REMY'S CAFE
1565 S HIGHLAND AVE, Clearwater FL 33756 · 727-400-4043
Last inspected Mar 18, 2026 · 9 visits since August 2023
FEB 24
NOV 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Container of medicine improperly stored. Pepto bismol on prep shelf next to plates on cook line. Operator removed from cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
In-use wet wiping cloth/towel used under cutting board on cook line. Operator removed towel.
Interior of bottom oven on cook line has accumulation of black substance.
Show the remaining 3 findings ▾
No Heimlich maneuver/choking sign posted. Emailed poster to operator and he printed and posted it on the wall.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated with grease.
Single-service articles not stored inverted or protected from contamination. Styrofoam boxes over cook line and reach in coolers near 3 compartment sink not stored inverted. Operator inverted boxes.
Dec 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Back area remodel no plans.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling in back area made with acoustic tile and not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
In-use wet wiping cloth/towel used under cutting board on cook line.
Interior of oven has accumulation of black substance/grease/food debris. Two ovens accumulated with black substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated with grease.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line unlabeled.
Oct 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Thank bag used for crepes. Employee moved them into a plastic food grade container with lid.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face with gloved hands and didn't change them.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Back area remodel no plans.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili prepared 3 days prior not date marked in walk-in cooler. Operator labeled.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling in back area made with acoustic tile and not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on cutting board near prep area and above cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone above prep area on cookline. Operator had employees relocate items to non-prep area.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area wet nesting. Showed operator proper storage.
Grease on the ground and/or pad around grease receptacle.
In-use wet wiping cloth/towel used under cutting board on cook line.
Interior of oven has accumulation of black substance/grease/food debris. Two ovens accumulated with black substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated with grease.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line unlabeled.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee donning gloves touching soiled dishes then retrieving clean dishes without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of peeled purple onions in walk-in cooler. Operator placed eggs below onions.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board near warewashing area is stained with red substance.
No proof provided that recently hired food employee are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Max dishmachine temp 105f.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Ice scoop stored in container at hand wash sink in wait station area is exposed to splash.
Reuse of single-service or single-use articles. Reuse of five gallon pickle containers to store peeled onions in walk-in cooler.
Stored food not covered. Peeled onions stored in five gallon containers not covered in walk-in cooler. Operator covered items.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Container of medicine stored above reach-in cooler near cooks line. Operator removed medication.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table cooked sausage (105F - Hot Holding); Employee reheated sausage on grill to 173f.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago is soiled with debris.
Handwash sink used for purposes other than handwashing. 20lbs of raw ground beef stored inside bowl of hand wash sink. Operator removed beef. Cleaned and sanitized hand wash sink. Ice dumped in hand wash sink in wait station area. Ice was melted. Discussed with operator hand wash sink purpose.
Spray bottle near mop room closet containing sanitizer not labeled. Operator labeled bottle by common name.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in prep area.
Food stored in a location that is exposed to splash/dust. Paper towel dispenser stored above open ice bin at wait station. Operator closed ice bin. Discussed with operator relocating paper towel dispenser.
Food stored on floor. 50lb bag of onions stored on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on cooks line 79f
Stored food not covered. Containers of raw brisket, raw steak, cut onions not covered in walk-in cooler.
Apr 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Raw animal food ( packages of ground beef) stored over/not properly separated from ready-to-eat food.( precooked turkey ) in walk in cooler - reviewed with manager food storage - manager rearranged food
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken 46-47 F in bottom drawer under grill overnight - no temperatures taken today -manager discarded chicken - reviewed temperature monitoring with manager
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken 46-47 F in bottom drawer under grill overnight - no temperatures taken today -manager discarded chicken - reviewed temperature monitoring with manager
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for eggs placed on counter 20 minutes previously - cook time marked eggs
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - sausage 95-125 F at steam table for 20 minutes from grill -manager reheated sausage on grill - reheated to 170 F
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.
Menu does not identify which items contain raw or undercooked animal foods ( poached eggs) covered by the consumer advisory.
Aug 22, 2023□ Call Back - CompliedRoutine Inspection
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. Cutting boards on cook line.
Aug 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Two #10 can of mushrooms dented around seal, located in dry-storage area.
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 temp 120f, chlorine sanitizer reading 0ppm. Operator setup 3 compartment sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler a. Raw shell eggs stored over an open container of lettuce Operator moved eggs to bottom shelf.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. 30 Raw shell eggs on top reach-in cooler on cook line has no time marking. Employee stated he recently removed eggs from walk-in cooler and time stamped eggs.
Toxic substance/chemical improperly stored. Bleach, and soap stored on table located in prep area between hand wash sink and prep sink. Operator removed chemicals.
Spray bottle containing toxic substance not labeled. Two spray bottles located in dish area, containing chemicals, not labeled. Operator labeled bottles.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Damaged/spoiled/recalled food not properly segregated. Two #10 can of mushrooms dented around seal, located in dry-storage area. Operator segregated cans.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach-in cooler on cook line.
Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation on cook line without hair net
Equipment and utensils not properly air-dried - wet nesting. Cups stored on shelf in wait station area are wet.
Food stored on floor. Walk-in cooler a. 5 gallon bucket of onions stored on floor. b. 5 gallon bucket of pickle spears stored on floor.
Soiled dry wiping cloth in use. Soiled dry wiping cloth stored on top of cutting board on reach-in cooler at cook station. Operator removed towel.
Working containers of food removed from original container not identified by common name. Brown sugar removed from original container not labeled.
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.