DirtyFLRestaurant Inspection Data

QSL RESTAURANT FLORIDA LIMITED

QSL RESTAURANT FLORIDA LIMITED has 7 health inspections on file for its CLEARWATER location, with an overall rating of 2.6/5. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 7 reports on file

10400 49 ST N

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

3/18/2026· 4w ago

Visit ID: 13652619

Met Inspection Standards

1 int

  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-03-18: Proof of required state approved employee training not available for some employees **Time Extended**

3/16/2026· 1mo ago

Visit ID: 13517043

Follow-up Inspection Required

3 high, 1 int, 2 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. 5 pieces of salmon in walk in cooler verified with box Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Warning
  • 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 Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 5 pieces of ROP fish fully thawed in ROP packaging in walk in cooler verified Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in cooler rice - individual wrap (55F - Cold Holding)thew away Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

9/9/2025· 7mo ago

Visit ID: 10889200

Met Inspection Standards

1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on right side
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook on right side
  • 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. Jug of milk in glass reach in cooler near shake machine no date marked. employee dated during inspection. Corrected On-Site

2/6/2025· 1y 2mo ago

Visit ID: 10699328

Met Inspection Standards

2 high, 1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on cutting boards. Employee moved. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at right bar.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken in walk in cooler Chicken at 75 degrees Cooked at 10:30am Temperature taken at 1:00pm 75 degrees Second temp taken at 1:27pm 43 degrees Put onto sheet pans put inside walk in freezer. Used ice on top to cool Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at cook line. cut tomatoes (54F - Cold Holding); shredded cheese yellow and white (52F - Cold Holding) Employee moved half to walk cut tomatoes (38F - Cold Holding); **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand wash sink. Corrected On-Site

10/22/2024· 1y 5mo ago

Visit ID: 10699716

Met Inspection Standards

1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind fryers main cook line drain near dishwasher.

3/15/2024· 2y 1mo ago

Visit ID: 8560639

Met Inspection Standards

4 high, 1 basic

  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Microwave at cook line soiled
  • 35A-02-6:High Priority - 4 Live, small flying insects at right side bar area to front door in flying around drain boards for beer not landing on food. Bar was not open during time of inspection. Owner disposed of cleaned and sanitised area. **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. Portioned Cooked Pork In wrap dated 3-2 walk in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Portioned Cooked Pork In wrap dated 3-2 walk in cooler 10lbs
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batering station chicken liquid breading (50F - Cold Holding); fish liquid breading (50F - Cold Holding); shredded lettuce (50F - Cold Holding) Put more ice under pans Reach in cooler at cook line sliced cheese (50F - Cold Holding) shredded lettuce (46F - Cold Holding) Manager put in walk in cooler Retemp both batter 43 cold holding Shredded lettuce 41 cold holding Sliced cheese 41 cold holding Corrected On-Site

11/28/2023· 2y 4mo ago

Visit ID: 8383562

Met Inspection Standards

1 high, 1 int, 4 basic

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon used for carrots resting on carrots in front reach in cooler. Manger moved. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning On dry storage rack
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water under expo line in reach in fridge. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 quaternary ppm at sanitizer bucket at front bar to right. Manger change replaced now at 200ppm. Corrected On-Site
  • 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. Chicken with date marked 11-14-2023 in walk in cooler Was prepared on 11-28 per management. Updated labels. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front cutting boards soiled