Don Pancho Restaurant
21561 US Hwy 19 N, Clearwater, FL 33765 · Permanent Food Service · License 6218653
What drove the grade
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 2 basic-9
- Safety score91
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 visitSep 25, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Laundry bleach in use . Manager purchased bleach for food contact surfaces
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Large trash can in front of hand wash sink in the kitchen. Trashcan relocated. Reviewed with manager hand wash sinks must be accessible at all times .
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled in dishwashing area.
Manager labeled spray bottle
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.Employee relocated tongs
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses on the cutting board at cook line.
Employee moved wet cloth to sanitizing bucket
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.