Flap Jacks
Last inspected: Mar 27, 2026
47
Score
The health department has logged 12 inspections at Flap Jacks, the earliest from 2022. Flap Jacks was last inspected on Mar 27, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged six times.
Compared to other Safety Harbor restaurants (averaging 81), there's room to close the gap. The pattern in the record is worth a careful look.
12
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
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. Dish washer pushed soiled dishes into the dish machine and then touched clean dishes no hand wash.
12A-13-4
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.
03F-02-5
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Reheated sausage patties reheated to 119F. Was unable to check second reheat temperature. **Repeat Violation**
03E-03-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored next to food and clean equipment. Behind bar spray bottle stored next to condiments, spray bottle of chemical stored next to food across from 3 compartment sink. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand wash sink. **Corrected On-Site**
31A-09-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from the original container not labeled with common name. **Repeat Violation**
02D-01-5
47
Dec 19, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna fish date exceeds 7 days dated 12-6-25
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creamed chipped beef 47F cold hold, second temperatures taken at 12:46am. 41F cold hold, placed in unit 1 hour ago, gyro slices stacked too high 51F cold hold, second temperature 45F cooling,beef 44F cold hold, second temperature 41F cold hold, diced tomatoes 46F cold hold, second temperature 40F cold hold All foods placed in unit less than 4 hours ago. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage link in pan on grill top 122F. Operator placed on grill to reheat, second temperature 165 reheat
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemicals stored with clean food containers. Operator moved chemical during inspection **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses behind bar, food containers in dish washing area
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on counter on cook line.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Shakers containing food removed from their original container not labeled with common name. **Repeat Violation**
02D-01-5
47
Mar 3, 2025
Routine - Food
No violations found.
100
Feb 21, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
58
Oct 7, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in tile near dish machine. Tile peeling near dish machine. **Warning** - From follow-up inspection 2024-10-07: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cookline. **Warning** - From follow-up inspection 2024-10-07: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach in coolers on cookline. Microwave soiled with food debris **Warning** - From follow-up inspection 2024-10-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink faucet near triple sink dripping water. Operator had sink turned off. **Warning** - From follow-up inspection 2024-10-07: **Time Extended**
29-11-4
82
Oct 3, 2024
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. heavy cream (58F - Cold Holding); butter (62F - Cold Holding); raw chicken (59F - Cooling); Italian soup (52F - Cold Holding); clam chowder (52F - Cold Holding); cream chip beef (50F - Cold Holding); mozzarella (50F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle flip top cooler on cookline: chorizo (54F - Cold Holding); raw beef (48F - Cold Holding); sausage (56F - Cold Holding); steak (50F - Cold Holding). Food was moved from walk in cooler 1 hour go. Operator moved food back into walk in cooler. In small reach in cooler on cookline: heavy cream (58F - Cold Holding); butter (62F - Cold Holding); raw chicken (59F - Cooling); Italian soup (52F - Cold Holding); clam chowder (52F - Cold Holding); cream chip beef (50F - Cold Holding); mozzarella (50F - Cold Holding) no temperatures were taken today, and all food was left in the cooler over night. No food items in this cooler were prepared or used today per operator. See stop sale. French fries (47F - Cold Holding) in small reach in cooler. Operator moved to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Incorrect time stamp for butter and eggs. Operator corrected to correct time. **Corrected On-Site** **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. hollandaise sauce (94F - Hot Holding) operator reheated to 165F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer 500ppm. Operator corrected to 200ppm. **Corrected On-Site** **Warning**
41-27-4
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. Kennedy and Danielle are missing proof. Discussed with manager. All other employees have proof of training. **Warning**
11-26-1
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. Danielle and Kennedy who have worked at establishment for longer than 60 days. **Warning**
53B-13-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in tile near dish machine. Tile peeling near dish machine. **Warning**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cookline. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phone on flip top cooler. **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach in coolers on cookline. Microwave soiled with food debris **Warning**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink faucet near triple sink dripping water. Operator had sink turned off. **Warning**
29-11-4
30
May 24, 2024
Routine - Food
No violations found.
