Norton's Southside Sports Bar
115 N Starcrest Dr, Clearwater, FL 33765 · Permanent Food Service · License 6213122
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 17 routine inspection3 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 6 basic (2 repeats)-29
- Safety score71
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 visitAug 17, 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.
13 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.
-Cooked pork 49:F at 1:40 pm placed in cooler at midnight from steam table in deep covered pan in reach in cooler opposite triple sink in kitchen No temperatures taken today. Employee 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 41°F within 6 hours.
-Cooked pork 49:F at 1:40 pm placed in cooler midnight from steam table in deep, covered plastic pan in reach in cooler opposite triple sink in kitchen No temperatures taken today. Employee discarded food. Discussed with the cook cooling procedures and methods
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food ( raw shell eggs) stored over/not properly separated from ready-to-eat food ( container of cheese) in all single reach in cooler .
Employee rearranged food
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- soiled soda nozzle at the bar .
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Employee changed batteries . Dispenser now working
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training for Kate hired over 60 days
Basic6
Code 08, Food protection and cross-contamination: Food ( buckets of pickles ) stored on floor in walk in cooler .
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- soiled outer surface of bucket of sauerkraut in walk in cooler . Container discarded
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable in walk in cooler and bar area opposite side of the wall where the kitchen hand washing sink is located.
-Heavily soiled floor soiled/has accumulation of debris under cooking equipment .
-Soiled floors in bar area .
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured at the bar .
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.