121 E TARPON AVE, TARPON SPRINGS, FL 34689
REFINED ROOTS keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 5 violations, including 1 high-priority and 0 Emergency Orders of Closure.
Scores higher than 61% of the 105 inspected restaurants in TARPON SPRINGS on the trailing-year record.
1 high-priority violation on the trailing-year record — below the Pinellas County average of 2.4.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Missing or expired food manager certification, or employee food-safety training not documented.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Missing or expired food manager certification, or employee food-safety training not documented.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
This visit closed with no further action required.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6218677 — you can read the original documents yourself and compare.