Karol Hotel
Last inspected: Mar 16, 2026
78
Score
Across the available record, Karol Hotel has 12 inspections on file, the first dated 2022. The latest inspection on file is from Mar 16, 2026. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“Stop sale issued on time/temperature control” comes up most often, recorded four times in the inspection record.
Karol Hotel scores about where you'd expect for a Clearwater restaurant. Taken together, the history is a positive one.
12
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Breaded shrimp over ready to eat ice cream in reach in freezer in salad preparation area. Employee moved **Corrected On-Site**
08A-05-6
Basic - In-use tongs stored on equipment door handle between uses. Cook line
10-20-4
Basic - Standing water in bottom of reach-in-cooler. At cook line
29-49-6
78
Nov 4, 2025
Routine - Food
No violations found.
100
Sep 2, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Collards 8-15 1/2 lbs Bolo 8-21 3 lbs Au jus 8-22 1lbs Marinara 8-19 2 lbs Truffle 8-21 1/2 lbs Anchovies 8-19 1 lbs Garlic 7-31 1 lbs **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs in cartilage 56 degrees reach in cooler water **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Warning**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Middle reach in cooler gasket. **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Middle reach in cooler water in bottom at cook line **Warning**
29-49-6
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw Pork chops inside walk in cooler 6 pieces all dated 8-22 **Warning**
03G-54-1
Basic - Working containers of food removed from original container not identified by common name. Bolo sauce in walk in cooler no label. **Warning**
02D-01-5
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. 4 pieces of tilapia at cook line, 4 pieces inside walk in cooler did not **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
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 lunch in reach in freezer **Warning**
40-06-5
Basic - Food stored on floor. Beef battered fries box on floor walk in freezer. **Warning**
08B-38-4
Basic - Ice bucket stored on floor between uses. **Warning**
10-14-5
43
Nov 15, 2024
Complaint Full
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Sep 10, 2024
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. During inspection observed grouper in ROP packaging. Packaged yesterday at 9pm Grouper put in ROP before frozen packaging 6.1 lbs **Warning**
03G-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. During inspection observed grouper in ROP packaging. Packaged yesterday at 9pm Grouper put in ROP before frozen packaging 6.1 lbs **Warning**
01B-02-5
Intermediate - Approved Process Waiver not maintained at the food establishment. **Warning**
03G-56-2
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice machine **Warning**
23-03-4
Basic - Ice buildup in reach-in freezer unit holding ice cream not landing on food. **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Standing water in bottom of reach-in-cooler. Bottom of right side reach in fridge **Warning**
29-49-6
47
Jul 23, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
74
Feb 27, 2024
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flat upstairs bar. Not landing on food.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice chest near cook line. meat (57F - Cold Holding); impossible burger made with soy (58F - Cold Holding); sausage (49F - Cold Holding); Under cook line chicken (48F - Cold Holding) Retemp - meat (43F - Cold Holding); impossible burger made with soy (40F - Cold Holding); sausage (38F - Cold Holding); chicken (42F - Cold Holding)
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Upstairs at bar - peroxide Put label on **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled Large slicer soiled
22-02-4
Basic - Floor area(s) covered with standing water. In dish washer area
36-22-4
58
Feb 2, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp Feb 1 2024 management was a able to update expired licenses during inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon in walk in freezer over ready to eat English muffins.
08A-02-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cesare dressing house made with containing raw eggs not marked on dinner menu. Manager marked all menus with raw hidden ingredient. **Corrected On-Site**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coconut curry dated 1-13 Manager thew away **Corrective Action Taken**
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Stored food not covered. Shrimp in walk in cooler no cover management cover. **Corrected On-Site**
08B-12-5
55
Jul 17, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Toxic substance/chemical improperly stored. Chemicals stored on floor upstairs in bar area. Manager moved **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large mixing bowl
22-02-4
78
May 16, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 9 live flies on clean hanging utensils in dish washing area. 5 live flies on ceiling about cook line. 1 live flies in clean towel storage room. 2 live flies above ice machine 2 live flies about dish machine. 10 live flies on empty fruit caddy at bar. 10 live flies on hand sink at bar. 7 live flies on beer taps. 6 live flies on wood work above bar. - From follow-up inspection 2023-05-16: 5 live flies on ceiling in bar area. 6 live flies on ceiling throughout kitchen. **Time Extended**
35A-02-6
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-05-16: Old food labels on food containers after cleaning spoke with chef he will have dishwasher scrub. **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. One wiping cloth on prep station. - From follow-up inspection 2023-05-16: **Time Extended**
21-12-4
78
May 15, 2023
Routine - Food
8 critical violations. 2 major violations. 14 minor violations.
