EMILY'S FAMILY RESTAURANT CLEARWATER

Name: EMILY'S FAMILY RESTAURANT CLEARWATER
Address: 101 S GARDEN AVE, CLEARWATER, FL, 33756, US
Rating: 73.8

101 S GARDEN AVE, CLEARWATER, FL 33756

License #6212184

🍽️ American ℹ️

73.8 Grade C / 100

Mixed Health Record

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Latest inspection

March 9, 2026 · 9 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EMILY'S FAMILY RESTAURANT CLEARWATER in CLEARWATER currently holds an InspectFL Health Score of 73.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 55 total violations — 11 critical, 11 major, 33 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 16, 2025

The latest inspection on March 9, 2026 shows 9 observation rows: 1 critical, 1 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

EMILY'S FAMILY RESTAURANT CLEARWATER has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[21-05-5] Cloth used as a food-contact surface. Towel used on top of cooked potatoes in reach in cooler to left side of kitchen next to walk in freezer. Operator removed cloth.
[08B-12-5] Cream of mushroom soup not covered in reach in cooler on left side of kitchen near walk in freezer. Operator covered cream of mushroom soup.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cook line. Operator relocated drink.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee put hat on.
[14-38-4] Food storage container/container lid cracked or broken on salt container under prep table. Operator replaced lid.
[25-32-4] Reuse of single-service or single-use articles. Reuse of sour cream containers in tall glass reach in coolers throughout kitchen.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes and tangerines stored over cooked potatoes. Operator relocated produce.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Shell eggs held on time on cook line and time marked. Sent paperwork to operator.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks near back exit door not secured. Operator secured to soda syrup rack.
[14-74-7] 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. Cooler on right side of cookline temperature reads 50F.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella stored on top of soda syrup. Operator relocated.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Operator preparing food on the cook line without hair restraint.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Ice bucket not inverted. Operator corrected by placing it upside on tray.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop in dry storage directly stored on top of ice machine. Operator removed.
[25-32-4] Reuse of single-service or single-use articles. Observed containers of sour cream being reused for food storage.
[25-05-4] Single-service articles improperly stored. Single use bowls in box stored on floor in dry storage. Operator placed box on crate off floor.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in strainer bucket with mop water.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves at dishwasher station rather than changing or removing gloves and washing hands. Discussed with employee proper handwashing and observed employee remove gloves and washing hands hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shell eggs (75F - Cold Holding) 10:37 am eggs used no second temp cut cantaloupe (45F - Cold Holding) 10:41 am second temp 45F 12:00; cheddar cheese (56F - Cold Holding) 9:30 am first temp 10:10 am second temp 45F at 11:55; diced tomato (50F - Cold Holding) 8:30 am first temp 10:14 second temp 44F at 11:53; ; lettuce (51F - Cold Holding) 8:30 am first temp 10:14am second temp 45F at 11:54; potato salad (51F - Cold Holding) 9:30 first temp 10:19 operator removed before second temp; jack cheese (56F - Cold Holding) 8:30 am first temp 10:20 second temp 45F at 11:56 ; cooked peppers and onions (50F - Cold Holding) 8:30 first temp 10:22 second temp 48F 11:48; feta (56F - Cold Holding) 9:30 first temp 10:23 am operator removed before second temp sausage link (48F - Cold Holding) 10:30 am second temp 46F at 11:49; sausage patty (47F - Cold Holding) 10:30 am second temp 46F at 11:50; cooked potato (61F - Cold Holding)10:30 am second temp 50F at 11:52; pancake batter (54F - Cold Holding) 10:30 am, no second temp Operator discarded;
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oatmeal (125F - Cooling) first temp 10:10 no second temp operator used
[41-10-4] Toxic substance/chemical improperly stored. Hydrogen peroxide stored over 3 compartment sink.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Ronnie Aloizakis no CFM.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup not date marked and prepared more than 24 hours ago.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Back door by dry storage blocked by cart and bars. Operator removed,