Euphemia Haye Restaurant
Last inspected: Oct 30, 2025
52
Score
Going back to 2023, Euphemia Haye Restaurant has six inspections in the public record. Inspectors last stopped by on Oct 30, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly nine violations earlier in the record.
“Chlorine sanitizer not at proper minimum strength” accounts for the largest share of issues, appearing two times across the record.
The city-wide average sits at 81, which Euphemia Haye Restaurant's 52 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Oct 30, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer in 3 compartment sink in upstairs bar area ppm not a minimum strength. Operator corrected chlorine sanitizer to 50ppm. **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter sauce in steam table at 122F. Operator stated sauce had been had been there approximately 1 hour. Operator reheat sauce to 172F. **Corrected On-Site**
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. Observed Quintin J. Hired over 60 days without his food handlers certification.
53B-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on racks in back storage area next to reach-in cooler and on rack next to entrance.
22-31-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice server area. Operator moved handle above ice. **Corrected On-Site**
10-08-5
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach-in cooler on side cook line. Operator cleaned up standing water. **Corrected On-Site**
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe in cabinet in salad preparation area.
29-11-4
52
Mar 11, 2025
Complaint Full
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
86
Feb 5, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
55
Jun 5, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer in upstairs bar area at 10ppm. Operator corrected sanitizer to 50ppm. **Corrected On-Site**
22-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over greens in reach-in cooler drawer on cook line. Operator removed beef and placed below greens. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer in food prep area with food debris and excessive soil on mixer head.
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed porous ceiling tiles all throughout kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep surface in kitchen. Operator removed drinks. **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. Observed employee phone next to clean dishes in dish machine area. Employee removed phone. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed torn gasket on reach-in desert cooler in back room.
14-11-5
Basic - Food stored on floor. Observed a case of apples on the floor in walk-in cooler. Operator stated apples had just been delivered. Operator moved apples off the floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach-in freezer in desert room.As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-69-4
Basic - Open dumpster lid.
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan in pizza making area with build up of dust and soil.
23-03-4
39
Mar 5, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the upstairs display case: Chocolate cheese cake (50F - Cold Holding); Coconut créme pie (51F - Cold Holding) Operator stated that they were for service and that they had been there approximately 1hr. Operator placed items in a reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no heat test device for their heat based sanitizer dish machine.
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan while using time as a public health control. Had operator fill out a plan. **Corrected On-Site**
03F-10-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed porous ceiling tiles all throughout the kitchen.
36-37-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean equipment stored on rusted shelves in the outside storage area.
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on the prep and cook lines.
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing watches while prepping and cooking foods. Operator had them remove their watches. **Corrected On-Site**
13-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the double door standing reach in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at the bar hand wash sinks.
31B-04-4
52
Mar 1, 2023
Complaint Full
2 major violations. 5 minor violations.
View 7 violations
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. Emailed Person in charge and explained procedures.
11-26-1
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 a copy to Person in charge and explained procedures.
11-27-4
Basic - Employee with no beard guard/restraint while engaging in food preparation on cooks line in main kitchen area. Educated Person in charge on hair restraint. Employee put on beard guard. **Corrected On-Site**
13-04-4
Basic - Food stored on floor in Walk in cooler. Educated Person in charge on cold food storage. Person in charge removed from the floor. **Corrected On-Site**
08B-38-4
Basic - Garbage on pad around dumpster in East end of parking lot.
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above grill hood filters soiled with grease. Observed throughout main kitchen area and back kitchen area soiled gaskets with mold like substance in Reach in coolers and Reach in freezers.
23-03-4
Basic - Open dumpster lid . Person in charge closed dumpster lid. **Corrected On-Site**
33-16-4
64
Frequently Asked Questions
When was Euphemia Haye Restaurant last inspected?
The most recent health inspection at Euphemia Haye Restaurant on file is from Oct 30, 2025. The public record contains six inspections in total.
What is the most common violation at Euphemia Haye Restaurant?
Across the inspection record, “chlorine sanitizer not at proper minimum strength” has been cited two times, more than any other issue at Euphemia Haye Restaurant.
How does Euphemia Haye Restaurant compare to other restaurants in Longboat Key?
Euphemia Haye Restaurant most recently scored 52 out of 100, which is lower than the Longboat Key average of 81.
Has Euphemia Haye Restaurant's inspection record improved over time?
Yes. Recent inspections at Euphemia Haye Restaurant have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Euphemia Haye 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 Euphemia Haye Restaurant inspected?
Based on the inspection history on file, Euphemia Haye Restaurant is inspected around two times per year on average.
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