Pico Rojo
Last inspected: Mar 10, 2026
78
Score
Pico Rojo has been inspected nine times since 2022. On Mar 10, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “food-contact surface soiled”, which has been cited three times.
Pico Rojo scores about where you'd expect for a Clearwater restaurant. The record reflects steady performance over time.
9
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris cutting boards in back food prep area
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled in dish washing area . Manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
78
Aug 15, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in walk in cooler. Manager date marked food **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area . Manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler. Manager rearranged food **Corrected On-Site**
08B-17-4
78
Mar 14, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans in a covered deep container at 55 F at 2:30 pm cooked at 9:00 pm previous night. Reviewed with manager cooling methods and procedures . See stop sale
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Beans in a covered deep container at 55 F at 2:30 pm cooked at 9:00 pm previous night. See stop sale.
01B-36-5
Intermediate - Cutting board on salad prep station soiled with food buildup in cracks. Reviewed with manager
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable in back kitchen . Reviewed with manager ..
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler . Reviewed with manager .
08B-49-4
61
Nov 12, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
82
Apr 16, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired 9/1/2023 - From follow-up inspection 2024-04-16: No employee certification. **Admin Complaint**
53B-05-5
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ismael Arnez 1/11/2019 - From follow-up inspection 2024-04-16: Expired.Ismael Arnez expired 1/11/2024 **Admin Complaint**
53A-03-7
82
Feb 14, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh chopped garlic 71f, put in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat products in small stand up cooler and walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ismael Arnez 1/11/2019
53A-03-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked onions. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired 9/1/2023
53B-05-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw shell eggs not segregated from customers food in stand up cooler.
08B-49-4
52
Jul 14, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food in glass cooler opposite stove - manager rearranged food **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Trashcan in front of hand wash sink at cook line - reviewed with manager that hand wash sinks must be accessible at all times - manager relocated trash can **Corrected On-Site**
31A-09-4
Basic - Equipment in poor repair. Walk in cooler compressor dripping water
14-11-5
Basic - Food ( covered cooked chicken ) stored in a location that is exposed to splash from compressor of walk in cooler - manager relocated food and placed a container under the drip **Corrected On-Site**
08B-36-4
70
Mar 8, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food ( raw shell eggs) stored over/not properly separated from ready-to-eat food.( salad mix) in walk in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
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.
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
Basic - Food ( boxes of oil ) stored on floor near cooker - manager relocated oil **Corrected On-Site**
08B-38-4
Basic - Stored food ( raw chicken ) not covered in walk in cooler **Corrected On-Site**
08B-12-5
64
Sep 8, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -5 lbs cooked chicken (58F, 57F, 56F - Cold Holding)
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -5 lbs. cooked chicken (58F, 57F, 56F - Cooling) placed in walk in cooler at 10pm the previous day, tempted at approximately 12:00pm. All chicken was tightly wrapped in aluminum foil when placed in the walk in cooler to cool. Discussed importance of proper cooling methods and procedures.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of reach in cooler has standing water and buildup of food debris, manager had employee clean during time of inspection. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Garbage can stored in front of hand wash sink near ovens, operator moved **Corrected On-Site**
31A-09-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Frozen homemade chicken empanadas made 4 days ago not date marked inside freezer across from fryers. Manager was able to determine the date made and date marked this item. **Corrected On-Site**
02C-04-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Two Cell phones stored on top of freezer next to microwave in back kitchen area, employee moved cell phones. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. - In back beep area across from three compartment sink. **Repeat Violation**
14-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed red peppers, grapes, celery, and apples stored above other ready to eat foods. Per manager to move shelf below other items.
08B-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. -Exterior and handles of reach in cooler and reach in freezer across from stove soiled with buildup up food debris. Manager had employee clean handles. **Corrected On-Site**
23-24-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Water bottle and SunnyD employee drinks stored inside reach in cooler across from three compartment sink in prep area. Manager discarded. **Corrected On-Site**
12B-13-4
43
Frequently Asked Questions
When was Pico Rojo last inspected?
The most recent health inspection at Pico Rojo on file is from Mar 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Pico Rojo?
Across the inspection record, “food-contact surface soiled” has been cited three times, more than any other issue at Pico Rojo.
How does Pico Rojo compare to other restaurants in Clearwater?
Pico Rojo most recently scored 78 out of 100, which is about the same as the Clearwater average of 79.
Has Pico Rojo's inspection record improved over time?
Results have been roughly steady. Inspections at Pico Rojo have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pico Rojo 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 Pico Rojo inspected?
Based on the inspection history on file, Pico Rojo is inspected around three times per year on average.
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