SOUL SICILIAN FUSION
516 CLEVELAND ST, Clearwater FL 33755 · 727-754-3259
Last inspected May 28, 2026 · 11 visits since November 2023
MAY 24
JAN 25
JUN 25
MAR 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2020057588 | Dec 9, 2020 | Feb 9, 2021 | $400 |
Inspection history
11 visits, newest first
May 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over dairy and raw pork over cut onions in white refrigerator in kitchen. Reviewed with the manager food storage. Manger rearranged food
Handwash sink used for purposes other than handwashing. Container of water in hand wash sink in the front counter area. Container relocated. Reviewed with manager hand wash sinks are for washing hands only
Food ( cans of tomatoes and cans of soda ) stored on floor in back kitchen. Manager relocated cans
May 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef cut bread with barehands. Reviewed no barehand contact with ready to eat food and hand washing. Chef put gloves on.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grouper at 51 F in ROP package. Reviewed with manager the thawing of seafood in ROP packaging. See stop sale Manager discarded grouper
Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on cart next to bread. Manager relocated spray bottle
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Natalya H. Expired 7/23/25 SafeStaff no other certified food managers
Accumulation of black mold-like substance in the interior of the ice machine
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper at 51 F in ROP package. Reviewed with manager the thawing of seafood in ROP packaging. See stop sale Manager discarded grouper
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wore bracelets while cutting bread in back kitchen area
In-use tongs stored on equipment door handle between uses.
Jul 8, 2025□ 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 ▾
Covered waste receptacle not provided in women's bathroom.
Jun 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm run three times. Manager called to schedule service. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Manager touching cheese while cutting to place in food processor with barehands. Reviewed with manager. Manager washed hands and put gloves on
Raw animal food (ground pork ) stored over/not properly separated from ready-to-eat food ( container of arugulas) in white refrigerator.
Covered waste receptacle not provided in women's bathroom.
Food ( flour) stored on floor in kitchen.
In-use tongs stored on equipment door handle between uses..
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on floor fan in kitchen
Feb 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Non-pitting surface rust on food-contact equipment. Microwave
Spray bottle containing toxic substance not labeled. Simple green. Employee labeled during inspection
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above table top stove.
Food stored on floor. Cans of tomatoes sauce on floor in between two tables.
Jan 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Manager or person in charge lacking proof of food manager certification.
Non-pitting surface rust on food-contact equipment. Microwave
Spray bottle containing toxic substance not labeled. Simple green. Employee labeled during inspection
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above table top stove.
Food stored on floor. Cans of tomatoes sauce on floor in between two tables.
Aug 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Raw beef and cook chicken vacuum sealed on site with date marking over 48hours. Disscued proper procedures with chef recording ROP.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing raw beef and various cooked items with date marking indicating items packaged over 48 hours. Inspector informed chef items are to be held less than 48 hours otherwise a HACCP will be required
May 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (47F - Cold Holding) on prep table, moved to cooler
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Raw beef and cook chicken vacuum sealed on site with date marking over 48hours. Disscued proper procedures with chef recording ROP.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing raw beef and various cooked items with date marking indicating items packaged over 48 hours. Inspector informed chef items are to be held less than 48 hours otherwise a HACCP will be required
Employee with no hair restraint while engaging in food preparation. Staff in kitchen engaged in food prep with no hair restraints
In-use tongs stored on equipment door handle between uses. On stove knobs
Raw fruits/vegetables not washed prior to preparation. Kitchen staff observed cutting romaine without prior washing
Mar 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority6 Intermediate0 Basic
Show 7 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. - raw shell eggs over cut greens in refrigerator next to hand wash sink
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.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. -Inspector observed raw thawed fish in reach in cooler packaged using a ROP method. Fish dated marked with todays date. Inspector educated operator with the need for a HACCP and variance plans and using a different procedure for storing fish until HACCP and variance plans are approved..
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Inspector observed raw thawed fish in reach in cooler packaged using a ROP method. Fish dated marked with todays date. Inspector educated operator with the need for a HACCP and variance plan and using a different procedure for storing fish until HACCP and variance plans are approved..
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Julie hired 3 years previously
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. Sebastiano training expired 7/23
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.