Breakfast at Mira's
2475 N McMullen Booth Rd Ste F, Clearwater, FL 33759 · Permanent Food Service · License 6217741
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Commercially processed reduced oxygen packaged fish ( salmon ) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in cooler at cook line. Employee discarded seafood
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw gyro over precooked sausage, raw beef patties over onion rings in reach in freezer in storage area . Manager rearranged food
Fixed on the spot
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink in the men's restroom and expo line 80°F .
Reviewed with manager
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times in front line/expo area .
Employee relocated trashcan .Reviewed with manager hand wash sinks must be accessible at all times .
Fixed on the spot
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish ( salmon ) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in cooler at cook line See stop sale.
Employee discarded seafood
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation at cook line .
Employee put on hair restraint
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Cracked lid on food containers after cleaning at steam table. Manager discarded lid and replaced with lid in good condition
Fixed on the spot
Code 29, Plumbing and backflow prevention: Left handle broken- spinning at plumbing fixture in expo hand wash sinks in men's restroom and expo line .
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels in beverage station in dining area.
Manager placed a trashcan in the area
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.