LENNYS REST
21220 N US HWY 19, Clearwater FL 33765 · 727.799.0402
Last inspected May 4, 2026 · 8 visits since November 2023
MAY 24
NOV 24
MAY 25
JAN 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili 54F cold holding
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
No soap provided at handwash sink in dishwashing area. Manager placed soap at hand wash sink
Spray bottle containing toxic substance not labeled on storage shelf near mop sink. Manager labeled spray bottle
Food ( containers of pickles) stored on floor in walk in cooler. Container of gravy in walk in freezer. Manager relocated food
Interior of oven has accumulation of black substance/grease/food debris.
Show the remaining 3 findings ▾
Stored food ( tray of pastries) not covered on cart in walk in cooler. Manager covered.pastries
Unwashed fruits/vegetables ( boxes of mushrooms) stored above ready-to-eat food ( pastries) in walk in cooler. Manager rearranged food
Wet wiping cloths stored in detergent and sanitizer mixed together at cook line - manager changed solution. Recheck 200 ppm Quaternary
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area. Manager placed paper towels by hand wash sink
Spray bottle containing toxic substance not labeled under food prep hand wash sink. Employee labeled spray bottle
Accumulation of black / pink mold-like substance in the interior on drop plate of the ice machine in dishwashing / storage area
Clean equipment/dishware/utensils ( coffee pots) stored next to hand wash sink under paper towel dispenser exposed to splash. Manager relocated coffee pots
In-use utensil stored in standing water less than 135 degrees Fahrenheit- 97 F water. Employee removed utensils from water
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves soiled - fan dusty in cook line area - storage shelves in cook line area near walk in cooler
Unwashed fruits/vegetables ( pineapples) stored with ready-to-eat food.(cooked pasta ) in walk in cooler. Manager rearranged food
Wiping cloth sanitizing solution stored on the floor at cook line. Employee relocated wiping bucket
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area. Employee placed paper towels at hand wash sink
No soap provided at handwash sink in cook line area. Employee placed soap at hand wash sink. Reviewed with manager hand wash sinks must be stocked at all times
Spray bottle containing toxic substance not labeled in dishwashing area and cook line area. Employee labeled spray bottle
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses on shelf next to cups in front counter area. Manager placed items inside a designated employee tub
Employee with no beard guard/restraint while engaging in food preparation. Employee put beard guard on
Interior of oven has accumulation of black substance/grease/food debris. Reviewed with manager. Employees in the process of cleaning the oven at the end of the inspection
Stored food ( Cole slaw, macaroni salad, cut tomatoes) not covered in walk in cooler. Employee covered food
Unwashed fruits/vegetables( box of pineapple) stored with ready-to-eat food ( coleslaw ) in walk in cooler. Employee rearranged food
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Green hose outside by dumpster.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Floor soiled/has accumulation of debris. Under cooking equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers and flat top grill.
May 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 10, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chilli (54F - Cold Holding); macaroni salad (46F - Cold Holding); Plant Foods (45F - Cold Holding); turkey (46F - Cold Holding) in walk in cooler in walk in cooler, manager turned temperature down in walk in cooler, temperatures are being monitored
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu and they are served raw.
May 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 13 high priority.
13 High priority3 Intermediate7 Basic
Show 23 findings ▾
Dented/rusted cans present. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cooked cracked eggs changed gloves and touched bread with no hand washing, discussed proper hand washing with manager
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands for 3 seconds, discussed proper hand washing with manager
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook put raw steak in fryer then put bacon on plate without changing gloves or washing hands, discussed proper hand washing with manager
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face then took plate of food and served to customer, discussed proper hand washing with manager
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped gloved hands on dirty apron, discussed proper hand washing with manager
Employee washed hands with cold water. Water temperature 80 degrees, discussed proper hand washing with manager
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers are dropping off dirty dishes in bus tub then filling drinks and taking clean plates of food to customers without washing hands, discussed proper hand washing with manager
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili 54F cold holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chilli (54F - Cold Holding); macaroni salad (46F - Cold Holding); Plant Foods (45F - Cold Holding); turkey (46F - Cold Holding) in walk in cooler in walk in cooler, manager turned temperature down in walk in cooler, temperatures are being monitored
Time/temperature control for safety food re-served to customers. Butter packets taken from table, server took in to back and out in walk in to be re-served. Inspector explained to server about reserving food that has been sitting on table with customer, server voluntarily discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (97F - Hot Holding) under heat lamp on cook line, cook put back on grill to re-heat
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose out back of establishment by garbage dumpsters with no vacuum breaker
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey in bag not date marked after slicing
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled on cook line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu and they are served raw.
Damaged/spoiled/recalled food not properly segregated. Can of corn beef hash not segregated from all other cans on rack
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee beverage with no lid and bottled of water next to to go cups and lids in coffee machine station -Employee drink next to waffle machine in the kitchen, on prep table next to bacon on cook line
Employee eating in a food preparation or other restricted area. Employee was eating in soda dispenser area when we walked in the door
Equipment and utensils not properly air-dried - wet nesting. Beverage cups in server area
Floor not cleaned when the least amount of food is exposed. Kitchen floor is soiled with old food debris
In-use knife/knives stored in cracks between pieces of equipment. Knife in between wood on cook line, knife removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All exterior cooking equipment on cook line soiled
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded cooked chicken 45f,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patty's 70f, Sausage links 118f,
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced turkey.
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer soiled. Bottom of reach in freezer in prep area soiled.
Bowl or other container with no handle used to dispense food. Soufle cup used for portioning in cooked gator container.
Employee with no hair restraint while engaging in food preparation. 2 employees.
Equipment in poor repair. Torn gasket reach in cooler door across from fryers. Broken lid on sugar container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sugar container.
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.