The Little Lamb Gastropub
Last inspected: Apr 3, 2026
78
Score
Going back to 2022, The Little Lamb Gastropub has 10 inspections in the public record. The most recent report on file is from Apr 3, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
The pattern that stands out is “operator not able to provide monitoring”, which has been cited three times.
The Little Lamb Gastropub's latest score is in line with the Clearwater average of 79. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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 opened over 24 hours in walk in cooler . Manager date labeled milk **Corrected On-Site**
02C-03-5
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. -Refrigerator/ freezer log not completed daily- gap between 2/18-4/3 - temperatures of ROP not taken twice a day -gap between 1/23 and 4/3 . Reviewed with manager . **Repeat Violation**
03G-49-2
Basic - Reach-in freezer interior/shelves have accumulation of soil residues at cook line **Corrected On-Site**
22-16-4
78
Nov 21, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Monitoring of temperatures taken once a day not required twice a day for each package. Reviewed with manager this required . Manager updated the temperature log to twice a day **Repeat Violation**
03G-49-2
Intermediate - Spray bottles containing toxic substance not labeled near mop sink in dish washing area
41-17-4
82
Apr 25, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at cook line with beverage spill inside hand wash sink . Reviewed with manager hand wash sinks are for washing hands only .
31A-11-4
Intermediate - Operator not able to provide food temperature monitoring at least twice a day each package ( page 3 of 14 ), required to be maintained by the approved Process Waiver or HACCP plan. Reviewed with manager. Manager began taking temperatures of food and completing log **Corrective Action Taken**
03G-49-2
Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler . Reviewed with manager . Manager rearranged food **Corrected On-Site**
08B-17-4
78
Feb 28, 2025
Routine - Food
No violations found.
100
Dec 27, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Strainer inside hand wash sink at the bar . Reviewed with manager hand wash sinks are for washing hands only . Manager removed strainer **Corrected On-Site**
31A-11-4
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. Ultra pasteurized egg yokes are sealed, cooked Sous vide for 3 hours , cooled in walk in cooler under ice and held no longer than 7 days , raw steak is sealed , cooked Sous vide for 120F for an hours, cooled in the walk in cooler under ice then per order Sous vide for 15 minutes cut open then place on grill - steak held 2 days after initial Sous vide
03G-50-1
Basic - Accumulation of black mold-like substance in the interior of the ice machine - manager cleaned interior drop plate **Corrected On-Site**
22-20-5
78
Aug 9, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
82
Jun 7, 2024
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. scallops in ROP package over 48 hours , salmon thawed in ROP packaging . Manager discarded **Corrective Action Taken**
01B-13-4
High Priority - Spray hose at dish sink lower than flood rim of sink. Reviewed with manager
29-37-4
High Priority - Fish (salmon) not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Scallops held in ROP more than 48 hours . See stop sale. Reviewed with manager . Manager discarded **Corrective Action Taken**
03G-04-5
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. Raw Ground lamb ROP packaged held 4 days, fresh salmon sealed and placed in freezer for 3 days , removed from freezer 8 packages at a time held 2 days Reviewed with manager
03G-50-1
Intermediate - Establishment packaging time/temperature control for safety food ( ground lamb , salmon ) using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Reviewed with manager
03G-43-1
Intermediate - Food-contact cutting boards stained at cook line
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at the bar. **Corrected On-Site**
31B-03-4
Basic - Unwashed fruits/vegetables(Cauliflower) stored with ready-to-eat food ( clean beans, cut fruits) in walk in cooler. Reviewed with manager
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.100 ppm . Manager changed solution . Recheck 200 ppm quaternary **Corrected On-Site**
21-08-4
Basic - Floor cracked and peeling paint by the stove in cook line area and deep fryer area
36-17-5
Basic - Open dumpster lid. Shared dumpster
33-16-4
32
Sep 22, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen **Corrected On-Site**
31B-04-4
Basic - Plumbing system in disrepair. Restroom with out of order sign posted near back exit due to plumbing issue - plumbing service scheduled - two restrooms available for customers
29-08-4
86
Apr 4, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine dish machine - run three times - manager scheduled service this day and he set up the triple sink for use **Corrective Action Taken**
22-49-4
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. Steve and Sam expired training 3/2023
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled at bar **Corrected On-Site**
41-17-4
Basic - Cloth used as a food-contact surface in walk in cooler - manager removed scallops from towels **Corrected On-Site**
21-05-5
58
Sep 16, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -Two cans of paint stored on floor in dish machine area, manager removed paint and put outside. **Corrected On-Site**
41-04-4
Basic - Employee beverage container next to clean equipment/utensils. -Large pink to go cup and clear plastic water bottle stored in bar area over bar utensils near point of sale computer. Manager moved items. **Corrected On-Site**
12B-07-4
Basic - -Ice buildup in reach-in freezer on cooks line. Discussed with manager. **Repeat Violation**
14-69-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -Wet nesting 2 inch hotel pans in dish machine area. Manager set pans apart to dry **Corrective Action Taken**
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of microwave on cooks line soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of microwave soiled on cooks line. -Gaskets at reach in freezer on cooks line soiled. Discussed with manager.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet cloth stored on food prep table not inside sanitizer solution, manager removed cloth. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name.-Squeeze bottle of oil on cooks line not labeled. Manager labeled bottle. **Corrected On-Site**
02D-01-5
64
Frequently Asked Questions
When was The Little Lamb Gastropub last inspected?
The most recent health inspection at The Little Lamb Gastropub on file is from Apr 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Little Lamb Gastropub?
Across the inspection record, “operator not able to provide monitoring” has been cited three times, more than any other issue at The Little Lamb Gastropub.
How does The Little Lamb Gastropub compare to other restaurants in Clearwater?
The Little Lamb Gastropub most recently scored 78 out of 100, which is about the same as the Clearwater average of 79.
Has The Little Lamb Gastropub's inspection record improved over time?
Results have been roughly steady. Inspections at The Little Lamb Gastropub have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Little Lamb Gastropub 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 The Little Lamb Gastropub inspected?
Based on the inspection history on file, The Little Lamb Gastropub is inspected around three times per year on average.
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