Lennys Rest
Last inspected: Jan 14, 2026
58
Score
Lennys Rest appears in inspection records 10 times, starting in 2022. Lennys Rest was last inspected on Jan 14, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up four times.
The city-wide average sits at 79, which Lennys Rest's 58 doesn't quite reach. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area . Manager placed paper towels by hand wash sink **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled under food prep hand wash sink. Employee labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Accumulation of black / pink mold-like substance in the interior on drop plate of the ice machine in dishwashing / storage area
22-20-5
Basic - Clean equipment/dishware/utensils ( coffee pots) stored next to hand wash sink under paper towel dispenser exposed to splash. Manager relocated coffee pots **Corrected On-Site**
24-27-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- 97 F water. Employee removed utensils from water **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves soiled - fan dusty in cook line area - storage shelves in cook line area near walk in cooler
23-03-4
Basic - Unwashed fruits/vegetables ( pineapples) stored with ready-to-eat food.(cooked pasta ) in walk in cooler . Manager rearranged food **Corrected On-Site**
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor at cook line . Employee relocated wiping bucket **Corrected On-Site**
21-38-4
58
May 6, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area and cook line area . Employee labeled spray bottle **Corrected On-Site**
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area . Employee placed paper towels at hand wash sink **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink in cook line area . Employee placed soap at hand wash sink . Reviewed with manager hand wash sinks must be stocked at all times **Corrected On-Site**
31B-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put beard guard on **Corrected On-Site**
13-04-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. Reviewed with manager . Employees in the process of cleaning the oven at the end of the inspection **Corrective Action Taken**
22-08-4
Basic - Stored food ( Cole slaw , macaroni salad, cut tomatoes) not covered in walk in cooler. Employee covered food **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables( box of pineapple) stored with ready-to-eat food ( coleslaw ) in walk in cooler . Employee rearranged food **Corrected On-Site**
08B-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses on shelf next to cups in front counter area. Manager placed items inside a designated employee tub **Corrected On-Site**
40-06-5
58
Nov 18, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
May 16, 2024
Routine - Food
No violations found.
100
May 10, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chilli (54F - Cold Holding); macaroni salad (46F - Cold Holding); Plant Foods (45F - Cold Holding); turkey (46F - Cold Holding) in walk in cooler in walk in cooler, manager turned temperature down in walk in cooler, temperatures are being monitored **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-05-10: Macaroni salad 42F Raw sausage 33F Ambient thermometer states the cooler is 50F There are several items in the cooler that are ambient cooling, and the refrigeration repairman is on site. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu and they are served raw. **Warning** - From follow-up inspection 2024-05-10: **Time Extended**
02B-01-5
78
May 8, 2024
Routine - Food
13 critical violations. 3 major violations. 7 minor violations.
View 23 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers are dropping off dirty dishes in bus tub then filling drinks and taking clean plates of food to customers without washing hands, discussed proper hand washing with manager **Warning**
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili 54F cold holding **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chilli (54F - Cold Holding); macaroni salad (46F - Cold Holding); Plant Foods (45F - Cold Holding); turkey (46F - Cold Holding) in walk in cooler in walk in cooler, manager turned temperature down in walk in cooler, temperatures are being monitored **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food re-served to customers. Butter packets taken from table, server took in to back and out in walk in to be re-served. Inspector explained to server about reserving food that has been sitting on table with customer, server voluntarily discarded **Corrected On-Site** **Warning**
07-08-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (97F - Hot Holding) under heat lamp on cook line, cook put back on grill to re-heat **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose out back of establishment by garbage dumpsters with no vacuum breaker **Warning**
29-34-4
High Priority - Dented/rusted cans present. See stop sale. **Warning**
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cooked cracked eggs changed gloves and touched bread with no hand washing, discussed proper hand washing with manager **Warning**
12A-27-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands for 3 seconds, discussed proper hand washing with manager **Warning**
12A-17-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook put raw steak in fryer then put bacon on plate without changing gloves or washing hands, discussed proper hand washing with manager **Warning**
12A-12-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face then took plate of food and served to customer, discussed proper hand washing with manager **Warning**
12A-25-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped gloved hands on dirty apron, discussed proper hand washing with manager **Warning**
12A-28-4
High Priority - Employee washed hands with cold water. Water temperature 80 degrees, discussed proper hand washing with manager **Warning**
12A-19-4
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. Turkey in bag not date marked after slicing **Repeat Violation** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled on cook line **Repeat Violation** **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu and they are served raw. **Warning**
02B-01-5
Basic - Employee eating in a food preparation or other restricted area. Employee was eating in soda dispenser area when we walked in the door **Warning**
12B-02-4
Basic - Damaged/spoiled/recalled food not properly segregated. Can of corn beef hash not segregated from all other cans on rack **Warning**
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee beverage with no lid and bottled of water next to to go cups and lids in coffee machine station -Employee drink next to waffle machine in the kitchen, on prep table next to bacon on cook line **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups in server area **Warning**
24-08-4
Basic - Floor not cleaned when the least amount of food is exposed. Kitchen floor is soiled with old food debris **Warning**
36-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between wood on cook line, knife removed **Corrected On-Site** **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All exterior cooking equipment on cook line soiled **Repeat Violation** **Warning**
23-03-4
7
Nov 29, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded cooked chicken 45f, **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. Sausage patty's 70f, Sausage links 118f,
03B-01-6
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 turkey.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer soiled. Bottom of reach in freezer in prep area soiled. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Soufle cup used for portioning in cooked gator container.
