Perry BBQ Asian Grill
Last inspected: Dec 10, 2025
61
Score
Perry BBQ Asian Grill appears in inspection records 11 times, starting in 2022. On Dec 10, 2025, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around six violations compared to roughly nine violations earlier on.
The pattern that stands out is “food stored on floor”, which has been cited seven times.
The city-wide average sits at 79, which Perry BBQ Asian Grill's 61 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
11
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in downstairs walk in cooler at time of inspection.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bus tubs of prepared food stored in reach in coolers not labeled at time of inspection.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets are soiled at time of inspection
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in kitchen are soiled around hand wash sink and kitchen equipment at time of inspection
36-27-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen at time of inspection.
14-09-4
61
Apr 16, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.took drink behind front counter no hand wash before handling clean equipment.
12A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over prepared raw broccoli. Operator moved eggs to bottom shelf **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (85F - held on counter)
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken cooled in deep pans at room temperature **Repeat Violation**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards heavily stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan being held in hand wash sink near cook line. Operator removed pan from sink **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Buckets of sauce stored on the floor of the cooks line, operator moved buckets to be a minimum of 6 " off the floor **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken legs thawing in standing water.
06-01-5
Basic - Working containers of food removed from original container not identified by common name.food containers holding food removed from its original container container not labeled with common name
02D-01-5
41
Dec 12, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in cooler. Operator relocated. Frozen raw beef over frozen raw fish. Beef not commercially packaged. Operator rearranged **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-12: Shell eggs over oil and garlic in reach in cooler. Operator relocated. **Time Extended** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Shelves of reach in cooler in kitchen **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Behind equipment on cookline. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
36-73-4
67
Dec 11, 2024
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in cooler. Operator relocated. Frozen raw beef over frozen raw fish. Beef not commercially packaged. Operator rearranged **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp (54F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oil and garlic (72F - Cold Holding) on counter. Employee states it was taken out at 2pm. crab rangoon (64F - Cold Holding); pasta (59F - Cold Holding); cabbage (65F - Cold Holding); raw chicken (67F - Cold Holding); shell eggs (66F - Cold Holding); garlic in oil (70F - Cold Holding); shrimp (54F - Cold Holding) in flip top cooler in kitchen. Operator states they noticed that something was wrong with the cooler this morning. Operator stated they took temperatures of the food at 1:45pm and all food was still at 39F. All food has been relocated to working coolers. Cooler was getting repaired during inspection. **Corrective Action Taken** **Warning**
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 shrimp (104F - Hot Holding); cooked chicken (101F - Hot Holding) Both were cooked less than 4 hours ago. I asked the operator to reheat to 165F and they voluntarily discarded the food. **Warning**
03B-01-6
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. Emailed operator packet, which includes clean up procedure form. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Employees are frying chicken and leaving food on the counter to cool. Discussed proper cooling methods with operator. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pot in handwashing sink. Operator relocated. **Warning**
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Shelves of reach in cooler in kitchen **Warning**
22-31-4
Basic - Employee eating in a food preparation or other restricted area. Drink on prep table. **Warning**
12B-02-4
Basic - Floor soiled/has accumulation of debris. Behind equipment on cookline. **Warning**
36-73-4
Basic - Food stored on floor. Raw chicken, oil and soy sauce stored on floor. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Operator relocated **Corrected On-Site** **Warning**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Emailed operator packet, which includes the choking poster. **Warning**
51-13-4
Basic - Standing water in bottom of reach-in-cooler. Water in reach in cooler that was in disrepair at the time of inspection. Operator had cooler maintenanced during inspection. **Warning**
29-49-6
25
May 8, 2024
Complaint Partial
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Prep area, cook line, and storage areas soiled with grease and food debris. Drains soiled with grease and food debris. Discussed the importance of of proper sanitation to prevent the presence of vermin. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Raw Chicken on the floor by the cooler freezer. Operator moved chicken a minimum of 6" off the floor to gain compliance **Corrected On-Site** **Warning** - From follow-up inspection 2024-05-08: Bucket of cabbage on floor next to triple sink, relocated **Time Extended** **Corrected On-Site**
08B-38-4
Basic - - From initial inspection : Basic - Interior of hot holding unit has accumulation of food debris. Discussed the need to keep food contact surfaces clean and sanitized. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Stored food not covered. Rice on food shelf by the window uncovered. Operator covered rice **Corrected On-Site** **Warning** - From follow-up inspection 2024-05-08: Stored food in reach in coolers not covered **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Utility lines preventing proper floor cleaning. Drain pipe sitting directly into the floor preventing the floor to be proper cleaned. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
36-05-4
78
May 2, 2024
Complaint Partial
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under triple sink on the floor. Manager flushed live roach with water down the drain and sanitized the area **Corrected On-Site** **Warning**
35A-05-4
