DirtyFLRestaurant Inspection Data

BEACH SHANTY CAFE

BEACH SHANTY CAFE located in CLEARWATER BCH has undergone 7 health department inspections, achieving a 2.4/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

397 Mandalay Avenue
Clearwater, Florida, 33767
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

2/17/2026· 1mo ago

Visit ID: 13455850

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Outside area.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop stored on towel when not in use. Suggested 1/3 pan for holding scoop when not in use.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.Cryovac package states that frozen fish must be removed from package before thawing begins. 2 packs of thawed grouper. Items discarded.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cryovac package states that frozen fish must be removed from package before thawing begins. 2 packs of thawed grouper. Items discarded.
  • 53B-01-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.

7/8/2025· 9mo ago

Visit ID: 10880595

Met Inspection Standards

1 high, 2 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor in outside storage area. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen bacon at room temperature.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored over cooked ham. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

2/7/2025· 1y 2mo ago

Visit ID: 8884029

Met Inspection Standards

1 high, 3 basic

  • 36-36-4:Basic - Ceiling tile missing. Prep area.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Recently thawed, had operator open packages. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep area.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shell eggs. **Corrective Action Taken**

9/9/2024· 1y 7mo ago

Visit ID: 8789136

Met Inspection Standards

1 high, 1 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 back packs stored on shelf with food products.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Dish area. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut potatoes in walk in cooler.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened deli turkey no date mark.

6/3/2024· 1y 10mo ago

Visit ID: 8646000

Met Inspection Standards

1 high, 2 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front cook and service area. - From follow-up inspection 2024-06-03: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Dish area. - From follow-up inspection 2024-06-03: **Time Extended**
  • 03F-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **Corrective Action Taken** - From follow-up inspection 2024-06-03: **Time Extended**

4/3/2024· 2y ago

Visit ID: 8513717

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front cook and service area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Dish area.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 115f, put back on grill for reheat.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Mark Doescher 2/6/2019, all CFM's expired.

9/29/2023· 2y 6mo ago

Visit ID: 8382024

Met Inspection Standards

1 high, 1 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ready to eat tuna fish under raw fish . Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation