Soul Sicilian Fusion
Last inspected: Mar 27, 2026
47
Score
The health department has logged 11 inspections at Soul Sicilian Fusion, the earliest from 2022. The most recent visit was on Mar 27, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“In-use tongs stored on equipment door handle between uses” accounts for the largest share of issues, appearing three times across the record.
Compared to other Clearwater restaurants (averaging 79), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored . Spray bottle of cleaner stored on cart next to bread . Manager relocated spray bottle **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grouper at 51 F in ROP package . Reviewed with manager the thawing of seafood in ROP packaging . See stop sale Manager discarded grouper
01B-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef cut bread with barehands . Reviewed no barehand contact with ready to eat food and hand washing . Chef put gloves on . **Corrective Action Taken**
09-01-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Natalya H. Expired 7/23/25 SafeStaff no other certified food managers
53A-02-7
Basic - Accumulation of black mold-like substance in the interior of the ice machine
22-20-5
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. Grouper at 51 F in ROP package . Reviewed with manager the thawing of seafood in ROP packaging . See stop sale Manager discarded grouper **Corrective Action Taken**
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wore bracelets while cutting bread in back kitchen area
13-07-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
47
Jul 8, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-07-08: **Time Extended**
32-12-5
95
Jun 20, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food (ground pork ) stored over/not properly separated from ready-to-eat food ( container of arugulas) in white refrigerator.
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Manager touching cheese while cutting to place in food processor with barehands . Reviewed with manager . Manager washed hands and put gloves on **Corrective Action Taken**
09-01-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm run three times . Manager called to schedule service . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-41-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on floor fan in kitchen
23-03-4
Basic - In-use tongs stored on equipment door handle between uses..
10-20-4
Basic - Food ( flour) stored on floor in kitchen .
08B-38-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
52
Feb 4, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Microwave **Warning** - From follow-up inspection 2025-02-04: **Time Extended**
22-31-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Simple green. Employee labeled during inspection **Warning** - From follow-up inspection 2025-02-04: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above table top stove. **Warning** - From follow-up inspection 2025-02-04: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Food stored on floor. Cans of tomatoes sauce on floor in between two tables. **Warning** - From follow-up inspection 2025-02-04: **Time Extended**
08B-38-4
74
Jan 9, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Non-pitting surface rust on food-contact equipment. Microwave **Warning**
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled. Simple green. Employee labeled during inspection **Warning**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above table top stove. **Warning**
12B-07-4
Basic - Food stored on floor. Cans of tomatoes sauce on floor in between two tables. **Warning**
08B-38-4
67
Aug 14, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Raw beef and cook chicken vacuum sealed on site with date marking over 48hours. Disscued proper procedures with chef recording ROP. **Warning** - From follow-up inspection 2024-08-14: Chicken in reduced oxygen packaging cooked sous vide, date marked 8/7/24. Discussed with chef that without a HACCP, food must be removed from packaging within 48 hours. Operator states he will continue using ROP and will remove within the 48 hour limit **Admin Complaint**
03G-09-5
Intermediate - - From initial inspection : 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. Establishment is vacuum sealing raw beef and various cooked items with date marking indicating items packaged over 48 hours. Inspector informed chef items are to be held less than 48 hours otherwise a HACCP will be required **Repeat Violation** **Warning** - From follow-up inspection 2024-08-14: No HACCP plan has been submitted per operator and DBPR HACCP plans and process waivers status report. Chicken in reduced oxygen packaging cooked sous vide, date marked 8/7/24. Discussed with chef that without a HACCP, food must be removed from packaging within 48 hours **Admin Complaint**
03G-50-1
82
May 22, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (47F - Cold Holding) on prep table, moved to cooler **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Warning**
22-02-4
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Raw beef and cook chicken vacuum sealed on site with date marking over 48hours. Disscued proper procedures with chef recording ROP. **Warning**
03G-09-5
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. Establishment is vacuum sealing raw beef and various cooked items with date marking indicating items packaged over 48 hours. Inspector informed chef items are to be held less than 48 hours otherwise a HACCP will be required **Repeat Violation** **Warning**
03G-50-1
Basic - Employee with no hair restraint while engaging in food preparation. Staff in kitchen engaged in food prep with no hair restraints **Warning**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. On stove knobs **Warning**
10-20-4
Basic - Raw fruits/vegetables not washed prior to preparation. Kitchen staff observed cutting romaine without prior washing **Warning**
08B-39-4
55
Mar 15, 2024
Routine - Food
No violations found.
100
Nov 28, 2023
Routine - Food
1 critical violation. 6 major violations.
View 7 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. - raw shell eggs over cut greens in refrigerator next to hand wash sink **Corrected On-Site**
08A-14-5
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 - 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 variance for the method observed in use during the inspection. -Inspector observed raw thawed fish in reach in cooler packaged using a ROP method . Fish dated marked with todays date . Inspector educated operator with the need for a HACCP and variance plans and using a different procedure for storing fish until HACCP and variance plans are approved. .
03G-46-1
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 - 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. Inspector observed raw thawed fish in reach in cooler packaged using a ROP method . Fish dated marked with todays date . Inspector educated operator with the need for a HACCP and variance plan and using a different procedure for storing fish until HACCP and variance plans are approved. .
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Julie hired 3 years previously
53B-13-5
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. Sebastiano training expired 7/23
53B-14-5
47
Jun 23, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
50
Dec 13, 2022
Routine - Food
3 critical violations. 3 major violations. 4 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. -Tested at 0ppm, manager primed machine and retested at 0ppm, per manager to have machine serviced. Manager set up three compartment sink to sanitize dishes until dish machine is fixed. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. -Raw beef and fish stored over unwashed eggplant, carrots and celery. Discussed with manager. Manager moved items under produce **Corrected On-Site**
08A-04-5
High Priority - Container of medicine improperly stored. -Pain relief cream stored on cooks line on shelf above prep table, manager moved cream. **Corrected On-Site**
41-07-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Milk inside reach in cooler on cooks line, manager properly date marked milk. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. -Sanitizer bucket and sponge stored inside hand wash sink across from oven, manger moved. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine and wiping bucket. -Chlorine test strips. Discussed with manager.
16-37-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Metal fan on cooks line soiled.
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation. -Employee preparing dough and cooking tomato sauce inside kitchen without a hair restraint. Discussed with manager
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Book-bag stored on food prep table inside kitchen at cooks line, employee moved **Corrected On-Site**
40-06-5
39
Frequently Asked Questions
When was Soul Sicilian Fusion last inspected?
The most recent health inspection at Soul Sicilian Fusion on file is from Mar 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at Soul Sicilian Fusion?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three times, more than any other issue at Soul Sicilian Fusion.
How does Soul Sicilian Fusion compare to other restaurants in Clearwater?
Soul Sicilian Fusion most recently scored 47 out of 100, which is lower than the Clearwater average of 79.
Has Soul Sicilian Fusion's inspection record improved over time?
Results have been roughly steady. Inspections at Soul Sicilian Fusion have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Soul Sicilian Fusion 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 Soul Sicilian Fusion inspected?
Based on the inspection history on file, Soul Sicilian Fusion is inspected around three times per year on average.
Nearby Restaurants