Surfside Tap House
395 Mandalay Ave, Clearwater, FL 33767 · Permanent Food Service · License 6215993
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 Aug 28 routine inspection5 high priority (3 fixed by the Aug 31 follow-up, 2 fixed on the spot), 6 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 31, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
More time given
- First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cubans 48f, left in reach in cooler overnight. Items discarded.
Stop Sale issued due to food not being in a wholesome, sound condition.
Corned beef hash 8/16/26, discarded.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Corned beef hash 8/16/26, discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cubans 48f, left in reach in cooler overnight. Items discarded. Pooled eggs 50f, shell eggs ambient 65f, ice bath added to product. Corrective action taken. Corned beef 50f, cooked pork 47f, shredded cheese 48f, deli turkey 49f, all items found in reach in cooler placed in the morning. All items moved to walk in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer 0 ppm, changed sanitizer container now 100 ppm.
Fixed on the spot
Basic6
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Reach in cooler, alley.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Souffle cup used for portioning in Parmesan cheese and queso.
Fixed on the spot
Equipment in poor repair.
Reach in cooler operating at 50f, .
Utensils in poor condition.
Frayed fryer basket. Item removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Bar.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor around fryers. Bar floor.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.