TIENDA LA HUASTECA
1745 DREW ST, Clearwater FL 33755 · 727.645.2856
Last inspected Aug 12, 2026 · 9 visits since September 2023
JAN 25
APR 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. - 1 live roach on floor in storage area. Manager removed roach and cleaned and sanitized area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Floor tiles missing and/or in disrepair in dishwashing area and storage area
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 47F -52F, raw chicken 47 F, cut lettuce 48 F, cooked beans 48 F, beef 48 F, salsa 48 F, hard boiled eggs 48F, cooked chicken 48 F, beef 51F, cooked rice 48 F, cooked mushrooms 49;F, milk 49 F, pooled eggs 50F, mozzarella cheese 49-50 F in walk in cooler. Manager discarded food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 47F -52F, raw chicken 47 F, cut lettuce 48 F, cooked beans 48 F, beef 48 F, salsa 48 F, hard boiled eggs 48F, cooked chicken 48 F, beef 51F, cooked rice 48 F, cooked mushrooms 49;F, milk 49 F, pooled eggs 50F, mozzarella cheese 49-50F in walk in cooler. Manager discarded food
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 24 F using the ice method. Manager calibrated thermometer
Probe thermometer not used to ensure proper food temperatures.Reviewed with manager
Cardboard used to line nonfood-contact shelves in walk in cooler.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cold holding food inside walk in cooler at 47F -48 F Ambient thermometer reading 47-48 F. Manager scheduled service for this morning
Floor tiles missing and/or in disrepair in dishwashing area and storage area
Food( box of oil) stored on floor in front counter area. Food relocated
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - salsa 44 F, mozzarella cheese 45 F, cut lettuce 45 F in cooler near cook line. Manager put food on ice. Recheck salsa 41 F, mozzarella cheese 42 F, cut lettuce voluntarily 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.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. One of the thermometer reading 60 F using the ice method of checking calibration of thermometers. Manager removed thermometer from use. Another thermometer available for use
Floor tiles missing and/or in disrepair in kitchen and dishwashing areas -Hole in or other damage to wall in food prep areas
Cardboard used to line nonfood-contact shelves in walk in cooler
Equipment and utensils not properly air-dried - wet nesting.metal pans stacked in storage area in kitchen. Manager separated metal pans to properly air dry
Floor and wall junctures not coved in food preparation
Food ( boxes of oil ) in front counter and storage areas stored on floor. Employee relocated oil
Opened employee beverage container in a cold holding unit with food to be served to customers near cook line. Employee drink removed from cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength - 0 ppm chlorine. Manager changed solution. Recheck 50 ppm chlorine
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate14 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - cooked beef 45 F at 10:50 am cooked previous day at 5:00 pm. No temperatures taken.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - cooked beef 45 F at 10:50 am cooked previous day at 5:00 pm in walk in cooler. No temperatures taken.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bag of raw shrimp over bags of vegetables in storage room. Manager rearranged food
Roach activity present as evidenced by live roaches found. - 1 live roach on floor in storage area. Manager removed roach and cleaned and sanitized area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - pork 113 F in warming unit in meat market area reheated to 178 F
Toxic substance/chemical improperly stored next to container of bread crumbs in meat market area. Manager relocated chemicals
No soap provided at handwash sink in front counter area. Manager placed soap at hand wash sink.
Probe thermometer not used to ensure proper food temperatures. Reviewed with manager
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. Ivan hired 2 to 3 months. Reviewed with manager
Wet wiping cloth not stored in sanitizing solution between uses in back food prep area. Manager relocated bucket -Wiping cloth sanitizing solution stored on the floor in meat market area. Manager relocated bucket
Wood food-contact surface not properly sealed on container used for single service items above reach in cooler at cook line -Wood not sealed on shelf in reach in freezer in storage area -Nonfood-grade bags used in direct contact with food ( bread) in walk in cooler
Cardboard used to line nonfood-contact shelves in walk in cooler.
Equipment and utensils not properly air-dried - wet nesting.metal pans stacked on shelf in food prep area
Exterior double door has a gap at the threshold that opens to the outside in kitchen area
Five dead roaches on gaskets of freezer in storage room. Manager removed dead roaches and cleaned and sanitized area
Hood filter missing from automatic fire suppression/exhaust system.
In-use utensil in non-time/temperature control for safety food ( salt) not stored with handle above top of food within a closed container at cook line
In-use wet wiping cloth/towel used under cutting board on prep table in meat market area. Manager removed cloth
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - mold like substance on gaskets of freezer in storage area - soiled air curtains in walk in cooler
Self-closing device on bathroom door disconnected/broken. Manager connected self closing device
Water leaking from pipe at cook line
Wet mop not stored in a manner to allow the mop to dry in meat market area. Manager relocated mop to hang dry
Working containers of food removed from original container not identified by common name. -Container of salt at cook line not labeled -Sugar in self service area. Manager labeled food containers
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked lamb 49-51 F at 8:50 am cooked the previous night 8:30 pm in walk in cooler. Reviewed with manager cooling procedures. Manager discarded food
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked lamb 49-51 F at 8:50 am cooked the previous night 8:30 pm in walk in cooler. Reviewed with manager cooling procedures. Manager discarded food
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Reviewed with manager. Manager relocated food
Food ( containers of sauce) stored on floor in walk in cooler. Manager relocated food
Water leaking from pipe under cook line hand wash sink. Reviewed with manager. Service scheduled this day
Mar 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 7 findings ▾
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 in deli meat area. Reviewed with manager.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Reviewed with manager.
Handwash sink not accessible for employee use at all times. Containers of spices stored over hand wash sink at cook line. Employee relocated items. Reviewed with manager hand wash sink must be accessible at all times.
No probe thermometer provided to measure temperature of food products. Reviewed with manager.
Stored food ( cooked meats, sauces, raw beef ) not covered in walk in cooler. Reviewed with manager. Manager covered food
Trash receptacles not provided where needed in establishment near hand wash sink in front counter area. Reviewed with manager. Trashcan placed in front counter area
Class K portable fire extinguisher gauge in red zone. For reporting purposes only. Reviewed with manager. Manager scheduled service for this day
May 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Displayed food not properly protected from contamination. Beans cooling at front counter not protected
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Cardboard used to line food-contact shelves. In walk-in cooler
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Cooking oil on floor in dry storage, moved to shelf
In-use tongs stored on equipment door handle between uses. On oven door handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Around cook line
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee began work put gloves on and began wrapping food in foil without washing hands - reviewed proper hand washing with employee and manager
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken stored over raw pork in walk in cooler -employee rearranged food
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.
No soap provided at handwash sink in front counter area- employee filled dispenser with soap
Dead roaches on premises. One dead roach on floor in counter near displace case, one dead roach on door slide area on display case. Employee removed roaches and cleaned area
Food ( oil) stored on floor in cook line area Bottles of water stored on floor in dry storage area
Stored food ( pork) not covered in reach in freezer in counter area near display cases - employee wrapped pork
Water draining onto floor surface from ceiling in area - bucket under drip - 4 feet from buffet - operator moved buffet further from drip - food not exposed to splash - manager contacted the landlord to schedule repair
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.