FAIRFIELD INN & SUITES
3070 GULF TO BAY BLVD, Clearwater FL 33759 · 727-724-6223
Last inspected Aug 21, 2026 · 6 visits since August 2023
AUG 23
MAR 25
FEB 26
AUG 26
— STEADY
4 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Thermometer reading 143 F when run three times. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hardboiled eggs 46 F, butter 46 F, raw bacon 45 F in white refrigerator near window in storage room. Employee relocated food to freezer Recheck hard boiled eggs 41 F, butter 41 F, raw bacon 40 F Food moved to True refrigerator with ambient reading 39 F
Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler in kitchen. Manager relocated employee food to break room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on top of microwave above box of gloves. Manager relocated employee hat
No conspicuously located ambient air temperature thermometer in holding unit in white refrigerator next to freezer chest. Manager placed ambient thermometer in refrigerator
Show the remaining 1 finding ▾
Single-service articles improperly stored. Box of cups stored on the floor in the storage room. Manager relocated box of cups
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 2, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Thermometer reading 143 F when run three times. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Feb 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Thermometer reading 143 F when run three times. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Food-contact surface soiled with food debris. Juice dispenser nozzle area soiled. Employee cleaned area
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 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. Milk in reach in cooler in kitchen opened previous morning. Reviewed with manager
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in women's restroom 74 F water run for 2 minutes. Reviewed with manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - Employee wearing bracelets while preparing food. Reviewed with employee and manager.
Opened employee beverage container in a cold holding unit with food to be served to customers in kitchen Reviewed with manager. Employee drinks relocated
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with person in charge
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM for Heather expired 07/17/23
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food for butter discarded after 4 hours - butter added to time as a public health control written procedure
No conspicuously located ambient air temperature thermometer in holding unit at buffet line and refrigerator in storage room
Opened employee beverage container in a cold holding unit with food to be served to customers in back kitchen
Unwrapped single-service utensils not presented so that only the handles are touched at buffet - breakfast employee rearranged plastic ware.
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.