DirtyFLRestaurant Inspection Data

MARINA CANTINA

With 12 inspections documented, MARINA CANTINA maintains a 3.0/5 food safety rating in CLEARWATER. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 12 reports on file

25 CAUSEWAY BLVD #201

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 12 health inspection reports

All Inspection Reports

4/8/2026· 1w ago

Visit ID: 13668515

Met Inspection Standards

1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2026-04-08: **Time Extended**

4/7/2026· 1w ago

Visit ID: 13512572

Follow-up Inspection Required

2 high, 2 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Dish area.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 23-01-4:Basic - Vending machine exterior soiled. Bottom rack in glass chiller at bar.
  • 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. Inside bar bashed 0 ppm.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Jalapeno sauce 115f, put back on stove for reheat. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. **Corrective Action Taken** Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Dish area hand sink. Valve turned on. Corrected On-Site

9/8/2025· 7mo ago

Visit ID: 13512085

Met Inspection Standards

2 basic

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. - From follow-up inspection 2025-09-08: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2025-09-08: **Time Extended**

9/4/2025· 7mo ago

Visit ID: 10920028

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken 48f, empanadas 47f, raw shrimp 47f, cooked octopus 46f, scallops 47f, diced tomatoes 46f, left in reach in cooler overnight. Items discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 48f, empanadas 47f, raw shrimp 47f, cooked octopus 46f, scallops 47f, diced tomatoes 46f, Left in reach in cooler overnight. Items discarded.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled.

5/6/2025· 11mo ago

Visit ID: 10831989

Met Inspection Standards

1 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site

4/10/2025· 1y ago

Visit ID: 8874734

Met Inspection Standards

1 high, 2 int, 4 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets stored on floor.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Back area.
  • 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. Container empty, replaced now 100 ppm. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

8/29/2024· 1y 7mo ago

Visit ID: 8874482

Met Inspection Standards

1 high, 1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2024-08-29: **Time Extended**
  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Glass washer 151f, - From follow-up inspection 2024-08-29: Glasswasher will not heat to 160f, operator will not use until replaced. **Time Extended**

8/28/2024· 1y 7mo ago

Visit ID: 8731686

Follow-up Inspection Required

2 high, 1 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salsa. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass chiller is soiled on bottom shelf outside bar.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Ice cream tubs not covered.
  • 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. Dishmachine 0ppm. Glass washer 0 ppm. Repeat Violation
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Glass washer 151f,
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at outside bar. Can opener blade.

10/19/2023· 2y 6mo ago

Visit ID: 8523160

Met Inspection Standards

1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2023-10-19: **Time Extended**

10/11/2023· 2y 6mo ago

Visit ID: 8521890

Follow-up Inspection Required

1 high, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. 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. 0 ppm. Repeat Violation

9/14/2023· 2y 7mo ago

Visit ID: 8498878

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 2023-09-14: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on the line. - From follow-up inspection 2023-09-14: **Time Extended**

9/13/2023· 2y 7mo ago

Visit ID: 8353020

Follow-up Inspection Required

2 high, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on the line.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 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. Product is available. Missing curtains in unit causing wash water to dilute sanitizer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked grouper 55f, queso cheese 51f, pico 51, cooked chicken 50f, middle reach in cooler.