Clear Sky on Cleveland
Last inspected: Jan 21, 2026
39
Score
Inspectors have visited Clear Sky on Cleveland eight times, with records going back to 2022. On Jan 21, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited seven times.
Restaurants in Clearwater average 79, so Clear Sky on Cleveland trails the local norm. There are enough flags in the record to merit a second thought.
8
Inspections
2
Critical latest
3
Major latest
7
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Barramundo fish thawed inside package in walk in cooled . Reviewed with manager safe handling of ROP seafood . Manager discarded seafood **Corrective Action Taken**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - sausage 119 F , cream spinach 125 F at steam table under 1 hour . Reheated . Recheck sausage 190 F , spinach cream 167 F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Soiled cutting boards in crevices at cook line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.. trashcan stored in front of hand wash sink in food preparation area near triple sink . Reviewed with manager hand wash sink must be accessible at all times. Trash can relocated **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser at the bar . Straws moved to back of bar .
25-27-4
Basic - No handwashing sign provided at a hand sink used by food employees in dishwashing / food prep area near entry to cook line . Manager placed sign at hand wash sink **Corrected On-Site**
31B-04-4
Basic - Food stored on floor in walk in freezer . Employee rearranged food . **Corrected On-Site**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside near dry storage walkway . Manager ordered door sweep during inspection .
35B-01-4
Basic - Cutting board has cut marks and is no longer cleanable at the cook line .
14-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Barramundo fish thawed inside package in walk in cooled . Reviewed with manager safe handling of ROP seafood . Manager discarded seafood.. See stop sale **Corrected On-Site**
06-09-1
Basic - Accumulation of black mold-like substance in the interior of the ice machine . Reviewed with manager. . Employee cleaning and detailing interior of ice machine at end of inspection **Corrective Action Taken**
22-20-5
39
Apr 16, 2025
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes at 109 F at steam table . Employee reheated potatoes in steamer . **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked vegetables 50 F, American cheese 46 F in drawers under grill cooked vegetables 40 F, cheese 40 F **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food (sautéed onions) identified in the written procedure as a food held using time as a public health control has no time marking. Reviewed with manager . Employee time mark container **Corrected On-Site**
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler . Manager discarded **Corrective Action Taken**
01B-02-5
High Priority - Raw animal food ( raw shell eggs ) stored over/not properly separated from ready-to-eat food ( cut vegetables ) in reach in cooler opposite stove . Employee rearranged food . **Corrected On-Site**
08A-05-6
Intermediate - Some oyster tags not marked with last date served. Reviewed with manager .
01C-03-4
Intermediate - Food-contact surface ( can opener ) soiled with food debris in kitchen
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container inside hand wash sink at cook line . Reviewed with manager hand wash sinks are for washing hands only Employee relocated container . **Corrective Action Taken**
31A-11-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine. Reviewed with manager
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler . Manager discarded fish **Corrective Action Taken**
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees at bar **Corrected On-Site**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit ( freezer ) with food to be served to customers at cook line. Reviewed with manager . Employee removed employee water bottles **Corrected On-Site**
12B-13-4
26
Dec 30, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance - Stained cutting boards at cooler at cook line Reviewed with manager - From follow-up inspection 2024-12-30: Cutting boards cleaned during inspection . Cutting boards are on order **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served for December . Reviewed with manager - From follow-up inspection 2024-12-30: Reviewed with manager **Time Extended**
01C-03-4
82
Dec 27, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 47 F , corn beef 46 F , sauerkraut 47 F in mushroom 44 F, Shredded cheese 44 F drawer at cook line . Manager moved food to walk in freezer for quick chill down - raw chicken 47 F , octopus 47 F, beef 47 F , pork 47 F , 47 F cream sauce - temperatures taken this morning per manager and in range . There was a delivery this morning and door was possibly left open . Bags of ice placed on food and some food relocated to walk in freezer **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged at cook line . Raw beef over precooked shrimp . Manager rearranged food **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream spinach 122 F , sausage 95 F at steam table. Cook reheated items on grill Recheck cream spinach 167 F , sausage 169 -172 F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance - Stained cutting boards at cooler at cook line Reviewed with manager
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Oyster tags not marked with last date served for December . Reviewed with manager
01C-03-4
Basic - No handwashing sign provided at a hand sink used by food employees at cook line and food prep areas . Manager placed hand wash signs at hand wash sinks **Corrected On-Site**
31B-04-4
Basic - Utensils in poor condition. Strainer with detached metal pieces at cook line. Manager discarded strainer **Corrected On-Site**
14-12-4
43
Apr 2, 2024
Complaint Full
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
23
Nov 16, 2023
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 48f, coleslaw 45f, sliced tomatoes 45f, found in server alley. All items put in walk in freezer for quick chill. Now at 43f, **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 sausage 109f,reheated item to 171f, **Corrected On-Site**
03B-01-6
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. **Repeat Violation**
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Sugar and rice. **Corrected On-Site**
14-01-5
41
Apr 6, 2023
Complaint Full
3 critical violations. 4 major violations. 6 minor violations.
