397 MANDALAY AVE, CLEARWATER BEACH, FL 33767
BEACH SHANTY CAFE has a mixed inspection record — 9 violations in the past year, including 3 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 9 violations, including 3 high-priority and 0 Emergency Orders of Closure.
Scores higher than 37% of the 71 inspected restaurants in CLEARWATER BEACH on the trailing-year record.
3 high-priority violations on the trailing-year record — above the Pinellas County average of 2.4.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
This visit closed with no further action required.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Missing or expired food manager certification, or employee food-safety training not documented.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Clean equipment and utensils stored improperly or not air-dried.
Other conditions related to sanitary and safe operation.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing or expired food manager certification, or employee food-safety training not documented.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing or expired food manager certification, or employee food-safety training not documented.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
The establishment's license expired, not obtained, or not properly displayed.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Raw meat, poultry, and seafood must be kept away from ready-to-eat food, and all food must be protected during prep, storage, and display. Inspectors treat separation seriously because raw-food drips and splashes carry pathogens onto food that will not be cooked again.
On this record, the category appears in 1 of the 3 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6210041 — you can read the original documents yourself and compare.