DirtyFLRestaurant Inspection Data

SPEGGTACULAR CWB

SPEGGTACULAR CWB maintains a 2.9/5 food safety rating based on 11 health department inspections in CLEARWATER. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 11 reports on file

770 South Gulfview Boulevard
Clearwater, Florida, 33767
Pinellas County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 11 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13468707

Met Inspection Standards

2 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 66f, ice added for quick chill. cooked sausage links 68f, moved to walk in cooler. **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. Cooked sausage links 122f, reheated to 170f, Corrected On-Site Repeat Violation

7/24/2025· 7mo ago

Visit ID: 13468133

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

7/22/2025· 7mo ago

Visit ID: 10914439

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor in dish area.
  • 35A-02-7:High Priority - Live, small flying insects found. 1 fly in back prep area. 1 fly on cooks line. 1 fly in dish area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 58f, diced tomatoes 57f, diced cooked sausage 57f, shredded cheese 58f, sliced ham 54f, cut melon 48f, cooks line. Sliced tomatoes 45f, cooked mushrooms 45f,milk 45f, walk in cooler.
  • 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 78f, separate pan next to grill.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back area. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee -no signature for health responsibilities.

3/10/2025· 1y ago

Visit ID: 10792659

Met Inspection Standards

1 int, 2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-03-10: **Time Extended**
  • 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Plastic cups stored on floor in storage area. - From follow-up inspection 2025-03-10: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. - From follow-up inspection 2025-03-10: **Time Extended**

3/5/2025· 1y ago

Visit ID: 8873316

Follow-up Inspection Required

2 high, 1 int, 6 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in granola used for scooping. Item removed. Corrected On-Site
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop stored on dirty surface of ice machine. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Removed. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Plastic cups stored on floor in storage area.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 248811519 payment verification. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 48f, diced tomatoes 47f, diced ham 46f, cooked mushrooms 47f, feta 46f,
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.

8/27/2024· 1y 6mo ago

Visit ID: 8778818

Met Inspection Standards

1 high, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used for portions on line. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. 2 boxes on floor on cooks line. Items picked up. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Single service cup in storage area stored on floor.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen. 1 fly observed on cooks line.

3/25/2024· 1y 11mo ago

Visit ID: 8599475

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. - From follow-up inspection 2024-01-26: **Time Extended** - From follow-up inspection 2024-03-25: **Time Extended**

1/26/2024· 2y 1mo ago

Visit ID: 8597633

Follow-up Inspection Required

2 int, 1 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation - From follow-up inspection 2024-01-26: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. - From follow-up inspection 2024-01-26: **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-01-26: **Time Extended**

1/24/2024· 2y 1mo ago

Visit ID: 8457083

Follow-up Inspection Required

2 high, 3 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls no handle in breading bins. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
  • 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. One frayed fry basket
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage links 68f, put in reach in cooler. Diced tomatoes 56f, cooked chicken 54f, cooked sausage 56f, butte 54f, feta 56f, all items moved to walk in cooler. **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. Cooked links 128f, put back on flat top for reheat. Reheated to 167f, Corrected On-Site
  • 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/Cynthia Aguilar 9/18/2023
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

7/31/2023· 2y 7mo ago

Visit ID: 8456379

Met Inspection Standards

2 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-07-31: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Three door cooler on line. - From follow-up inspection 2023-07-31: **Time Extended**

7/27/2023· 2y 7mo ago

Visit ID: 8377501

Follow-up Inspection Required

1 high, 1 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used for portioning in flour containers. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Three door cooler on line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 51f, cooked mushrooms 50f, cooked greens 51f, feta 46f, diced ham 49f, cooked chicken 47f, three door cooler on line across from flat top. Sausage gravy 46f, milk 45f, butter 45f, raw burger 44f, walk in cooler. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Back hand sink used as dump sink as evident by cut green and red peppers in sink.