Teds Restaurant
Last inspected: Apr 8, 2026
52
Score
Teds Restaurant appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Apr 8, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have held steady across recent visits, averaging around six violations each.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded four times.
Teds Restaurant's latest score of 52 falls below the Florida average of 72. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: provolone cheese (48F - Cold Holding). Manager stated cheese placed in cooler fifteen minutes prior to temperature being taken. Manager moved cheese inside of cooler to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of silicon and simple green stored on shelf next to clean lids. Manager removed bottles during inspection. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on prep area reach-in coolers stained.
22-02-4
Basic - Cardboard used to line nonfood-contact shelves. Top and side of shelf across from cook line.
14-45-4
Basic - Food stored on floor. Plastic bottles of water and Gatorade stored on floor in front of back door.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above cook line greasy. Hood vents above cook line greasy. Hand washing sink next to dish machine soiled with old flour. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on shelf next to cook line.
25-06-4
Basic - Soiled floors/carpeting. Floors underneath kitchen equipment soiled with grease and old food.
36-10-4
52
Jan 8, 2026
Routine - Food
No violations found.
100
Oct 22, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
37
Feb 12, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Sep 24, 2024
Routine - Food
No violations found.
100
Jul 26, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. Chipotle sauce can dented at seams
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shelled eggs in reach in cooler cooker across from grill at 52F and had been left in reach in cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs in reach in cooler cooker across from grill at 52F and had been left in reach in cooler overnight.
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge does not have any food handler certificate. **Warning**
53B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like stains in grooves in kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cookline blocked by fryer
31A-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean cups next to soft drink dispensing machine resulting in wet nesting.
24-08-4
Basic - Outer openings not protected with self-closing doors. Exterior back door does not have a self closing mechanism.
35B-03-4
Basic - Single-service articles improperly stored. Coffee filters not covered or protected . Manager placed in plastic containers.
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (corn- strawberries ) stored over ready-to-eat food ( cold cuts ) in walk in cooler
08B-17-4
Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
16-46-4
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. Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like stains in grooves in kitchen.
14-09-4
33
May 20, 2024
Food-Licensing Inspection
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose Bibb behind the building next to the back door.
29-34-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in back storage area. Owner secured tank
51-11-4
Basic - Outer openings not protected with self-closing doors. Observed no self closing mechanism for the kitchen back door, and weather stripping partially missing with visible light entering along the edge of the door.
35B-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in wringing device. .
42-01-4
Basic - Wood food-contact surface not properly sealed. Observed wood door frame in dry goods storage area not sealed.
14-06-4
70
Nov 6, 2023
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dishmachine at 0ppm CL. **Repeat Violation** **Warning**
22-49-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no soap or working paper towel dispenser at hand wash sink between cookline and dishmachine
31B-02-4
Intermediate - Well water testing report/documentation is not available upon request. Observed person in charge no able to provide current bacteriological well water test for well system
27-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stored near hand wash sink with stains
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wiping cloth in hand wash sink at entrance to kitchen
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed person in charge is not able to provide proof of certified food manager certificate. **Warning**
53A-01-7
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. Observed employee had an open drink above reach in freezer at entrance to ktichen
12B-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door has gap along the bottom and right side of the door that's allows light in. **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Observed broken tile in dry goods storage area **Repeat Violation**
36-17-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not inverted or covered next to coffee machine. Observed box of cups in back storage room stored on floor.
25-06-4
43
Aug 10, 2023
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the reach-in Cooler: raw shelled eggs (48F - Cold Holding); Tzatziki Sauce (49F - Cold Holding); Macaroni Salad (48F - Cold Holding). All the items were kept overnight in reach in cooler, and ambient temperature of reach in cooler was 50F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler: raw shelled eggs (48F - Cold Holding); Tzatziki Sauce (49F - Cold Holding); Macaroni Salad (48F - Cold Holding). All the items were kept overnight in reach in cooler, and ambient temperature of reach in cooler was 50F **Warning**
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 and the time removed from temperature control cannot be determined. Observed tray of eggs on cook line with no date mark. Manager advised that try had been out for 45 minutes, and placed time on tray. **Corrected On-Site**
03F-02-5
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. Observed dishmachine at 0 ppm. **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2023 **Admin Complaint**
50-17-3
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Basic - Employee eating in a food preparation or other restricted area. Observed employee drink on top of ice chest in kitchen **Repeat Violation**
12B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door by dry goods storage area has gap on side of door and does not have a self closing mechanism
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of grease/oil under fryers in kitchen.
36-01-4
Basic - Floor tiles missing and/or in disrepair. Observed cracked tile with piece missing by kitchen back door.
36-17-5
Basic - Food stored on floor. Observed plastic bucket of pickles on floor in dry goods storage area
08B-38-4
33
Apr 5, 2023
Routine - Food
No violations found.
100
Aug 17, 2022
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched apron and glasses and continued to cook without washing hands. Also, female employee went to dining area to serve customers then returned to kitchen and began cooking without washing hands.
12A-28-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation and/or no date mark on items prepared on site. In reach in cooler in kitchen area: rice date marked 8/8/2022, discard date was 8/14/2022. Stop sale issued. Also, in reach in coolers red sauce and Mac and cheese made on site yesterday has no date mark. **Repeat Violation** **Admin Complaint**
02C-01-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Case of shell Eggs 56F ambient in hallway. Employee stated delivered 1 hour ago. Moved to refrigeration. **Corrective Action Taken**
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Noodles with expired date mark. Butter packets not discarded after 4 hour time frame while using Time as a Public Health Control (TPHC) **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter packets being held on Time as a Public Health Control (TPHC) were not discarded at 11:00 am after being placed out at 7 am. **Repeat Violation** **Admin Complaint**
03F-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at fountain machine soiled. Interior of reach in cooler in back hallway has build up.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Tatiana unable to provide certificate. Inspector verified at Servsafe website. **Corrective Action Taken**
53A-01-7
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training missing for one employee.
53B-02-5
Basic - Current Hotel and Restaurant license not displayed. License displayed is expiration date of 6/1/2018 **Repeat Violation**
50-09-4
Basic - Duct tape used to repair nonfood-contact surface. Tape holding on Pepsi sign over fountain machine.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in chest freezer. Moved during this inspection. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in three door cooler in kitchen, container of pork on shelf over customers food. In reach in freezer at kitchen entrance, coffee and employee meal stored over frozen items to be served to customers.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of case of onions and eggs. **Repeat Violation**
40-06-5
Basic - Unclean building components, attachments or fixtures. In kitchen area: walls heavily soiled with dust, floor under cooking equipment soiled with grease, ceiling soiled with food debris.
36-50-4
26
Frequently Asked Questions
When was Teds Restaurant last inspected?
The most recent health inspection at Teds Restaurant on file is from Apr 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Teds Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Teds Restaurant.
Has Teds Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Teds Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Teds Restaurant 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 Teds Restaurant inspected?
Based on the inspection history on file, Teds Restaurant is inspected around three times per year on average.
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