TOUCAN'S
431 MANDALAY AVE, Clearwater Beach FL 33767 · 7274093218
Last inspected Apr 15, 2026 · 10 visits since August 2023
FEB 24
SEP 24
FEB 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. 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 →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025072838 | Sep 25, 2025 | Nov 6, 2025 | $200 |
Inspection history
10 visits, newest first
Apr 15, 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 →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Taco beef 47f, found in cooler, item discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Taco beef 47f,
Handwash sink not accessible for employee use at all times. Hand sink blocked by clean dishware in sink. Items removed.
No soap provided at handwash sink. Across from dish area.
Show the remaining 3 findings ▾
Equipment in poor repair. Torn gaskets on line cooler.
Mop sink blocked.
Standing water in bottom of reach-in-cooler. Salad prep cooler.
Sep 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Clean glasses stored on hand wash sink in back area.
Equipment in poor repair. Torn gaskets on line cooler under grill.
Mop sink blocked/inaccessible due to fryer stored in front of it. Access to mop sink must be made available to dump mop water on a daily basis.
Sep 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pulled chicken 53f, Cooked potatoes 52f, Alfredo 55f, Chowder 54f, Coleslaw 57f, Raw shrimp 55f, Raw tuna 52f, Raw fish 52f, all items in walk in cooler, repair called.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pulled chicken 53f, Cooked potatoes 52f, Alfredo 55f, Chowder 54f, Coleslaw 57f, Raw shrimp 55f, Raw tuna 52f, Raw fish 52f, all items in walk in cooler, repair called. Line-raw shell eggs 50f, move to lower part of reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled.
Handwash sink not accessible for employee use at all times. Clean glasses stored on hand wash sink in back area.
Cardboard used to line nonfood-contact shelves. Storage shelves.
Equipment in poor repair. Torn gaskets on line cooler under grill.
Mop sink blocked/inaccessible due to fryer stored in front of it. Access to mop sink must be made available to dump mop water on a daily basis.
Apr 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Feb 21, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in salad reach in cooler in back prep area.
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.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Artie- expired certificate. No other certified food manager available at time of inspection.
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.
Employee with no hair restraint while engaging in food preparation.
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority6 Intermediate2 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 48f, cooked potatoes 48f, raw gator 49f, in reach in cooler across from grill. Raw calamari 48f, in top area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans 113f, cooked rice 117f, mashed potatoes 121f, middle row of steam well.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in salad reach in cooler in back prep area.
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.
Handwash sink not accessible for employee use at all times. Perforated pan blocking hand sink across from dishwasher.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Artie- expired certificate. No other certified food manager available at time of inspection.
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.
No soap provided at handwash sink. Hand sink across from dishwasher.
Employee with no hair restraint while engaging in food preparation.
Standing water in bottom of reach-in-cooler. Reach in cooler left of steam wells.
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Torn gaskets on drawers under flat top grill.
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority6 Intermediate4 Basic
Show 16 findings ▾
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. 0 ppm, container empty.
Raw animal food stored in same container as ready-to-eat food. Sealed Deli meats stored with raw steaks. Items moved. All walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Sliced deli meats stored under raw fish items, items moved. All walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes/lettuce 56f, cooks line. raw burger 48f, cooks line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken holding 96f, cooked burgers holding 97f, held on grill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Green hose at end of line.
Clam/mussel/oyster tags not marked with last date served. 3/4 of tags not dated with last use.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Handwash sink not accessible for employee use at all times. Fan sitting in hand sink at end of line. Storage of glass in back hand sink.
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, chowder Alfredo no date marking. Operator states made two days ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Torn gaskets on drawers under flat top grill.
In-use tongs stored on equipment door handle between uses.
Standing water in bottom of reach-in-cooler. Two door cooler on line. Reach in Cooler in prep. Standup cooler.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate9 Basic
Show 17 findings ▾
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. 0 ppm. Feed tube was not on sanitizer. Now 100 ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked burgers 86f, cooked chicken 85f, all items put back on grill.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener blade.
Handwash sink not accessible for employee use at all times. Cooks line and back area prep sink.
No paper towels or mechanical hand drying device provided at handwash sink. Across from dish washer.
No soap provided at handwash sink. Across from dish washer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chowder and coleslaw no date mark. Operator adjusted date mark on products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Raw mahi and raw grouper.
Food stored in undrained ice. Oysters, clams and mussels.
Food stored on floor. Food boxes on floor in walk in freezer.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Across from dishwasher. End of bar.
Standing water in bottom of reach-in-cooler. Prep area salad cooler.
Torn gaskets under flat top grill.
Wall soiled with accumulated grease, food debris, and/or dust. Dish area.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
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. 0 ppm primed unit now 100 ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger stored under raw chicken in walk in cooler.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheat foods would have not met 2 hour reheat parameters. Items put on grill for quick reheat.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Taco beef 77f, soup 104f, now 172f,
Clam/mussel/oyster tags not marked with last date served. 8 observed.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
No soap provided at handwash sink. Back area.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Torn gasket under grill.
Food stored in undrained ice. Raw oyster stored in untrained ice.
Standing water in bottom of reach-in-cooler. Back salad reach in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Chowder stored under unwashed produce in walk in cooler.
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.