MIO'S GRILL & CAFE
1261 GULF BLVD #120, Clearwater FL 33767 · 727-281-2193
Last inspected Apr 20, 2026 · 8 visits since September 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed peppers.
Raw animal food stored over/not properly separated from ready-to-eat food. Sealed Raw burger stored on same shelf as sealed feta cheese packs.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade soup no date mark.
Food stored on floor. Tahini and cooking oil stored on floor.
A return visit. The problems from the previous inspection had been dealt with.
Show 3 findings ▾
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. One new employee -cook
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup containers.
Rice In-use utensil stored in pan.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
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.
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. One new employee -cook
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup containers.
Employee with no hair restraint while engaging in food preparation.
Rice In-use utensil stored in pan.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 3 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. 0ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
Flammables stored/debris present in back area. For reporting purposes only. 2 propane tanks stored inside. Operator is moving them outside.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 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. Opened Cooked chicken and cooked gyro meat no date mark.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Green pea sauce.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 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, vinegar used for sanitizer. Bottle change to chlorine now 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over spinach in cooler. Item moved.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked chicken and cooked gyro not frozen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tzitziki.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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.
Employee with no hair restraint while engaging in food preparation.
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.