Slipp's Creamery
Last inspected: Mar 25, 2026
100
Score
The health department has logged six inspections at Slipp's Creamery, the earliest from 2022. The most recent visit was on Mar 25, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to three violations per visit.
The pattern that stands out is “employee personal items stored”, which has been cited three times.
Among Palm Harbor restaurants, the typical score is 74; Slipp's Creamery is comfortably above that bar. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
No violations found.
100
Jan 22, 2026
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02 01 2025. Establishment is open and operating and serving tcs food to the public. **Admin Complaint**
50-17-3
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No form of sanitizer in location. Operator left and bought chlorine sanitizer while inspection was conducted. **Corrected On-Site** **Admin Complaint**
22-38-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator had no knowledge of the Big 6 foodborne illnesses. Explained the big 6 foodborne illnesses to the operator and proved them form HR 5030-100
11-07-5
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. Emailed operator with form HR 5030-104
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by handwash sink near toppings station
31B-02-4
Basic - Dead roaches on premises. 1 dead roach by exit door near rest room. Operator removed roach and cleaned and sanitized area. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on countertop next to ice cream toppings. Operator moved drink to proper area. **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 next to ice cream toppings. Operator moved phone to proper area. **Corrected On-Site**
40-06-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 10 dead fruit flies in glass bowl in dry storage area. Operator removed bowl and cleaned and sanitized area. **Corrected On-Site**
35A-06-4
47
Jan 2, 2025
Food-Licensing Inspection
No violations found.
100
Nov 3, 2023
Routine - Food
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. ground sausage (45F - Cold Holding, second temperature 43F cold hold); shredded mozzarella (46F - Cold Holding, second temperature 42F cold hold); tomato sauce (45F - Cold Holding, second holding 43F cold holding); ricotta (44F - Cold Holding, second temperature 41F cold hold). Thermostat was turned down all food was placed in the unit when the restaurant opened less than 4 hours ago. Second temperatures taken at 2:43
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area.
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Paint peeling on ceiling through out kitchen
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Light out in hood system
38-11-4
Basic - Floor soiled/has accumulation of debris. Cook line, prep area
36-73-4
Basic - Food stored on floor. 1 case of food under the shelf in walk in cooler, fryer oil stored on the floor. Operator moved the food to be a minimum of 6" off the floor. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
31B-04-4
58
Mar 31, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards heavily soiled. Food containers proofing dough **Repeat Violation**
22-02-4
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. Discussed and provided employee agreement.
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. Discussed and provided handout pertaining to vomit and diarrheal events.
11-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on clean dish. Operator moved cell phone **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris. Walls and floors soiled cook area, prep area and storage areas **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wiping cloths on counter in prep area. Operator removed soiled wiping cloths
21-09-4
61
Dec 7, 2022
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
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/
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables heavily stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Soiled wine glasses in hand wash sink behind front counter. Operator removed wine glasses **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damn wiping cloth stored on cutting board.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine near 3 compartment sink soiled with mold like substance. **Repeat Violation**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Paint peeling from ceiling
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Operator removed cell phone **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Cook line, prep areas and storage areas.
36-73-4
Basic - Food stored on floor. Fryer oil stacked on floor discussed with operator the need to store all food a minimum of 6" off the floor. **Corrected On-Site**
08B-38-4
55
Frequently Asked Questions
When was Slipp's Creamery last inspected?
The most recent health inspection at Slipp's Creamery on file is from Mar 25, 2026. The public record contains six inspections in total.
What is the most common violation at Slipp's Creamery?
Across the inspection record, “employee personal items stored” has been cited three times, more than any other issue at Slipp's Creamery.
How does Slipp's Creamery compare to other restaurants in Palm Harbor?
Slipp's Creamery most recently scored 100 out of 100, which is higher than the Palm Harbor average of 74.
Has Slipp's Creamery's inspection record improved over time?
Yes. Recent inspections at Slipp's Creamery have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Slipp's Creamery means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Slipp's Creamery inspected?
Based on the inspection history on file, Slipp's Creamery is inspected around two times per year on average.
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