Juanito's Grocery
1458 Gulf To Bay Blvd, Clearwater, FL 33755 · Permanent Food Service · License 6218241
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection6 high priority (4 fixed on the spot), 5 intermediate (2 fixed on the spot), 4 basic-41
- Extension granted on Oct 9Counts in full until a follow-up finds the problems fixed-3
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 9, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: -Nonfood-grade bags used in direct contact with food in reach in coolers .
More time given
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface ( cutting board) soiled with food debris at the reach in cooler
More time given
Code 53, Manager certification and employee training: Required employee training expired for all employees.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at reach in cooler .
More time given
- First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. -Cooked rice at 87°F at 10:10 am cooked at 4:35 am -Cooked salsa at 87°F at 10:10 am cooked at 4:35 am -Cooked beans at 91°F at 10:10 am cooked at 4:35 am -cooked pork at 86°F at 10:10 am cooked at 4:35 am . Person in charge discarded food
Fixed on the spot
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
-Cooked rice at 87°F at 10:10 am cooked at 4:35 am -Cooked salsa at 87°F at 10:10 am cooked at 4:35 am -Cooked beans at 91°F at 10:10 am cooked at 4:35 am - cooked pork at 86°F at 10:10 am cooked at 4:35 am . Reviewed with person in charge the cooling procedures and methods . Person in charge discarded food .
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee cutting onions in the back kitchen with bare hands . Reviewed with person in charge no barehand contact with ready to eat food . Onions were rinsed and employee placed gloves on
Code 14, Food-contact surfaces designed and maintained: -Nonfood-grade bags used in direct contact with food in reach in coolers .
- food stored in nonfood grade containers in reach in cooler
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach on the glass door cooler gasket in the bar area . Person in charge removed the live roach and cleaned and sanitized area
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle stored next to food on cart at the cook line . Person in charge relocated spray bottle
Fixed on the spot
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface ( cutting board) soiled with food debris at the reach in cooler
No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. Manager purchased correct bleach and is available for use
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in the kitchen.
Manager placed towels at hand wash sink. Reviewed with the person in charge hand wash sink must be stocked at al, times
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.on cart at the cook line
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Gabino , Modesto and join all expired 9/2026
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.Tongs relocated
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at reach in cooler .
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in employee restroom.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
-1 dead roach on the floor under the kitchen hand sink -1 dead roach under the triple sink Person in charge removed roaches and cleaned and sanitized 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.