Toucan's
Last inspected: Apr 15, 2026
52
Score
The health department has logged 12 inspections at Toucan's, the earliest from 2022. The newest entry in the record is dated Apr 15, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The most common issue across all inspections has been “handwash sink not accessible for employee use”, showing up seven times.
Toucan's latest score of 52 falls below the Clearwater Beach average of 76. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Taco beef 47f, **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Taco beef 47f, found in cooler , item discarded. **Repeat Violation**
01B-02-5
Intermediate - No soap provided at handwash sink. Across from dish area. **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by clean dishware in sink. Items removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Equipment in poor repair. Torn gaskets on line cooler.
14-11-5
Basic - Mop sink blocked. **Repeat Violation**
29-27-4
Basic - Standing water in bottom of reach-in-cooler. Salad prep cooler.
29-49-6
52
Sep 26, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Clean glasses stored on hand wash sink in back area. **Repeat Violation** - From follow-up inspection 2025-09-26: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on line cooler under grill. - From follow-up inspection 2025-09-26: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Mop sink blocked/inaccessible due to fryer stored in front of it. Access to mop sink must be made available to dump mop water on a daily basis. - From follow-up inspection 2025-09-26: **Time Extended**
29-27-4
82
Sep 25, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pulled chicken 53f, Cooked potatoes 52f, Alfredo 55f, Chowder 54f, Coleslaw 57f, Raw shrimp 55f, Raw tuna 52f, Raw fish 52f, all items in walk in cooler, repair called. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pulled chicken 53f, Cooked potatoes 52f, Alfredo 55f, Chowder 54f, Coleslaw 57f, Raw shrimp 55f, Raw tuna 52f, Raw fish 52f, all items in walk in cooler, repair called. Line-raw shell eggs 50f, move to lower part of reach in cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Clean glasses stored on hand wash sink in back area. **Repeat Violation**
31A-09-4
Basic - Mop sink blocked/inaccessible due to fryer stored in front of it. Access to mop sink must be made available to dump mop water on a daily basis.
29-27-4
Basic - Equipment in poor repair. Torn gaskets on line cooler under grill.
14-11-5
Basic - Cardboard used to line nonfood-contact shelves. Storage shelves.
14-45-4
52
Apr 22, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-02-21: **Time Extended** - From follow-up inspection 2025-04-22: **Time Extended**
11-27-4
90
Feb 21, 2025
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - - From initial inspection : 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 in salad reach in cooler in back prep area. - From follow-up inspection 2025-02-21: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-02-21: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Artie- expired certificate . No other certified food manager available at time of inspection. - From follow-up inspection 2025-02-21: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-02-21: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2025-02-21: **Time Extended**
13-03-4
64
Feb 18, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
37
Nov 15, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2024-11-15: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on drawers under flat top grill. **Repeat Violation** - From follow-up inspection 2024-11-15: **Time Extended**
14-11-5
90
Sep 16, 2024
Routine - Food
6 critical violations. 6 major violations. 4 minor violations.
View 16 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, container empty. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Sealed Deli meats stored with raw steaks. Items moved. All walk in cooler. **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sliced deli meats stored under raw fish items, items moved. All walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes/lettuce 56f, cooks line. raw burger 48f, cooks line.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken holding 96f, cooked burgers holding 97f, held on grill.
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Green hose at end of line.
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. 3/4 of tags not dated with last use. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Fan sitting in hand sink at end of line. Storage of glass in back hand sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
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 - 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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, chowder Alfredo no date marking. Operator states made two days ago. **Repeat Violation**
02C-02-5
Basic - Equipment in poor repair. Torn gaskets on drawers under flat top grill. **Repeat Violation**
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Standing water in bottom of reach-in-cooler. Two door cooler on line. Reach in Cooler in prep. Standup cooler. **Repeat Violation**
29-49-6
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
18
Feb 6, 2024
Routine - Food
2 critical violations. 6 major violations. 9 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked burgers 86f, cooked chicken 85f, all items put back on grill. **Corrective Action Taken** **Repeat Violation**
03B-01-6
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. Feed tube was not on sanitizer. Now 100 ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from dish washer.
31B-02-4
Intermediate - No soap provided at handwash sink. Across from dish washer. **Repeat Violation**
31B-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener blade. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cooks line and back area prep sink. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chowder and coleslaw no date mark. Operator adjusted date mark on products. **Corrective Action Taken**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
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. Raw mahi and raw grouper. **Corrective Action Taken**
06-09-1
Basic - Food stored in undrained ice. Oysters, clams and mussels. **Corrective Action Taken** **Repeat Violation**
08B-31-4
Basic - Food stored on floor. Food boxes on floor in walk in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Across from dishwasher . End of bar.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Prep area salad cooler. **Repeat Violation**
29-49-6
Basic - Torn gaskets under flat top grill. **Repeat Violation**
14-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area.
36-27-5
26
Aug 22, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
29
Mar 6, 2023
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked burgers 88f, cooked chicken 90f, reheating product on grill. Reheated to 165f, **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings 72f Cooling on shelf, put in reach in cooler.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back area blocked by pan. **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Prep area.
31B-03-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Salad cooler.
29-49-6
47
Jul 28, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over ground beef in walk in cooler. **Corrective Action Taken**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Prep area and end of line blocked by utensils. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Food stored in undrained ice. Raw oysters submerged in ice and water in pan. Staff if going to add a perforated pan to keep this from happening.
08B-31-4
Basic - Food stored on floor. Cooking oil on line. Under hand sink. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area.
38-07-4
Basic - Utensils in poor condition. Three fry baskets frayed.
14-12-4
43
Frequently Asked Questions
When was Toucan's last inspected?
The most recent health inspection at Toucan's on file is from Apr 15, 2026. The public record contains 12 inspections in total.
What is the most common violation at Toucan's?
Across the inspection record, “handwash sink not accessible for employee use” has been cited seven times, more than any other issue at Toucan's.
How does Toucan's compare to other restaurants in Clearwater Beach?
Toucan's most recently scored 52 out of 100, which is lower than the Clearwater Beach average of 76.
Has Toucan's inspection record improved over time?
Results have been roughly steady. Inspections at Toucan's have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Toucan's 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 Toucan's inspected?
Based on the inspection history on file, Toucan's is inspected around three times per year on average.
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