Mirage Restaurant
Last inspected: Jan 13, 2026
45
Score
Mirage Restaurant appears in inspection records seven times, starting in 2022. The newest entry in the record is dated Jan 13, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded three times.
Restaurants in Clearwater average 79, so Mirage Restaurant trails the local norm. This restaurant has more on its record than most do.
7
Inspections
2
Critical latest
1
Major latest
8
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked soup date marked 1/5 and cooked lamb date marked 1/5 in walk-in cooler. Operator discarded food. **Corrective Action Taken**
01B-28-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked soup date marked 1/5 and cooked lamb date marked 1/5 in walk-in cooler. Operator discarded. **Corrected On-Site**
02C-01-5
Intermediate - Food-contact surface soiled with food debris. Cutting board with food debris in grooves at salad prep station in kitchen. **Repeat Violation**
22-02-4
Basic - Interior of oven has accumulation of black food debris.
22-08-4
Basic - Food stored on floor. Rice stored on floor. **Corrected On-Site**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside in dry storage room.
35B-01-4
Basic - Nonfood-contact surface soiled with dust.
23-03-4
Basic - Equipment in poor repair. -Black microwave under prep table rusted and chipped paint on the interior. -interior shelf in tall reach in cooler has chipped paint.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags handing over cooling rice. **Corrected On-Site**
40-06-5
Basic - Cutting board at salad prep station has cut marks and is no longer cleanable.
14-09-4
Basic - Lights in food preparation, food storage and warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
45
Apr 30, 2025
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 48 F , cut tomatoes 47 F at buffet under 2 and half hours - manager placed food in freezer for quick chill down recheck feta cheese 42 F, cut tomatoes 41 F - lamb at 49 F in walk in cooler cooling lamb covered and stacked below container of lamb cold holding. Recheck 43-45 F Reviewed with manager proper cooling methods . Manager relocated lamb to freezer for quick chill down
03A-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination for pitas in a basket . Reviewed with manager . Manager placed cover - sneeze guard over food **Corrected On-Site**
08B-01-4
High Priority - Displayed food not properly protected from contamination. Plated of baklava with cover non hinged. Reviewed with manager. Manager removed baklava and will purchase a container prior to offering at buffet **Corrected On-Site**
08B-02-4
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.Manager primmed machine . Recheck 100 ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Dented cans of grilled eggplant present in storage room See stop sale. Manager segregated cans for return **Corrected On-Site**
01B-01-4
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Dolmades at 48 at 3:35 pm can opened at 10:45 am .Reviewed with manager cooling procedures and temperature monitoring of foods . Manager discarded . **Corrective Action Taken**
01B-38-5
Intermediate - Food-contact surface soiled, stained . - Cutting board on salad prep station soiled with food buildup in cracks. 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
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues in food prep area in kitchen . Reviewed with manager
22-16-4
30
Nov 19, 2024
Routine - Food
1 critical violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
74
Mar 12, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (113F - Hot Holding), staff increased temperature of crock pot on cook line **Corrective Action Taken**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over triple sink and prep areas
38-07-4
Basic - Equipment shelves with rust that has pitted the surface.
14-33-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over chest freezers in prep area
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Portioning cup in seasoning bins
14-01-5
Basic - Reuse of single-service or single-use articles. Seasoning bins reused to hold dressing in reach in cooler
25-32-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
50
Aug 25, 2023
Complaint Full
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
50
Jun 28, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
41-27-4
High Priority - Stop Sale issued due to adulteration of food product. Rice marked more than 7 days. Operator discarded at time of inspection. **Corrective Action Taken**
01B-03-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice in walk in cooler marked more than 7 days. Operator discarded at time of inspection. **Corrective Action Taken**
02C-01-5
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 - 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 - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Floor area(s) covered with standing water. In back kitchen near warewashing area.
36-22-4
Basic - Food stored on floor. Ketchup packets stored on floor in dry storage area. Operator discarded at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over ready to eat olives in walk in cooler.
08B-17-4
Basic - Utensils in poor condition. Gaskets torn at reach in cooler on cooks line.
14-12-4
39
Sep 20, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
61
Frequently Asked Questions
When was Mirage Restaurant last inspected?
The most recent health inspection at Mirage Restaurant on file is from Jan 13, 2026. The public record contains seven inspections in total.
What is the most common violation at Mirage Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Mirage Restaurant.
How does Mirage Restaurant compare to other restaurants in Clearwater?
Mirage Restaurant most recently scored 45 out of 100, which is lower than the Clearwater average of 79.
Has Mirage Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Mirage Restaurant have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mirage Restaurant 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 Mirage Restaurant inspected?
Based on the inspection history on file, Mirage Restaurant is inspected around two times per year on average.
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