Fresca Vida
Last inspected: Mar 2, 2026
43
Score
Inspectors have visited Fresca Vida nine times, with records going back to 2022. The most recent report on file is from Mar 2, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to 11 violations.
“Employee beverage container on a food preparation table” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Clearwater restaurant, which scores around 79. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
0
Critical latest
4
Major latest
9
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
4 major violations. 9 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine in back storage room has interior soiled with brown slime like substance.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Water purification system attached to handwash sink. Utensils stored in sink. Operator removed utensils. **Corrective Action Taken** **Repeat Violation**
31A-11-4
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/ 5 employees working at time of inspection **Repeat Violation**
53A-05-6
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. New hires Josefina and Satina hired just a few days ago. Emailed employee reporting agreement to operator and he began to have them fill it out during the inspection. **Corrected On-Site**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowls with no handles used in storage bins of dry beans in dry storage. Operator removed bowls. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee beverages on prep table next to rice cookers and on shelf in smoothie area. Operator removed drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf with seasonings over in use prep table. Operator moved cell phone. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Yellow plastic pans wet nesting on wire shelf next to 3 compartment sink. Operator separated pans. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Food stored on floor. 3 cases of coconut water stored on floor in back dry storage area. Operator put cases on milk crates. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and slicer in standing water at smoothie station. Operator removed from water. **Corrected On-Site**
10-07-4
Basic - Unnecessary items/unused equipment on the premises. Discarded appliance and pallets behind dumpster. **Repeat Violation**
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting in bucket next to mop sink in back of kitchen next to ice machine. Operator hung to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Wet wiping cloth on front counter not stored in sanitizing solution between uses. Operator removed cloth from counter. **Corrected On-Site** **Repeat Violation**
21-12-4
43
Sep 25, 2025
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket 200 ppm. Employee corrected to 100ppm **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (58F - Cold Holding)ambient cooling 2:30 retemped at 3:58 pm 36F. Operator placed in freezer and returned to front line. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Water purification system attached to hand wash sink.
31A-11-4
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/ 4 employees preparing food at time of inspection.
53A-05-6
Intermediate - Spray bottle containing clear liquid not labeled near dry storage food items.
41-17-4
Basic - Food not stored at least 6 inches off of the floor. Single serve plastic bottled drinks on floor near register. Provided education to operator on proper storage.
08B-47-4
Basic - Ice buildup in reach-in freezer next to smoothie station.
14-69-4
Basic - Interior of oven has accumulation of black substance/grease/food debris on cookline.
22-08-4
Basic - No copy of latest inspection report available. **Repeat Violation**
51-18-6
Basic - Old labels stuck to food containers after cleaning near dish storage next to triple sink
16-46-4
Basic - Reach-in cooler located in back storage area has shelves with rust that has pitted the surface
14-33-4
Basic - Unnecessary items/unused equipment on the premises. Old appliances behind dumpster.
33-31-5
Basic - Water leaking from pipe and/or faucet/handle under 3 compartment sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket near mop sink.
42-01-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses near induction table on service line.
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage near prep area. Operator relocated to area away from prep table.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
29
Apr 10, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three-compartment sink chlorine sanitizer exceeding 200ppm. Operator drained and refilled sanitizer sink. Rechecked reading 50pom. **Corrected On-Site**
41-18-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven on top of prep table soiled with food debris.
