Fairfield Inn & Suites
3070 Gulf To Bay Blvd, Clearwater, FL 33759 · Permanent Food Service · License 6215189
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection1 high priority (fixed on the spot), 4 basic-7
- Safety score93
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 21, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Hardboiled eggs 46°F, butter 46°F , raw bacon 45°F in white refrigerator near window in storage room . Employee relocated food to freezer Recheck hard boiled eggs 41°F , butter 41°F , raw bacon 40°F Food moved to True refrigerator with ambient reading 39°F
Fixed on the spot
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit in white refrigerator next to freezer chest .
Manager placed ambient thermometer in refrigerator
Fixed on the spot
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler in kitchen .
Manager relocated employee food to break room
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Box of cups stored on the floor in the storage room . Manager relocated box of cups
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee hat stored on top of microwave above box of gloves. Manager relocated employee hat
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.