Neighbourhood
Clearwater33765
Restaurants139
Spotless inspections15%
Ordered shut15
Fines$36k
A 61B 19C 12D 8F 19Not rated 20
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
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. 0 ppm chlorine. Run three times. Manager scheduled service this day
High priorityBUSY BEE DINER LLC →Aug 26, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Manager changed solution. Recheck 100 ppm chlorine
High priorityBUSY BEE DINER LLC →Aug 26, 2026
Raw animal food stored over or with ready-to-eat food in a locked freezer - not all products commercially packaged. Manager rearranged food
High prioritySUNSET LOUNGE →Aug 24, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Egg salad 49 F, sauerkraut 50 F in top section of deli cooler. No temperatures taken today
High priorityLANDINGS →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg salad 49 F, sauerkraut 50 F in top section of deli cooler. No temperatures taken. Person in charge discarded food
High priorityLANDINGS →Aug 21, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm quaternary. Person in charge changed solution. Recheck 200 ppm quaternary
High priorityLANDINGS →Aug 21, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In black triple door cooler sour cream 54F, crab meat 46 F, raw salmon 50 F, salsa 55 F in cooler overnight. No temperatures taken this day. Manager discarded food
High priorityLOADED →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pulled pork 55 F, hardboiled eggs 46 F in table top cooler temperatures taken two hours before. Manager moved to freezer for quick chill down recheck : cooked pork 37 F, hardboiled eggs 40 F corrected on site -In black triple door cooler sour cream 54F, crab meat 46 F, raw salmon 50 F, salsa 55 F in cooler overnight. No temperatures taken this day in this cooler. Stop sale Manager discarded food
High priorityLOADED →Aug 21, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 67 F at steam table manager reheated onions to 176 F
High priorityLOADED →Aug 21, 2026
Nonfood-grade bags used in direct contact with food.(dumplings) in freezer chest opposite ice machine
High priorityASIAN PEARL →Aug 18, 2026
Raw animal food ( raw pooled eggs ) stored over/not properly separated from ready-to-eat food( sauces ) in reach in cooler.
High priorityASIAN PEARL →Aug 18, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Cooked pork 49:F at 1:40 pm placed in cooler midnight from steam table in deep, covered plastic pan in reach in cooler opposite triple sink in kitchen No temperatures taken today. Employee discarded food. Discussed with the cook cooling procedures and methods
High priorityNORTON'S SOUTHSIDE SPORTS BAR →Aug 17, 2026