CLEAR SKYZ CAFE
490 Mandalay Avenue
Clearwater, Florida, 33767
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/25/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/24/2025
High Priority
5
Intermediate
2
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Flour containers.
- 08B-38-4:Basic - Food stored on floor. Cooked potatoes stored on floor on cooks line. Items moved to shelf. Cooling sauces from last night found stored on freezer floor.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Hand for Tongs for ice cubes touching product in bar freezer.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen egg rolls sitting on top of oven thawing. Moved to reach in cooler. **Corrective Action Taken**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cream sauce 46f, cream sauce 47f, marinara 51f, found in stand up reach in cooler from night before. Items discarded. Marinara 47f, cream of mushroom soup 58f, found cooling from 3/23/2025 in walk in freezer in 5 gallon container. Missed cooling window, item discarded.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken found in stand up reach in cooler stored over cooked sauces. Item moved. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream sauce 46f, cream sauce 47f, marinara 51f, found in stand up reach in cooler. Items discarded. Marinara 47f, cream of mushroom soup 58f, found cooling from 3/23/2025 in walk in freezer in 5 gallon container. Missed cooling window, item discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Quiche sitting out at 47f, moved to reach in cooler.
- 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. Raw shells eggs on line. No time mark. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. 7 tags observed with no last by date.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 3/24/2025 revealed 11 total violations (5 high priority, 2 intermediate, 4 basic).
Inspection on 7/16/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Above three compartment sink. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 46f, diced sausage 48f, cooked line. **Corrective Action Taken** Repeat Violation
- 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 spinach 98f, reheated to 198f, Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer. Soda nozzle. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Cooks line. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 7/16/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 1/11/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/8/2024
High Priority
5
Intermediate
4
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 3 cans discarded due to dents on seam.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Corner of bar area. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Items on floor in walk in freezer, walk in cooler and under storage shelf in prep area. All items picked up. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes 50f, cooked on 1/7/2024, missed cooling window. Discarded.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3 cans discarded due to dents on seam.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mashed potatoes 50f, marinara 54f, brown gravy 52f, all sitting on top of oven. All moved to walk in cooler. Repeat Violation
- 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. No time mark for any items held on time. Time adjusted from opening.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corned beef 69f, sliced ham 68f, all sitting in hot well, all moved to reach in cooler.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs no date mark. Corrected On-Site
Food safety inspection conducted on 1/8/2024 revealed 12 total violations (5 high priority, 4 intermediate, 3 basic).
Inspection on 9/25/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-12-4:Basic - - From initial inspection : Basic - Utensils in poor condition. Frayed fry baskets. - From follow-up inspection 2023-09-25: **Time Extended**
Food safety inspection conducted on 9/25/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/21/2023
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs stored on garbage can in fry area. Items removed and taken to dishwasher. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line. Corrected On-Site Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind bar equipment at end of bar.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line.
- 14-12-4:Basic - Utensils in poor condition. Frayed fry baskets.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. End of cooks line.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw sausage on same tray as deli meats. Items moved. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 47f, pico 48f, cooked mushrooms 47f, feta 48f, diced ham 48f, pizza make table. Ice added to product, repair service on premises. Cooked beef 50f end of line, put in walk in freezer. **Corrective Action Taken** Repeat Violation
- 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. Deli turkey. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer guard. Can opener blade. East Soda gun at bar soiled.
Food safety inspection conducted on 9/21/2023 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).