Not a Clue Bar & Grill

5790 Alligator Lake Shore W, St. Cloud, FL 34771 · Permanent Food Service · License 5905658

Official report

out of 100

Grade F

Safety score 36 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 20 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
3 high priority (1 fixed on the spot), 7 intermediate (2 fixed on the spot), 11 basic; intermediate violations cost 18 at most
-44
Complaint after follow-up on Sep 14
Counts in full until a follow-up finds the problems fixed
-20
Safety score36

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Jul142026

Routine inspection

21 violations found · Inspector came back 2 times

2nd follow-up visitSep 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
- 5 Intermediate
- 4 Basic
What was still cited
Intermediate5
- Code 27, Water source: Well water testing report/documentation is not available upon request.
  More time given
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
- Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
  More time given
- Code 53, Manager certification and employee training: Food manager certification expired.
  Per operator, manager took certification test but did not pass
  Administrative complaint
  No proof of required state approved employee training provided for any employees.
  Administrative complaint
Basic4
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 16, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
13 violations still not corrected:
- 6 Intermediate
- 7 Basic
What was still cited
Intermediate6
- Code 11, Employee health: 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.
  More time given
- Code 27, Water source: Well water testing report/documentation is not available upon request.
  More time given
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
- Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
  More time given
- Code 53, Manager certification and employee training: Food manager certification expired.
  More time given
  No proof of required state approved employee training provided for any employees.
  More time given
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 3 High priority
- 7 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  cut tomatoes,cut lettuce,sour cream all temping between 54°F-58°F per operator items were in reach in cooler overnight
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Ham,cheese and turkey temping between 56°F-60°F per operator bought from reach in cooler to cooks line,operator placed in other reach in cooler: cut tomatoes,cut lettuce,sour cream all temping between 54°F-58°F per operator items were in reach in cooler overnight
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Clorox spray bottle stored next to sugar on prep table where can opener is stored,employee moved to triple sink
  Fixed on the spot
Intermediate7
- Code 11, Employee health: 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.
  Printed operator handout
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board on make table at cooks line
- Code 27, Water source: Well water testing report/documentation is not available upon request.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towel at only hand washing sink next to triple sink. Operator placed paper towel by sink
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
  Degreaser in generic spray bottle no label under triple sink
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager certificate expired 1/26
  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 & Lodging Association (SafeStaff) 866-372-7233.
Basic11
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In all reach in coolers
- Code 12, Handwashing and hygienic practices: Employee phone on a food preparation table or over/next to clean equipment/utensils.
  Operator moved phone to back pocket
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee engaged in food prep with hair down and no hat or hair net. Employee put hair in bun
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets on reach in coolers
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Chest freezer by exit door
  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. Reach in cooler at cooks line
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave on prep table next to fryers
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of reach in coolers in facility
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One dead roach by water heater
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall behind flat top grill,fryers and prep table next to fryers
  Floor soiled/has accumulation of debris.
  At flattop grill,fryers and by triple sink
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.