Snappers Grill and Comedy Club
Last inspected: Mar 5, 2026
100
Score
Going back to 2022, Snappers Grill and Comedy Club has 14 inspections in the public record. The most recent visit was on Mar 5, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly three violations earlier in the record.
The most common issue across all inspections has been “food stored on floor”, showing up four times.
Restaurants in Palm Harbor average 74, so Snappers Grill and Comedy Club is doing better than most peers. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
No violations found.
100
Feb 25, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : 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. Measured at 10ppm. Retested several times with diminishing results. Instructed operator to move all dish washing to three compartment sink. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-25: Measured at 0ppm. Operator retested 5 times. Tested at 10ppm. According to data plate dish machine requires 50ppm. **Admin Complaint**
22-41-4
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine only dispensing sanitizing solution at 10ppm. Operator is setting up three compartment sink. **Warning** - From follow-up inspection 2026-02-25: Dish machine only dispensing sanitizing solution at 10ppm. Operator is setting up three compartment sink. **Warning** **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler near sushi station has rust pitted to the surface. **Warning** - From follow-up inspection 2026-02-25: **Time Extended**
14-33-4
78
Feb 12, 2026
Routine - Food
8 critical violations. 6 major violations. 10 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili started reheating process at 11am temped at 126. Meatballs started reheating process at 11am temped at 85F. **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2lbs Chili started reheating process at 11am temped at 126. 5lbs of Meatballs started reheating process at 11am temped at 85F. **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bleach stored on hand wash sink in inside bar. Operator removed bleach. **Corrected On-Site** **Warning**
41-10-4
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. Measured at 10ppm. Retested several times with diminishing results. Instructed operator to move all dish washing to three compartment sink. **Repeat Violation** **Warning**
22-41-4
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from restroom, did not wash hands before putting on gloves to start working. Educated employee on proper hand wash guidelines. **Warning**
12A-11-4
High Priority - Live, small flying insects found One live fly located in bar One live fly in dining area Two live flies on cook line. Operator eliminated one of the flies. **Warning**
35A-02-7
High Priority - Stop Sale issued due to adulteration of food product. 8oz red snapper defrosted in bag in reach in freezer in reach in cooler by sushi station. Operator disposed of snapper. **Warning**
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2lbs Chili started reheating process at 11am temped at 126. 5lbs of Meatballs started reheating process at 11am temped at 85F. **Warning**
01B-02-5
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. Emailed operator form HR 5030-100 and educated person in charge of the big six. **Warning**
11-07-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Sumo roll, Yum Yum Crab, Dragon roll, Snappers sushi, and Abe the babe roll describes using crab as an ingredient, establishment only uses imitation crab **Warning**
52-03-4
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 form HR 5030-104. **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mexican roll contains smelt roe which is a raw product Kanisu Salad contains Masago which is smelt roe. Seared Ahi salad contains tuna which is not fully cooked. Snappers sushi sampler contains seared ahi tuna which is not fully cooked. **Warning**
02B-01-5
Intermediate - No soap provided at handwash sink. No soap at hand wash sink by three compartment sink. **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of bleach located near three compartment sink. **Warning**
41-17-4
Basic - Food storage container/container lid cracked or broken. Cracked container used to defrost fish in reach in cooler. Operator discarded container. **Corrected On-Site** **Warning**
14-38-4
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. 8oz red snapper defrosted in bag in reach in freezer in reach in cooler by sushi station. Operator disposed of snapper. **Warning**
06-09-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine only dispensing sanitizing solution at 10ppm. Operator is setting up three compartment sink. **Warning**
16-55-4
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. Employee drinking from open cup in kitchen. Informed employee of approved containers for beverage. **Warning**
12B-12-5
Basic - Food stored on floor. Boxes of oil on floor In walk in, next to convection oven. **Warning**
08B-38-4
Basic - Old food stuck to clean dishware/utensils. Old food on containers in ware washing area drying rack, **Warning**
16-48-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler near sushi station has rust pitted to the surface. **Warning**
14-33-4
Basic - Utensils in poor condition. Several spatulas in kitchen melted and in disrepair. **Warning**
14-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth in use on cook line. **Warning**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Multiple bottles of different sauce types unlabeled in kitchen. **Warning**
02D-01-5
10
Jun 19, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Dishmachine was ran 3 times. All tests were 0ppm Chlorine. Chef was unsure how to prime dishmachine. Three compartment sink was set up at time of inspection. Operator is using what tablets. They were not yet desolved before the end of the inspection. Dishmachine had been used today. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. **Warning** - From follow-up inspection 2025-06-09: At the start of the inspection, the chef told me that they have been washing and rinsing in the dish machine and sanitizing in the 3 compartment. Dishmachine 0ppm. They have reached out to get the dish machine service, but do not have a scheduled date yet. 3 compartment sink 200ppm **Time Extended** - From follow-up inspection 2025-06-19: Operator is aware that they cannot use dish machine until dish machine is working properly and sanitizing properly. Three compartment sink was set up at time of inspection and there is a sign stating that the dish machine is not sanitizing and to sanitize in the 3 compartment sink. Operator is unable to have company come out and repair the dish machine at this time. He states that 3 companies were called. **Time Extended**
22-41-4
86
Jun 9, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Dishmachine was ran 3 times. All tests were 0ppm Chlorine. Chef was unsure how to prime dishmachine. Three compartment sink was set up at time of inspection. Operator is using what tablets. They were not yet desolved before the end of the inspection. Dishmachine had been used today. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. **Warning** - From follow-up inspection 2025-06-09: At the start of the inspection, the chef told me that they have been washing and rinsing in the dish machine and sanitizing in the 3 compartment. Dishmachine 0ppm. They have reached out to get the dish machine service, but do not have a scheduled date yet. 3 compartment sink 200ppm **Time Extended**