Basic - Stored food not covered. Rice on food shelf by the window uncovered. Operator covered rice **Corrected On-Site** **Warning**
08B-12-5
Basic - Floor soiled/has accumulation of debris. Prep area, cook line, and storage areas soiled with grease and food debris. Drains soiled with grease and food debris. Discussed the importance of of proper sanitation to prevent the presence of vermin. **Warning**
36-73-4
Basic - Food stored on floor. Raw Chicken on the floor by the cooler freezer. Operator moved chicken a minimum of 6" off the floor to gain compliance **Corrected On-Site** **Warning**
08B-38-4
Basic - Interior of hot holding unit has accumulation of food debris. Discussed the need to keep food contact surfaces clean and sanitized. **Warning**
22-08-4
Basic - Utility lines preventing proper floor cleaning. Drain pipe sitting directly into the floor preventing the floor to be proper cleaned. **Warning**
36-05-4
67
Jan 11, 2024
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaned strainer without sanitizing - reviewed with manager - employee then properly washed, rinsed and sanitized strainer **Corrected On-Site**
22-45-4
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 - No proof provided that some 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 - Food manager certification expired. Lin Liang CFM expired 2023 . Current CFM present. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Basic - Food (Container of raw chicken ) stored on floor in kitchen - reviewed proper food storage with manager - manager relocated chicken - containers of oil and sauce on floor at cook line - employee relocated food -containers of sauce on floor in storage area down stairs - employee relocated sauces **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board in prep table - manager removed towel **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing at room temperature - reviewed thawing methods with manager and cook - manager moved raw shrimp to reach in cooler to thaw **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen - employee placed wet towel inside wiping bucket **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine - employee changed solution recheck 100 ppm chlorine **Corrected On-Site**
21-07-4
50
Dec 6, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-12-06: **Time Extended**
11-27-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-12-06: **Time Extended**
11-26-1
82
Dec 5, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 65f, cooked chicken 58f, in kitchen area on shelf.
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over cooked chicken in stand up cooler.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 58f, cooked pasta 60f, raw pork 58f, cooked pork 76f, shell eggs 88f, all items stored on shelves in prep area. Cooked pasta 50f, in reach in cooler across from fryers.
03A-02-5
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 - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken 80f, cooked chicken 77f, cooked chicken 79f, all stored on shelf in cooks area.
03D-15-4
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
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Consumed water bottle on shelf above three compartment sink.
12B-07-4
Basic - Food stored on floor. Raw chicken and unwashed broccoli stored on floor.
08B-38-4
43
Jun 28, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Stored in wok station **Repeat Violation**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep room area **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to store cleaning supplies in kitchen hand sink next to oven **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food in reach in coolers in kitchen
02C-02-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in flour touching product
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wheels on wok station reach in cooler and back side of same reach in cooler **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle In reach in by wok station
12B-13-4
55
Aug 31, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Roach activity present as evidenced by live roaches found. -One live roach crawling on wall in front counter area near door into back kitchen - manager discarded roach - one live roach crawling on floor in back kitchen near door to front counter area
35A-05-4
High Priority - Nonfood-grade bags used in direct contact with food( raw meat) in double cooler in kitchen
14-31-5
Intermediate - Food-contact surface ( food containers ) soiled with food debris on shelf above triple sink - manager set up triple sink to wash/rinse/sanitize containers to clean container prior to use
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.employee rinsed spatula in hand wash sink - reviewed proper use of hand wash sink for washing hands only - manager reviewed with employee **Corrective Action Taken**
31A-11-4
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit at cookline
05-11-4
Basic - Floor soiled/has accumulation of debris in back kitchen along wall and under coolers
36-73-4
Basic - Food ( containers of raw chicken ) stored on floor.manager moved food
08B-38-4
Basic - Frozen time/temperature control for safety food ( fish) being slacked at room temperature is no longer frozen solid - partially frozen -employee placed in smaller container and under cold running water - reviewed proper thawing with manager **Corrective Action Taken**
06-06-5
Basic - Ice scoop handle in contact with ice in front counter area
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled reach in cooler gaskets in back kitchen -soiled hinges of reach in cooler in back kitchen - soiled wheels of bulk container holders in back kitchen
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.downstairs
22-16-4
43
Frequently Asked Questions
When was Perry BBQ Asian Grill last inspected?
The most recent health inspection at Perry BBQ Asian Grill on file is from Dec 10, 2025. The public record contains 11 inspections in total.
What is the most common violation at Perry BBQ Asian Grill?
Across the inspection record, “food stored on floor” has been cited seven times, more than any other issue at Perry BBQ Asian Grill.
How does Perry BBQ Asian Grill compare to other restaurants in Clearwater?
Perry BBQ Asian Grill most recently scored 61 out of 100, which is lower than the Clearwater average of 79.
Has Perry BBQ Asian Grill's inspection record improved over time?
Yes. Recent inspections at Perry BBQ Asian Grill have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Perry BBQ Asian Grill 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 Perry BBQ Asian Grill inspected?
Based on the inspection history on file, Perry BBQ Asian Grill is inspected around three times per year on average.
Nearby Restaurants