Proino Breakfast & Lunch

1700 S Missouri Ave, Clearwater, FL 33756 · Permanent Food Service · License 6208058

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 20 follow-up · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
4 high priority (1 fixed by the Oct 20 follow-up, 3 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 12 basic (1 repeat); basic violations cost 12 at most
-33
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct132026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 4 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  mushrooms (48°F - Cold Holding,38 retemped at 10:47am); cut tomatoes (48°F - Cold Holding, 42 retemped at 10:47am ); sausage (51°F - Cold Holding, 46 retemped at 10:48am); cheese (49°F - Cold Holding, 49 retemped at 10:50am); cut potato (51°F - Cold Holding, 53 retemped at 10:52am); ham (55°F - Cold Holding, 42 retemped at 10:55am ); steak (54°F - Cold Holding, 52 retemped at 10:55am ham (44 - Cold Holding, 45 retemped at 10:55am) in walk-in cooler.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  grits (122°F - Hot Holding, retemped at 164 at 11am ) on steam table on cook line.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  French toast batter over pancake batter in reach in cooler on cook line. Employee removed and placed French toast on bottom shelf.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Several cans of oil stored with equipment on pizza oven in kitchen. Employee moved to storage area.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Mixer machine soiled with old food debris adjacent to pizza oven.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Trash can blocking hand sink on cook line. Employee removed Ice stored in hand sink next to ice machine. Employee removed
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired employee training for Alyssa and Nicole
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk salt not labeled on back prep table adjacent to dish area. Employee discarded. Powdered sugar not labeled on cook line prep table. Employee labeled.
  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.
  Observed employee coffee stored on counter near bread and butter station. Employee removed coffee cup.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Reachin cooler on cook not properly cooling. Employee placed items on ice.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  3 soiled wiping clothes on prep table on cook line. Employee removed.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelf under prep table rust pitted. Employee covered with foil.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Whisk and spoons not inverted in tea container in back storage room adjacent to dish area.
  Equipment and utensils not properly air-dried - wet nesting.
  Metal containers wet nesting under prep table adjacent to dish machine. Employee removed and cleaned dishes.
  Fixed on the spot
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Griddle and toaster stored in storage room adjacent to manager office.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed porous ceiling tiles used in storage room adjacent to manager office.
  Floor soiled/has accumulation of debris.
  Floors soiled with old food debris through out kitchen.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee jackets and perfume stored on storage shelf adjacent to manager office. Employee removed.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.