SHEPHARDS RESTAURANT

Name: SHEPHARDS RESTAURANT
Address: 601 S GULFVIEW BLVD, CLEARWATER BEACH, FL, 33767, US
Rating: 74.8

601 S GULFVIEW BLVD, CLEARWATER BEACH, FL 33767

License #6205397

🍽️ American ℹ️

74.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

April 2, 2026 · 10 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SHEPHARDS RESTAURANT in CLEARWATER BEACH currently holds an InspectFL Health Score of 74.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 30 total violations — 11 critical, 5 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 14, 2024

The latest inspection on April 2, 2026 shows 10 observation rows: 4 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

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?

SHEPHARDS RESTAURANT 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
[36-34-5] Ceiling tiles and walls soiled with accumulated food debris, grease, dust, or mold-like substance in dish area.
[08B-38-4] Food stored on floor in walk in freezer. Food on floor in walk in produce cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[14-12-4] Utensils in poor condition. Tongs on cooks line missing some of the rubber coating
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut potatoes.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cooked carrots and cooked whole potatoes in cryovac package no oxygen present. Items discarded.
[07-08-5] Time/temperature control for safety food re-served to customers. Butter pats on all tables for constant guest use. Individual temperature controlled butter cannot be reserved to guests. After guest leaves table, individual butters must be discarded.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage links 127f, reheated to 167f,
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mixer guard.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked carrots and cooked whole potatoes in cryovac package no oxygen present. Items discarded.

Disposition: Met Inspection Standards
[08B-12-5] Stored food not covered. Ice cubes for bar not covered in stand up reach in freezer.
[35A-02-7] Live, small flying insects found. 4 flies observed in back storage area.
[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. 4 pieces red snapper thawed and still cryovaced.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board.
[36-73-4] Floor soiled/has accumulation of debris. Under line cooking equipment. Walk in freezer.
[14-69-4] Ice buildup in walk-in freezer.
[22-08-4] Interior of char broil oven has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed mushrooms being sliced before being washed.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Rop cooked chicken, discarded. Thawed fish still in closed cryovac, discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poached eggs 49f,ice added to container.
[03G-46-2] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Rop cooked chicken no approval.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer soiled on bottom shelf. Gaskets on cooks line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen.