SUNSET GRILL
2328 SUNSET POINT ROAD, Clearwater FL 33765 · 2162103332
Last inspected May 4, 2026 · 10 visits since July 2023
DEC 23
APR 24
APR 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly on cover of bowl of dough
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2016046640 | Aug 30, 2016 | Oct 20, 2016 | $200 |
Inspection history
10 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 47 F, cut lettuce 47 F in cooler next to steam table. Reviewed with employee to store food below fill line of containers and to keep lid closed. Employee moved food to freezer for quick chill down. Cut lettuce 38 F, Swiss cheese 41 F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Employee changed solution. Recheck 100 ppm chlorine
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area. Employee placed paper towels in dispenser
No soap provided at handwash sink in dishwashing area Employee placed soap at hand wash sink
Show the remaining 3 findings ▾
Cleaned and sanitized equipment or utensils not properly stored. Knives stored between wall and knife holder in kitchen. Employee removed knives, cleaned knives and to store inside the holder
Stored food not covered in double door freezer in storage area.Employee covered food
Wet mop not stored in a manner to allow the mop to dry in bucket in kitchen. Employee hung mop to dry
Feb 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 8 high priority.
8 High priority5 Intermediate2 Basic
Show 15 findings ▾
Container of medicine improperly stored next to shaker of salt above paper towel dispenser at cook line. Employee relocated medicine
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. Dish machine 0 ppm chlorine. Dish machine in use without sanitizer. Manager stated sanitizer is on order to be received this day. Manager set up triple sink for use. 200 ppm quaternary. Service provided at end of inspection. Recheck of dish machine :100 ppm chlorine
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. Employee cut tomatoes with barehands in food prep area. Reviewed with employee no barehand contact with ready to eat foods. Employee washed hands and put gloves on prior cutting tomatoes.
Food ( cut tomatoes ) with mold-like growth in walk in cooler. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer - empty bucket when dish machine was in use.Employee set up triple sink and sanitized dishes
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked stuffed peppers 47 F, Shepard pie 50 F,-56 F raw ground beef 47 F, cooked turkey 47 F, cooked potatoes 46 F, cooked ham 50 F, raw chicken 46 F-48 F, cooked rice 46 F, cooked stuffing 47 F, hard boiled eggs 47 F, hummus 46 F, cooked pasta 46 F, tuna salad 47 F, chicken salad 46 F, corned beef 49 F, chicken pot pie 50 F Broccoli cheddar soup 53 F, cooked pork 47 F, cooked meatloaf 47 F, cooked chicken 47 F, cooked beef 46/47 F, cut tomatoes 48 F( moldy), coleslaw 47 F, potato salad 47 F, hash browns 46 F, shell eggs ambient air 49-50F. Mozzarella cheese 48 F, American cheese 47 F, Swiss cheese 47 F, cheddar blend 47 F, feta cheese 49 F, sour cream 47 F, garlic spread w/ milk 47 F, heavy cream 47 F, chicken soup 53 F, Greek yogurt 47 F, spreadable butter with milk, milk 45 F, sauce with cooked vegetables 47 F in walk in cooler. No temperatures taken since 2 days previously. No deliveries since Saturday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hard boiled eggs 47 F in reach in cooler opposite stove overnight. No temperatures taken this morning. Last delivery was on Saturday and temperatures taken that day per manager -cooked stuffed peppers 47 F, Shepard pie 50 F,-56 F raw ground beef 47 F, cooked turkey 47 F, cooked potatoes 46 F, cooked ham 50 F, raw chicken 46 F-48 F, cooked rice 46 F, cooked stuffing 47 F, hard boiled eggs 47 F, hummus 46 F, cooked pasta 46 F, tuna salad 47 F, chicken salad 46 F, corned beef 49 F, chicken pot pie 50 F Broccoli cheddar soup 53 F, cooked pork 47 F, cooked meatloaf 47 F, cooked chicken 47 F, cooked beef 46/47 F, cut tomatoes 48 F( moldy), coleslaw 47 F, potato salad 47 F, hash browns 46 F, shell eggs ambient air 49-50F. Mozzarella cheese 48 F, American cheese 47 F, Swiss cheese 47 F, cheddar blend 47 F, feta cheese 49 F, sour cream 47 F, garlic spread w/ milk 47 F, heavy cream 47 F, chicken soup 53 F, Greek yogurt 47 F, spreadable butter with milk, milk 45 F, sauce with cooked vegetables 47 F in walk in cooler No temperatures taken this morning. Last delivery was on Saturday and temperatures taken that day per manager
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 98 F on counter near grill - cook reheated sausage to 185 F
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher unaware of how to set up triple sink. Reviewed setup of triple sink with employee who then set up triple sink correctly
Handwash sink used for purposes other than handwashing. A container and utensil stored inside hand wash sink in dish washing area. Reviewed with manager that hand wash sinks are for washing hands only. Items removed from hand wash sink
No soap provided at handwash sink in dishwashing area. Reviewed with manager hand wash sinks must be stocked at all times.Manager placed soap at hand wash sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures. Checked calibration of cook and inspector thermometers with cook. Reviewed with cooks and manager that temperatures must be taken regularly to ensure safe food temperatures.
