BENEDICTS
768 N BELCHER RD, Clearwater FL 33765 · 727.441.1644
Last inspected Apr 30, 2026 · 11 visits since September 2023
JAN 24
JUL 24
MAR 25
DEC 25
APR 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. -1 live roach crawling on floor at cook line.. manager disposed of roach
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026032337 | Apr 28, 2026 | Jun 8, 2026 | $200 |
Inspection history
11 visits, newest first
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board stained in crevices at cook line
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eleutario hired over 60 days
Cutting board has cut marks and is no longer cleanable at cook line
Apr 29, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chicken salad 51 F, tuna salad 47 F, tzatziki 47 F, sauerkraut 45 F in cooler drawers overnight, no temperatures taken this morning Manager discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Melon 52 F in cooler under 30 minutes from walk in cooler. Manager moved fruit to inside reach in cooler. Reviewed with manager to store food below fill line in top area of cooler - chicken salad 51 F, tuna salad 47 F, tzatziki 47 F, sauerkraut 45 F in cooler drawers overnight, no temperatures taken this morning in the cooler Manager discarded food -tuna salad 44 F, cooked pork 44 F in walk in cooler. Two food deliveries this morning.
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board stained in crevices at cook line
Probe thermometer not used to ensure proper food temperatures.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eleutario hired over 60 days
Cutting board has cut marks and is no longer cleanable at cook line
Apr 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Roach activity present as evidenced by live roaches found. -1 live roach crawling on floor at cook line.. manager disposed of roach
Stop Sale issued due to food not being in a wholesome, sound condition. Drop plate inside ice machine is soiled. Ice with particles. Manager cleaned drop plate and discarded ice.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chicken salad 51 F, tuna salad 47 F, tzatziki 47 F, sauerkraut 45 F in cooler drawers overnight, no temperatures taken this morning Manager discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Melon 52 F in cooler under 30 minutes from walk in cooler. Manager moved fruit to inside reach in cooler. Reviewed with manager to store food below fill line in top area of cooler - chicken salad 51 F, tuna salad 47 F, tzatziki 47 F, sauerkraut 45 F in cooler drawers overnight, no temperatures taken this morning in the cooler Manager discarded food -tuna salad 44 F, cooked pork 44 F in walk in cooler. Two food deliveries this morning.
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board stained in crevices at cook line
Probe thermometer not used to ensure proper food temperatures.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eleutario hired over 60 days
In-use tongs stored on equipment door handle between uses at cook line. -In-use knife/knives stored in cracks between pieces of equipment - between cooler and prep table at cook line. Manager relocated tongs and knife to dish washing area
Accumulation of black mold-like substance in the interior of the ice machine. Manager cleaned drop plate inside the ice machine
Covered waste receptacle not provided in women's bathrooms
Cutting board has cut marks and is no longer cleanable at cook line
Insect control device installed over food preparation area. Manager removed bug zapper
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked potatoes at 47-50 F F at 8:45 am cooked 11:00 am to 12:00 pm previously day in walk in cooler in deep, plastic stacked containers. Reviewed with manager cooling procedures. See stop sale Manager discarded food
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked potatoes at 47-50 F F at 8:45 am cooked 11:00 am to 12:00 pm previously day in walk in cooler in deep, plastic stacked containers. Reviewed with manager cooling procedures. See stop sale Manager discarded food
Nonfood-grade bags used in direct contact with food for bread in freezer
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm quaternary. Employee changed empty sanitizer container. Do not use equipment/utensils not properly sanitized. Recheck 200 ppm quaternary
Handwash sink used for purposes other than handwashing. Hand wash sink used to dump mop bucket. Reviewed with operator
Probe thermometer not used to ensure proper food temperatures.Reviewed with manager and cooks
Accumulation of black mold-like substance in the interior of the ice machine near mop sink
Carbon dioxide tanks not adequately secured opposite mop sink
In-use tongs stored on equipment door handle between uses. Employee relocated tongs
No handwashing sign provided at a hand sink used by food employees next to mop sink. In back storage area. Manager placed hand wash sign at hand wash sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink heavily soiled next to mop sink
Portable fire extinguisher gauge in red zone by restrooms. For reporting purposes only.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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. Cook touched cooked potatoes on plate with barehands. Reviewed no barehand contact with ready to eat food. Cook reheated potatoes on grill
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked ham / vegetable mix 48 F in drawer under grill in the front area. Employee moved to freezer for quick chill down. Recheck 39 F. Food rearranged in drawer for ham mixture to be in the back section
Handwash sink used for purposes other than handwashing. Cup of water in hand wash sink at cook line. Reviewed with manager hand wash sink is for washing hands only.
Manager or person in charge lacking proof of food manager certification. - Paula R. CFM training expired 3/09/2025 - CFM Jared is current. Reviewed with manager
Soap dispenser at handwash sink not working/unable to dispense soap at cook line. Employee fixed dispenser.
Carbon dioxide tanks not adequately secured in prep area. Reviewed with manager
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee backpack on table next to packages of pancake mix. Reviewed with manager
In-use tongs stored on equipment door handle between uses at cook line. Reviewed with manager. Tongs moved to dishwashing area to be cleaned
No handwashing sign provided at a hand sink used by food employees in storage room near ice machine. Reviewed with manager
Unwashed fruits/vegetables ( box of pineapples) stored with ready-to-eat food( cooked potatoes ) in walk in cooler. Reviewed with manager. Manager rearranged food
Jul 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : Portable fire extinguisher gauge in red zone in dining area by coffee bar station area.For reporting purposes only.
