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1901 Drew Street, Clearwater, FL 33765 · Permanent Food Service · License 6218059
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection3 high priority (fixed on the spot), 2 intermediate, 2 basic-17
- Safety score83
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Carolyn scheduled training
More time given
- First visitAug 21, 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 on time/temperature control for safety food due to temperature abuse.
In black triple door cooler sour cream 54°F , crab meat 46°F , raw salmon 50°F , salsa 55°F in cooler overnight . No temperatures taken this day. Manager discarded food
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Pulled pork 55°F , hardboiled eggs 46°F in table top cooler temperatures taken two hours before . Manager moved to freezer for quick chill down recheck : cooked pork 37°F , hardboiled eggs 40°F corrected on site -In black triple door cooler sour cream 54°F , crab meat 46°F , raw salmon 50°F , salsa 55°F in cooler overnight . No temperatures taken this day in this cooler . Stop sale Manager discarded food
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked onions 67°F at steam table manager reheated onions to 176°F
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Plumbing pipe detached. No hot or cold water at hand wash sink in dish washing area . Service scheduled by Monday
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Carolyn Wade completed date on 5/28/21 expired 5/28/26 ServSafe . Eddie Adam's is the current certified food manager
Basic2
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance in kitchen
Fixed on the spot
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in kitchen .
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.