Shephards Restaurant
Last inspected: Apr 2, 2026
37
Score
Going back to 2022, Shephards Restaurant has eight inspections in the public record. The newest entry in the record is dated Apr 2, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly four violations before.
When inspectors have written things up, “stop sale issued due to food not being in a wholesome” has been the most frequent reason, cited three times.
The city-wide average sits at 76, which Shephards Restaurant's 37 doesn't quite reach. This restaurant has more on its record than most do.
8
Inspections
4
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut potatoes. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked carrots and cooked whole potatoes in cryovac package no oxygen present. Items discarded.
01B-13-4
High Priority - Time/temperature control for safety food re-served to customers. Butter pats on all tables for constant guest use. Individual temperature controlled butter cannot be reserved to guests. After guest leaves table, individual butters must be discarded.
07-08-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage links 127f, reheated to 167f, **Corrective Action Taken**
03B-01-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked carrots and cooked whole potatoes in cryovac package no oxygen present. Items discarded.
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer guard.
22-02-4
Basic - Ceiling tiles and walls soiled with accumulated food debris, grease, dust, or mold-like substance in dish area.
36-34-5
Basic - Food stored on floor in walk in freezer. Food on floor in walk in produce cooler. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Utensils in poor condition. Tongs on cooks line missing some of the rubber coating **Corrected On-Site**
14-12-4
37
Jul 14, 2025
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Live, small flying insects found. 4 flies observed in back storage area.
35A-02-7
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Rop cooked chicken, discarded. Thawed fish still in closed cryovac, discarded.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poached eggs 49f,ice added to container. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen. **Corrected On-Site**
31B-02-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Rop cooked chicken no approval.
03G-46-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer soiled on bottom shelf. Gaskets on cooks line.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board.
40-06-5
Basic - Floor soiled/has accumulation of debris. Under line cooking equipment. Walk in freezer.
36-73-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Interior of char broil oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed mushrooms being sliced before being washed. **Corrective Action Taken**
08B-39-4
Basic - Stored food not covered. Ice cubes for bar not covered in stand up reach in freezer.
08B-12-5
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. 4 pieces red snapper thawed and still cryovaced.
06-09-1
30
Jan 30, 2025
Routine - Food
4 critical violations.
View 4 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 4 pieces smoked salmon. All items discarded.
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 pieces smoked salmon. All items discarded.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 50f, cooked sausage 51f, feta 50f, diced tomatoes 49f, pooled eggs 49f, sliced cheese 55f, all items temped now at 43f, 42f, **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hollandaise 84f, added to TPHC, made at 9 am. **Corrective Action Taken**
03F-02-5
55
Aug 14, 2024
Routine - Food
No violations found.
100
Sep 11, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2023-09-11: **Time Extended**
14-69-4
95
Jul 11, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
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. 0 ppm. **Repeat Violation**
22-41-4
High Priority - Live, small flying insects in bar area. 4 flies in bar area. **Repeat Violation**
35A-02-6
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/Erik Kittley 6/21/2022
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer guard.
22-02-4
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.
53B-05-5
Basic - Food stored on floor. Dry storage room. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar top soiled with wood pieces from roof.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Three door across from convection oven.
29-49-6
43
Feb 24, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 101f, - From follow-up inspection 2023-02-24: Repairs **Time Extended**
16-53-4
90
Sep 20, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
43
Frequently Asked Questions
When was Shephards Restaurant last inspected?
The most recent health inspection at Shephards Restaurant on file is from Apr 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Shephards Restaurant?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited three times, more than any other issue at Shephards Restaurant.
How does Shephards Restaurant compare to other restaurants in Clearwater Beach?
Shephards Restaurant most recently scored 37 out of 100, which is lower than the Clearwater Beach average of 76.
Has Shephards Restaurant's inspection record improved over time?
No. Recent inspections at Shephards Restaurant have averaged around 10 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Shephards 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 Shephards Restaurant inspected?
Based on the inspection history on file, Shephards Restaurant is inspected around two times per year on average.
Nearby Restaurants