SHEPHARDS RESTAURANT

Name: SHEPHARDS RESTAURANT
Address: 601 S GULFVIEW BLVD, CLEARWATER BEACH, FL, 33767, US
Rating: 70

601 S GULFVIEW BLVD, CLEARWATER BEACH, FL 33767

License #6205397

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SHEPHARDS RESTAURANT in CLEARWATER BEACH currently holds an InspectFL Health Score of 70 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 25 total violations — 7 critical, 5 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[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.
[14-12-4] Utensils in poor condition. Tongs on cooks line missing some of the rubber coating
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mixer guard.
[36-34-5] Ceiling tiles and walls soiled with accumulated food debris, grease, dust, or mold-like substance in dish area.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut potatoes.
[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.
[08B-38-4] Food stored on floor in walk in freezer. Food on floor in walk in produce cooler.
[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,

Disposition: Inspection Completed - No Further Action
[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.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen.
[35A-02-7] Live, small flying insects found. 4 flies observed in back storage area.
[36-73-4] Floor soiled/has accumulation of debris. Under line cooking equipment. Walk in freezer.
[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.
[22-08-4] Interior of char broil oven has accumulation of black substance/grease/food debris.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed mushrooms being sliced before being washed.
[14-69-4] Ice buildup in walk-in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poached eggs 49f,ice added to container.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-12-5] Stored food not covered. Ice cubes for bar not covered in stand up reach in freezer.
[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.
[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.

Community reaction

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Community pulse