Cristino's Restaurant
Last inspected: Apr 9, 2026
90
Score
Going back to 2022, Cristino's Restaurant has 11 inspections in the public record. The latest inspection on file is from Apr 9, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 10 violations earlier on.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
That puts the facility ahead of the local pack: the average Clearwater restaurant scores 79. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2026-04-09: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing throughout entire kitchen. - From follow-up inspection 2026-04-09: **Time Extended**
36-03-4
90
Apr 8, 2026
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Roach activity present as evidenced by live roaches found. 10 live roaches by 2 compartment sink. 1 live roach in dry storage on soda boxes. 1 live roach in unused ice cream machine.
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bruschetta (55F - Cold Holding), placed in freezer, second temp 42F mozzarella slices (65F - Cold Holding) at front pizza counter make table cut tomato (73F - Cold Holding) in reach at front pizza counter. Operator voluntarily discard. mozzarella balls (58F - Cold Holding) at make table across from cook line, second temp 58F. Operator added ice bags. shredded mozzarella (46F - Cold Holding) at make table across from cookline., second temp 48F. Operator added ice bags. stuffed cheese eggplant (47F - Cold Holding) in reach in cooler across from cookline. Second temp 43F. cooked lentils (45F - Cold Holding) in walk in cooler squid (44F - Cold Holding)in walk in cooler sausage (48F - Cold Holding) in walk in cooler Operator moved items to reach in freezer and iced down. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Coffee pot cleaner stored next to cinnamon, sugar and tea on top of expresso machine.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine dispenser soiled. Counters under coffee machine at front counter soil. Interior of cooler. Can opener blade. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in front hand sink.
31A-11-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Cove molding at floor/wall juncture broken/missing throughout entire kitchen.
36-03-4
Basic - Dead roaches on premises. 1 dead roach in walk in cooler on floor.
35A-03-4
Basic - Equipment in poor repair. Front reach in cooler across from cookline not holding food cold.
14-11-5
Basic - Interior of oven and microwave on left has accumulation of black substance/grease/food debris. Microwave soiled with food debris, all ovens have build up of burnt on food debris. **Repeat Violation**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler on cook line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of mini fridge at front counter soiled with food debris. **Repeat Violation**
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screen door open.
35B-05-4
32
Jan 20, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Can opener blade and soda fountain machine accumulated with black substance. **Warning** - From follow-up inspection 2026-01-20: **Time Extended**
22-02-4
90
Nov 19, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (45F - Cold Holding) first temp 1:52 second temp 40F at 2:35 pm sliced mozzarella (48F - Cold Holding) first temp 1:46 second temp 37F at 2:36pm **Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Can opener blade and soda fountain machine accumulated with black substance. **Warning**
22-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 employees with expired training. **Warning**
53B-05-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Admin Complaint**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing near threshold at back door. **Repeat Violation** **Admin Complaint**
36-17-5
Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted**Corrected On-Site** **Warning**
50-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife store between cardboard box on prep table. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
10-17-4
Basic - Interior of microwave near front dessert counter has accumulation of food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease. Hood filters soiled with build up. **Repeat Violation** **Admin Complaint**
23-03-4
52
Apr 22, 2025
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table on cooks line at 3:58pm. Operator turned up temperature. Rechecked a. meat in tomato sauce (131F - Hot Holding) 168f **Corrected On-Site**
03B-01-6
High Priority - Employee washed hands with no soap. Observed employee rinse hands in two-compartment sink without soap. Discussed with operator proper hand-hygiene techniques.
12A-20-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 3:28pm. Operator placed items in ice. Rechecked temperatures a. feta cheese (45F - Cold Holding); 38f b. sliced tomatoes (47F - Cold Holding); 39f c. sliced ham (48F - Cold Holding) 38f **Corrected On-Site**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands in two-compartment sink. Discussed with operator proper hand-hygiene techniques.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler is soiled with food buildup between cracks. Operator replaced cutting board during inspection. **Corrected On-Site**
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has quaternary testing strips for chlorine dishmachine.
16-32-5
Basic - In-use knife/knives stored between reach-in cooler and prep table. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment on oven door handle between uses. Operator removed tongs from oven door. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. Fan guards soiled with dust in walk-in cooler.
23-03-4
Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.
22-16-4
Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. Single-serve gloves stored on faucet of hand wash sink underneath paper towel dispenser exposed to drip. Employee removed gloves. **Corrected On-Site**
25-23-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Single-serve spoons at ice cream cooler not presented with handle first.
