Paradise Restaurant
Last inspected: Sep 26, 2025
58
Score
The health department has logged 10 inspections at Paradise Restaurant, the earliest from 2022. The newest entry in the record is dated Sep 26, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around seven violations to closer to five violations per visit over the last few inspections.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited five times.
Compared to other Safety Harbor restaurants (averaging 81), there's room to close the gap. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Sep 26, 2025
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastrami (46F - Cold Holding, second temperature 47Fcooling at 11:15am); cut tomatoes (45F - Cold Holding second temperature 45F cooling); shredded cheddar (47F - Cold Holding); turkey (47F - Cold Holding); second temperature at 11:15am47Fcold hold.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, cell phone **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor in area of ice machine Walls in prep area and storage area Ceiling on cook line, prep areas and storage area
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the stand mixer Buffalo chopper
23-03-4
Basic - Stored food not covered. Walk in cooler , eggs, chicken, breading not covered. Operator covered food in cooler **Corrected On-Site**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in area of ice machine.
36-02-5
Basic - Utility lines are unnecessarily exposed. Through out establishments
36-04-5
58
Aug 13, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No astrik indicating poached eggs may consume raw ingredients. Operator marked the menus during inspection **Corrected On-Site**
02B-01-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing foods removed foods removed from the original containers not marked with common name.
02D-01-5
86
Feb 19, 2025
Routine - Food
5 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
78
Sep 5, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 dishwashing, 2 cooks, 2 servers - From follow-up inspection 2024-09-05: 3 employees working in kitchen, 2 servers. No manager present. Juan is the manager on duty and his certificate expired on 5/5/2024 **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ryan Faist expired 5/21/2024 **Warning** - From follow-up inspection 2024-09-05: Ryan and Juan. Juan's expired 5/5/24 **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris and is stained. White cutting board on cookline on the left side. **Warning** - From follow-up inspection 2024-09-05: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in corners on drop plate. **Warning** - From follow-up inspection 2024-09-05: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board **Warning** - From follow-up inspection 2024-09-05: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles on cookline not labeled. **Warning** - From follow-up inspection 2024-09-05: All squeeze bottles are individually labeled except for liquid butter. Discussed with chef. **Time Extended**
02D-01-5
64
Sep 4, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and fish stored above ready to eat sauce containers in reach in cooler with sliding doors on cookline. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cookline: sausage 45F Discussed the need to keep food below the fill line. Operator moved sausage inside cooler. Reach in cooler in back kitchen: shredded cheese (47F - Cold Holding); cream cheese (47F - Cold Holding); American cheese (46F - Cold Holding) Operator states temperatures were taken less than 4 hours ago and all food was at 38F. Operator states that they open and close the cooler door in the morning a lot. Discussed that food must maintain 41F or below at all times. Operator turned down cooler. Asked operator to relocate cheese until cooler temperature has dropped. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ryan Faist expired 5/21/2024 **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris and is stained. White cutting board on cookline on the left side. **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 dishwashing, 2 cooks, 2 servers
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in corners on drop plate. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Single service bowls used as scoops in chocolate chips and walnuts in reach in cooler on cookline. **Repeat Violation** **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board **Warning**
14-09-4
Basic - Hole in or other damage to wall. 2 holes in wall in the women's restroom **Warning**
36-24-5
Basic - No Heimlich maneuver/choking sign posted. Emailed operator poster **Warning**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in women's restroom. Provided operator with paper sign. **Warning**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles on cookline not labeled. **Warning**
02D-01-5
39
Jan 29, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line- > 200 ppm **Warning** - From follow-up inspection 2024-01-29: 200 ppm in server station **Time Extended**
41-27-4
Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperature gauge unreadable, dish machine temp with thermoworks thermometer is 99.9 F. **Warning** - From follow-up inspection 2024-01-29: Highest the thermoworks thermometer read was 110 **Time Extended**
16-53-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back room above water heater **Warning** - From follow-up inspection 2024-01-29: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2024-01-29: **Time Extended**
32-12-5
70
Jan 26, 2024
Routine - Food
5 critical violations. 2 major violations. 16 minor violations.
View 23 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Prep cook. 5 second hand wash. **Warning**
12A-17-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched raw beef, then utensils with out washing hands **Warning**
12A-09-4
High Priority - Time/temperature control for safety food re-served to customers. Inspector observed server bring bowl of butter from table to wait station and put back into container with other butter in glass door cooler. **Admin Complaint**
07-08-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** **Warning**
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line- > 200 ppm **Warning**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, Slicer blade guard **Corrected On-Site** **Warning**
22-02-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperature gauge unreadable, dish machine temp with thermoworks thermometer is 99.9 F. **Warning**
16-53-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. **Warning**
13-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station **Warning**
24-08-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature gauge unreadable, dish machine temp with thermoworks thermometer is 99.9 F. **Warning**
16-38-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave **Warning**
23-03-4
Basic - Single-service articles improperly stored. To go boxes placed on bottom of wire shelf, less than 6 inches from floor, in dining area where they are exposed to dust and contamination from customers. Moved to counter **Corrected On-Site** **Warning**
25-05-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Inspector needs to use flashlight to view labels on food, **Warning**
38-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter by coffee maker. **Warning**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station and cook line- 0 ppm **Warning**
21-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in potatoes in walk in cooler **Warning**
10-06-5
Basic - Bowl or other container with no handle used to dispense food. In blue berries **Warning**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back room above water heater **Warning**
36-32-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon completely thawed in package, not cut open, package states to remove from package before thawing. **Warning**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
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. **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. Phone **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
13-07-4
17
Nov 6, 2023
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 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 and the time removed from temperature control cannot be determined. Shell eggs, cut potatoes, pooled eggs , cooked sausage crumbles all with no time mark. Started at 7:30 am, time mark adjusted. **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits 129f,
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Red hose next to mop sink.
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over sauerkraut in stand up two door cooler on cooks line.
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffed peppers, spinach pie.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
47
Jun 27, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
50
Dec 5, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs ambient 66f, items put in reach in cooler for quick cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, Water reservoir on dish . **Corrected On-Site**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffed green peppers , spinach pie **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to microwave on cooks line. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Cooking oil on floor on cooks line.
08B-38-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
58
Frequently Asked Questions
When was Paradise Restaurant last inspected?
The most recent health inspection at Paradise Restaurant on file is from Sep 26, 2025. The public record contains 10 inspections in total.
What is the most common violation at Paradise Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Paradise Restaurant.
How does Paradise Restaurant compare to other restaurants in Safety Harbor?
Paradise Restaurant most recently scored 58 out of 100, which is lower than the Safety Harbor average of 81.
Has Paradise Restaurant's inspection record improved over time?
Yes. Recent inspections at Paradise Restaurant have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Paradise Restaurant 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 Paradise Restaurant inspected?
Based on the inspection history on file, Paradise Restaurant is inspected around four times per year on average.
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