Toulas Trailside Cafe
Last inspected: Apr 9, 2026
67
Score
The health department has logged 10 inspections at Toulas Trailside Cafe, the earliest from 2022. The most recent visit was on Apr 9, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving in the right direction, with the rolling count dropping from around four violations to closer to two violations per visit.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited three times.
Compared to other Tarpon Springs restaurants (averaging 77), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket at server station - greater than 200 ppm, corrected to 50 ppm **Corrected On-Site** **Warning**
41-27-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees have ServSafe certificates, Chicago, IL. **Warning**
53B-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Operator used hand wash sink to dump sanitizer bucket, discussed proper use of hand wash sink with operator. **Warning**
31A-11-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Towel bucket under at server station, soap and chlorine together, operator changed bucket to chlorine only. **Corrected On-Site** **Warning**
21-03-4
67
Oct 24, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deli ham (45F - Cold Holding); recheck 39F, sliced provolone (45F - Cold Holding); sausage links (50F - Cold Holding); recheck 37 F, **Corrective Action Taken**
03A-02-5
86
Apr 4, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2025-04-03: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
35B-01-4
95
Apr 3, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then touch clean spatula without removing gloves and washing hands. **Warning** - From follow-up inspection 2025-04-03: Employee not cracking eggs at this time **Time Extended**
12A-27-4
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0pom. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setup three-compartment sink. Chlorine sanitizer reading 50ppm. **Warning** - From follow-up inspection 2025-04-03: Chlorine sanitizer 0ppm for dish machine, set up triple sink to sanitize dishes. Triple sink sanitizer at 100ppm **Admin Complaint** **Corrective Action Taken**
22-41-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
35B-01-4
70
Mar 19, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then touch clean spatula without removing gloves and washing hands. **Warning**
12A-27-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0pom. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setup three-compartment sink. Chlorine sanitizer reading 50ppm. **Warning**
22-41-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef in pan not thawing under refrigeration or running cold water. Operator placed item in refrigerator. **Corrected On-Site** **Warning**
06-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
67
Oct 24, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage above cooked sausage in cooler, raw sausage moved to bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packet (74F - Cold Holding) sitting on counter in server area
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on means not identified, operator had employee identified poached eggs on all menus **Corrected On-Site**
02B-01-5
Basic - Employee eating in a food preparation or other restricted area. Employee put food in mouth from reach in cooler as inspector walked in
12B-02-4
55
Feb 13, 2024
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Server brought butter pads back from table and put them back into glass door cooler with other butter to be served again. See stop sale .25 banana, server touched with bare thumb
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach in cooler across from sandwich press - Krab cakes (45F - Cold Holding); sliced turkey (46F - Cold Holding); moved to vertical cooler in back of kitchen, operator took temperatures at 7 am and all were at41F or below. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food re-served to customers. Server brought butter pads back from table and put them back into glass door cooler with other butter to be served again. See stop sale **Admin Complaint**
07-08-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer > 200 ppm, operator added water, corrected to 100 ppm **Corrected On-Site**
41-27-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server cut fresh banana, touching banana with bare thumb, see stop sale, discussed with manager on duty, .
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Server dumped towel bucket in hand wash sink at front counter. Discussed use of hand wash sink with operator **Repeat Violation**
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. By hand wash sink, moved to bucket **Corrected On-Site**
21-12-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
39
Dec 1, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Employee washed hands with no soap. Dish washer rinsed hands off with water, did not use soap discussed proper hand washing with manager to translate to employee
12A-20-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish washer used 3 compartment sink to wash hands, discussed proper hand washing with manager to translate to employee
12A-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. Provided manager with printed copy of DBPR HR 5030-104 **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Lemon seeds in hand sink at front counter
31A-11-4
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/ 3 servers, 1 cook and 1 dishwasher on duty with no certified food manager, certified food manager Raymond showed up during inspection **Corrected On-Site**
53A-05-6
Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on **Corrected On-Site**
13-03-4
55
Jun 20, 2023
Routine - Food
1 minor violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
95
Dec 14, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Sani buckets. **Corrective Action Taken**
21-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
90
Frequently Asked Questions
When was Toulas Trailside Cafe last inspected?
The most recent health inspection at Toulas Trailside Cafe on file is from Apr 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Toulas Trailside Cafe?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Toulas Trailside Cafe.
How does Toulas Trailside Cafe compare to other restaurants in Tarpon Springs?
Toulas Trailside Cafe most recently scored 67 out of 100, which is lower than the Tarpon Springs average of 77.
Has Toulas Trailside Cafe's inspection record improved over time?
Yes. Recent inspections at Toulas Trailside Cafe have averaged around two violations per visit, down from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Toulas Trailside Cafe 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 Toulas Trailside Cafe inspected?
Based on the inspection history on file, Toulas Trailside Cafe is inspected around three times per year on average.
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