Rodie's Restaurant & Pancake House
Last inspected: May 4, 2026
55
Score
Across the available record, Rodie's Restaurant & Pancake House has nine inspections on file, the first dated 2022. Rodie's Restaurant & Pancake House was last inspected on May 4, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around 11 violations, down from roughly 15 violations earlier in the record.
The pattern that stands out is “menu does not identify which items contain raw”, which has been cited three times.
By comparison, the average Tarpon Springs facility scores 76, putting Rodie's Restaurant & Pancake House on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
3
Major latest
0
Minor latest
Inspection History
May 4, 2026
Complaint Partial
2 critical violations. 3 major violations.
View 5 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. Dishwasher put dirty dishes in dishwasher then got clean container off shelf and handed it to server. Cook rubbed hands together for less than 10 seconds. Discussed proper hand wash with manager on duty snd staff.
12A-13-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line -> 200ppm corrected to 100 ppm. **Corrected On-Site**
41-27-4
Intermediate - Records/documents for required employee training appear to be falsified. It appears that Dates have been changed on some certificates.
53B-11-4
Intermediate - Handwash sink not accessible for employee use at all times. Dust pan in hand wash sink in dish wash area. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
55
Nov 4, 2025
Routine - Food
3 critical violations. 1 major violation. 13 minor violations.
View 17 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. Dish machine sanitizer measured at 0ppm. No sanitizer was hooked up. Operator connected detergent, retested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken fried steak over French fries. Operator removed and reorganized freezer. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals above prep table next to spices. Operator removed chemical. **Corrected On-Site**
41-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified on some menus operator corrected the menus missing the markings, **Corrected On-Site** **Repeat Violation**
02B-01-5
Basic - Working containers of food not identified by common name. Squeeze bottles full of sauces and water unlabeled. Operator labeled bottles. **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in dry storage peeling in disrepair.
36-32-5
Basic - Dead roaches on premises. 1 dead roach in sticky trap under handwashing sink 1 dead on wall in ware washing area Operator removed, then cleaned and sanitized areas. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of counter over clean dishes in ware washing area. Operator removed **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. Employee phone on on shelf over prep table next to spice containers. Employee phone on cook line. Operator removed phones. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles in ware washing area broken.
36-17-5
Basic - Food storage container/container lid cracked or broken lid in walk in cooler cracked. Lids in ware washing area cracked. Container cracked in ware washing area.
14-38-4
Basic - Hole in or other damage to wall. Hole in wall under hand wash sink in ware washing area. Wall broken in dry storage peeling.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. Walk in cooler shelves soiled with debris.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area
16-46-4
Basic - Trash receptacles not provided where needed in establishment. Need trash cans by handwashing sinks on the cook line and ware washing area.
33-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
14-17-4
30
Sep 4, 2025
Routine - Food
7 critical violations. 3 major violations. 2 minor violations.
View 12 violations
High Priority - Roach excrement and/or droppings present. In dish room around pipe under hand wash sink
35A-23-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (73F - Cold Holding)
03A-02-5
High Priority - Time/temperature control for safety food re-served to customers. Butter pats removed from table, dumped into box in reach in cooler at wait station to be rotated throughout the day. See stop sale. Butter pats 73F **Admin Complaint**
07-08-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook, and server total hand wash time 10 seconds, discussed with staff and manager on duty
12A-17-4
High Priority - Presence of insects, rodents, or other pests. Stream of Ants by back door, mop sink, bag in box soda, approximately 75 ants
35A-09-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall above hand wash sink at end of cook line 1 line roach on wall by dish machine 1 live roach in broken wall in dish room 1 live roach on wall in outlet cover by dish machine 1 live roach on reach in cooler door, far end of cook line by wall
35A-05-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu, no notation that they are undercooked or asterisk directing consumer to consumer advisory on opposite side of menu. Operator began to put asterisk next to Eggs Benedict and consumer advisory **Corrective Action Taken**
02B-01-5
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/ host, 3 servers, dishwasher, 3 cooks, , Manager arrived 10 minutes later **Corrected On-Site**
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top cooler on cook line White drop plate in ice machine soiled with black substance
22-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In sink at wait station 10 ppm
21-07-4
Basic - Dead roaches on premises. 1 dead roach on floor by walk in cooler door 5 dead roaches in broken wall in dish room 5 dead roaches under sanitizer bucket by dish machine 1 dead roach in sticky trap at wait station sinks
35A-03-4
23
Mar 10, 2025
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
21
Jul 18, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
47
Jan 17, 2024
Routine - Food
5 critical violations. 5 major violations. 11 minor violations.
View 21 violations
High Priority - Container of medicine improperly stored. Bottle of advil on shelf above prep table, medicine removed **Corrected On-Site**
41-07-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine at 0ppm, employee primed machine now at 100ppm **Corrected On-Site**
22-49-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then touched clean utensils without washing hands
12A-27-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hair net on then continued to prepare food without washing hands
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (46F - Cold Holding) employee iced eggs now at 35F **Corrected On-Site**
03A-02-5
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. Provided operator with printed copy of form 5030-104 **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, has been cleaned **Corrected On-Site**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu, employee properly identified poached eggs on all menus **Corrected On-Site** **Repeat Violation**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in server area at expo window, paper towels restocked **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees certificates expired, Mayolotreso, Miranda, Asim
53B-14-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs removed from oven door handle **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers on rack in dish area
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled **Repeat Violation**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting board
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler, drink removed **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. Cell phone on rack above clean dishes in dish area, keys and charger on shelf above prep table, items removed **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair nets on **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stacked in dish area on rack
24-08-4
Basic - Food stored on floor. Sugar on floor in dry storage, sugar off the floor **Corrected On-Site**
08B-38-4
17
Aug 14, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
47
Jun 14, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
67
Dec 6, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2022-12-06: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2022-12-06: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine. - From follow-up inspection 2022-12-06: **Time Extended**
36-27-5
86
Frequently Asked Questions
When was Rodie's Restaurant & Pancake House last inspected?
The most recent health inspection at Rodie's Restaurant & Pancake House on file is from May 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Rodie's Restaurant & Pancake House?
Across the inspection record, “menu does not identify which items contain raw” has been cited three times, more than any other issue at Rodie's Restaurant & Pancake House.
How does Rodie's Restaurant & Pancake House compare to other restaurants in Tarpon Springs?
Rodie's Restaurant & Pancake House most recently scored 55 out of 100, which is lower than the Tarpon Springs average of 76.
Has Rodie's Restaurant & Pancake House's inspection record improved over time?
Yes. Recent inspections at Rodie's Restaurant & Pancake House have averaged around 11 violations per visit, down from roughly 15 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Rodie's Restaurant & Pancake House 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 Rodie's Restaurant & Pancake House inspected?
Based on the inspection history on file, Rodie's Restaurant & Pancake House is inspected around three times per year on average.
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