Karol Hotel
2675 Ulmerton Rd, Clearwater, FL 33762 · Permanent Food Service · License 6217986
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority (2 fixed by the Sep 23 follow-up, 1 fixed on the spot), 2 intermediate, 2 basic-17
- Safety score83
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 visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Middle reach in freezer cubed tomatoes (51°F - Cold Holding); feta (50°F - Cold Holding); sliced tomatoes (51°F - Cold Holding); sausage links (50°F - Cold Holding); Moved to walk in freezer cubed tomatoes (41°F - Cold Holding); feta (39°F - Cold Holding); sliced tomatoes (38°F - Cold Holding); sausage links (39°F - Cold Holding);
Fixed on the spot
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Observed ROP fish inside walk in freezer dated 9-1 40 lbs Grouper 9-10 60 lbs Salmon 9-1 Not in 10 K bags - observed machine
Intermediate2
Code 03, Food out of temperature: Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
Observed cooked short ribs dated 9/7 inside walk in cooler inside ROP packaging.
Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first
Observed Cheese inside walk in cooler inside ROP dated 9-2 no used by date.
Basic2
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.