Caretta on the Gulf
Last inspected: Dec 16, 2025
86
Score
Caretta on the Gulf has been inspected 14 times since 2022. Caretta on the Gulf was last inspected on Dec 16, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly two violations before.
Looking across the full record, “clam/mussel/oyster tags not marked” is the recurring theme, flagged five times.
Compared to the broader Clearwater Beach restaurant scene, where the average is 76, this is a stronger showing. Nothing in the record is alarming, but there's room to improve.
14
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 16, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer guard. Can opener blade. **Repeat Violation** - From follow-up inspection 2025-12-16: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Bar floor next to dish washer in bar and under equipment. **Repeat Violation** - From follow-up inspection 2025-12-16: **Time Extended**
36-73-4
86
Oct 21, 2025
Complaint Full
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Yogurt display not covered by sneeze guard. Plates not inverted or covered at buffet area.
08B-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw snapper. Raw salmon. Impossible bolognese. All three items sealed with no oxygen in ROP package. Items discarded. **Repeat Violation**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 110f, cooks line.
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 12 tags missing date mark. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer guard. Can opener blade. **Repeat Violation**
22-02-4
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 snapper. Raw salmon. Impossible bolognese. All three items sealed with no oxygen in ROP package. Items discarded.
03G-50-1
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Basic - Floor soiled/has accumulation of debris. Bar floor next to dish washer in bar and under equipment. **Repeat Violation**
36-73-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
39
Aug 13, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. ROP raw grouper cryovac, grouper discarded. **Repeat Violation**
03G-04-5
High Priority - Live, small flying insects found. 4 flies observed in bar area.
35A-02-7
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP raw grouper cryovac, grouper discarded. **Repeat Violation**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 90f, hollandaise 83f, held on line. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar soiled.
22-02-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Floor soiled/has accumulation of debris. Bar area, under and between equipment. **Repeat Violation**
36-73-4
Basic - Wiping cloth sanitizing solution stored on the floor. Front area.
21-38-4
37
Feb 11, 2025
Routine - Food
No violations found.
100
Feb 3, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
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. Bar washer 0 ppm.
22-41-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 15 pounds grouper found to be ROP, no approved plan. Items discarded.
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 15 pounds grouper found to be ROP, no approved plan. Items discarded.
01B-13-4
Basic - Floor soiled/has accumulation of debris. Behind and next to bar washer. Floor drain in bar soiled.
36-73-4
Basic - Food stored on floor. Food boxes on floor in walk in freezer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line. **Corrected On-Site**
10-17-4
Basic - Water draining onto floor surface. Bar dish washer.
29-03-4
52
Aug 1, 2024
Routine - Food
No violations found.
100
Jul 29, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temperature of 128f, .
22-57-6
High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. Temporary buffet table still needs to be protected with a sneezeguard.
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato casserole 71f, 7 containers sitting out on speed rack. Moved to walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 11 plus tags no Last used by date.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Self service soda machine employee break room- ice chute. **Repeat Violation**
22-02-4
Basic - Floor soiled/has accumulation of debris. Bar floor next to bar washer soiled with debris.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
47
May 29, 2024
Complaint Partial
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Chute soiled for self service soda. **Corrective Action Taken**
22-02-4
90
May 23, 2024
Complaint Partial
No violations found.
100
Feb 22, 2024
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on line 80f, **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda chute in employee break area.
22-02-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Hand soap in dessert area no label.
41-21-4
58
Aug 25, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Bar- broken glass on floor next to glass holder. - From follow-up inspection 2023-08-25: **Time Extended**
36-73-4
95
Aug 24, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
52
Mar 2, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran thermometer 2 times 135f, also observed no curtain in machine to separate sections and hold high temp water to sanitize dish ware.
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 50f, diced tomatoes 48f, found in saute area . Containers sitting on ice and not below ice level to hold temperature. On cooks line. Ice added to container. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes on oven at 66f,
03B-01-6
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. No approved plan for cryovac meats and fish found in walk in cooler and freezer.
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand sink, produce area.
31A-09-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. End of cooks line.
36-32-5
Basic - Food stored on floor. Cut potatoes in container on floor in small salad walk in cooler. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Produce area.
31B-04-4
32
Jul 20, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Displayed food not properly protected from contamination. Two items, granola and fresh fruit not covered on buffet. Items move under sneezeguard. **Corrected On-Site**
08B-02-4
High Priority - Live, small flying insects in bar area. 4 flies observed in bar area.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 55f, cooked sausage 50f, diced ham 51f, diced tomatoes 50f, all on cooks line. Ice added to items, now 42f, for all. **Corrected On-Site** **Repeat Violation**
03A-02-5
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. Opened deli ham in dairy walk in cooler. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Banquet area. **Repeat Violation**
22-20-5
Basic - Food stored on floor. Food items on floor in dry storage area.
08B-38-4
Basic - Utensils in poor condition. Frayed fry basket.
14-12-4
45
Frequently Asked Questions
When was Caretta on the Gulf last inspected?
The most recent health inspection at Caretta on the Gulf on file is from Dec 16, 2025. The public record contains 14 inspections in total.
What is the most common violation at Caretta on the Gulf?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited five times, more than any other issue at Caretta on the Gulf.
How does Caretta on the Gulf compare to other restaurants in Clearwater Beach?
Caretta on the Gulf most recently scored 86 out of 100, which is higher than the Clearwater Beach average of 76.
Has Caretta on the Gulf's inspection record improved over time?
No. Recent inspections at Caretta on the Gulf have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Caretta on the Gulf 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 Caretta on the Gulf inspected?
Based on the inspection history on file, Caretta on the Gulf is inspected around four times per year on average.
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