Sunset Grill
Last inspected: Feb 10, 2026
100
Score
Sunset Grill has been inspected nine times since 2022. The most recent visit was on Feb 10, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around five violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Sunset Grill's latest score of 100 sits above the Clearwater average of 79. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
No violations found.
100
Feb 9, 2026
Routine - Food
8 critical violations. 5 major violations. 2 minor violations.
View 15 violations
High Priority - Container of medicine improperly stored next to shaker of salt above paper towel dispenser at cook line . Employee relocated medicine **Corrected On-Site** **Warning**
41-07-4
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. Dish machine 0 ppm chlorine . Dish machine in use without sanitizer . Manager stated sanitizer is on order to be received this day. Manager set up triple sink for use . 200 ppm quaternary. Service provided at end of inspection . Recheck of dish machine :100 ppm chlorine **Corrected On-Site** **Warning**
22-41-4
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. Employee cut tomatoes with barehands in food prep area . Reviewed with employee no barehand contact with ready to eat foods . Employee washed hands and put gloves on prior cutting tomatoes . **Corrective Action Taken** **Warning**
09-01-4
High Priority - Food ( cut tomatoes ) with mold-like growth in walk in cooler . See stop sale. **Warning**
01B-07-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer - empty bucket when dish machine was in use .Employee set up triple sink and sanitized dishes **Corrected On-Site** **Warning**
22-45-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked stuffed peppers 47 F, Shepard pie 50 F,-56 F raw ground beef 47 F, cooked turkey 47 F , cooked potatoes 46 F , cooked ham 50 F , raw chicken 46 F-48 F , cooked rice 46 F , cooked stuffing 47 F , hard boiled eggs 47 F , hummus 46 F , cooked pasta 46 F , tuna salad 47 F , chicken salad 46 F, corned beef 49 F, chicken pot pie 50 F Broccoli cheddar soup 53 F , cooked pork 47 F, cooked meatloaf 47 F , cooked chicken 47 F , cooked beef 46/47 F , cut tomatoes 48 F( moldy) , coleslaw 47 F , potato salad 47 F, hash browns 46 F , shell eggs ambient air 49-50F . Mozzarella cheese 48 F , American cheese 47 F, Swiss cheese 47 F , cheddar blend 47 F , feta cheese 49 F , sour cream 47 F , garlic spread w/ milk 47 F , heavy cream 47 F , chicken soup 53 F , Greek yogurt 47 F , spreadable butter with milk, milk 45 F , sauce with cooked vegetables 47 F in walk in cooler . No temperatures taken since 2 days previously. No deliveries since Saturday . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hard boiled eggs 47 F in reach in cooler opposite stove overnight . No temperatures taken this morning . Last delivery was on Saturday and temperatures taken that day per manager -cooked stuffed peppers 47 F, Shepard pie 50 F,-56 F raw ground beef 47 F, cooked turkey 47 F , cooked potatoes 46 F , cooked ham 50 F , raw chicken 46 F-48 F , cooked rice 46 F , cooked stuffing 47 F , hard boiled eggs 47 F , hummus 46 F , cooked pasta 46 F , tuna salad 47 F , chicken salad 46 F, corned beef 49 F, chicken pot pie 50 F Broccoli cheddar soup 53 F , cooked pork 47 F, cooked meatloaf 47 F , cooked chicken 47 F , cooked beef 46/47 F , cut tomatoes 48 F( moldy) , coleslaw 47 F , potato salad 47 F, hash browns 46 F , shell eggs ambient air 49-50F . Mozzarella cheese 48 F , American cheese 47 F, Swiss cheese 47 F , cheddar blend 47 F , feta cheese 49 F , sour cream 47 F , garlic spread w/ milk 47 F , heavy cream 47 F , chicken soup 53 F , Greek yogurt 47 F , spreadable butter with milk, milk 45 F , sauce with cooked vegetables 47 F in walk in cooler No temperatures taken this morning . Last delivery was on Saturday and temperatures taken that day per manager **Repeat Violation** **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. Sausage 98 F on counter near grill - cook reheated sausage to 185 F **Corrected On-Site** **Repeat Violation** **Warning**
03B-01-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher unaware of how to set up triple sink . Reviewed setup of triple sink with employee who then set up triple sink correctly **Corrective Action Taken** **Warning**
53B-16-4
Intermediate - Handwash sink used for purposes other than handwashing. A container and utensil stored inside hand wash sink in dish washing area . Reviewed with manager that hand wash sinks are for washing hands only . Items removed from hand wash sink **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink in dishwashing area . Reviewed with manager hand wash sinks must be stocked at all times .Manager placed soap at hand wash sink **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. Checked calibration of cook and inspector thermometers with cook. Reviewed with cooks and manager that temperatures must be taken regularly to ensure safe food temperatures . **Warning**
05-10-4
Basic - Standing water in mop sink outside back exit . **Warning**
29-20-5
Basic - Cold holding equipment ( walk in cooler) not maintained in good repair. Compressor has ice accumulation. Ambient thermometer reading 48 F . Manager scheduled service for this day . Do not store time/temperature control for safety food in this unit until the unit is repaired. **Warning**
14-74-7
17
Jun 24, 2025
Routine - Food
No violations found.
