Palm Pavilion
Last inspected: Apr 7, 2026
74
Score
Inspectors have visited Palm Pavilion 12 times, with records going back to 2022. Inspectors last stopped by on Apr 7, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to five violations per visit.
Across the inspection history, “ice buildup in walk-in freezer” is the issue that surfaces most often, recorded eight times.
Compared to the broader Clearwater Beach restaurant scene, this is about average. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at bar soiled. **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 - Drain for coffee not secured in dump sink.
29-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks stored on soda boxes. **Corrective Action Taken**
40-06-5
74
Oct 14, 2025
Routine - Food
1 critical violation. 2 major violations. 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. , cooked chicken 101f, cooked rice 78f, found in warmer that is not working correctly. Items moved back to steamer for quick reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Slicer. Soda nozzles.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both holders in back kitchen area. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle in salsa used for portioning. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Alley. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Service area.
31B-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, container not correct, correct chemical added to correct dispenser. **Corrected On-Site**
21-07-4
52
Jul 7, 2025
Complaint Partial
1 major violation. 1 minor violation.
View 2 violations
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 2025-07-07: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-07-07: **Time Extended**
14-69-4
86
May 5, 2025
Complaint Partial
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed employees washing cilantro in hand sink. Manager educated employee immediately. Rewashed in approved food prep sink. **Corrective Action Taken**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. All certificates destroyed by hurricane. Operators are getting new copies of all managers.
53A-01-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. All records of employee certificates were destroyed by hurricane. Operator is getting copies of all new certificates.
53B-01-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Plumbing system in disrepair. Hand sink drain leaking onto floor. Across from walk in cooler.
29-08-4
58
Mar 12, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms 121f, put back on grill. Cooked chicken 107f, put back in steamer.
03B-01-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Back prep area hand sink, water turned off.
27-16-4
Basic - Ceiling tile missing. Ceiling tiles soiled in kitchen area.
36-36-4
Basic - Fly bags hanging over food/food preparation area/food-contact equipment.
35B-08-4
Basic - Food stored on floor. Cans stored on floor. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar and server side stations.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing grouper sitting in non running water. **Corrected On-Site**
06-01-5
61
Aug 8, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All racks in prep walk in cooler soiled. Can opener blade and housing. **Repeat Violation** - From follow-up inspection 2024-08-08: Can opener complied Other is time extended. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** - From follow-up inspection 2024-08-08: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line. **Repeat Violation** - From follow-up inspection 2024-08-08: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cooks line. **Repeat Violation** - From follow-up inspection 2024-08-08: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Lid for breading station broken. - From follow-up inspection 2024-08-08: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Prep exhaust hood. **Repeat Violation** - From follow-up inspection 2024-08-08: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Repeat Violation** - From follow-up inspection 2024-08-08: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers and AC housing unit in prep walk in cooler. - From follow-up inspection 2024-08-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Prep cooler. - From follow-up inspection 2024-08-08: **Time Extended**
14-17-4
58
Aug 6, 2024
Routine - Food
3 critical violations. 4 major violations. 15 minor violations.
View 22 violations
High Priority - Live, small flying insects in kitchen. 3 flies observed on cooks line. 4 flies observed in garbage area in front of dish.
35A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Approximately 125 pieces of raw mahi thawed and not removed from package.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish spread 52f, sliced tomatoes 51f, cooked shrimp 50f, blue cheese 51f, cooked mushrooms 56f, cooked onions 54f, line reach in across from dishwasher. All items moved to walk in freezer for quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All racks in prep walk in cooler soiled. Can opener blade and housing. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to walk in cooler in prep. Paper towel holder missing next to dish area.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles at bar.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted for storage. **Corrected On-Site**
24-05-4
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. Approximately 125 pieces of raw mahi thawed and not removed from package.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Cooks line. **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee tortillas stored above raw salmon in stand up prep cooler. **Corrected On-Site** **Repeat Violation**
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 back packs stored above prep table and above crescore.
40-06-5
Basic - Equipment in poor repair. Lid for breading station broken.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Two ice buckets have cracked rims. Discarded.
14-10-4
Basic - Food stored on floor. Cooking oil stored on floor in soda room.
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Prep exhaust hood. **Repeat Violation**
14-42-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers and AC housing unit in prep walk in cooler.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade bottles stored above raw items in stand up double cooler in prep area. **Corrected On-Site**
12B-13-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. Prep cooler.
14-17-4
Basic - Floor soiled/has accumulation of debris. Plastic cups under north west corner front bar.
36-73-4
20
Feb 1, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish spread 47f, moved to bottom of cooler. **Corrective Action Taken** **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. cooked grouper 98f, put back on grill. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Used for washing produce as evident by parsley in drain. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cooks line.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food(raw eggs) not segregated from customers food in stand up cooler in prep area. **Corrected On-Site**
08B-49-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Two strips moved from being over food in store room. **Corrected On-Site**
35B-08-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Approximately 4 missing.
14-42-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for cooked rice sitting in water.
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Beer cooler- three door. **Repeat Violation**
29-49-6
Basic - Stored food not covered. No lid for ice cream in chest freezer.
08B-12-5
35
Aug 15, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
52
Aug 14, 2023
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions 46f, sliced tomatoes 45f, pico 46f, **Corrective Action Taken** **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. cooked rice 110f, black beans 90f, **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Used for rinsing produce as evident by produce leaves in hand sink.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Walk in cooler racks soiled. **Repeat Violation**
22-02-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Back area under hand sink across from dishwasher.
29-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cooks line. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Fry area. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Door gasket and door on walk in freezer. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Cans on floor under rack in storage area. Cooking oil on floor in soda area. **Repeat Violation**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. 2 missing.
14-42-4
Basic - Ice buildup in walk-in freezer. Ice build up reach in ice cream freezer. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Standing water in bottom of reach-in-cooler. Bar cooler.
29-49-6
Basic - Stored food not covered. Ice cream tub. **Repeat Violation**
08B-12-5
Basic - Uncovered food stored near sink exposed to splash. Lemons in server station.
08B-54-4
30
Jan 5, 2023
Complaint Full
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
27
Aug 2, 2022
Complaint Full
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes 51f,
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken 156f, chicken put back on grill to achieve 165f, now 167f, **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Cooler racks soiled.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line, alley.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in front of dish washer.
24-05-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Back hood system missing filters.
14-42-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cooks line.
10-17-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Ice cream tub.
08B-12-5
Basic - Water draining onto floor surface. Dripping water in cooler from AC brackets.
29-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Front cooks area across from office. Ceiling tile missing front of office.
36-32-5
43
Frequently Asked Questions
When was Palm Pavilion last inspected?
The most recent health inspection at Palm Pavilion on file is from Apr 7, 2026. The public record contains 12 inspections in total.
What is the most common violation at Palm Pavilion?
Across the inspection record, “ice buildup in walk-in freezer” has been cited eight times, more than any other issue at Palm Pavilion.
How does Palm Pavilion compare to other restaurants in Clearwater Beach?
Palm Pavilion most recently scored 74 out of 100, which is about the same as the Clearwater Beach average of 76.
Has Palm Pavilion's inspection record improved over time?
Yes. Recent inspections at Palm Pavilion have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Palm Pavilion 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 Palm Pavilion inspected?
Based on the inspection history on file, Palm Pavilion is inspected around three times per year on average.
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