Cicis 897
1560 McMullen Booth Rd, Clearwater, FL 33759 · Permanent Food Service · License 6216745
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 Jul 23 routine inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic-15
- Safety score85
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 visitJul 23, 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.
7 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.
Cut tomatoes 46°F at salad bar for more than 4 hours . Employee discarded cut tomatoes . Discussed the use of deeper pans to maintain temperature
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Cut tomatoes 46°F at salad bar for more than 4 hours . Employee discarded cut tomatoes . Discussed the use of deeper pans to maintain temperature
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice cubes inside hand wash sink in the dish washing area . Reviewed with manager and employee that hand wash sinks are for washing hands only .
No paper towels or mechanical hand drying device provided at handwash sink in the kitchen.
Employee stocked paper towel dispenser
Fixed on the spot
No soap provided at handwash sink in women's restroom .
Employee filled soap in dispensers
Fixed on the spot
Basic2
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine inside well on the front of the machine
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Manager closed restroom doors
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.
- Stop sale
- An order that the food can’t be sold or served.