Grain and Berry Cafe
2164 Gulf To Bay Blvd, Clearwater, FL 33765 · Permanent Food Service · License 6218424
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 20 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 visitJul 20, 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 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Plant based chicken 91°F at steam table. Manager reheated to 169°F
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of window cleaner stored next to bottles of sparkling mineral water on shelf in back kitchen area . Person in charge relocated spray bottle
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: Probe thermometer missing battery and not available for use to measure temperature of food products.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in the back food prep/ dishwashing area .
Person in charge placed paper towels in dispenser.
Fixed on the spot
Basic5
Code 13, Clean clothes, hair restraints, jewelry: -Employee with no hair restraint while engaging in food preparation.
-Employee with no beard guard/restraint while engaging in food preparation.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris in the front counter area
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
-Bowl , cutting board and knife next to hand wash sink in front line area . Person in charge relocated items.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination. to-go lids not inverted on the shelf in the back kitchen area .
Person in charge inverted lids
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 purse stored next to coconut individuals on shelf in back kitchen area . Employee relocated purse .
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.