Tin Can Cafe
Last inspected: Mar 27, 2026
39
Score
Tin Can Cafe appears in inspection records 13 times, starting in 2022. The most recent visit was on Mar 27, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
By comparison, the average Clearwater facility scores 79, putting Tin Can Cafe on the weaker side. There are enough flags in the record to merit a second thought.
13
Inspections
1
Critical latest
3
Major latest
10
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar (53F - Cold Holding) first temp 9:50, operator placed in freezer. Second temp 10:45 is 40F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black substance.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink. Employee removed from sink. **Corrected On-Site**
31A-09-4
Intermediate - Non-pitting surface rust on food-contact equipment. Prep table bottom across from 3 compartment sink is rusted.
22-31-4
Basic - Ice buildup in white reach-in freezer next to cook line.
14-69-4
Basic - Food stored in a location that is exposed to splash/dust. Prefilled coffee filters stored next to hand sink. Operator relocated items. **Corrected On-Site**
08B-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Ice bucket not inverted to dry over ice machine. Operator inverted. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Cloth used as a food-contact surface. Kitchen towels used to line bacon after cooking. Educated operator and he replaced cloth with wax paper. **Corrected On-Site**
21-05-5
Basic - Carbon dioxide/helium tanks not adequately secured next to back door.
51-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured 0ppm chlorine. Employee changed solution. Measuring 100ppm. **Corrected On-Site**
21-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored in bucket next to bread shelf. Employee placed mops inverted by back door. **Corrected On-Site**
42-01-4
Basic - Reuse of single-service or single-use articles. Reuse of sour cream containers on cook line.
25-32-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler next to back door.
05-09-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in direct contact with sink use jelly in dry storage. Operator placed ice scoop in separate container. **Corrected On-Site**
10-12-5
39
Dec 29, 2025
Routine - Food
No violations found.
100
Oct 30, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board near toasters on cook line stained. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - no mop sink on premises. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Emailed operator plan review application and mop sink requirements. **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
29-27-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
36-03-4
74
Oct 27, 2025
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings in dry storage. Operator swept up, cleaned and sanitized. **Corrected On-Site** **Warning**
35A-04-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs and did not change gloves. Discussed proper handwashing. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato (45F - Cold Holding) placed in cooler 9:00am first temp 10:31 second temp 38F at 12:19 pm; ham placed in cooler 9:30 am first temp 10:33 (54F - Cold Holding) second temp 34F 12:16pm; American cheese added to cooler 8:30 (54F - Cold Holding)first temp 10:31 second temp 44F at 12:20; Swiss cheese added to cooler 8:30 first temp 10:36 (63F - Cold Holding) second temp 43F at 12:20pm; grilled chicken (52F - Cold Holding) first temp 10:36 second temp 40F at 12:17p, diced tomato (54F - Cold Holding)first temp 10:36 second temp 43F at 12:19pm **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Can of spray paint stored on single use trays for drinks. Operator discarded. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board near toasters on cook line stained. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No plan review submitted and approved - no mop sink on premises. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. **Warning**
51-16-7
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Dead roaches on premises. 4 dead roaches in trap. Operator discarded, cleaned and sanitized. 2 dead roaches in back under soda rack. Operator removed, cleaned and sanitized. **Corrected On-Site** **Warning**
35A-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperature 47F. Operator removed all food from cooler. **Warning**
14-74-7
Basic - No mop sink or curbed cleaning facility provided at establishment. Emailed operator plan review application and mop sink requirements. **Warning**
29-27-4
Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator. **Corrective Action Taken** **Warning**
51-13-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Warning**
33-23-4
Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
36-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Ice bucket not inverted. Plastic containers across from triple sink wet nesting. **Warning**
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line without hair restraint. Employee put on hair net. **Corrected On-Site** **Warning**
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing rings and bracelets while preparing food. **Warning**
13-07-4
22
Feb 18, 2025
Routine - Food