View 13 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. - chlorine 0 ppm dish machine run 3 times - manager set up triple sink for use until the dish machine is good working order - manager scheduled immediate service for dish machine - recheck after service 100 ppm chlorine ( corrected on site) - chlorine sanitizer at bar 0 ppm when run three times - dish - repair provided at end of the inspection recheck 100 ppm **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - cooked chicken 46 F in cooler -no temperatures taken of chicken this morning - reviewed storage of food to not stack and allow air flow- manager discarded chicken **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked chicken 46 F in cooler -no temperatures taken of chicken this morning - reviewed storage of food to not stack and allow air flow- manager discarded chicken **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - heavily soiled shelf above breading station at end of cook line - stained cutting boards at cook line
22-02-4
Intermediate - No cleaning agent provided in wash for dish machine at bar - manager added soap to dish machine dispenser at bar **Corrected On-Site**
16-06-4
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.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at 89 F at bar hand wash sink after running 2 minutes - manager reset got water heater - recheck : 108 F **Corrected On-Site**
27-16-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar **Corrected On-Site**
31B-04-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - In-use tongs stored on equipment door handle of fryers between uses.- manager relocated tongs **Corrected On-Site**
10-20-4
Basic - Duct tape used to repair nonfood-contact surface on handle of reach in freezer at cook line and duct tape used to repair steam table counter
14-71-4
Basic - Cutting board has cut marks and is no longer cleanable at cook line
14-09-4
Basic - Clean tongs not stored in a protected manner - on the side of the storage shelf in pathway through kitchen - manager relocated tongs **Corrected On-Site**
24-05-4
32
Aug 1, 2022
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage links (71F - Hot Holding) -cream sauce (97F - Hot Holding) -hollandaise (107F - Hot Holding) -sausage gravy (112F - Hot Holding) -cooked potatoes (60F - Hot Holding) On cooks line in steam table, operator put all food on stove to reheat **Corrective Action Taken** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. -Sanitizer bucket stored above container of grits on shelf near Office door. Operator moved bucket below grits. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board soiled -Knife holder on the side of prep table near dish machine soiled with food debris. -Can opener soiled with food debris. Discussed with manager **Repeat Violation** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Inside wait station near wine closet. Operator placed paper towel at hand sink. **Corrected On-Site** **Warning**
31B-02-4
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. -Smoker on back patio area, no plan review. **Warning**
51-16-7
Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. -"Doggie Dining" Menu posted on wall inside Restaurant, no Doggie Dining permit. **Warning**
35A-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -On cooks line inside reach in coolers and inside walk in cooler. Discussed with manager. **Warning**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. -Manager printed and displayed license. **Corrected On-Site** **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Near hand wash sink at end of cooks line, operator moved beverage. -Inside reach in cooler on cooks line. Operator moved drink. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of oven across from dish machine area. **Warning**
23-03-4
Basic - Stored food not covered. -Ham inside reach in cooler on cooks line, operator covered ham. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -On cooks line on top of cutting board at end of cooks line and the beginning of cooks line. **Warning**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -On cooks line sanitizer bucket tested at 0ppm. Operator changed solution and retested at 200ppm. **Corrected On-Site** **Warning**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. -On cooks line inside reach in coolers, inside walk in cooler. Discussed with manager. **Warning**
02D-01-5
32
Frequently Asked Questions
When was Clear Sky on Cleveland last inspected?
The most recent health inspection at Clear Sky on Cleveland on file is from Jan 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Clear Sky on Cleveland?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Clear Sky on Cleveland.
How does Clear Sky on Cleveland compare to other restaurants in Clearwater?
Clear Sky on Cleveland most recently scored 39 out of 100, which is lower than the Clearwater average of 79.
Has Clear Sky on Cleveland's inspection record improved over time?
Results have been roughly steady. Inspections at Clear Sky on Cleveland have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Clear Sky on Cleveland means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Clear Sky on Cleveland inspected?
Based on the inspection history on file, Clear Sky on Cleveland is inspected around two times per year on average.
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