How many health inspections has POSITANO'S had?

POSITANO'S has had 20 inspections according to Florida DBPR records.

Has POSITANO'S ever been shut down?

No, POSITANO'S has no emergency closures on record.

What are the most common violations at POSITANO'S?

The most frequently cited violations at POSITANO'S are: Food contact surfaces, Proper ventilation, Consumer advisory.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V13 (Parasite destruction) mean?

PARASITE SURVIVAL: Without proper freezing or cooking, parasites in fish (Anisakis, tapeworm), pork (Trichinella), and wild game survive to infect consumers. Anisakis larvae in raw sushi cause severe abdominal pain and allergic reactions. Tapeworm cysts in undercooked pork/beef grow into 15-30 foot worms in intestines. Proper freezing (-4°F for 7 days) kills parasites. Fish intended for raw consumption (sushi, sashimi, ceviche, tartare) must be frozen to -4°F for 7 days, or -31°F for 15 hours before service. Exception: tuna species and aquacultured fish fed processed feed. Pork and wild game must reach minimum internal cooking temperature. Document all freezing records.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

POSITANO'S

3309 TAMPA RD, Palm Harbor, FL 34684

Pinellas County · Permanent Food Service · Owner: PREVALLA LLC · License: SEA6214870

POSITANO'S in Palm Harbor, FL has 20 inspections on record with 196 total violations (9.8 per inspection) and 0 emergency closures.

20Inspections

196Violations

0Closures

Data current as of June 19, 2025

Inspection History (20)

Jun 19, 2025 — Routine - Food· 7 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V13 Parasite destruction

V16 Proper cooking temps

V22 Consumer advisory

Intermediate Violations

V36 Proper ventilation

Feb 26, 2025 — Routine - Food· 3 violations (1 high priority)· Call Back - Complied

High Priority Violations

V01 Management awareness

V06 Handwashing facilities

Dec 26, 2024 — Routine - Food· 9 violations (2 high priority)· Warning Issued

Mar 12, 2024 — Food-Licensing Inspection· 0 violations · Inspection Completed - No Further Action

No violations recorded for this inspection.

Jun 9, 2023 — Routine - Food· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V11 Food in good condition

Intermediate Violations

V36 Proper ventilation

V40 Wiping cloths usage

Dec 14, 2022 — Routine - Food· 7 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V12 Shell stock requirements

V14 Food contact surfaces

V21 Time as control

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

Aug 11, 2022 — Routine - Food· 1 violations · Call Back - Complied

High Priority Violations

V14 Food contact surfaces

Jun 7, 2022 — Routine - Food· 4 violations (1 high priority)· Warning Issued

High Priority Violations

V14 Food contact surfaces

V16 Proper cooking temps

Basic Violations

V53 Outer openings protected

Apr 7, 2022 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V12 Shell stock requirements

V16 Proper cooking temps

Intermediate Violations

V31 Clean multi-use utensils

Basic Violations

V53 Outer openings protected

May 14, 2021 — Routine - Food· 1 violations · Call Back - Complied

Basic Violations

V53 Outer openings protected

May 7, 2021 — Routine - Food· 13 violations (4 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V06 Handwashing facilities

V12 Shell stock requirements

V21 Time as control

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

V35 Single-use items

V41 Toilet facilities

Basic Violations

V53 Outer openings protected

Dec 1, 2020 — Routine - Food· 7 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V06 Handwashing facilities

V22 Consumer advisory

Intermediate Violations

V29 Proper sewage disposal

Basic Violations

V53 Outer openings protected

Dec 9, 2019 — Routine - Food· 21 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

V25 Allergen awareness

Intermediate Violations

V33 Proper cooling equipment

V36 Proper ventilation

Feb 27, 2019 — Routine - Food· 12 violations · Call Back - Complied

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V32 Proper sanitizing

V35 Single-use items

V36 Proper ventilation

V38 Waste properly disposed

Basic Violations

V53 Outer openings protected

Feb 26, 2019 — Routine - Food· 25 violations (1 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V08 Proper hand/arm washing

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V32 Proper sanitizing

V33 Proper cooling equipment

V35 Single-use items

V36 Proper ventilation

V38 Waste properly disposed

Basic Violations

V53 Outer openings protected

Aug 27, 2018 — Routine - Food· 19 violations · Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V25 Allergen awareness

Intermediate Violations

V32 Proper sanitizing

V33 Proper cooling equipment

V35 Single-use items

V36 Proper ventilation

V40 Wiping cloths usage

Feb 27, 2018 — Routine - Food· 18 violations · Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V05 Handwashing procedures

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V25 Allergen awareness

Intermediate Violations

V31 Clean multi-use utensils

V32 Proper sanitizing

V35 Single-use items

V36 Proper ventilation

Aug 16, 2017 — Routine - Food· 8 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

Intermediate Violations

V32 Proper sanitizing

V33 Proper cooling equipment

V35 Single-use items

V36 Proper ventilation

Jan 18, 2017 — Routine - Food· 15 violations · Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V32 Proper sanitizing

V33 Proper cooling equipment

V35 Single-use items

V36 Proper ventilation

Aug 16, 2016 — Routine - Food· 15 violations · Inspection Completed - No Further Action

High Priority Violations

V05 Handwashing procedures

V08 Proper hand/arm washing

V13 Parasite destruction

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

Intermediate Violations

V35 Single-use items

V36 Proper ventilation

How Does This Facility Compare?

POSITANO'S has had 0 emergency closures, compared to the Pinellas County average of 0.27 closures per facility. It has averaged 9.8 violations per inspection vs. the county average of 4.56.

Frequently Asked Questions

How many health inspections has POSITANO'S had?: POSITANO'S has had 20 inspections according to Florida DBPR records.
Has POSITANO'S ever been shut down?: No, POSITANO'S has no emergency closures on record.
What are the most common violations at POSITANO'S?: The most frequently cited violations at POSITANO'S are: Food contact surfaces, Proper ventilation, Consumer advisory.

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: June 19, 2025 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with POSITANO'S.