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees.
13-03-4
Basic - Equipment in poor repair. Torn gasket reach in cooler door across from fryers. Broken lid on sugar container.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sugar container.
23-03-4
50
Jun 22, 2023
Routine - Food
1 minor violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
95
Jun 21, 2023
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/23 **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken 55 F , tuna salad 61 F , potato salad 67 F ,pooled eggs 63 F , lunchmeat 65 F in cooler opposite fryers - temperatures taken at 7:00 am - food relocated to walk in cooler - service provider at location **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food
03F-10-5
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. - lunchmeat not date marked in walk in cooler
02C-03-5
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 - Handwash sink used for purposes other than handwashing. Ice cubes inside hand wash sink in dishwashing area - reviewed with manager hand wash sinks are for hand washing only
31A-11-4
Intermediate - No soap provided at handwash sink in dishwashing area - employee placed soap at hand wash sink **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Stored food( pickles , cut onions , lunchmeat ) not covered in walk in cover - manager covered **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues in back food prep area **Corrected On-Site**
22-16-4
39
Sep 23, 2022
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook on cooks line dipped bread inside egg wash then touched bread bag with out hand wash or glove change. Discussed proper hand washing with cook. He changed gloves and washed hands. **Corrected On-Site** **Warning**
12A-09-4
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. -Operator states that he will order training books. **Repeat Violation** **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. -At hand wash sink inside dish machine area. **Warning**
31B-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Empty employee blue refillable water bottle, stored on storage rack above food storage equipment. Manager moved. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -Wet nesting 3rd pans and 6th pans on storage rack inside dish machine area. **Warning**
24-08-4
Basic - Floor tiles missing and/or in disrepair. On cooks line tiles missing concrete exposed. **Warning**
36-17-5
Basic - Interior of microwave has accumulation of food debris. -Interior of microwave on cooks line both microwaves soiled **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -At hand wash sink, Inside dish machine area and at hand wash sink in front counter area. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets at reach in coolers on cooks line soiled. -Fan on top of prep table shelf soiled. **Warning**
23-03-4
Basic - Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues on cooks line and prep area. **Warning**
22-16-4
Basic - Stored food not covered. -Inside walk in cooler pasta salad, cole slaw, and cucumbers uncovered. **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet wiping cloths stored on storage racks across from prep table in kitchen and on food container near hand wash sink in pre area inside kitchen. **Warning**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -In wait station bucket tested at 0ppm retested at 200ppm **Corrected On-Site** **Warning**
21-07-4
41
Frequently Asked Questions
When was Lennys Rest last inspected?
The most recent health inspection at Lennys Rest on file is from Jan 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at Lennys Rest?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Lennys Rest.
How does Lennys Rest compare to other restaurants in Clearwater?
Lennys Rest most recently scored 58 out of 100, which is lower than the Clearwater average of 79.
Has Lennys Rest's inspection record improved over time?
Results have been roughly steady. Inspections at Lennys Rest have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Lennys Rest means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lennys Rest inspected?
Based on the inspection history on file, Lennys Rest is inspected around three times per year on average.
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