Emily's Family Restaurant
Last inspected: Feb 17, 2026
39
Score
Emily's Family Restaurant has been inspected 11 times since 2022. On Feb 17, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly four violations before.
The pattern that stands out is “floor soiled/has accumulation of debris”, which has been cited three times.
The city-wide average sits at 74, which Emily's Family Restaurant's 39 doesn't quite reach. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
1
Major latest
11
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to ready to eat grits in reach in cooler by cook line. Operator moved grits to be on top of chicken. Raw beef over ready to each peppers in reach in cooler in dry storage. Operator moved beef to proper location. **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. 1 7lb can of strawberry glaze.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and cutting board soiled.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board in cook line under microwave.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 1 7lb can of strawberry glaze stored with undamaged cans in dry storage.
08B-20-4
Basic - Dead roaches on premises. 2 dead roaches in employee restroom in kitchen. Operator removed roaches and cleaned and sanitized area. **Corrected On-Site**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee donuts stored next to condiments and butter that was to be served to customers. Operator removed donuts. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone over butter in wait station. Operator moved phone to proper area. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Hood filters in poor repair. Metal pots hanging in dry storage dented and in poor repair. **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of oven in cook line. Operator moved tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled on cook line. Exterior of reach in freezer by three compartment sink rusted. . **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interiors of reach in coolers soiled.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers in dry storage has rust pitted to surface.
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of butter not labeled on cook line.
02D-01-5
39
Oct 1, 2025
Routine - Food
No violations found.
100
Sep 22, 2025
Routine - Food
3 critical violations. 8 minor violations.
View 11 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. Dishwasher tested 0ppm. **Warning**
22-41-4
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. Sanitizer bucket tested at 200ppm. Employee remade bucket and retested it at 100ppm.
41-15-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Turkey sliced on 9-19-25 in reach in freezer to the left of the entrance of the kitchen.
02C-01-5
Basic - Old labels stuck to food containers after cleaning. On clean dish shelf in ware washing area.
16-46-4
Basic - Equipment in poor repair. Hood filter broke on cook line. **Corrected On-Site**
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Employee took Clean dishes off rack to be rewashed. **Corrective Action Taken**
24-08-4
Basic - Cardboard used to line food-contact shelves. Employee removed cardboard on reach in cooler bottom shelf. **Corrected On-Site**
14-05-4
Basic - Floor soiled/has accumulation of debris. Floor soiled with grease underneath fryers on cook line.
36-73-4
Basic - Food stored on floor. Employee removed bucket with clean dishwasher inside from the floor in prep area. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter heavily soiled on cook line.
23-03-4
43
Mar 5, 2025
Routine - Food
No violations found.
100
Mar 4, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
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. Operator able to determine when potatoes were taken out of cooler. Time mark added. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cookline: turkey (48F - Cold Holding); saurkraut (51F - Cold Holding); quiche (48F - Cold Holding). All food that is cooling in the cooler has had ice added to the food. In cooler at bar: butter (70F - Cold Holding) butter has been in cooler for 1 hour. Butter was relocated. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All food was made yesterday and have been 8n the cooler overnight. No temperatures were taken. See stop sale. turkey (48F - Cold Holding); saurkraut (51F - Cold Holding); quiche (48F - Cold Holding) **Warning**
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 2/1/25 **Warning**
50-17-3
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. Dish machine was set up and ran 3 times. All times, it tested 10pm. Operator set up 3 compartment sink, 50ppm chlorine. Discontinue use of dish machine until it is able to properly sanitize dishes. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs, no asterisk next to food item. Discussed with owner. **Warning**
02B-04-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator plan. **Warning**
03F-10-5
Basic - Ripped/worn tin foil used as shelf cover. Shelves in ware washing area. Discussed with owner. **Warning**
14-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled where large fan is located in kitchen. **Warning**
36-27-5
35
Nov 25, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
78
May 21, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in rear prep area. Discussed the need to keep employees beverages away from food and clean equipment **Repeat Violation** **Warning** - From follow-up inspection 2024-05-21: **Time Extended**
12B-07-4
95
May 20, 2024
Complaint Full
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 grits 122F hot holding Sausage gravy 124F hot holding Operator placed grits and sausage gravy into the oven to reheat. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (51F - Cold Holding); ham (52F - Cold Holding); feta (52F - Cold Holding); diced ham (51F - Cold Holding); Beef (51F - Cold Holding), Raw beef patties 56F cold hold **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (51F - Cold Holding); ham (52F - Cold Holding); feta (52F - Cold Holding); diced ham (51F - Cold Holding); Beef (51F - Cold Holding), Raw beef patties 56F cold hold. **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink behind front counter blocked with clean cups stacked on top of it. Manager removed the cups blocking the sink. **Corrected On-Site** **Warning**
31A-09-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make tables on cook line. **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in rear prep area. Discussed the need to keep employees beverages away from food and clean equipment **Repeat Violation** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Under and behind fixed equipment. **Warning**
36-73-4
50
Sep 22, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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/.
51-16-7
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wiping cloth from cutting board **Corrected On-Site**
21-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
82
Mar 21, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
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. Waitress touched toast with bare hands.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 67F held on counter for less than 4 hours. Operator is interested in putting butter on time as a public health control. Paperwork provided.
03A-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee x2 no hair restraint while engaged in food prep.
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to clean dishes in dish machine area, drink on prep table in rear kitchen. Operator moved employee beverage **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Ripped/worn tin foil used as shelf cover. Lower shelf of prep table.
14-20-4
Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Squeeze bottle and cap of oil soiled in rear kitchen. Operator changed out bottle. **Corrected On-Site**
22-09-5
61
Aug 29, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cook line, prep areas under and behind equipment **Warning** - From follow-up inspection 2022-08-29: **Time Extended**
36-73-4
95
Frequently Asked Questions
When was Emily's Family Restaurant last inspected?
The most recent health inspection at Emily's Family Restaurant on file is from Feb 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Emily's Family Restaurant?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited three times, more than any other issue at Emily's Family Restaurant.
How does Emily's Family Restaurant compare to other restaurants in Palm Harbor?
Emily's Family Restaurant most recently scored 39 out of 100, which is lower than the Palm Harbor average of 74.
Has Emily's Family Restaurant's inspection record improved over time?
No. Recent inspections at Emily's Family Restaurant have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Emily's Family Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Emily's Family Restaurant inspected?
Based on the inspection history on file, Emily's Family Restaurant is inspected around three times per year on average.
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