Tres Palmas Latin Grill

3877 Ulmerton Rd, Clearwater, FL 33762 · Mobile Food Dispensing Vehicle · License 6252646

A
Grade A
Safety score 92 of 100
Latest visit: Jul 8, 2026

What drove the grade

Employee failed to wash hands before putting on gloves to initiate a task working with food.High priority · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 8 routine inspection
    1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot)
    -8
  • Safety score92

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitJul 8, 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.

    3 violations found:

    • 1 High priority
    • 2 Intermediate
    What the inspector cited

    High priority1

    • Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.

      Employee replaced gloves after preparing food, but did not wash. Hands educated regarding handwashing.

      Fixed on the spot

    Intermediate2

    • Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

      Bean in reach in cooler made 7-7 no date marked. Employee dated during inspection.

    • Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.

      Box of bananas blocking access to hand wash sink. Employee moved

      Fixed on the spot

    Official report, on the Florida DBPR website

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.

Most cited

Labeling, date marking and consumer advisory1
Handwashing and hygienic practices1
Handwash sinks and supplies1