25-02-4
Basic - Carbon dioxide tanks not secured in dry-storage room.
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor tiles missing in wait station area.
36-17-5
Basic - Floors not maintained smooth and durable in kitchen and wait station area.
36-11-4
Basic - Food stored on floor. Five gallon container of tomato sauce stored on floor underneath hand wash sink in kitchen. Operator removed tomato sauce from floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
27
Dec 16, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
61
Apr 1, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
30
Oct 2, 2023
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. #10 can of black olives dented at seam on shelf in dry-storage near dish area.
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator unable to determine the time when 12 Raw shell eggs on top of prep table near floor mixer were removed from walk-in cooler. Operator discarded raw shell eggs. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 12:30pm reach-in cooler on cook line. Pooled raw shell eggs (68F - Cold Holding) Operator placed item in ice bath.. Re temp at 1:00pm a. Pooled raw shell eggs 39f. **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. At 12:48pm steam table next to flat top grill chicken broth (130F - Hot Holding) Operator turned temperature up on steam table. Re temp at 1:15pm a. Chicken broth 173f **Corrected On-Site**
03B-01-6
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. Emailed operator clean-up plan poster.
11-27-4
Intermediate - No proof provided that food employees dishwasher and hostesses are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator employee health reporting agreement.
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. cutting board on reach-in cooler on cook line. Operator replaced cutting board. **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. #10 can of black olives dented at seam on dry-storage shelf near dish area. Operator removed # 10 can of black olives from shelf. **Corrected On-Site**
08B-20-4
41
May 31, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator stated that establishment par-cooks chicken wings to 135f then cool to 41f with in a 6 hour period. Discussed and emailed written procedures to operator. **Corrective Action Taken** - From follow-up inspection 2023-05-31: **Time Extended**
03C-89-4
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator does not have tags for clams for 90 days Educated operator on maintaining tags in chronological order for 90 days. **Corrective Action Taken** - From follow-up inspection 2023-05-31: **Time Extended**
01C-02-4
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2023-05-31: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old date marking labels stuck not food containers after washing. - From follow-up inspection 2023-05-31: **Time Extended**
16-46-4
74
May 30, 2023
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
12
Dec 13, 2022
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned prosciutto temped at 46F, had operator move to a different cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in rear of kitchen by the dish machine shows accumulation of debris on backside of slicer.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by the food debris in the hand wash sink drain.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in kitchen to the right of the hand wash sink next to main cook line. Operator labeled as Degreaser. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine in kitchen to the left of the dish machine. Operator removed and cleaned. **Corrected On-Site**
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing or broken in kitchen underneath the three compartment sink, and hand wash sink located to the left of the mixer.
36-03-4
Basic - Cutting board has cut marks. Cutting board on pizza line oven shows cut marks. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Torn gasket on two door cooler in kitchen located by the hand wash sink. Torn gasket on top right drawer underneath the flattop grill in the kitchen. Torn gasket on two door deli cooler behind the flattop grill in kitchen. Interior of ice machine, white plastic piece is cracked.
14-11-5
Basic - Floors not maintained smooth and durable. Floor in kitchen by hand wash sink and mixer shows wear and is no longer smooth and durable.
36-11-4
Basic - Food stored on floor. Case of ricotta on ground in walk-in cooler. Operator placed on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in kitchen, to the right of the fryer shows accumulation of debris on interior bottom.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods in kitchen on main cook line shows accumulation of debris and grease. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in kitchen on main cook line behind the grill and flattop grill show accumulation of debris and grease.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In front of establishment, to the right of the pizza oven at the hand wash sink, wiping cloth stored on hand wash sink faucet. Employee moved to sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wood food-contact surface not properly sealed. Front counter like furniture in kitchen, behind the fryers is not sealed or smooth and cleanable.
14-06-4
37
Frequently Asked Questions
When was Cristino's Restaurant last inspected?
The most recent health inspection at Cristino's Restaurant on file is from Apr 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Cristino's Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Cristino's Restaurant.
How does Cristino's Restaurant compare to other restaurants in Clearwater?
Cristino's Restaurant most recently scored 90 out of 100, which is higher than the Clearwater average of 79.
Has Cristino's Restaurant's inspection record improved over time?
Yes. Recent inspections at Cristino's Restaurant have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Cristino's Restaurant 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 Cristino's Restaurant inspected?
Based on the inspection history on file, Cristino's Restaurant is inspected around three times per year on average.
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