CLEARWATER FAMILY RESTAURANT
1844 N HIGHLAND AVE, Clearwater FL 33755 · 727.754.8514
Last inspected May 6, 2026 · 7 visits since November 2023
APR 24
DEC 24
APR 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections trending up, 61 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Carrots 131 F at steam table. Reheated on stove to 210F
Toxic substance/chemical improperly stored next to boxes of soda in kitchen. Manager relocated spray bottle
Food stored on floor in walk in freezers. Reviewed with manager.
Unprotected ice machine in a customer/nonsecure area. Manager locked gate to ice machine.
Dec 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 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. Manager changed bucket. Recheck 50 ppm chlorine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ham and cooked potatoes in walk in cooler made two days previously.
Covered waste receptacle not provided in women's bathroom in employee restroom
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cooking while wearing a watch. Reviewed with manager
Floors not maintained smooth and durable in walk in cooler
Ice buildup in walk-in freezer near ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled gaskets on reach in freezer at the cook line
Unprotected ice machine in a nonsecure area. Unlocked in back storage gated area. Reviewed with manager.
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager reviewed with dishwasher. Dishwasher washed hands and rewashed dishes
Toxic substance/chemical improperly stored. Spray bottle of cleaner next to coffee brewers in back kitchen. Manager relocated spray bottle
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.l lunch meat on shelf in walk in cooler. Manager date marked food.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed with manager
Walk-in cooler/freezer shelves with rust that has pitted the surface -Walk in cooler door rusted and surface in disrepair. Reviewed with manager. Shelves are on order, door scheduled for repaired.
Interior of oven/microwave has accumulation of food debris,at cook line. Reviewed with manager
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 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. Run three times 0 ppm chlorine. Triple sink set up for use. Manager corrected issue. Recheck 100 ppm chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - ham 45 F, sausage 46 F in the front area of drawer under grill. Manager placed in freezer for quick chill down Recheck ham 31 F, sausage 29.
Food-contact surface soiled with food debris, mold-like substance - stained cutting boards 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 - eggs and butter packets. Reviewed with manager. Emailed written procedure form to manager
Ready-to-eat, time/temperature control for safety food ( coleslaw, cooked rice ) prepared onsite and held more than 24 hours not properly date marked. Reviewed with manager.
Covered waste receptacle not provided in women's bathroom in employee restroom and public restroom. Reviewed with manager.
Jun 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat ham reach in cooler. On cooks line employee removed to proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brown at 125 f in walk in cooler. Did not cool from 135 f to 70 f within 2 hours. Employee cooked brown gravy at 9:30 am tested at 12:15 pm at 125f
Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink Quaternary ammonia above 200-400 ppm remade to 200 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled pink substance. Employee cleaned. Can opener blade soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook sausage in walk in cooler not dated. Walk in cooler coleslaw cook rice tomato sauce.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf above reach in cooler by meat slicer. Manager removed
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Raw meat on floor walk in freezer employee removed from floor
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler by meat slicer. Employee reach in cooler on cook lines by meat slicer. Manager added thermometer to cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Standing water in bottom of reach-in-cooler. Reach in cooler by meat slicer
Stored food not covered. Reach in freezer by three compartment sink cook shrimp not covered employee covered. Cook sausage walk in Cooler not covered. Employee covered sausage
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Storage by dish washing machine
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.tested at 10 ppm by stove employee remade to 200 ppm.
Apr 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 5 high priority.
5 High priority7 Intermediate13 Basic
Show 25 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shelled eggs. And used the same glove to touch ready to eat food no hand washing observed. Discussed with management the importance of hand washing. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat ham reach in cooler. On cooks line employee removed to proper storage.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs 76 f on counter employee placed ice on raw shelled eggs 2nd temp 43 f. Discussed time as public health with manager
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brown at 125 f in walk in cooler. Did not cool from 135 f to 70 f within 2 hours. Employee cooked brown gravy at 9:30 am tested at 12:15 pm at 125f
Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink Quaternary ammonia above 200-400 ppm remade to 200 ppm
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled pink substance. Employee cleaned. Can opener blade soiled.
Handwash sink used for purposes other than handwashing. Employee stored water bucket in hand washing sink by kitchen entrance. Employee removed.
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/. No plans on file discussion with plan reviewer Cindy.
No soap provided at handwash sink. No soap at the bar and no paper towels
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook sausage in walk in cooler not dated. Walk in cooler coleslaw cook rice tomato sauce.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dumpster overflowing garbage.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf above reach in cooler by meat slicer. Manager removed
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Raw meat on floor walk in freezer employee removed from floor
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler by meat slicer. Employee reach in cooler on cook lines by meat slicer. Manager added thermometer to cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Open dumpster lid.
Standing water in bottom of reach-in-cooler. Reach in cooler by meat slicer
Stored food not covered. Reach in freezer by three compartment sink cook shrimp not covered employee covered. Cook sausage walk in Cooler not covered. Employee covered sausage
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Storage by dish washing machine
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.tested at 10 ppm by stove employee remade to 200 ppm.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Slice ham, turkey.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked sausage 110f, sitting at room temperature. Item put in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatloaf.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor soiled/has accumulation of debris. Walk in cooler. Around perimeter of kitchen.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
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.