TIN CAN CAFE

Name: TIN CAN CAFE
Address: 307 S MYRTLE AVE, CLEARWATER, FL, 33756, US
Rating: 82.1

307 S MYRTLE AVE, CLEARWATER, FL 33756

License #6200997

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TIN CAN CAFE in CLEARWATER currently holds an InspectFL Health Score of 82.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 36 total violations — 5 critical, 9 major, 22 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

December 29, 2025

The latest inspection on March 27, 2026 shows 14 observation rows: 1 critical, 3 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

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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: Administrative complaint recommended
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored in direct contact with sink use jelly in dry storage. Operator placed ice scoop in separate container.
[14-69-4] Ice buildup in white reach-in freezer next to cook line.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured 0ppm chlorine. Employee changed solution. Measuring 100ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black substance.
[25-32-4] Reuse of single-service or single-use articles. Reuse of sour cream containers on cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink. Employee removed from sink.
[51-11-4] Carbon dioxide/helium tanks not adequately secured next to back door.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Prefilled coffee filters stored next to hand sink. Operator relocated items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar (53F - Cold Holding) first temp 9:50, operator placed in freezer. Second temp 10:45 is 40F.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Ice bucket not inverted to dry over ice machine. Operator inverted.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler next to back door.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mops stored in bucket next to bread shelf. Employee placed mops inverted by back door.
[22-31-4] Non-pitting surface rust on food-contact equipment. Prep table bottom across from 3 compartment sink is rusted.
[21-05-5] Cloth used as a food-contact surface. Kitchen towels used to line bacon after cooking. Educated operator and he replaced cloth with wax paper.

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee on cook line without hair restraint. Employee put on hair net.
[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. Ambient temperature 47F. Operator removed all food from cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board near toasters on cook line stained.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Emailed operator plan review application and mop sink requirements.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink. Operator removed.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs and did not change gloves. Discussed proper handwashing.
[36-03-4] Cove molding at floor/wall juncture broken/missing.
[41-17-4] Spray bottle containing toxic substance not labeled.
[41-10-4] Toxic substance/chemical improperly stored. Can of spray paint stored on single use trays for drinks. Operator discarded.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[35A-03-4] Dead roaches on premises. 4 dead roaches in trap. Operator discarded, cleaned and sanitized. 2 dead roaches in back under soda rack. Operator removed, cleaned and sanitized.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Ice bucket not inverted. Plastic containers across from triple sink wet nesting.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing rings and bracelets while preparing food.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings in dry storage. Operator swept up, cleaned and sanitized.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato (45F - Cold Holding) placed in cooler 9:00am first temp 10:31 second temp 38F at 12:19 pm; ham placed in cooler 9:30 am first temp 10:33 (54F - Cold Holding) second temp 34F 12:16pm; American cheese added to cooler 8:30 (54F - Cold Holding)first temp 10:31 second temp 44F at 12:20; Swiss cheese added to cooler 8:30 first temp 10:36 (63F - Cold Holding) second temp 43F at 12:20pm; grilled chicken (52F - Cold Holding) first temp 10:36 second temp 40F at 12:17p, diced tomato (54F - Cold Holding)first temp 10:36 second temp 43F at 12:19pm
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Operator removed.
[51-16-7] No plan review submitted and approved - no mop sink on premises. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.

Community reaction

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Community pulse