DirtyFLRestaurant Inspection Data

THE LITTLE LAMB GASTROPUB

THE LITTLE LAMB GASTROPUB maintains a 3.7/5 food safety rating based on 8 health department inspections in CLEARWATER. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 8 reports on file

2475 MCMULLEN BOOTH ROAD SUITE J

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 8 health inspection reports

All Inspection Reports

4/3/2026· 1w ago

Visit ID: 13581749

Met Inspection Standards

2 int, 1 basic

  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues at cook line Corrected On-Site
  • 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.. milk opened over 24 hours in walk in cooler . Manager date labeled milk Corrected On-Site
  • 03G-49-2:Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. -Refrigerator/ freezer log not completed daily- gap between 2/18-4/3 - temperatures of ROP not taken twice a day -gap between 1/23 and 4/3 . Reviewed with manager . Repeat Violation

11/21/2025· 4mo ago

Visit ID: 10880996

Met Inspection Standards

2 int

  • 03G-49-2:Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Monitoring of temperatures taken once a day not required twice a day for each package. Reviewed with manager this required . Manager updated the temperature log to twice a day Repeat Violation
  • 41-17-4:Intermediate - Spray bottles containing toxic substance not labeled near mop sink in dish washing area

4/25/2025· 11mo ago

Visit ID: 10751011

Met Inspection Standards

2 int, 1 basic

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler . Reviewed with manager . Manager rearranged food Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at cook line with beverage spill inside hand wash sink . Reviewed with manager hand wash sinks are for washing hands only .
  • 03G-49-2:Intermediate - Operator not able to provide food temperature monitoring at least twice a day each package ( page 3 of 14 ), required to be maintained by the approved Process Waiver or HACCP plan. Reviewed with manager. Manager began taking temperatures of food and completing log **Corrective Action Taken**

2/28/2025· 1y 1mo ago

Visit ID: 10750859

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

12/27/2024· 1y 3mo ago

Visit ID: 8784868

Follow-up Inspection Required

2 int, 1 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine - manager cleaned interior drop plate Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer inside hand wash sink at the bar . Reviewed with manager hand wash sinks are for washing hands only . Manager removed strainer Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Ultra pasteurized egg yokes are sealed, cooked Sous vide for 3 hours , cooled in walk in cooler under ice and held no longer than 7 days , raw steak is sealed , cooked Sous vide for 120F for an hours, cooled in the walk in cooler under ice then per order Sous vide for 15 minutes cut open then place on grill - steak held 2 days after initial Sous vide

8/9/2024· 1y 8mo ago

Visit ID: 8690035

Met Inspection Standards

1 int, 2 basic

  • 36-17-5:Basic - - From initial inspection : Basic - Floor cracked and peeling paint by the stove in cook line area and deep fryer area - From follow-up inspection 2024-08-09: **Time Extended**
  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Shared dumpster - From follow-up inspection 2024-08-09: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at the bar. Corrected On-Site - From follow-up inspection 2024-08-09: **Time Extended**

6/7/2024· 1y 10mo ago

Visit ID: 8506999

Follow-up Inspection Required

3 high, 5 int, 4 basic

  • 36-17-5:Basic - Floor cracked and peeling paint by the stove in cook line area and deep fryer area
  • 33-16-4:Basic - Open dumpster lid. Shared dumpster
  • 08B-17-4:Basic - Unwashed fruits/vegetables(Cauliflower) stored with ready-to-eat food ( clean beans, cut fruits) in walk in cooler. Reviewed with manager
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.100 ppm . Manager changed solution . Recheck 200 ppm quaternary Corrected On-Site
  • 03G-04-5:High Priority - Fish (salmon) not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Scallops held in ROP more than 48 hours . See stop sale. Reviewed with manager . Manager discarded **Corrective Action Taken**
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Reviewed with manager
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. scallops in ROP package over 48 hours , salmon thawed in ROP packaging . Manager discarded **Corrective Action Taken**
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food ( ground lamb , salmon ) using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Reviewed with manager
  • 22-02-4:Intermediate - Food-contact cutting boards stained at cook line
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at the bar. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Raw Ground lamb ROP packaged held 4 days, fresh salmon sealed and placed in freezer for 3 days , removed from freezer 8 packages at a time held 2 days Reviewed with manager

9/22/2023· 2y 6mo ago

Visit ID: 8383382

Met Inspection Standards

3 basic

  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen Corrected On-Site
  • 29-08-4:Basic - Plumbing system in disrepair. Restroom with out of order sign posted near back exit due to plumbing issue - plumbing service scheduled - two restrooms available for customers