100
May 23, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies observed in prep area. **Repeat Violation**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 46f, cooked sausage 47f, corned beef hash 47f, cut melon 46f, egg whites 62f, milk 64f, all in reach in cooler on line. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
67
Feb 5, 2024
Routine - Food
3 critical violations. 2 minor 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. -Cooked sausage in walk-in cooler temped at 52F. Date marking indicates it was cooked on 12/04/23. Manager on duty states no temperatures have been taken today. -3 cans of clams dented at seams and not properly segregated from food to be served to the public. **Warning** - From follow-up inspection 2024-02-05: Sausage link 97F see stop sale **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked sausage in walk-in cooler temped at 52F. Date marking indicates it was cooked on 12/04/23. Manager on duty states no temperatures have been taken today. See stop sale. **Warning** - From follow-up inspection 2024-02-05: Canadian bacon 45F **Time Extended**
03A-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. -Sausage patties on flat top temped at 104F. Cook stated patties were cooked 20 minutes ago. Cook place sausage back on grill to reheat to proper temp. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-02-05: Sausage link 97F see stop sale **Time Extended**
03B-01-6
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Cups on server drink station put away wet **Warning** - From follow-up inspection 2024-02-05: Cups in server station stacked wet. Manager unshackled cups. **Time Extended** **Corrective Action Taken**
24-08-4
58
Dec 7, 2023
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked sausage in walk-in cooler temped at 52F. Date marking indicates it was cooked on 12/04/23. Manager on duty states no temperatures have been taken today. -3 cans of clams dented at seams and not properly segregated from food to be served to the public. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked sausage in walk-in cooler temped at 52F. Date marking indicates it was cooked on 12/04/23. Manager on duty states no temperatures have been taken today. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sausage patties on flat top temped at 104F. Cook stated patties were cooked 20 minutes ago. Cook place sausage back on grill to reheat to proper temp. **Corrective Action Taken** **Warning**
03B-01-6
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. -Dishwasher observed touching dirty dishes and immediately putting away clean dishes with no hand washing. Discussed proper hand washing with manager on duty. **Warning**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 Flying insect observed in dishwashing area. Not landing on any food contact surfaces **Warning**
35A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. -Knives kept in hand washing station on cook line Cook removed utensils from hand washing station **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bar gun soiled with mold like substance **Repeat Violation** **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Eggs Benedict not properly marked with consumer advisory on menu **Warning**
02B-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -Cups on server drink station put away wet **Warning**
24-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Ice bucket kept near dish area not inverted for protection Manager on duty properly stored ice bucket **Corrected On-Site** **Warning**
24-05-4
Basic - Hole in or other damage to wall. -Hole in both wall/cove molding and in ceiling directly above it. Located across from server drink station at dish area entrance **Warning**
36-24-5
Basic - No Heimlich maneuver/choking sign posted. -Provided operator with choking poster via email. Operator printed out poster and posted it on wall in kitchen **Corrected On-Site** **Warning**
51-13-4
Basic - Open dumpster lid. **Warning**
33-16-4
27
Apr 18, 2023
Routine - Food
7 critical violations. 3 major violations. 13 minor violations.
View 23 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked potatoes in deep pot 52 F at 9:20 am placed in cooler 4:00 pm the previous day - reviewed proper cooling with manager - manager discarded potatoes **Corrective Action Taken**
01B-36-5
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.employee touched dirty dishes then touched clean dishes - reviewed proper hand washing and handling of clean dishes with employee - employee washed hands and rewashed dishes **Corrective Action Taken** **Repeat Violation**
12A-29-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked potatoes in deep pot 52 F at 9:20 am placed in cooler 4:00 pm the previous day - reviewed proper cooling with manager - manager discarded potatoes **Corrective Action Taken**
03D-02-5
High Priority - Dented can present. See stop sale. 1 dented can of clam chowder on storage shelf in back kitchen - employee segregated can
01B-01-4
High Priority - Employee washed hands with no soap - reviewed proper hand washing with employee who then washed hands correctly - manager reviewed proper hand washing with employee **Corrective Action Taken**
12A-20-4
High Priority - Spray hose at dish sink lower than flood rim of triple sink
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter packets at 69 F - placed on counter in kitchen 2 hours previously - manager moved butter packets to walk in freezer for quick chill recheck 32 F **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled cutting board in back food prep area - soiled can opener on prep table
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.Trash can in front of cook line hand wash sink- employee relocated trash can - reviewed with manager hand wash sinks must be accessible at all times **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter area - manager placed paper towels at hand wash sink **Corrected On-Site**
31B-02-4
Basic - -Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottles of water on shelf at expo line. - manager relocated bottles of water -Opened employee beverage container in a cold holding unit ( walk in cooler )with food to be served to customers.manager discarded drink **Corrected On-Site**
12B-07-4
Basic - -Floor soiled/has accumulation of debris at cook line -Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at cook line
36-73-4
Basic - -Food stored on floor. Containers of oil on floor in back food prep area - box of whole onions and bacon on floor in walk in cooler **Repeat Violation**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable in back food prep area- per manager delivery of new cutting boards scheduled the following day
14-09-4
Basic - Damaged food not properly segregated. 1 dented can of clam chowder on storage shelf in back kitchen - employee segregated can **Corrective Action Taken**
08B-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. - cups stacked at beverage station has moisture in between
24-08-4
Basic - Equipment in poor repair. Walk in cooler door handle does not close properly
14-11-5
Basic - Garbage on the ground and/or pad around dumpster- shared dumpster
33-19-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Open dumpster lid - shared dumpster
33-16-4
Basic - Water leaking from pipe and/or faucet/handle. -Water leaking from spray hose in dishwashing area -Water leaking from faucet at triple sink and hand wash sink **Repeat Violation**
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary in bucket in back food prep area - manager changed solution recheck 200 ppm **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor in food prep area- manager relocated bucket **Corrected On-Site**
21-38-4
14
Nov 3, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Employee ( dishwasher) handled soiled equipment or utensils and then engaged handled clean equipment or utensils without washing hands.Reviewed with manager and dishwasher proper hand washing procedures - employee then washed hands and rewashed dishes **Corrective Action Taken** - From follow-up inspection 2022-11-03: Reviewed proper hand washing with operator . No dishes being washed at time of inspection **Time Extended**
12A-13-4
Basic - - From initial inspection : Basic - -Interior of oven has accumulation of black substance/grease/food debris. - interior of microwave soiled - From follow-up inspection 2022-11-03: **Time Extended**
22-08-4
82
Frequently Asked Questions
When was Flap Jacks last inspected?
The most recent health inspection at Flap Jacks on file is from Mar 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at Flap Jacks?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Flap Jacks.
How does Flap Jacks compare to other restaurants in Safety Harbor?
Flap Jacks most recently scored 47 out of 100, which is lower than the Safety Harbor average of 81.
Has Flap Jacks' inspection record improved over time?
Yes. Recent inspections at Flap Jacks have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Flap Jacks 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 Flap Jacks inspected?
Based on the inspection history on file, Flap Jacks is inspected around four times per year on average.
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