MARINA CANTINA
25 CAUSEWAY BLVD #201, Clearwater FL 33767 · 727-443-1856
Last inspected Apr 8, 2026 · 12 visits since September 2023
AUG 24
APR 25
MAY 25
SEP 25
APR 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked grouper 55f, queso cheese 51f, pico 51, cooked chicken 50f, middle reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Apr 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cutting board has cut marks and is no longer cleanable.
Apr 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 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. Inside bar bashed 0 ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Jalapeno sauce 115f, put back on stove for reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Dish area hand sink. Valve turned on.
Cutting board has cut marks and is no longer cleanable.
Floor area(s) covered with standing water. Dish area.
Old labels stuck to food containers after cleaning.
Vending machine exterior soiled. Bottom rack in glass chiller at bar.
Sep 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.
Cutting board has cut marks and is no longer cleanable.
Sep 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken 48f, empanadas 47f, raw shrimp 47f, cooked octopus 46f, scallops 47f, diced tomatoes 46f, left in reach in cooler overnight. Items discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 48f, empanadas 47f, raw shrimp 47f, cooked octopus 46f, scallops 47f, diced tomatoes 46f, Left in reach in cooler overnight. Items discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.
Cutting board has cut marks and is no longer cleanable.
No handwashing sign provided at a hand sink used by food employees.
May 6, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Cutting board has cut marks and is no longer cleanable.
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 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. Container empty, replaced now 100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Spray bottle containing toxic substance not labeled.
Cleaned and sanitized equipment or utensils not properly stored. Ice buckets stored on floor.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.
In-use knife/knives stored in cracks between pieces of equipment.
No handwashing sign provided at a hand sink used by food employees. Back area.
Aug 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 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. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Glass washer 151f,
Cutting board has cut marks and is no longer cleanable.
Aug 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 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. Dishmachine 0ppm. Glass washer 0 ppm.
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. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Glass washer 151f,
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at outside bar. Can opener blade.
Bowl or other container with no handle used to dispense food. Soufflé cup in salsa.
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass chiller is soiled on bottom shelf outside bar.
Old labels stuck to food containers after cleaning.
Stored food not covered. Ice cream tubs not covered.
Oct 19, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
Oct 11, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 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.
Cutting board has cut marks and is no longer cleanable.
Sep 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Torn gaskets on the line.
Sep 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 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. Product is available. Missing curtains in unit causing wash water to dilute sanitizer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked grouper 55f, queso cheese 51f, pico 51, cooked chicken 50f, middle reach in cooler.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Torn gaskets on the line.
In-use knife/knives stored in cracks between pieces of equipment.
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.