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Feb 13, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bottom of reach in cooler on cook line: raw pork (53F - Cold Holding); raw beef (51F - Cold Holding); raw beef (46F - Cold Holding) Stand alone single door fridge on cook line: cooked potatoes (59F - Cold Holding); cooked chicken (54F - Cold Holding); mix cheese (47F - Cold Holding); cooked chorizo (54F - Cold Holding); diced tomatoes (54F - Cold Holding) **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Reach deli cooler cutting boards stained.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink of front counter. Operator moved item. **Corrected On-Site**
31A-09-4
70
Aug 13, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes in hand wash sink in front counter area . Reviewed with manager hand wash sinks are for washing hands only **Repeat Violation** - From follow-up inspection 2024-08-13: Ice cubes in hand wash sink in front counter area .Reviewed with manager **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles-sour cream containers . Reviewed with manager . **Repeat Violation** - From follow-up inspection 2024-08-13: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2024-08-13: Manager to repair this day **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Reviewed with manager **Repeat Violation** - From follow-up inspection 2024-08-13: **Time Extended**
14-09-4
78
Aug 12, 2024
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut ham 46 F,American cheese 49 F, raw ground beef 49 F in double door cooler in food prep area . Reviewed with manager . **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reviewed with manager . Manager rearranged food . **Corrected On-Site**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/24 . Operator paid license during the inspection . License is now current . **Corrected On-Site**
50-17-3
High Priority - Toxic substance/chemical improperly stored next to bag of onions on shelf below prep table . Spray bottles relocated **Corrected On-Site**
41-10-4
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. Cook added time on chart **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes in hand wash sink in front counter area . Reviewed with manager hand wash sinks are for washing hands only **Repeat Violation**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory- poached eggs .
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled on shelf below prep table . Reviewed with manager . Manager labeled spray bottles **Corrected On-Site**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable.Reviewed with manager **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table next to clean equipment/utensils. Employee relocated employee drink **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Double door cooler with compressor frozen over inside . Manager stated part is on order .
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Reviewed with manager .
35B-01-4
Basic - Food stored in a location that is exposed to splash in double door cooler in food prep area . Manager relocated food **Corrected On-Site**
08B-36-4
Basic - In-use wet wiping cloth/towel used under cutting board. Reviewed with manager . Towel removed . **Corrected On-Site**
21-04-4
Basic - Opened employee beverage container in a cold holding unit ( glass door cooler ) with food to be served to customers in food prep area . Reviewed with manager . Manager discarded drinks . **Corrected On-Site**
12B-13-4
Basic - Reuse of single-service or single-use articles-sour cream containers . Reviewed with manager . **Repeat Violation**
25-32-4
22
Jan 4, 2024
Routine - Food
5 critical violations. 2 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler in kitchen and cooks line at 9:20am employee placed items in upright freezer. Re temp at 9:55am a. milk (45F - Cold Holding) 41f b. sliced cheese (45F - Cold Holding) 39f **Corrected On-Site**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked raw shell egg in upright refrigerator in prep area. Employee discarded cracked egg. Stop sale not warranted. **Corrected On-Site** **Repeat Violation**
01B-14-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handle soiled dishes, then touch plate of food being served to the public. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon stored over cooked potatoes in upright refrigerator in prep area.
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used to store food in upright freezer in prep area
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in bowl of hand wash sink at front counter.
31A-11-4
Intermediate - No proof provided that food two employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed employees print and sign employee health reporting agreement. **Corrected On-Site**
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks not secured in prep area.
51-11-4
Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Cracked raw shell egg in upright refrigerator in prep area. Employee discarded cracked egg. Stop sale not warranted. **Corrected On-Site** **Repeat Violation**
08B-20-4
Basic - Equipment in poor repair. Bottom shelf surface of prep table is rusted.
14-11-5
Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reuse of single-service or single-use articles. Establishment reusing sour cream containers.
25-32-4
Basic - Stored food not covered. Container of white powder on dry-storage shelf not covered. U Multiple containers of raw beef not covered in upright freezer in kitchen.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 10ppm. **Repeat Violation**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Dry-storage shelf; Sugar removed from original packaging and stored in a five gallon bucket not labeled.
