SUNSET GRILL

Name: SUNSET GRILL
Address: 2328 SUNSET POINT ROAD, CLEARWATER, FL, 33765, US
Rating: 84.5

2328 SUNSET POINT ROAD, CLEARWATER, FL 33765

License #6209481

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

84.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SUNSET GRILL in CLEARWATER currently holds an InspectFL Health Score of 84.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 16 total violations — 7 critical, 4 major, 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area . Employee placed paper towels in dispenser
[08B-12-5] Stored food not covered in double door freezer in storage area .Employee covered food
[42-01-4] Wet mop not stored in a manner to allow the mop to dry in bucket in kitchen . Employee hung mop to dry
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 47 F , cut lettuce 47 F in cooler next to steam table. Reviewed with employee to store food below fill line of containers and to keep lid closed . Employee moved food to freezer for quick chill down . Cut lettuce 38 F , Swiss cheese 41 F
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Employee changed solution . Recheck 100 ppm chlorine
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Knives stored between wall and knife holder in kitchen . Employee removed knives , cleaned knives and to store inside the holder

Warning Issued
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Checked calibration of cook and inspector thermometers with cook. Reviewed with cooks and manager that temperatures must be taken regularly to ensure safe food temperatures .
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cut tomatoes with barehands in food prep area . Reviewed with employee no barehand contact with ready to eat foods . Employee washed hands and put gloves on prior cutting tomatoes .
[29-20-5] Standing water in mop sink outside back exit .
[41-07-4] Container of medicine improperly stored next to shaker of salt above paper towel dispenser at cook line . Employee relocated medicine
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher unaware of how to set up triple sink . Reviewed setup of triple sink with employee who then set up triple sink correctly
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked stuffed peppers 47 F, Shepard pie 50 F,-56 F raw ground beef 47 F, cooked turkey 47 F , cooked potatoes 46 F , cooked ham 50 F , raw chicken 46 F-48 F , cooked rice 46 F , cooked stuffing 47 F , hard boiled eggs 47 F , hummus 46 F , cooked pasta 46 F , tuna salad 47 F , chicken salad 46 F, corned beef 49 F, chicken pot pie 50 F Broccoli cheddar soup 53 F , cooked pork 47 F, cooked meatloaf 47 F , cooked chicken 47 F , cooked beef 46/47 F , cut tomatoes 48 F( moldy) , coleslaw 47 F , potato salad 47 F, hash browns 46 F , shell eggs ambient air 49-50F . Mozzarella cheese 48 F , American cheese 47 F, Swiss cheese 47 F , cheddar blend 47 F , feta cheese 49 F , sour cream 47 F , garlic spread w/ milk 47 F , heavy cream 47 F , chicken soup 53 F , Greek yogurt 47 F , spreadable butter with milk, milk 45 F , sauce with cooked vegetables 47 F in walk in cooler . No temperatures taken since 2 days previously. No deliveries since Saturday .
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm chlorine . Dish machine in use without sanitizer . Manager stated sanitizer is on order to be received this day. Manager set up triple sink for use . 200 ppm quaternary. Service provided at end of inspection . Recheck of dish machine :100 ppm chlorine
[14-74-7] Cold holding equipment ( walk in cooler) not maintained in good repair. Compressor has ice accumulation. Ambient thermometer reading 48 F . Manager scheduled service for this day . Do not store time/temperature control for safety food in this unit until the unit is repaired.
[31B-03-4] No soap provided at handwash sink in dishwashing area . Reviewed with manager hand wash sinks must be stocked at all times .Manager placed soap at hand wash sink
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 98 F on counter near grill - cook reheated sausage to 185 F

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