DirtyFLRestaurant Inspection Data

SHEPHARDS REST MARGARITA GRILL

Food safety records indicate SHEPHARDS REST MARGARITA GRILL in CLEARWATER BCH has 8 inspections with a 3.4/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 8 reports on file

South Gulfview Boulevard
Clearwater, Florida, 33767
Pinellas County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 8 health inspection reports

All Inspection Reports

4/9/2026· 1w ago

Visit ID: 13514708

Met Inspection Standards

1 high, 2 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. Speaker stored on shelf above food items.
  • 29-17-4:Basic - Waste line missing at soda gun holster. Outside bar. Employee washed drain and reattached. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Blue chemical stored in bottle labeled water. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Little tiki.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Little tiki.

9/8/2025· 7mo ago

Visit ID: 10886827

Met Inspection Standards

4 basic

  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Kitchen area. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled under flat top.

4/1/2025· 1y ago

Visit ID: 10807201

Met Inspection Standards

2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-04-01: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Torn gaskets on drawers below flat top grill. - From follow-up inspection 2025-04-01: **Time Extended**

3/26/2025· 1y ago

Visit ID: 8860079

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 36-22-4:Basic - Floor area(s) covered with standing water.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Big tiki. Repeat Violation
  • 14-11-5:Basic - Torn gaskets on drawers below flat top grill.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Guacamole/diced tomatoes 56f, Ruben's 52f, raw chicken 48f, sitting out on cart. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles at big tiki. Corrected On-Site

8/14/2024· 1y 8mo ago

Visit ID: 8767138

Met Inspection Standards

1 int, 2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. 2 needed at outside bar. Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition. Frayed fry basket. Removed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle. Corrected On-Site Repeat Violation

4/22/2024· 1y 11mo ago

Visit ID: 8474853

Met Inspection Standards

1 int, 2 basic

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Single reach in cooler on cooks line.
  • 29-17-4:Basic - Waste line missing at soda gun holster. All bars.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle. Corrected On-Site

8/18/2023· 2y 8mo ago

Visit ID: 8473920

Met Inspection Standards
  • N/A:No Violations Were Observed

8/15/2023· 2y 8mo ago

Visit ID: 8369982

Follow-up Inspection Required

2 high, 4 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish dip 56f, pico 47f, coleslaw 47f, raw chicken 50f, fish dip 50f,line cooler.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Shrimp 110f, cooked chicken 101f, put in reheat mode.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed plan .