CLEAR SKYZ CAFE

Name: CLEAR SKYZ CAFE
Address: 490 MANDALAY AVE, CLEARWATER BEACH, FL, 33767, US
Rating: 36.3

490 MANDALAY AVE, CLEARWATER BEACH, FL 33767

License #6211428

☕ Café/Breakfast ℹ️

36.3 Grade F / 100

Failing Health Score

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Latest inspection

September 11, 2026 · 12 findings · 4 critical

Routine - Food

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Highest-priority rows.

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Minor

Usually lower-risk context.

Quick take

CLEAR SKYZ CAFE in CLEARWATER BEACH currently holds an InspectFL Health Score of 36.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 11, 2026. Across those visits, inspectors documented 73 total violations — 26 critical, 20 major, 27 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 23, 2025

The latest inspection on September 11, 2026 shows 12 observation rows: 4 critical, 5 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

64%

Inspector notes

Coverage note

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CLEAR SKYZ CAFE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. 1/6 pan used for portioning in sugar container.
[06-09-1] 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 Cobia thawing in sealed package. Items discarded.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored with customers food in side station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. One pack of cigarettes stored on shelving in side station.
[08B-12-5] Stored food not covered. Ice cube for bar use not covered in walk in freezer.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Jambalaya sauce 51f, found cooling from 7/20/2025 missed cooling window.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw calamari in end cooler unit.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw Cobia thawing in sealed package. Items discarded.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Jambalaya sauce 51f, found cooling from 7/20/2025 missed cooling window.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 49f, server alley. Suggest adding this to Time as a Public health sheet.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes on cooks line 63f, cooked potatoes above oven115f,
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan not filled out at start of inspection.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Flour containers.
[08B-38-4] Food stored on floor. Cooked potatoes stored on floor on cooks line. Items moved to shelf. Cooling sauces from last night found stored on freezer floor.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Hand for Tongs for ice cubes touching product in bar freezer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen egg rolls sitting on top of oven thawing. Moved to reach in cooler.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cream sauce 46f, cream sauce 47f, marinara 51f, found in stand up reach in cooler from night before. Items discarded. Marinara 47f, cream of mushroom soup 58f, found cooling from 3/23/2025 in walk in freezer in 5 gallon container. Missed cooling window, item discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken found in stand up reach in cooler stored over cooked sauces. Item moved.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream sauce 46f, cream sauce 47f, marinara 51f, found in stand up reach in cooler. Items discarded. Marinara 47f, cream of mushroom soup 58f, found cooling from 3/23/2025 in walk in freezer in 5 gallon container. Missed cooling window, item discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Quiche sitting out at 47f, moved to reach in cooler.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. Raw shells eggs on line. No time mark.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. 7 tags observed with no last by date.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Warning Issued
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. 3 cans discarded due to dents on seam.
[36-73-4] Floor soiled/has accumulation of debris. Corner of bar area.
[08B-38-4] Food stored on floor. Items on floor in walk in freezer, walk in cooler and under storage shelf in prep area. All items picked up.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes 50f, cooked on 1/7/2024, missed cooling window. Discarded.
[01B-01-4] Dented/rusted cans present. See stop sale. 3 cans discarded due to dents on seam.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mashed potatoes 50f, marinara 54f, brown gravy 52f, all sitting on top of oven. All moved to walk in cooler.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. No time mark for any items held on time. Time adjusted from opening.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corned beef 69f, sliced ham 68f, all sitting in hot well, all moved to reach in cooler.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs no date mark.