02D-01-5
23
Aug 4, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. **Warning** - From follow-up inspection 2023-08-04: **Time Extended**
14-09-4
95
Aug 1, 2023
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temp at 9:25am ground beef (45F - Cold Holding); shredded cheese (47F - Cold Holding) Re temp at 10:00am Ground beef 35f Shredded cheese 35f **Corrected On-Site** **Warning**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Shell eggs located in stand-alone refrigerator. **Warning**
01B-14-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee handle raw cracked shell eggs then engage in food preparation without changing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **Warning**
12A-27-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at 2 compartment sink. **Warning**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front counter have a sanitizer bucket stored in it. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink located at front counter Operator placed paper towels at sink. **Corrected On-Site** **Warning**
31B-02-4
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. Dishwasher does not have employee training and has not signed employee health agreement. Operator and employee discussed employee health reporting agreement and employee signed. **Corrected On-Site** **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mash potatoes prepared more than 24 hours ago Operator date-marked item. **Corrected On-Site** **Warning**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table located across from 2 compartment sink. Employee removed phone. **Corrected On-Site** **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cook line. Gasket on front counter torn. **Warning**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizing solution located at front counter reading 0ppm. Operator replaced chlorine sanitizer solution. Reading 50ppm **Corrected On-Site** **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Sausage and cream gravy in reach-in cooler is stored in a sour cream bucket Flour and cornmeal not labeled by common name. Operator labeled items. **Corrected On-Site** **Warning**
02D-01-5
30
Jan 25, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
78
Jul 26, 2022
Routine - Food
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Employee did not discard potatoes until I informed him his four hour time as public health control. Employee discarded potatoes.
03F-04-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg at the cook line was cracked in the flat.
01B-14-4
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. Observed line cook touch bacon with bare hand contact for plating. Put back on flat top grill and reheated to 165F, used parchment paper for contact with ready to eat food. **Corrective Action Taken**
09-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Educated employee and they washed properly between glove change.
12A-27-4
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 opened yesterday not date marked. Employee labeled proper date. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Used to fill a container of water for the steam table. Educated employee and he retrieved water from three compartment sink. **Corrective Action Taken**
31A-11-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Employee changed empty sanitizer on dishwasher. Tested at 0 ppm, second test at 50ppm. **Corrected On-Site**
16-59-1
Basic - Bowl or other container with no handle used to dispense food. Bowl left in large flour bin. Employee removed the bowl. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. One tank Not secured a n back prep area.
51-11-4
Basic - Cloth used as a food-contact surface. Set breakfast sausage on wiping cloth. Educated employee and they reheated to 165F , then stored on wax paper. **Corrected On-Site**
21-05-5
Basic - Damaged/spoiled/recalled food not properly segregated. One cracked hard shell egg on cook line in a flat.
08B-20-4
Basic - Drain cover(s) missing. Near hand wash sink on cook line.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on food contact surface in back prep area. Employee moved water bottle. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on shelf.
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven where biscuits are stored on. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door on microwave shows accumulation of debris on interior. Gaskets torn on stand up cooler in prep area. Handles soiled on toaster. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Sour cream containers stored in dish.
25-32-4
Basic - Ripped/worn tin foil used as shelf cover. Foil appears torn and worn on bottom shelf of prep table behind the three compartment sink.
14-20-4
Basic - Stored food not covered. Large bin of flour not covered in dry storage. Employee covered with lid. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Large flour bin not labeled. Employee labeled. **Corrected On-Site**
02D-01-5
21
Frequently Asked Questions
When was Tin Can Cafe last inspected?
The most recent health inspection at Tin Can Cafe on file is from Mar 27, 2026. The public record contains 13 inspections in total.
What is the most common violation at Tin Can Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Tin Can Cafe.
How does Tin Can Cafe compare to other restaurants in Clearwater?
Tin Can Cafe most recently scored 39 out of 100, which is lower than the Clearwater average of 79.
Has Tin Can Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Tin Can Cafe have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tin Can Cafe 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 Tin Can Cafe inspected?
Based on the inspection history on file, Tin Can Cafe is inspected around four times per year on average.
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