Remy's Cafe
1565 S Highland Ave, Clearwater, FL 33756 · Permanent Food Service · License 6212385
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 5 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 · 1 visitRoutine inspection
- First visitSep 10, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Hardboiled eggs 44°F , coleslaw 45°F , pasta 45°F double glass door cooler in back kitchen . Manager adjusted temperature to a lower setting recheck Hardboiled eggs 42°F , pasta 45°F , coleslaw 44°F . Manager separated open bags of pasta on flat tray
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Soup at 130°F at steam table in front line . Manager reheated soup . Recheck 172°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw beef next to raw chicken, raw fish next to cheese in triple glass door cooler . Reviewed safe food storage hand out with manager
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice cubes inside hand wash at front line . Reviewed with manager hand wash sinks are for washing hands only
Basic5
Code 08, Food protection and cross-contamination: Food ( containers of sauce ) stored on floor in walk in cooler .
Manager relocated sauce.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.at cook line.
Knives relocated
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Manager removed towel
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.