LATITUDE 28
691 South Gulfview Boulevard
Clearwater, Florida, 33767
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. One soda gun holder missing drain line at main bar. - From follow-up inspection 2025-04-07: **Time Extended**
Food safety inspection conducted on 4/7/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/3/2025
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice maker in Market storage area.
- 29-17-4:Basic - Waste line missing at soda gun holster. One soda gun holder missing drain line at main bar.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced roast beef dated 3/21/25- exceeded 7 day shelf life, item discarded.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sliced roast beef dated 3/21/25- exceeded 7 day shelf life, item discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt 49f, feta 51f, diced tomatoes 50f, diced ham 70f, cooked sausage 72f, diced tomatoes 70f, cooked apparatus 71f, pooled eggs 72f, whole shell eggs 70f, sliced cheese 45f, all items moved to walk in freezer. All items were put in the line coolers at 7 am. **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. Holding fried chicken 110f, **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Repeat Violation
- 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed to her, printed and posted. Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/3/2025 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 8/13/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on cooks line under flattop. - From follow-up inspection 2024-08-13: **Time Extended**
Food safety inspection conducted on 8/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/6/2024
High Priority
3
Intermediate
6
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on cooks line under flattop.
- 08B-38-4:Basic - Food stored on floor. Storage freezer across from dry good. Items stored on floor of walk in freezer. Repeat Violation
- 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. Bar wash,ran 4. Yale's and tried to prime machine, 0 ppm. Service called.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Steaks 47f, raw burgers 45f, cooks line cooler, items discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Steaks 46f, raw burgers 45f, cooks line cooler, items discarded. Repeat Violation
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area , room service, service bar,main bar, cafe. Corrected On-Site
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed copy and posted by operator
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Not listed on dinner menu.
Food safety inspection conducted on 8/6/2024 revealed 11 total violations (3 high priority, 6 intermediate, 2 basic).
Inspection on 4/8/2024
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 4/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/2/2024
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Walk in freezer.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Service bar. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Snack area stand up cooler.
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw chicken, cooked chicken, raw beef. All items being corrected. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw tuna 41f, raw shrimp 58f, line cooler- items discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw tuna 41f, raw shrimp 58f, line cooler- items discarded. Repeat Violation
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Feta 53f, sliced tomatoes 48f, marinated onions 50f, items on cooks line. Temperature taken at 11:30 and dropped only 1-2 degrees in 1 hour. Items now covered to help facilitate cooling. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at service bar. Soda nozzle at main bar. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish area blocked by garbage cans and pans. Repeat Violation
- 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. Short ribs and mashed potatoes made on 3/31/24.
Food safety inspection conducted on 4/2/2024 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).
Inspection on 11/13/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08B-04-4:Basic - - From initial inspection : Basic - Open condiments provided for self-service not properly protected. - From follow-up inspection 2023-09-14: **Time Extended** - From follow-up inspection 2023-11-13: Nut tray and cut strawberry tray not under covering for guest protection. Additional covers on order. **Time Extended**
- 08B-15-4:Intermediate - - From initial inspection : Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples and pears not individually wrapped. - From follow-up inspection 2023-09-14: **Time Extended** - From follow-up inspection 2023-11-13: Apples kept under a glass cover but not individual wrapped. Apples will be individually wrapped. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 11/13/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 9/14/2023
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-04-4:Basic - - From initial inspection : Basic - Open condiments provided for self-service not properly protected. - From follow-up inspection 2023-09-14: **Time Extended**
- 08B-01-4:High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard lacking at all stations of buffet. - From follow-up inspection 2023-09-14: **Time Extended**
- 08B-15-4:Intermediate - - From initial inspection : Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples and pears not individually wrapped. - From follow-up inspection 2023-09-14: **Time Extended**
Food safety inspection conducted on 9/14/2023 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 9/13/2023
High Priority
3
Intermediate
5
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Items to be moved to separate area. Corrected On-Site
- 08B-04-4:Basic - Open condiments provided for self-service not properly protected.
- 08B-12-5:Basic - Stored food not covered. Ice cream container not covered. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ice cream in reach in freezer. Items moved. Corrected On-Site
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard lacking at all stations of buffet.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 55f, lobster cakes 51f, cooked sausage 50f, raw burger 46f, - under flat top grill and reach in at end of line. Cut melon 54f, buffet.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at lobby bar soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area. Blocked by dirty pans.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 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. Operator is going to only keep cryovac products less than 48 hours, labeled with production date and time and held less than 41f, .
- 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples and pears not individually wrapped.
Food safety inspection conducted on 9/13/2023 revealed 11 total violations (3 high priority, 5 intermediate, 3 basic).