Wildflower Cafe
1465 S Fort Harrison #105, Clearwater, FL 33756 · Permanent Food Service · License 6214872
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked sausage links 67f, unit was unplugged.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-10
- Safety score90
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 visitNov 5, 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.
5 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. cooked sausage links 67f, unit was unplugged.
Cooked sausage put in oven for quick reheat to 165f,
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1/2 box of raw sausage links stored over cooked chicken in walk in cooler on speed rack.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled- three unlabeled spray bottles.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Cooks line.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee purse/phone stored on same shelf with clean plates.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.