MIRAGE RESTAURANT
2284 GULF TO BAY BLVD, Clearwater FL 33765 · 7243604
Last inspected Apr 28, 2026 · 6 visits since August 2023
MAR 24
NOV 24
APR 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 28, 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
Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/26. Operator renewed license during this inspection. License is now current and posted
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw chicken over unpackaged raw beef. Employee rearranged food
Equipment in poor repair. Outside surfaces of lower reach in freezer damaged in the back food prep area and reach in freezer with rusted lid at expo area
Exterior door has a gap at the threshold that opens to the outside from the kitchen
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked soup date marked 1/5 and cooked lamb date marked 1/5 in walk-in cooler. Operator discarded food.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked soup date marked 1/5 and cooked lamb date marked 1/5 in walk-in cooler. Operator discarded.
Food-contact surface soiled with food debris. Cutting board with food debris in grooves at salad prep station in kitchen.
Cutting board at salad prep station has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags handing over cooling rice.
Equipment in poor repair. -Black microwave under prep table rusted and chipped paint on the interior. -interior shelf in tall reach in cooler has chipped paint.
Exterior door has a gap at the threshold that opens to the outside in dry storage room.
Food stored on floor. Rice stored on floor.
Interior of oven has accumulation of black food debris.
Lights in food preparation, food storage and warewashing area missing the proper shield, sleeve coatings or covers.
Nonfood-contact surface soiled with dust.
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Dented cans of grilled eggplant present in storage room See stop sale. Manager segregated cans for return
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.Manager primmed machine. Recheck 100 ppm chlorine
Displayed food not properly protected from contamination. Plated of baklava with cover non hinged. Reviewed with manager. Manager removed baklava and will purchase a container prior to offering at buffet
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination for pitas in a basket. Reviewed with manager. Manager placed cover - sneeze guard over food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 48 F, cut tomatoes 47 F at buffet under 2 and half hours - manager placed food in freezer for quick chill down recheck feta cheese 42 F, cut tomatoes 41 F - lamb at 49 F in walk in cooler cooling lamb covered and stacked below container of lamb cold holding. Recheck 43-45 F Reviewed with manager proper cooling methods. Manager relocated lamb to freezer for quick chill down
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Dolmades at 48 at 3:35 pm can opened at 10:45 am.Reviewed with manager cooling procedures and temperature monitoring of foods. Manager discarded.
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, stained. - Cutting board on salad prep station soiled with food buildup in cracks. Reviewed with manager
Cutting board has cut marks and is no longer cleanable.
Reach-in freezer interior/shelves have accumulation of soil residues in food prep area in kitchen. Reviewed with manager
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dented/rusted cans present. See stop sale. 10 can sliced olives 10 can of green beans
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in walk in cooler made yesterday at 57 degrees Cold holding. Owner discarded
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (113F - Hot Holding), staff increased temperature of crock pot on cook line
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Bowl or other container with no handle used to dispense food. Portioning cup in seasoning bins
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over chest freezers in prep area
Equipment shelves with rust that has pitted the surface.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over triple sink and prep areas
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Reuse of single-service or single-use articles. Seasoning bins reused to hold dressing in reach in cooler
Aug 25, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. - dolmades 46F, feta cheese 45 F at buffet placed at buffet at 11:00 am - no temperatures taken - employee discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - dolmades 46F, feta cheese 45 F at buffet placed at buffet at 11:00 am - no temperatures taken - employee discarded
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.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager printed reporting agreement and some employees reviewed and signed. Remaining employees will review and sign as they work
Spray bottles containing toxic substance not labeled on shelf at cook line - manager labeled spray bottles
Employee preparing food in customer section of dining area.- discussed with operator - food moved to kitchen
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - manager inverted bowls and plates
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.