Sea Guini
430 S Gulfview Blvd, Clearwater, FL 33767 · Permanent Food Service · License 6217327
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 Jul 22 complaint inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 2 repeats), 3 intermediate (1 repeat), 3 basic-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 22, 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 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Lobster bisque 59f, pomodoro 50f, cooling from 7/21/26 overnight, missed cooling window. Items discarded.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sliced tomatoes 47f, breakfast area on line. Ice added now 41f,
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Lobster bisque 59f, pomodoro 50f, cooling from 7/21/26 overnight, missed cooling window.
Repeat violation
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel not marked with last date served.
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade and housing soiled.
Repeat violation
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gaskets under saute station on cooks line.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice buckets next to ice machine.
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.
- 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.