Sellers & CO
1710 N Hercules Ave Ste 114, Clearwater, FL 33765 · Permanent Food Service · License 6215549
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic-14
- Safety score86
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 visitJul 15, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
- grits at 121°F at steam table for an hour . Reviewed with manager the use of deep pans and additional heated water at steam table to maintain 135°F or higher temperatures Employee reheated grits to 167°F
Fixed on the spot
Intermediate3
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
Reviewed with cook and manager to regularly monitor food temperatures.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at cook line .
Reviewed with manager hand wash sinks must remain stocked at all times . Manager placed paper towels in dispenser
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Employee relocated tongs
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice bin in the right corner area in the front counter area .
Reviewed with manager
Code 36, Floors, walls, ceilings and ventilation: -Floors not maintained smooth and durable in kitchen areas
-Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage and ware washing areas -Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and warewashing areas. Reviewed with the manager
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.