SAFETY HARBOR RESORT& KITCHEN

Name: SAFETY HARBOR RESORT& KITCHEN
Address: 105 N BAYSHORE DR, SAFETY HARBOR, FL, 34695, US
Rating: 82.8

105 N BAYSHORE DR, SAFETY HARBOR, FL 34695

License #6200468

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SAFETY HARBOR RESORT& KITCHEN in SAFETY HARBOR currently holds an InspectFL Health Score of 82.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 18 total violations — 5 critical, 4 major, 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles and containers containing foods removed removed from its original container not labeled with common name.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. tomato (53F - Cold Holding); cucumber (53F - Cold Holding); tuna (57F - Cold Holding); potato Salad (53F - Cold Holding); coleslaw (53F - Cold Holding); blue cheese (52F - Cold Holding); feta (53F - Cold Holding); sliced turkey (53F - Cold Holding); salmon (57F - Cold Holding)
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Under dishwasher
[32-07-5] Bathroom facility not clean. Soiled restroom in the back of the kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep table
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles and containers containing foods removed removed from its original container not labeled with common name.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse 119F staff to begin using 3 compartment sink until the dishwasher machine can be repaired
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of chemical stored on prep tables next to clean dishes. Operator removed the chemical to gain compliance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked by caddys holding dishes. Discussed the need to keep the hand wash sink unblocked.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato (53F - Cold Holding); cucumber (53F - Cold Holding); tuna (57F - Cold Holding); potato Salad (53F - Cold Holding); coleslaw (53F - Cold Holding); blue cheese (52F - Cold Holding); feta (53F - Cold Holding); sliced turkey (53F - Cold Holding); salmon (57F - Cold Holding)

Community reaction

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Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse