Johnnys Italian Restaurant
Last inspected: Mar 9, 2026
100
Score
Johnnys Italian Restaurant appears in inspection records 13 times, starting in 2022. The newest entry in the record is dated Mar 9, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 13 violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
That puts the facility ahead of the local pack: the average Clearwater restaurant scores 79. The record reflects steady performance over time.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 9, 2026
Complaint Partial
No violations found.
100
Mar 2, 2026
Complaint Partial
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach inside control device on floor under ice bin at beverage station -1 live roach found on reach in cooler gasket next to breading station at cook line -1 live roach in reach in freezer gasket opposite ovens Manager removed live roaches and cleaned areas **Corrective Action Taken** **Admin Complaint**
35A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. -No water at hand wash sink near expo window and beverage station area
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near expo window
31B-02-4
Intermediate - No soap provided at handwash sink near expo window
31B-03-4
Intermediate - Water not provided/shut off at employee handwash sink near expo window and beverage station area
27-16-4
Basic - -Accumulation of 6 dead roaches in control devices under bar counter -Accumulation of 3 dead roaches in control device on the floor under front beverage station - 1 dead roach found on the floor near the office -1 dead roach on floor near hot water heater in back kitchen area . Manager removed dead roaches and cleaned area **Corrective Action Taken** **Admin Complaint**
35A-06-4
Basic - No handwashing sign provided at a hand sink used by food employees near expo window
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - spoiled gaskets on reach in coolers at cook line and on walk in cooler
23-03-4
50
Feb 19, 2026
Complaint Full
6 critical violations. 4 major violations. 3 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ricotta cheese 51 F in cooler overnight no temperatures taken this day in cooler opposite pizza oven -see stop sale - employee discarded ricotta cheese **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - ricotta cheese 51 F in cooler overnight no temperatures taken this day in cooler opposite pizza oven -see stop sale - employee discarded ricotta cheese .( corrected on site ) - cooked garlic and butter on counter 73 F under 3 hours . Employee placed container of butter in an ice bath . Recheck 40 F - corrected on site
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to dry noodles in back food prep area . Manager relocated spray bottle **Corrected On-Site**
41-10-4
High Priority - Employee handled soiled equipment or utensils and then handled clean equipment or utensils, without washing hands in dishwashing area . Manager discussed with dish washer . Plates rewashed dishes **Corrective Action Taken**
12A-13-4
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.. Dish machine in active use measured at 148 F with heat measuring thermometer , rinse cycle did not reach 180 F according to temperature gauge as data plate instructs . Triple sink set up for use 100 ppm chlorine **Corrective Action Taken**
22-57-6
High Priority - Raw animal food ( shell eggs) stored over/not properly separated from ready-to-eat food ( cooked pasta ) at cook line . Manager rearranged food . **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled soda nozzles at bar . Manager cleaned soda holster **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink in salad prep station **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food - pizza slices time marked
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled in back food prep area . Manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine near the top hinges and interior side area of door
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf in walk in cooler
08B-49-4
Basic - Utensils in poor condition. -Strainer in breading cooler next to fryers has detached metal pieces . Manager discarded strainer **Corrected On-Site**
14-12-4
23
Dec 2, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Grease receptacle not on proper pad/nonabsorbent surface. - From follow-up inspection 2025-12-02: **Time Extended**
33-23-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation** - From follow-up inspection 2025-12-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-12-02: **Time Extended**
14-17-4
86
Sep 29, 2025
Routine - Food
2 critical violations. 5 major violations. 16 minor violations.
View 23 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shelled eggs stored over case of potatoes on shelf on walkin cooler - employee placed case of raw shelled eggs on bottom shelf in reachin cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ground beef 51 F recheck 40 F , tomato sauce 58 - recheck 54 F ( moved to freezer ) in top section of reach in cooler opposite pizza oven . Placed at reach in cooler from walk in cooler under 2 hours . Manager moved food to walk in cooler - marinara 54 F recheck 42 F at cold holding unit next to grill **Corrective Action Taken**
03A-02-5
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. - soiled can opener in food prep area near dish washing area -Cutting board in food prep area soiled with food build up in cracks at salad station **Repeat Violation**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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 - Probe thermometer not used to ensure proper food temperatures. Reviewed with manager
05-10-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. Manager placed a covered trash can in the women's restroom **Corrected On-Site**
32-12-6
Basic - Cutting board has cut marks and is no longer cleanable at salad station .
