CLEAR SKY ON CLEVELAND
418 CLEVELAND ST, Clearwater FL 33755 · 727-754-7244
Last inspected May 7, 2026 · 7 visits since November 2023
APR 24
DEC 24
APR 25
JAN 26
MAY 26
▼ IMPROVING
5 inspections trending up, 18 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage 109f,reheated item to 171f,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate3 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food ( raw beef ) stored over or with ready-to-eat food ( fries) in a freezer - not all products commercially packaged at cook line. Manager rearranged food
Raw animal food ( raw shell eggs) stored over/not properly separated from ready-to-eat food ( cooked beef) in reach in cooler at cook line. Manager rearranged food.
Food-contact surface soiled with food debris. Soiled can opener on prep table. Manager moved to triple sink to soak
Handwash sink not accessible for employee use at all times. Hand wash sink at end of bar with bottles of liquor in the front of the hand wash sink. Manager relocated liquor bottles
Show the remaining 8 findings ▾
Handwash sink used for purposes other than handwashing at the bar. Strainers inside the two bar hand wash sinks. Ice inside strainer at one of the hand wash sinks at the bar. Reviewed with manager hand wash sinks are for washing hands only
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels placed at hand wash sink
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Oyster tags not marked with last date served. Reviewed with manager
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.
Accumulation of black mold-like substance in the interior of the ice machine on the drop plate. Manager cleaned interior of ice machine
No handwashing sign provided at a hand sink used by food employees at the two hand wash sinks at the bar. Manager posted hand wash signs
Stored food ( whole fruit shaved for zest ) not covered in bar walk in cooler. Manager placed fruit in closed container
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Barramundo fish thawed inside package in walk in cooled. Reviewed with manager safe handling of ROP seafood. Manager discarded seafood
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - sausage 119 F, cream spinach 125 F at steam table under 1 hour. Reheated. Recheck sausage 190 F, spinach cream 167 F
Food-contact surface soiled with food debris, mold-like substance or slime. -Soiled cutting boards in crevices at cook line
Handwash sink not accessible for employee use at all times.. trashcan stored in front of hand wash sink in food preparation area near triple sink. Reviewed with manager hand wash sink must be accessible at all times. Trash can relocated
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black mold-like substance in the interior of the ice machine. Reviewed with manager.. Employee cleaning and detailing interior of ice machine at end of inspection
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Barramundo fish thawed inside package in walk in cooled. Reviewed with manager safe handling of ROP seafood. Manager discarded seafood.. See stop sale
Cutting board has cut marks and is no longer cleanable at the cook line.
Exterior door has a gap at the threshold that opens to the outside near dry storage walkway. Manager ordered door sweep during inspection.
Food stored on floor in walk in freezer. Employee rearranged food.
No handwashing sign provided at a hand sink used by food employees in dishwashing / food prep area near entry to cook line. Manager placed sign at hand wash sink
Straws provided for customer self-service not individually wrapped or in an approved dispenser at the bar. Straws moved to back of bar.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Raw animal food ( raw shell eggs ) stored over/not properly separated from ready-to-eat food ( cut vegetables ) in reach in cooler opposite stove. Employee rearranged food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler. Manager discarded
Time/temperature control for safety food (sautéed onions) identified in the written procedure as a food held using time as a public health control has no time marking. Reviewed with manager. Employee time mark container
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked vegetables 50 F, American cheese 46 F in drawers under grill cooked vegetables 40 F, cheese 40 F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes at 109 F at steam table. Employee reheated potatoes in steamer.
Food-contact surface ( can opener ) soiled with food debris in kitchen
Handwash sink used for purposes other than handwashing. Container inside hand wash sink at cook line. Reviewed with manager hand wash sinks are for washing hands only Employee relocated container.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Some oyster tags not marked with last date served. Reviewed with manager.
Accumulation of black/pink mold-like substance in the interior of the ice machine. Reviewed with manager
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler. Manager discarded fish
No handwashing sign provided at a hand sink used by food employees at bar
Opened employee beverage container in a cold holding unit ( freezer ) with food to be served to customers at cook line. Reviewed with manager. Employee removed employee water bottles
Dec 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance - Stained cutting boards at cooler at cook line Reviewed with manager
Oyster tags not marked with last date served for December. Reviewed with manager
Dec 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged at cook line. Raw beef over precooked shrimp. Manager rearranged food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 47 F, corn beef 46 F, sauerkraut 47 F in mushroom 44 F, Shredded cheese 44 F drawer at cook line. Manager moved food to walk in freezer for quick chill down - raw chicken 47 F, octopus 47 F, beef 47 F, pork 47 F, 47 F cream sauce - temperatures taken this morning per manager and in range. There was a delivery this morning and door was possibly left open. Bags of ice placed on food and some food relocated to walk in freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream spinach 122 F, sausage 95 F at steam table. Cook reheated items on grill Recheck cream spinach 167 F, sausage 169 -172 F
Food-contact surface soiled with food debris, mold-like substance - Stained cutting boards at cooler at cook line Reviewed with manager
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Oyster tags not marked with last date served for December. Reviewed with manager
No handwashing sign provided at a hand sink used by food employees at cook line and food prep areas. Manager placed hand wash signs at hand wash sinks
Utensils in poor condition. Strainer with detached metal pieces at cook line. Manager discarded strainer
Apr 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked onion soup at 2:00 pm 112 F at 4:00 pm 94 F - stop sale. manager discarded soup
Raw animal food ( raw tuna) stored over/not properly separated from ready-to-eat food.( pies) in tall cooler in food prep area. Manager rearranged food
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onion soup at 2:00 pm 112 F at 4:00 pm 94 F - stop sale. Discussed cooling procedures and methods with manager. Soup was on the counter. manager discarded soup
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Beef 48 F -recheck 41 F, Swiss cheese 50 F, American cheese 53 F, grouper 48 F, salmon 45 F recheck 40 F in drawers under grill Kimchi 48 F, cut cabbage 47 F top section of reach in cooler next to steam table - wait station 45 F cut tomatoes, 50 cut tomatoes less than 2 hours Manager moved food to freezer for quick chill down
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked rice 129F in warmer under 1 hour. Cook reheated rice recheck 172 F
Clam/mussel/oyster tags not marked with last date served for some. Reviewed with manager
Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting boards at cook line - soiled soda nozzles at beverage station
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at cook line. Manager replaced batteries in dispenser
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Cuban subs made previous day in walk in cooler. Employee date marked food
Accumulation of black mold-like substance in the interior of the ice machine. Manager cleaned drop plate
Cutting board has cut marks and is no longer cleanable at cook line and prep areas
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled sides of cooking equipment. Reviewed with manager
Opened employee beverage container in a cold holding unit with food to be served to customers at bar and cook line. Employees discarded drinks
Water leaking from pipe under hand wash sink at beverage station. Reviewed with manager.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary. Employee changed solution. Recheck 200 ppm quaternary
Nov 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 48f, coleslaw 45f, sliced tomatoes 45f, found in server alley. All items put in walk in freezer for quick chill. Now at 43f,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage 109f,reheated item to 171f,
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
No paper towels or mechanical hand drying device provided at handwash sink. Cooks line.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Sugar and rice.
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.