Jul 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 11 findings ▾
Dented cans present. See stop sale. 2 cans of Chef Mate Country Gravy Sauce. Stored in dry storage back room Manager removed from premises
Food with mold-like growth. See stop sale. Observed two pieces of moldy strawberries in two different containers. Manager removed the two pieces of strawberries from containers. See stop sale letter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Doubled door under grill on cook line. Doors left open exposed to heat. Discussed with operator to move food to walk in cooler or freezer.Cut ham (47F cold holding), pork sausage (52F - Cold Holding); pork and eggs (45F - Cold Holding); burger beef patties (44F - Cold Holding); tuna (45F - Cold Holding); ham (47F - Cold Holding); Turkey (49F - Cold Holding),corn beef 47 f (cold holding) takizi sauce 49 f ( cold holding); chicken salad 47 f(cold holding) Reach in cooler by dish washing machine ambient air temperature 47 f cut tomatoes (46F - Cold Holding); feta cheese (45F - Cold Holding); yellow cheese (45F - Cold Holding); beef and lamb meat (47F - Cold Holding); cut spinach (45F - Cold Holding); cut ham (43F - Cold Holding); raw shell eggs (45F - Cold Holding); cooked beef (45F - Cold Holding); cheese (43F - Cold Holding); Turkey (43F - Cold Holding); gyro meat (43F - Cold Holding) discussed with operator to move foods to walk-in freezer. Employee began ice bathing some of the products. Walk in cooler ambient air temperature 45 f management stated truck delivery had the door open. beef burger patties (42F - Cold Holding); pork patties (45F - Cold Holding); Canadian ham (44F - Cold Holding); cut tomatoes (44F - Cold Holding); eggs yolk (44F - Cold Holding) discussed with manager to move items to freezer.
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. Will email manager forum
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler cooked chicken in cooling process covered with plastic wrap. Manager removed wrapping.
Carbon dioxide/helium tanks not adequately secured in the kitchen area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphones, one in food plates counter and another one on top of food preparation area. Employees removed cellphones.
Food stored on floor.Observed two buckets of pickles on the floor in walk in cooler. Manager removed and stored in shelf 6 inches above the cooler floor.
Open dumpster lid. Manager closed all open lids
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in coffee station area by the cash register tested above 200-400 ppm. Retested to 200 ppm.
Portable fire extinguisher gauge in red zone in dining area by coffee bar station area.For reporting purposes only.
Mar 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No chemical test kit ( Quat) provided when using sanitizer at three-compartment sink or wiping cloths.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in cooler location changed to the previous dry storage location, new room added with dry storage, ice machine, hand wash sink, mop sink and slicer, bar added with ice bin, soda and juice dispensers, hand wash sink, coolers. Beverage station relocated to bar area, ice machine removed from dishwashing area
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Equipment and utensils not properly air-dried - wet nesting - cups stacked on shelf in bar area and front counter area - discussed with manager
No handwashing sign provided at a hand sink used by food employees in new food prep area
Jan 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority7 Intermediate10 Basic
Show 20 findings ▾
Nonfood-grade bags used in direct contact with food -bread on cart in kitchen - manager removed bread from bag and placed in food grade container
Toxic substance/chemical improperly stored. Cans of spray paint stored on shelf next to tea dispensers and above bag of sugar in dry storage room manager relocated paint
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened previous day in bar area - manager date marked milk
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzles area in front counter area- discussed with manager
Handwash sink not accessible for employee use at all times. Cooler stored in front of hand wash sink in bar area - manager relocated cooler. Discussed with manager hand wash sinks must be accessible at all times
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs - marks next to food items and consumer advisory have faded or have been wiped off on some menus - manager corrected menus at end of inspection
No chemical test kit ( Quat) provided when using sanitizer at three-compartment sink or wiping cloths.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in cooler location changed to the previous dry storage location, new room added with dry storage, ice machine, hand wash sink, mop sink and slicer, bar added with ice bin, soda and juice dispensers, hand wash sink, coolers. Beverage station relocated to bar area, ice machine removed from dishwashing area
No soap provided at handwash sink in new food prep. area - manager added soap dispenser
Carbon dioxide tanks not adequately secured in pre area in front of ice machine
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf on next dry goods in new prep area - manager removed employee drinks - employee drink on top shelf above reach in cooler at cook line - manager removed drink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone, bag of make up and charger on dry storage shelves next to dry goods - manager removed items -Backpacks on pre table area in kitchen - manager relocated it and
Equipment and utensils not properly air-dried - wet nesting - cups stacked on shelf in bar area and front counter area - discussed with manager
Food stored on floor. Bag of potatoes on floor in kitchen - manager relocated potatoes
Hole in or other damage to wall under cook line hand wash sink
In-use ice scoop stored on soiled surface between uses- on top of the bottom ice bucket - manager washed ice scoops and placed container for storage of ice scoops
No handwashing sign provided at a hand sink used by food employees in new food prep area
Unwashed fruits/vegetables ( box of bananas) stored with ready-to-eat food - cut fruit - in walk in cooler - manager relocated food
Oct 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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 - triple sink set up for use - 100 ppm chlorine - manager scheduled service this day
Raw animal food ( raw bacon ) stored over/not properly separated from ready-to-eat food ( cooked bacon ) in walk in cooler - manager rearranged food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - American cheese 59 F on plate in top area of cooler - reviewed storage of food not to stack in the top area - manager relocated food - placed in freezer for quick chill down - cheese 43 F
Menu does not identify which items contain raw or undercooked animal foods ( smoked salmon and poached eggs) covered by the consumer advisory.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to reach in cooler at cook line food prep area - manager relocated employee drink
Unwashed fruits/vegetables( boxes of mushrooms) stored with ready-to-eat food.( cut tomatoes ) in walk in cooler
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.