DirtyFLRestaurant Inspection Data

SHEPHARDS RESTAURANT

SHEPHARDS RESTAURANT maintains a 2.3/5 food safety rating based on 6 health department inspections in CLEARWATER BEACH. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 6 reports on file

South Gulfview Boulevard
Clearwater, Florida, 33767
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

4/2/2026· 2w ago

Visit ID: 13460535

Met Inspection Standards

4 high, 2 int, 4 basic

  • 36-34-5:Basic - Ceiling tiles and walls soiled with accumulated food debris, grease, dust, or mold-like substance in dish area.
  • 08B-38-4:Basic - Food stored on floor in walk in freezer. Food on floor in walk in produce cooler. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition. Tongs on cooks line missing some of the rubber coating Corrected On-Site
  • 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. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked carrots and cooked whole potatoes in cryovac package no oxygen present. Items discarded.
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Butter pats on all tables for constant guest use. Individual temperature controlled butter cannot be reserved to guests. After guest leaves table, individual butters must be discarded.
  • 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 sausage links 127f, reheated to 167f, **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer guard.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked carrots and cooked whole potatoes in cryovac package no oxygen present. Items discarded.

7/14/2025· 9mo ago

Visit ID: 10892227

Met Inspection Standards

3 high, 3 int, 9 basic

  • 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. 4 pieces red snapper thawed and still cryovaced.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under line cooking equipment. Walk in freezer.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 22-08-4:Basic - Interior of char broil oven has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed mushrooms being sliced before being washed. **Corrective Action Taken**
  • 08B-12-5:Basic - Stored food not covered. Ice cubes for bar not covered in stand up reach in freezer.
  • 35A-02-7:High Priority - Live, small flying insects found. 4 flies observed in back storage area.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Rop cooked chicken, discarded. Thawed fish still in closed cryovac, discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poached eggs 49f,ice added to container. **Corrective Action Taken**
  • 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Rop cooked chicken no approval.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer soiled on bottom shelf. Gaskets on cooks line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen. Corrected On-Site

1/30/2025· 1y 2mo ago

Visit ID: 8860002

Met Inspection Standards

4 high

  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 4 pieces smoked salmon. All items discarded.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 pieces smoked salmon. All items discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 50f, cooked sausage 51f, feta 50f, diced tomatoes 49f, pooled eggs 49f, sliced cheese 55f, all items temped now at 43f, 42f, Corrected On-Site
  • 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. Hollandaise 84f, added to TPHC, made at 9 am. **Corrective Action Taken**

8/14/2024· 1y 8mo ago

Visit ID: 8735933

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

9/11/2023· 2y 7mo ago

Visit ID: 8441263

Met Inspection Standards

1 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2023-09-11: **Time Extended**

7/11/2023· 2y 9mo ago

Visit ID: 8351993

Follow-up Inspection Required

2 high, 3 int, 5 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer floor. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Dry storage room. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar top soiled with wood pieces from roof.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Three door across from convection oven.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Repeat Violation
  • 35A-02-6:High Priority - Live, small flying insects in bar area. 4 flies in bar area. Repeat Violation
  • 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/Erik Kittley 6/21/2022
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer guard.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.