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cutting board opposite oven . Manager relocated employee drink **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ear pods on shelf next to to go lids in pizza oven area . Employee relocated item **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -Plastic containers in dish washing area
24-08-4
Basic - Grease receptacle not on proper pad/nonabsorbent surface.
33-23-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils ( pizza pans) on storage shelf in dish washing area
16-48-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Plastic containers in poor condition- cracked in dishwashing area .
14-12-4
Basic - Raw fruits/vegetables ( onions ) not washed prior to preparation in back kitchen area . Reviewed with employee and manager .Employee then washed onions **Corrective Action Taken**
08B-39-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at beverage station . Manager placed wet towels in sanitizer solution **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour bulk containers of flour not labeled of contents in food prep room
02D-01-5
20
Feb 12, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
37
Nov 21, 2024
Routine - Food
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Nov 20, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. 10 can of beets **Warning**
01B-01-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in crack of reach in deli cooler. 4 live roaches behind single serve bracket at cook line on wall behind shelf. **Warning**
35A-05-4
Basic - Dead roaches on premises. 1 dead roach Near pizza station hand sink floor. 1 Under POS station **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep line. **Warning**
40-06-5
67
May 14, 2024
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over portioned vegetables in walk-in cooler
08A-05-6
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/
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
03F-10-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John Nadeau SafeStaff expired 1/10/24, all other CFM valid
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle behind bar soiled
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins and fresh garlic
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated in reach in freezer, removed **Corrected On-Site**
08B-49-4
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 pizza prep table, removed **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Box of eggplant on floor in walk-in cooler
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and breadcrumbs bins
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning. Plastic bins on storage racks
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Dairy cooler at wait station
29-49-6
37
Dec 4, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-12-04: **Time Extended**
16-62-1
90
Dec 1, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 55f, made on 11/30/2023, missed cooling window.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chowder 55f, made on 11/30/2023, missed cooling window.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 51f, potato salad 51f, sliced ham 51f, ricotta 48f, pizza station. Repair on site. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. **Corrected On-Site**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Bowl or other container with no handle used to dispense food.Soufle cup used for portioning in blue cheese and bacon. **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
47
Jun 27, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
52
Jul 13, 2022
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Mozzarella cheese 47F in cooler next to fryers - manager relocated to walk in cooler - reviewed proper storage below the fill line with cook retempted 41F -Salsa marinara 46F at cold holding unit next to stove on cooks line- manager added ice retempted at 39F -Pasta stored in reach in cooler on cooks line tempted at 57F retempted 37F **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Quat sanitizer stored in sanitizer bucket on floor. Manager placed a second bucket underneath. **Corrected On-Site**
41-10-4
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. -Manager adjusted the booster temperature. Heat strip then turned black indicating proper temperature of dish machine. **Corrected On-Site** **Repeat Violation**
22-57-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2022 -License is now current and verified. **Corrected On-Site**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Packaged Raw shrimp used to cool and stored over cooked bagged shrimp in walk in cooler. Employee moved cooked shrimp to shelf above Raw shrimp. **Corrected On-Site**
08A-05-6
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. -Sliced ham not date marked inside walk in cooler. Employee placed a date mark on sliced ham. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Soda dispenser across from wait station soiled with mold like substance, discussed with operator.
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. -Inside back storage area across from mop sink. Discussed with manager. Manager chained tank. **Corrected On-Site**
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom. -Employee restroom near dish machine area.
32-12-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -Wash gauge broken on dish machine. Discussed with manager.
16-38-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler shelves are soiled with debris. -Soda holster soiled at bar
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. -Single service Tins not covered or inverted near salad station and wait station. Manager stored correctly. **Corrected On-Site**
25-06-4
Basic - Wood food-contact surface not properly sealed. -Inside walk in cooler and inside back dough room under food prep area. Discussed with manager.
14-06-4
29
Frequently Asked Questions
When was Johnnys Italian Restaurant last inspected?
The most recent health inspection at Johnnys Italian Restaurant on file is from Mar 9, 2026. The public record contains 13 inspections in total.
What is the most common violation at Johnnys Italian Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Johnnys Italian Restaurant.
How does Johnnys Italian Restaurant compare to other restaurants in Clearwater?
Johnnys Italian Restaurant most recently scored 100 out of 100, which is higher than the Clearwater average of 79.
Has Johnnys Italian Restaurant's inspection record improved over time?
Yes. Recent inspections at Johnnys Italian Restaurant have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Johnnys Italian 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 Johnnys Italian Restaurant inspected?
Based on the inspection history on file, Johnnys Italian Restaurant is inspected around four times per year on average.
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