Cold holding equipment ( walk in cooler) not maintained in good repair. Compressor has ice accumulation. Ambient thermometer reading 48 F. Manager scheduled service for this day. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Standing water in mop sink outside back exit.
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 76 F on counter at front line. Manager placed butter in freezer for quick chill down
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - stuffing at 125 F at steam table reheated on stove less than two hours. Cook reheated to 169 F. Reviewed reheating procedures with cook and manager
Handwash sink used for purposes other than handwashing. - spoon stored inside hand wash sink at cook line.Reviewed with manager hand wash sinks are for washing hands only. Spoon placed in dishwashing area - containers in sink at front counter hand wash sink Items removed.
Manager or person in charge lacking proof of food manager certification. Tina lacking proof of food manager certification. Unable to locate certificate. Proof of food manager training for Parker provided
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled in dining area. Manager labeled spray bottle
Food not stored at least 6 inches off of the floor in walk in cooler
Food stored in a location that is exposed to splash. Packages of bread stored next to hand wash sink and under paper towel dispenser at cook line. Reviewed with manager. Employee relocated bread
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves soiled in dry storage area. Reviewed with manager
Stored food ( cooked meat and vegetables ) not covered. In walk in cooler. Reviewed with manager.
Jun 26, 2024□ 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 ▾
Employee with no beard guard/restraint while engaging in food preparation.
Apr 25, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as raw
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/. Storage trailer in back area of establishment that has food and opened cases of single service items stored in it.
Employee with no beard guard/restraint while engaging in food preparation.
Garbage on the ground and/or pad around dumpster. Open bag of trash on ground next to dumpster Mattress in garbage area
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls in storage shed out back where food and single service items are stored is not smooth and easily cleanable
Apr 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority4 Intermediate12 Basic
Show 22 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then put gloves on on without washing hands
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee handled cell phone and put gloves on without washing hands and started handling clean dishes,
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. Dishwasher put dirty dishes on rack then handled clean dishes out of dish machine
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly on cover of bowl of dough
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -diced ham (56F - Cold Holding); sausage (56F - Cold Holding) on cook line at omelette station -sour cream (58F - Cold Holding); tzatziki (55F - Cold Holding) on expo line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced ham (56F - Cold Holding); sausage (56F - Cold Holding) on cook line at omelette station -sour cream (58F - Cold Holding); tzatziki (55F - Cold Holding) on expo line provided operator with printed copy of DBPR Form HR 5022-090
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Slicer soiled
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as raw
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line, paper towels restocked
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/. Storage trailer in back area of establishment that has food and opened cases of single service items stored in it.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on server line not inverted, ice buckets inverted
Cutting board has cut marks and is no longer cleanable. Green cutting board on prep area
Employee personal food not properly identified and segregated from food to be served to the public. Bottle of Gatorade in freezer on top of packaged food Employee food on top shelf of cooler in server area All items removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee cell phone, speaker charging cords on prep table next to where they are prepared food -Employee cell phone on cutting board of reach in cooler on cook line employee items removed
Employee with no beard guard/restraint while engaging in food preparation.
Food stored on floor. Case of beef on floor in walk in freezer, case of beef put on shelf
Garbage on the ground and/or pad around dumpster. Open bag of trash on ground next to dumpster Mattress in garbage area
In-use ice scoop stored on soiled surface between uses. Ice scoop out side by ice machine on dirty surface
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table and reach in cooler, knife removed
Reuse of single-service or single-use articles. Sour cream containers reused for food
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls in storage shed out back where food and single service items are stored is not smooth and easily cleanable
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet sanitizer towels on table next to soup in server area, towels removed
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 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. Reviewed with manager who then explained to employee. Employee then washed hands
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and spinach pie made two days previously - employee date labeled
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. Reviewed with manager. Manager removed fish from package.
Stored food ( cooked lasagna : cooked potatoes ) not covered in walk in cooler- employee covered food
Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler - manager rearranged food
Jul 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.