DirtyFLRestaurant Inspection Data

THE HIATUS

With 9 documented inspections, THE HIATUS in CLEARWATER has achieved a 3.1/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 9 reports on file

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

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 9 health inspection reports

All Inspection Reports

3/4/2026· 1w ago

Inspection #: 3664466

Call Back - Complied

2/24/2026· 2w ago

Inspection #: 3664466

Warning Issued

9/11/2025· 6mo ago

Visit ID: 10921142

Met Inspection Standards

3 high, 2 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup no handle used for portioning in dry rice container. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on front line and one drink in back prep area.
  • 08B-38-4:Basic - Food stored on floor. Coconuts on floor and two boxes of food on floor in downstairs walk in cooler and freezer.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter left out overnight 68f, discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 68f, in prep area on rack.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Robin Santana Person in charge no manager certification. 3 other certified managers not present.
  • 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. Cooked shrimp- walk in cooler and salad area. Bisque soup-walk in cooler Cooked pasta-walk in cooler.
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Fl 136340, fl 136336, fl 136339, all expired 4/3/2025

5/6/2025· 10mo ago

Visit ID: 10792846

Follow-up Inspection Required

1 int, 3 basic

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-05-06: **Time Extended**
  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-05-06: Soiled interior. Admin Complaint
  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Some employees. - From follow-up inspection 2025-05-06: Three people engage in food activities with no hair restraint. **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Equipment does not match approved plans for terrace bar. Equipment has been moved. - From follow-up inspection 2025-05-06: Verified application for remodel plans submitted on 5/1/2025. No plans submitted and no menu attached. Missing combo hand sink dump,second hand sink not in correct area, dishwasher movedItems not in location according to plans Admin Complaint

3/5/2025· 1y ago

Visit ID: 8837730

Follow-up Inspection Required

4 high, 2 int, 3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 22-20-5:Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Some employees.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • 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. Cooked sausage links 110f, cooked turkey links 107f,
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chafing fuel stored above clean silverware.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. 7 tags observed not dated.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Equipment does not match approved plans for terrace bar. Equipment has been moved.

12/13/2024· 1y 2mo ago

Visit ID: 10741817

Met Inspection Standards

2 high, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 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. Pico made on 12/6/2024, discarded.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pico made on 12/6/2024, discarded.

7/26/2024· 1y 7mo ago

Visit ID: 8837032

Met Inspection Standards

1 int

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-07-26: **Time Extended**

7/23/2024· 1y 7mo ago

Visit ID: 8782803

Follow-up Inspection Required

4 high, 4 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Pastry area.
  • 08B-38-4:Basic - Food stored on floor. Items stored on floor in walk in freezer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Refreshment stand.
  • 33-16-4:Basic - Open dumpster lid.
  • 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. Pool bar washer 0 ppm.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked corn 47f, garlic butter 50f, empanadas 47f, reach in cooler on line, from overnight, items discarded. Butter 75f, from overnight in pastry area. Items discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked corn 47f, garlic butter 50f, empanadas 47f, reach in cooler on line, from overnight, items discarded. Butter 75f, from overnight in pastry area. Items discarded.
  • 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 110f, cooked peppers 115f, **Corrective Action Taken**
  • 02A-04-4:Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Operator to post in dining room until added to menu. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

3/4/2024· 2y ago

Visit ID: 8619927

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