Juanito's Grocery
Last inspected: Mar 17, 2026
27
Score
Public records show nine inspections at Juanito's Grocery stretching back to 2022. The most recent visit was on Mar 17, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly seven violations before.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
Compared to other Clearwater restaurants (averaging 79), there's room to close the gap. This restaurant has more on its record than most do.
9
Inspections
5
Critical latest
4
Major latest
3
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked corn and mushrooms dated 3/6 beyond 7 days in deli style reach in cooler . Employee discarded food . **Corrective Action Taken**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked corn and mushrooms dated 3/6 beyond 7 days in deli style reach in cooler . Employee discarded food . **Corrected On-Site**
02C-01-5
High Priority - Nonfood-grade bags used in direct contact with food in double door cooler and freezer . Reviewed with employee .
14-31-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Pork at 79 F at 8:50 am cooked at 4:00 am . Employee discarded **Corrective Action Taken**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork at 79 F at 8:50 am cooked at 4:00 am . Employee discarded . **Corrected On-Site**
03D-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Trashcan in front of hand wash sink . Employee relocated trashcan . Reviewed with employee hand wash sinks must be accessible at all times **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowls stored in hand wash sink . Employee removed bowls from hand wash sink. Reviewed with employee hand wash sinks are for washing hands only **Corrected On-Site**
31A-11-4
Intermediate - Lack of toilet tissue at each toilet in employee restroom and public restroom . Employee placed towel paper in restrooms **Corrected On-Site**
32-11-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee put paper towels inside dispenser . Reviewed with employee hand wash sinks must be stocked at all times **Corrected On-Site**
31B-02-4
Basic - Mop sink not in working order provided at establishment. Faucet missing . Operator has faucet to install . Per operator the plumber is scheduled for later this day
29-27-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in employee restroom
32-04-4
Basic - In-use tongs stored on equipment door handle between uses. Employee relocated tongs **Corrected On-Site**
10-20-4
27
Oct 22, 2025
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed breaded fried peppers 84f at 9:30 on kitchen counter made previous afternoon. Pork ribs ai 83f at 9:30 am cooked at 3 am on the kitchen counter Cooked salsa at 81 f at 9:30 am cooked at 3am on the kitchen counter.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed breaded fried peppers 84f at 9:30 on kitchen counter made previous afternoon. Pork ribs ai 83f at 9:30 am cooked at 3 am on the kitchen counter Cooked salsa at 81 f at 9:30 am cooked at 3am on the kitchen counter.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled grooved cutting board on reach in cooler heavily, Discussed with employee the importance of having a smooth cutting board. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink with an attached facet being used for drinking water in the restaurant, Discussed with operator the importance of separating the faucet from the sink. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees.Observed the employee bathroom ad the restaurant bathroom without handwashing sign for employees **Repeat Violation**
31B-04-4
Basic - Soiled dry wiping cloth in use. On the prep table next to reach in cooler on the cooks line.
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Observed a squeeze bottle of oil and margarine on cooks line not labeled, discussed with operator the importance of labeling the items.
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls on ware washing drying rack not inverted, discussed with operator the importance of inverting the items to avoid bacteria growth.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on reach in cooler heavily soiled and grooved. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink on the counter . Employee removed item. **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. Employee food on pep table next to reach in cooler on the cooks line, Employee removed items off the table. **Corrected On-Site**
40-06-5
Basic - Food stored on floor.Observed a 2 liter bottle of soda stored on floor. Employee removed the item off the floor. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.observed tongs on oven handle.
10-20-4
29
Mar 26, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2025 . Reviewed with manager
50-17-3
Intermediate - Cutting board on prep station soiled with food buildup in cracks opposite grill . Reviewed with manager
22-02-4
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 - Handwash sink used for purposes other than handwashing. - separate faucet for dispensing water for drinks attached to hand wash sink Reviewed with manager
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for chlorine . Reviewed with manager
16-37-1
Basic - Bathroom door left open other than during cleaning or maintenance in employee restroom Reviewed with manager
32-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues in storage room near mop sink
22-16-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched at front counter . Reviewed with manager
25-02-4
50
Dec 12, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Storing tortillas. Employee moved. **Corrected On-Site**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. By trash can and plant. Employee moved **Corrected On-Site**
31A-09-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - In-use tongs stored on equipment door handle between uses. Employee moved **Corrected On-Site**
10-20-4
61
May 15, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Food stored in to go bags in cooler **Repeat Violation**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Soiled equipment on hand sink in kitchen, removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-13-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. In restroom
31B-04-4
52
Nov 29, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food.( tortillas ) on counter and inside cooler
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Trashcan in front of hand wash sink , pots inside hand wash sink in back kitchen - employee removed items
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training certificate for Juan
53B-13-5
Basic - Food ( vinegar, container of onions ) stored on floor in kitchen
08B-38-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - No handwashing sign provided at a hand sink used by food employees in employee restroom and restroom for public
31B-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in employee restroom
32-04-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
55
Sep 5, 2023
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
58
Jun 28, 2023
Routine - Food
1 critical violation. 7 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooks Line: potatoes (125F - Hot Holding). Operator began reheating during inspection. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef and chorizo not date marked in reach in cooler. **Warning**
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Discussed proper handwash procedures with operator at time of inspection. **Corrective Action Taken** **Warning**
12A-03-4
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained/soiled. **Warning**
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. **Warning**
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Operator provided during inspection, No paper towels at handwash sink. Operator provided at time of inspection. **Corrected On-Site** **Warning**
31B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator stored in sanitizing solution at time of inspection. **Corrected On-Site** **Warning**
21-12-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment in poor repair. Cutting board deeply grooved. **Warning**
14-11-5
Basic - Food stored on floor. Oil stored on floor. Operator removed from floor at time of inspection. **Corrected On-Site** **Warning**
08B-38-4
35
Nov 1, 2022
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. -Tylenol and eye drops stored on shelf at front counter over bakery products and single service foam cups and napkins. **Repeat Violation**
41-07-4
High Priority - Toxic substance/chemical improperly stored. -Stainless steel cleaner and WD-40 stored on storage rack in kitchen above stored foods. Employee moved items. **Corrected On-Site**
41-10-4
Basic - Bowl or other container with no handle used to dispense food. -Soufle cup used to scoop salsa verde inside reach in cooler. **Repeat Violation**
14-01-5
Basic - Bathroom located inside establishment not completely enclosed with self-closing doors. **Repeat Violation**
32-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -At front counter, drink refrigerator. **Repeat Violation**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets at front counter refrigerator soiled. -Exterior of flat top grill, stove and fryers on cooks line soiled.
23-03-4
Basic - Ice buildup in reach-in freezer. -Inside kitchen near reach in coolers.
14-69-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee cell phone stored on shelf above reach in cooler on cooks line. Employee moved. **Corrected On-Site** **Repeat Violation**
40-06-5
55
Frequently Asked Questions
When was Juanito's Grocery last inspected?
The most recent health inspection at Juanito's Grocery on file is from Mar 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Juanito's Grocery?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Juanito's Grocery.
How does Juanito's Grocery compare to other restaurants in Clearwater?
Juanito's Grocery most recently scored 27 out of 100, which is lower than the Clearwater average of 79.
Has Juanito's Grocery's inspection record improved over time?
No. Recent inspections at Juanito's Grocery have averaged around 12 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Juanito's Grocery 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 Juanito's Grocery inspected?
Based on the inspection history on file, Juanito's Grocery is inspected around three times per year on average.
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