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
78
Dec 12, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in storage room - From follow-up inspection 2024-12-12: **Time Extended**
36-32-5
95
Dec 10, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. -8 rodent droppings on floor under ice machine in storage room used for storage of dry food that include spices , protein powder , bags of seeds and oats . Person in charge removed droppings with broom and cleaned area . **Corrective Action Taken** **Admin Complaint**
35A-04-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.- smoked salmon . Person in charge placed asterisks by smoked salmon food items and consumer advisory on the menu board **Corrected On-Site**
02B-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Large trashcan in front of hand wash sink in front kitchen area . Reviewed with person in charge hand wash sinks must be accessible at all times. Trash can relocated **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair in storage room
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table between press and microwave. Reviewed with person in charge . **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in double door cooler in storage room . Reviewed with person in charge
08B-49-4
Basic - No handwashing sign provided at a hand sink used by food employees in front kitchen area Reviewed with person in charge **Repeat Violation**
31B-04-4
58
Apr 12, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food( shell eggs) stored over/not properly separated from ready-to-eat food( spreadable cheese) in cooler at front counter area . . Reviewed with manager food storage . Manager rearranged food **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - milk at 53 F , mozzarella cheese 51 F in cooler in front kitchen under 1 hour . Manager placed in freezer for quick chill down . Recheck milk 41 F , cheese 48 F . Manager to monitor food temperatures **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in front kitchen blocked by trashcan. Reviewed with operator hand wash sinks must be accessible at all times Operator relocated trashcan . **Corrective Action Taken**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager relocated employee drink **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees in front kitchen area **Repeat Violation**
31B-04-4
Basic - Stored food ( sauce) not covered in storage area . Operator covered food **Corrected On-Site**
08B-12-5
58
Aug 15, 2023
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
82
Feb 21, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10ppm chlorine. Operated sanitizer, Re tested at 100ppm chlorine. **Corrected On-Site** **Repeat Violation**
22-42-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen, on shelf behind the three compartment sink shows accumulation of debris on interior ceiling. **Repeat Violation**
22-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms stored above Feta cheese in reach in cooler in rear of establishment. Operator moved mushrooms to produce shelf. **Corrected On-Site**
08B-17-4
78
Sep 23, 2022
Routine - Food
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer tested at 0 ppm. Employee refilled the and added sanitizer and it tested at 100ppm. **Corrected On-Site**
22-42-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee had no gloves on while cutting an onion. Educated employee and they washed hands and put on gloves. **Corrective Action Taken**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies observed in the kitchen to the area right of the three compartment sink.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.in open top prep area reach in cooler chicken 51 degrees F, cheese 52 degrees F and cut tomatoes 53 degrees F, retemped these items at 3:45, items all temped between 40f and 43F. (52F - Cold Holding); Poultry (51F - Cold Holding); cut tomatoes (53F - Cold Holding); **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink had ice in the bottom of it. Educated the employee to use the hand wash sink for hand washing only.. **Corrective Action Taken**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.for chlorine **Repeat Violation**
16-37-1
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment.lotion and oils over single service silverware
41-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind sinks
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.in mop bucker
42-01-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. The ceiling in the rear of the kitchen e here the ice machine is, is begging to droop in spots, and the covering appears to be the shiny side of insulation sheets.
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table, phone on blender base
40-06-5
Basic - Equipment and utensils not rinsed between washing and sanitizing. The rinse sink had cleaning products inside it. Operator cleared the sink of all products, washed and sanitized the sink, then filled with new clean water. **Corrected On-Site**
16-16-4
Basic - Food stored in a location that is exposed to splash/dust.by sink on the prep line operator attached a divider **Corrected On-Site**
08B-36-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at front counter, underneath the microwave, the interior shows accumulation of debris in bottom of oven.
22-08-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
16-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep room Gaskets on the two door deli cooler, to the left of the two small white freezers in kitchen.
23-03-4
Basic - Single-service articles improperly stored.not inverted cup lids, to go boxes
25-05-4
Basic - Wood food-contact surface not properly sealed. Wood exposed and used for shelving unit on the wall in the kitchen behind the three compartment sink.
14-06-4
23
Frequently Asked Questions
When was Fresca Vida last inspected?
The most recent health inspection at Fresca Vida on file is from Mar 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Fresca Vida?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Fresca Vida.
How does Fresca Vida compare to other restaurants in Clearwater?
Fresca Vida most recently scored 43 out of 100, which is lower than the Clearwater average of 79.
Has Fresca Vida's inspection record improved over time?
No. Recent inspections at Fresca Vida have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Fresca Vida 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 Fresca Vida inspected?
Based on the inspection history on file, Fresca Vida is inspected around three times per year on average.
Nearby Restaurants