22-41-4
86
May 30, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 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. Dishmachine was ran 3 times. All tests were 0ppm Chlorine. Chef was unsure how to prime dishmachine. Three compartment sink was set up at time of inspection. Operator is using what tablets. They were not yet desolved before the end of the inspection. Dishmachine had been used today. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Snapper in ROP packaging not removed from package prior to thawing. See stop sale. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (62F - Cold Holding) sitting on the counter. Milk was on ice but ice was melted. Discussed with chef and discussed using time as a public health control. Milk was sitting out for 2 hours. Operator relocated back into cold holding unit. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink behind the outside bar. Discussed with bartender. Strainer was removed. **Corrected On-Site** **Warning**
31A-11-4
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. Snapper not removed from package before thawing. Snapper is fully thawed. Package states to be removed from package before thawing. See stop sale. **Warning**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Chef preparing food with no hair restraint. Operator put on hair net **Corrected On-Site** **Warning**
13-03-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Salmon 64F, shrimp 67F and snapper 64F sitting in water in prep area. Operator states it was thawed 20 minutes ago. Discussed proper thawing procedures with chef. Operator for cooling. **Corrective Action Taken** **Warning**
06-06-5
50
Feb 6, 2025
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Dec 9, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. International food service expired 6/2023 - From follow-up inspection 2024-12-09: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Dish area hand sink. - From follow-up inspection 2024-12-09: **Time Extended**
31B-04-4
86
Dec 2, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sushi rice 67f, found in rice holder from 12/1/2024. Sushi not open on Mondays. Item discarded.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi rice 67f, found in rice holder from 12/1/2024. Sushi not open on Mondays. Item discarded.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at outside bar.
22-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. International food service expired 6/2023
53B-05-5
Basic - Interior of microwave has accumulation of food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Dish area hand sink.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen cooked beef and frozen cooked chicken thawing on table in back prep area.
06-01-5
52
May 13, 2024
Complaint Full
2 critical violations. 3 minor violations.
View 5 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. Chlorine sanitizer 0ppm. Establishment must utilize 3 compartment sink to sanitize dishes until the dishwasher washer is sanitizing properly.
22-41-4
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. Cook touched head and then picked up tongs to serve chicken wings. **Repeat Violation**
12A-25-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages on or above food/ clean equipment. 1 at front prep area and second in rear prep area.
12B-07-4
Basic - Food stored on floor. Bucket of rice stored on the floor in dry storage. **Repeat Violation**
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French Fries held at room temperature
06-06-5
64
Apr 15, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
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 cell phone and returned to work, no hand wash.
12A-29-4
Basic - Food stored on floor. Flour stored on the floor, fryer oil stored on the floor. Operator placed foods 6"from the floor to gain compliance. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado cut before washed and stickers removed
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken and beef thawing at room temperature. Cook placed foods under cool running water to finish thawing process. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wiping cloths on cook line **Corrected On-Site**
21-12-4
70
Aug 14, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
70
Feb 6, 2023
Routine - Food
3 major violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi prep area
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near 3 compartment sink.. operator provided paper towels at hand wash sink **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap provided at the hand wash sink near 3 compartment sink. Operator provided soap at hand wash sink.
31B-03-4
74
Aug 29, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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. Chlorine sanitizer at 0 ppm. Operator to use 3 comp sink for sanitizing until the dish machine can be serviced
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Fish Roe lined with paper towel. Educated operator about using materials approved for food contact. Operator removed paper towel. **Corrected On-Site**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Squeeze bottles and shakers have a buil up of food debris. Discussed the need to wash rinse and sanitize containers as needed and before refilling
22-02-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator presently putting sanitizer in wash water. Discussed proper manual wash, rinse and sanitize steps
16-13-5
Basic - Food stored on floor. Box of oil stored on the floor. Discussed the importance of storing food a minimum of 6 inches off the floor. Operator moved oil off the floor **Corrected On-Site**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Stereo stored on prep table. Operator moved stereo to a non food contact surface.
40-06-5
58
Frequently Asked Questions
When was Snappers Grill and Comedy Club last inspected?
The most recent health inspection at Snappers Grill and Comedy Club on file is from Mar 5, 2026. The public record contains 14 inspections in total.
What is the most common violation at Snappers Grill and Comedy Club?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Snappers Grill and Comedy Club.
How does Snappers Grill and Comedy Club compare to other restaurants in Palm Harbor?
Snappers Grill and Comedy Club most recently scored 100 out of 100, which is higher than the Palm Harbor average of 74.
Has Snappers Grill and Comedy Club's inspection record improved over time?
No. Recent inspections at Snappers Grill and Comedy Club have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Snappers Grill and Comedy Club 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 Snappers Grill and Comedy Club inspected?
Based on the inspection history on file, Snappers Grill and Comedy Club is inspected around four times per year on average.
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