Belleair Cafe
Last inspected: Oct 13, 2025
82
Score
Belleair Cafe has been inspected 10 times since 2022. Belleair Cafe was last inspected on Oct 13, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited two times.
Restaurants in Belleair Bluffs average 76, so Belleair Cafe is doing better than most peers. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Oct 13, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink. **Corrected On-Site**
31A-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
82
Feb 6, 2025
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler near kitchen entrance stained with food buildup.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink path blocked by trash can and pans. Employee removed pans. **Corrected On-Site**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Squeeze bottle containing blue soap not labeled. Operator labeled bottle dawn soap. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors near kitchen entrance.
23-03-4
64
Jul 30, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
32
May 22, 2024
Routine - Food
No violations found.
100
Mar 20, 2024
Routine - Food
2 major violations.
View 2 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
82
Mar 18, 2024
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - potatoes at 90 F under 1 hour. Manager reheated potatoes on grill . Recheck 175 F Discussed time as a public health control option with manager **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw ground beef 49 F in cooler opposite stove - manager moved ground beef to freezer for quick chill down . Recheck 40 F Reviewed with the manager food storage and air flow for the inside of the cooler ( corrected on site) - turkey sausage 48 F , cooked sausage patties 48 F , pork sausage 48 F , hash 48 F inside cooler opposite grill over night no temperatures taken this day -see stop sale
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -turkey sausage 48 F , cooked sausage patties 48 F , pork sausage 48 F , hash 48 F inside cooler opposite grill over night no temperatures taken this day
01B-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction for lox on menu . Fish must be fully cooked or discarded.
01D-01-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting boards at cook line
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox and eggs benedict on menu
02B-01-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers inside the double door glass cooler at the front counter area . Reviewed with manager .
12B-13-4
35
Sep 13, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Personal Cleanliness
FL-40
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Food Obtained from Approved Sources
FL-11
74
May 31, 2023
Routine - Food
No violations found.
100
Mar 28, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Tested at plus 200 ppm chlorine. Employee added water and it tested at 100ppm. **Corrected On-Site**
22-39-4
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by the dirty dishes in the interior of the hand wash sink. Employee moved dishes from the hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Operator could not provide proof of CFM at time of inspection. **Warning**
53A-01-7
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/ four employees working with no certified food manager present. **Warning**
53A-05-6
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation with no hair restraint. Employee put on hat. **Corrected On-Site**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen shows accumulation of debris on interior.
22-08-4
Basic - Food stored on floor. Bag of potatoes on floor in kitchen. Employee moved to shelf. **Corrected On-Site**
08B-38-4
55
Dec 1, 2022
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested above 200 ppm in sanitizer bucket. Operator changed water and it tested at 200 ppm. **Corrected On-Site**
41-27-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside in rear of establishment, hose bib has no vacuum breaker.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (50F - Cold Holding); feta cheese (51F). Operator moved all food products from cooler to another property temped cooler in kitchen. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked potatoes in single door stand up cooler in kitchen located behind the grill. Operator moved products to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher took bus tub of dirty dishes, emptied the bus tub , then began washing dishes. Educated operator and employee and he washed hands. **Corrective Action Taken** **Repeat Violation**
12A-07-5
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Sent big six information to operator.
11-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can, five gallon bucket, and large pot in front of hand wash sink. Employee moved the items. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in kitchen containing pink liquid not labeled. Operator labeled as sanitizer. **Corrected On-Site**
41-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in two door deli cooler. Operator placed ambient thermometer in the unit. no ambient thermometer in small single door cooler behind the two door deli cooler in kitchen had no ambient thermometer. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods in kitchen show accumulation of debris and grease. Gaskets on the two door deli cooler in kitchen behind the hot hold station shows accumulation of debris.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine shows mold like substance.
22-20-5
Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. A case of band aids stored on top of two door deli cooler. Operator moved band aids. **Corrected On-Site**
40-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen show cut marks and staining. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint. **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor underneath three compartment sink in kitchen shows excessive accumulation of debris.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in kitchen shows accumulation of debris and grease. **Repeat Violation**
22-08-4
23
Frequently Asked Questions
When was Belleair Cafe last inspected?
The most recent health inspection at Belleair Cafe on file is from Oct 13, 2025. The public record contains 10 inspections in total.
What is the most common violation at Belleair Cafe?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Belleair Cafe.
How does Belleair Cafe compare to other restaurants in Belleair Bluffs?
Belleair Cafe most recently scored 82 out of 100, which is higher than the Belleair Bluffs average of 76.
Has Belleair Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Belleair Cafe have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Belleair Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Belleair Cafe inspected?
Based on the inspection history on file, Belleair Cafe is inspected around three times per year on average.
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