SHEPHARDS REST MARGARITA GRILL
601 S GULFVIEW BLVD, Clearwater Bch FL 33767 · (727)441-6875
Last inspected Aug 18, 2026 · 10 visits since August 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish dip 56f, pico 47f, coleslaw 47f, raw chicken 50f, fish dip 50f,line cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish spread 51f, pico 54f, sour cream 52f, Right reach in cooler. Some items moved to a different cooler. Other items iced down.
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish spread 51f, pico 54f, sour cream 52f, Right reach in cooler. Some items moved to a different cooler. Other items iced down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked fish 87f, move back to grill for reheat.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Torn gaskets under grill and breading reach in cooler.
Ice scoop handle in contact with ice. Big Tiki.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Toxic substance/chemical improperly stored. Blue chemical stored in bottle labeled water.
No paper towels or mechanical hand drying device provided at handwash sink. Little tiki.
No soap provided at handwash sink. Little tiki.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored on shelf above food items.
Waste line missing at soda gun holster. Outside bar. Employee washed drain and reattached.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Equipment in poor repair. Torn gaskets.
Floor area(s) covered with standing water. Kitchen area.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled under flat top.
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable.
Torn gaskets on drawers below flat top grill.
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Guacamole/diced tomatoes 56f, Ruben's 52f, raw chicken 48f, sitting out on cart.
Spray bottle containing toxic substance not labeled. 2 spray bottles at big tiki.
Cutting board has cut marks and is no longer cleanable.
Floor area(s) covered with standing water.
No handwashing sign provided at a hand sink used by food employees. Big tiki.
Torn gaskets on drawers below flat top grill.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle.
No handwashing sign provided at a hand sink used by food employees. 2 needed at outside bar.
Utensils in poor condition. Frayed fry basket. Removed.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle.
Standing water in bottom of reach-in-cooler. Single reach in cooler on cooks line.
Waste line missing at soda gun holster. All bars.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish dip 56f, pico 47f, coleslaw 47f, raw chicken 50f, fish dip 50f,line cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Shrimp 110f, cooked chicken 101f, put in reheat mode.
Handwash sink used for purposes other than handwashing. Used as a dump sink.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed plan.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.