View 24 violations
High Priority - Dented/rusted cans present. See stop sale. Two #10 cans apple filling dented on shelf with undamaged food
01B-01-4
High Priority - Fly excrement and/or droppings present observed above clean utensils in clean dish area.
35A-23-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 9 live flies on clean hanging utensils in dish washing area. 5 live flies on ceiling about cook line. 1 live flies in clean towel storage room. 2 live flies above ice machine 2 live flies about dish machine. 10 live flies on empty fruit caddy at bar. 10 live flies on hand sink at bar. 7 live flies on beer taps. 6 live flies on wood work above bar.
35A-02-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Chef obtained parasite destruction information for undercooked salmon during inspection **Corrected On-Site**
01D-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Pesticide-emitting strip present in food prep area. One hanging on clean dish rack in kitchen. Employee removed **Corrected On-Site**
41-24-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whipped Butter, garlic in oil, fried: arugula/kale/carrots, left out all night 70f. Educated chef of time temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (51F - Cold Holding); sausage (45F - Cold Holding); sausage (45F - Cold Holding); pooled eggs (45F - Cold Holding); deli ham (45F - Cold Holding)
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Keep in small bin in management offices.
01C-05-4
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. Milk from previous day marked by employee. **Corrected On-Site**
02C-03-5
Basic - Carbon dioxide/helium tanks not adequately secured. All tanks secured during inspection. **Corrected On-Site**
51-11-4
Basic - Damaged/spoiled/recalled food not properly segregated. Two #10 cans apple filling dented on shelf with undamaged food
08B-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main kitchen ice machine
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 2 fly strips hanging in clean towel storage room with approximately 50 dead flies.
35A-06-4
Basic - Accumulation of debris inside warewashing machine. Bar area drink cleaning heavily soiled
16-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can stored next to food items. Employee removed. **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. Beverage can in reach in dairy cooler. Beverage cup above deli cooler in cook line. Educated manager about employee beverage station.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Large lexans stacked wet on rack near prep area
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water on cooks line at 80f
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in inside holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar reach in cooler gaskets
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink area
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One wiping cloth on prep station.
21-12-4
12
Sep 23, 2022
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 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. -Dishwasher (Chlorine 0ppm) Discussed using three compartment sink until dish machine is fixed with operator
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef patties over cooked tomatoes in reach in cooler Operator rearranged during time of inspection. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Whipped butter (67F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Whipped butter (67F - Cold Holding) Stop sale issued **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards at prep stations -can opener blade has accumulation of food residue **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink at cooks line Operator replenished during time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle in bar Operator labeled during time of inspection. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. -at dry storage area **Repeat Violation**
51-11-4
Basic - Ceiling in kitchen has accumulation of dust
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -blenders above prep table at slicer
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. -at prep station **Repeat Violation**
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. -Whipped butter (67F - Cold Holding)
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on table with food service equipments Operator moved bottle during time of inspection. **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. -cellphone on prep table in kitchen Operator moved cellphone during time of inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack **Repeat Violation**
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven at back prep station has accumulation of food residue
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -In bar area Operator placed in bucket during time of inspection. **Corrected On-Site**
21-12-4
25
Frequently Asked Questions
When was Karol Hotel last inspected?
The most recent health inspection at Karol Hotel on file is from Mar 16, 2026. The public record contains 12 inspections in total.
What is the most common violation at Karol Hotel?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Karol Hotel.
How does Karol Hotel compare to other restaurants in Clearwater?
Karol Hotel most recently scored 78 out of 100, which is about the same as the Clearwater average of 79.
Has Karol Hotel's inspection record improved over time?
Results have been roughly steady. Inspections at Karol Hotel have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Karol Hotel 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 Karol Hotel inspected?
Based on the inspection history on file, Karol Hotel is inspected around three times per year on average.
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