DirtyFLRestaurant Inspection Data

MIRAGE RESTAURANT

MIRAGE RESTAURANT has 5 health inspections on file for its CLEARWATER location, with an overall rating of 1.2/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 5 reports on file

2284 Gulf to Bay Boulevard
Clearwater, Florida, 33759
Bay Park Apartments
Pinellas County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 10913337

Met Inspection Standards

2 high, 1 int, 8 basic

  • 14-09-4:Basic - Cutting board at salad prep station 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. Employee bags handing over cooling rice. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -Black microwave under prep table rusted and chipped paint on the interior. -interior shelf in tall reach in cooler has chipped paint.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside in dry storage room.
  • 08B-38-4:Basic - Food stored on floor. Rice stored on floor. Corrected On-Site
  • 22-08-4:Basic - Interior of oven has accumulation of black food debris.
  • 38-07-4:Basic - Lights in food preparation, food storage and warewashing area missing the proper shield, sleeve coatings or covers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with dust.
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked soup date marked 1/5 and cooked lamb date marked 1/5 in walk-in cooler. Operator discarded food. **Corrective Action Taken**
  • 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. Cooked soup date marked 1/5 and cooked lamb date marked 1/5 in walk-in cooler. Operator discarded. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Cutting board with food debris in grooves at salad prep station in kitchen. Repeat Violation

4/30/2025· 10mo ago

Visit ID: 10724470

Met Inspection Standards

6 high, 2 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues in food prep area in kitchen . Reviewed with manager
  • 01B-01-4:High Priority - Dented cans of grilled eggplant present in storage room See stop sale. Manager segregated cans for return Corrected On-Site
  • 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.Manager primmed machine . Recheck 100 ppm chlorine Corrected On-Site
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Plated of baklava with cover non hinged. Reviewed with manager. Manager removed baklava and will purchase a container prior to offering at buffet Corrected On-Site
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination for pitas in a basket . Reviewed with manager . Manager placed cover - sneeze guard over food Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 48 F , cut tomatoes 47 F at buffet under 2 and half hours - manager placed food in freezer for quick chill down recheck feta cheese 42 F, cut tomatoes 41 F - lamb at 49 F in walk in cooler cooling lamb covered and stacked below container of lamb cold holding. Recheck 43-45 F Reviewed with manager proper cooling methods . Manager relocated lamb to freezer for quick chill down
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Dolmades at 48 at 3:35 pm can opened at 10:45 am .Reviewed with manager cooling procedures and temperature monitoring of foods . Manager discarded . **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 22-02-4:Intermediate - Food-contact surface soiled, stained . - Cutting board on salad prep station soiled with food buildup in cracks. Reviewed with manager

11/19/2024· 1y 3mo ago

Visit ID: 8776985

Met Inspection Standards

2 high

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 10 can sliced olives 10 can of green beans
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in walk in cooler made yesterday at 57 degrees Cold holding. Owner discarded

3/12/2024· 2y ago

Visit ID: 8375483

Met Inspection Standards

2 high, 1 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portioning cup in seasoning bins
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over chest freezers in prep area
  • 14-33-4:Basic - Equipment shelves with rust that has pitted the surface.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over triple sink and prep areas
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Seasoning bins reused to hold dressing in reach in cooler
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (113F - Hot Holding), staff increased temperature of crock pot on cook line **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

8/25/2023· 2y 6mo ago

Visit ID: 8479907

Met Inspection Standards

2 high, 3 int, 2 basic

  • 08B-48-4:Basic - Employee preparing food in customer section of dining area.- discussed with operator - food moved to kitchen **Corrective Action Taken**
  • 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - manager inverted bowls and plates Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - dolmades 46F , feta cheese 45 F at buffet placed at buffet at 11:00 am - no temperatures taken - employee discarded **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - dolmades 46F , feta cheese 45 F at buffet placed at buffet at 11:00 am - no temperatures taken - employee discarded
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager printed reporting agreement and some employees reviewed and signed . Remaining employees will review and sign as they work
  • 41-17-4:Intermediate - Spray bottles containing toxic substance not labeled on shelf at cook line - manager labeled spray bottles Corrected On-Site