Shephards Restaurant
601 S Gulfview Blvd, Clearwater Beach, FL 33767 · Permanent Food Service · License 6205397
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection5 high priority (4 fixed by the Oct 14 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 6 basic (1 repeat)-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
More time given
- First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Poached eggs dated 10/6/26, Homemade blue cheese dressing with buttermilk dated 10/6/26, both items discarded.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Poached eggs dated 10/6/26, Homemade blue cheese dressing with buttermilk dated 10/6/26, both items discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked chicken pieces 56f, ice added to container.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
7 flies observed in bar area, north west corner.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stand up Reach in freezer in salad area. Mixing guard soiled. Can opener blade soiled.
Fixed on the spotRepeat violation
Basic6
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup no handle used in 2 breading bins.
Fixed on the spot
Ice buildup in walk-in freezer.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Bar hand sink.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall behind turbo chef soiled.
Fixed on the spot
Floor soiled/has accumulation of debris.
Dry storage room floor soiled.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.