100
Apr 22, 2025
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 76 F on counter at front line . Manager placed butter in freezer for quick chill down **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - stuffing at 125 F at steam table reheated on stove less than two hours . Cook reheated to 169 F . Reviewed reheating procedures with cook and manager **Corrected On-Site**
03B-01-6
Intermediate - Manager or person in charge lacking proof of food manager certification. Tina lacking proof of food manager certification . Unable to locate certificate . Proof of food manager training for Parker provided
53A-01-7
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.
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled in dining area . Manager labeled spray bottle **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. - spoon stored inside hand wash sink at cook line .Reviewed with manager hand wash sinks are for washing hands only. Spoon placed in dishwashing area - containers in sink at front counter hand wash sink Items removed .**Corrective Action Taken** **Corrected On-Site**
31A-11-4
Basic - Food not stored at least 6 inches off of the floor in walk in cooler
08B-47-4
Basic - Food stored in a location that is exposed to splash. Packages of bread stored next to hand wash sink and under paper towel dispenser at cook line . Reviewed with manager . Employee relocated bread **Corrected On-Site**
08B-36-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves soiled in dry storage area . Reviewed with manager
23-03-4
Basic - Stored food ( cooked meat and vegetables ) not covered. In walk in cooler. Reviewed with manager .
08B-12-5
39
Jun 26, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection 2024-04-25: **Time Extended** - From follow-up inspection 2024-06-26: **Time Extended**
13-04-4
95
Dec 4, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Reviewed with manager who then explained to employee . Employee then washed hands **Corrected On-Site**
12A-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and spinach pie made two days previously - employee date labeled **Corrected On-Site**
02C-02-5
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. Reviewed with manager . Manager removed fish from package . **Corrected On-Site**
06-09-1
Basic - Stored food ( cooked lasagna : cooked potatoes ) not covered in walk in cooler- employee covered food **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler - manager rearranged food **Corrected On-Site**
08B-17-4
67
Jul 6, 2023
Routine - Food
No violations found.
100
Dec 8, 2022
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Dish washing employee changed gloves without hand washing, discussed with manager. Manager had employee wash hands and replace gloves. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Swiss cheese slices (49F - Cold Holding) placed on cooks line at 8am, temped at 9:15am. ; mozzarella cheese slices (50F - Cold Holding) placed on cooks line at 8am, temped at 9:15am. Items stored over fill line of hotel pan inside flip top reach in cooler, on cooks line. Manager placed items inside walk in cooler. Retemped at 10:05 am 46F, 45F **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Gaskets on cooks line at reach in cooler soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Near three compartment sink blocked by hand wash sink. Manager moved **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At hand wash sink near three compartment sink and at hand wash sink on cooks line. Manager replaced paper towels. **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed. -Manager printed and displayed. **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee coffee In styrofoam cup on prep table behind expo line, manager moved. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee cell phone and bags stored at front expo line prep table and on cooks line on shelf above hand wash sink. Manager moved **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. -Cook on cooks line no hair restraint, manager gave him a hair net. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. -Gaskets at reach in cooler on cooks line torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. -Inside walk in cooler and walk in freezer. Discussed with manager.
36-73-4
Basic - Floor tiles missing and in disrepair. -In front of dish machine near drain.
36-17-5
Basic - Food stored on floor. -Chicken base bucket stored on floor across from walk in cooler. Manager moved bucket. -Box of raw chicken and beef roast stored on floor inside walk in cooler, box of biscuit dough stored on floor inside walk in freezer. Manager moved items to a shelf. **Corrected On-Site**
08B-38-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. -On cooks line.
22-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. -Prep cook peeling and dicing carrots without washing first. Prep cook immediately started washing all cut carrots and whole carrots that will be cut. **Corrected On-Site**
08B-39-4
Basic - Stored food not covered. -Bread dough and green beans inside walk in cooler. Manager covered items. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed bananas with stickers still on stored on shelf above prep table holding clean equipment. Manager moved bananas to shelf under prep table. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Stored on cooks line at flip top reach in cooler cutting board. Manager placed in sanitizer solution. **Corrected On-Site**
21-12-4
29
Jul 28, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Sunset Grill last inspected?
The most recent health inspection at Sunset Grill on file is from Feb 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Sunset Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sunset Grill.
How does Sunset Grill compare to other restaurants in Clearwater?
Sunset Grill most recently scored 100 out of 100, which is higher than the Clearwater average of 79.
Has Sunset Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Sunset Grill have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sunset Grill 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 Sunset Grill inspected?
Based on the inspection history on file, Sunset Grill is inspected around three times per year on average.
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