La Cabana del Tio
1709 Drew St, Clearwater, FL 33755 · Permanent Food Service · License 6215397
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection2 high priority (fixed on the spot), 4 basic (1 repeat)-11
- Safety score89
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 9, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. cooked beef dated 8/31 , cooked chicken dated 8/30 , cooked ground beef dated 8/26 , greens and onions dated 8/28 in walk in cooler . Employee discarded food
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. cooked beef dated 8/31 , cooked chicken dated 8/30 , cooked ground beef dated 8/26 , greens and onions dated 8/28 in walk in cooler Employees discarded food Provided Manager with Date Marking hand out and reviewed with manager
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in the front kitchen Reviewed with manager
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Manager changed solution .
Fixed on the spot
Cloth used as a food-contact surface for pitas inside cooler in front counter area .
Reviewed with manager
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Reviewed with manager
Repeat violation
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.