich Creamery 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 Dairy Rich Creamery inspected?
Based on the inspection history on file, Dairy Rich Creamery is inspected around two times per year on average.
Nearby Restaurants