Thee Liberty Grill
1185 N Hercules Ave, Clearwater, FL 33765 · Permanent Food Service · License 6200341
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 30 routine inspection2 high priority (fixed on the spot), 6 intermediate (3 fixed on the spot), 4 basic-25
- Safety score75
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 visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
- sausage on grate on the grill at 123-129°F . Person in charge reheated sausage to 167°F-174°F - chicken soup at 123°F at the steam table . Person in charge reheated on the grill to 208°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food ( raw shell eggs) stored over/not properly separated from ready-to-eat food.( cheese)in glass cooler in the cook line area.
Person in charge rearranged food
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened over 24 hours not date marked in glass door reach in cooler at cook line
Code 05, Thermometers provided and accurate: -No probe thermometer provided to measure temperature of food products.-thermometer needs a battery per cook
-Probe thermometer not used to ensure proper food temperatures. Reviewed with manager the use of thermometers to regularly monitor food temperatures .
Code 31, Handwash sinks and supplies: No soap provided at handwash sink in the dishwashing area .
Reviewed with person in charge hand wash sinks must be stocked at all times and importance of hand washing . Person in charge placed soap at hand wash sink
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at the cook line .
Person in charge adjusted the paper towel dispenser. Paper towels available at hand wash sinks
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled in the dish washing area .
Manager labeled the spray bottle
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Beatrice hired over 60 days
Basic4
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit ( walk in cooler and glass door cooler) with food to be served to customers.
Manager discarded employee drinks
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0ppm .Manager changed solution . Recheck 100 ppm chlorine
Fixed on the spot
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 bucket not inverted near ice machine . Manager placed ice bucket on a tray and inverted the ice bucket
Fixed on the spot
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
- 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.