Southie Coffee
1500 S Missouri Ave, Clearwater, FL 33756 · Permanent Food Service · License 6217800
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection3 high priority (fixed on the spot), 1 intermediate, 6 basic-18
- Safety score82
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 24, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee slicing tomatoes with barehands . Employee washed hands and put gloves on .
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Air freshener spray stored next to to go cups in the front counter area . Manager relocated spray
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
500 ppm quaternary . Per manufacturer instructions should be 200 ppm . Manager changed the solution . Recheck 200 ppm quaternary
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Copy's of SafeStaff certificates from books posted on the refrigerator
Basic6
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation in cook line area .
Employee put hat on
Fixed on the spot
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee preparing food while wearing a bracelet
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dusty fan on top of the small reach in cooler in the kitchen. Manager removed fan
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture missing in the kitchen
-Floors not maintained smooth and durable in dish washing area
-Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and warewashing areas.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.