The Landings
1875 Airport Dr, Clearwater, FL 33765 · Permanent Food Service · License 6205238
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 21 routine inspection3 high priority (fixed on the spot), 2 intermediate, 1 basic-16
- Safety score84
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 visitAug 21, 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.
6 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.
Egg salad 49°F , sauerkraut 50°F in top section of deli cooler . No temperatures taken today
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Egg salad 49°F , sauerkraut 50°F in top section of deli cooler . No temperatures taken . Person in charge discarded food
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
500 ppm quaternary . Person in charge changed solution . Recheck 200 ppm quaternary
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/pink mold-like substance in the interior of the ice machine.
Person in charge cleaned the interior of the ice machine
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.