TIN CAN CAFE

Name: TIN CAN CAFE
Address: 307 S MYRTLE AVE, CLEARWATER, FL, 33756, US
Rating: 57.1

307 S MYRTLE AVE, CLEARWATER, FL 33756

License #6200997

☕ Café/Breakfast ℹ️

57.1 Grade F / 100

Failing Health Score

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Latest inspection

March 27, 2026 · 14 findings · 1 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

TIN CAN CAFE in CLEARWATER currently holds an InspectFL Health Score of 57.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 78 total violations — 16 critical, 18 major, 44 minor.

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Record snapshot

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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.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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TIN CAN CAFE has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured next to back door.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Ice bucket not inverted to dry over ice machine. Operator inverted.
[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.
[14-69-4] Ice buildup in white reach-in freezer next to cook line.
[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.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler next to back door.
[25-32-4] Reuse of single-service or single-use articles. Reuse of sour cream containers on cook line.
[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.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured 0ppm chlorine. Employee changed solution. Measuring 100ppm.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black substance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink. Employee removed from sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Prep table bottom across from 3 compartment sink is rusted.

Disposition: Warning Issued
[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.
[36-03-4] Cove molding at floor/wall juncture broken/missing.
[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.
[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.
[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.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Ice bucket not inverted. Plastic containers across from triple sink wet nesting.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to operator.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Emailed operator plan review application and mop sink requirements.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings in dry storage. Operator swept up, cleaned and sanitized.
[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.
[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
[41-10-4] Toxic substance/chemical improperly stored. Can of spray paint stored on single use trays for drinks. Operator discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board near toasters on cook line stained.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink. 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/.
[41-17-4] Spray bottle containing toxic substance not labeled.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-09-4] Cutting board has cut marks and is no longer cleanable.Reviewed with manager
[12B-07-4] Employee beverage container on a food preparation table next to clean equipment/utensils. Employee relocated employee drink
[14-11-5] Equipment in poor repair. Double door cooler with compressor frozen over inside . Manager stated part is on order .
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Reviewed with manager .
[08B-36-4] Food stored in a location that is exposed to splash in double door cooler in food prep area . Manager relocated food
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Reviewed with manager . Towel removed .
[12B-13-4] Opened employee beverage container in a cold holding unit ( glass door cooler ) with food to be served to customers in food prep area . Reviewed with manager . Manager discarded drinks .
[25-32-4] Reuse of single-service or single-use articles-sour cream containers . Reviewed with manager .
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/24 . Operator paid license during the inspection . License is now current .
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reviewed with manager . Manager rearranged food .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut ham 46 F,American cheese 49 F, raw ground beef 49 F in double door cooler in food prep area . Reviewed with manager .
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cook added time on chart
[41-10-4] Toxic substance/chemical improperly stored next to bag of onions on shelf below prep table . Spray bottles relocated
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice cubes in hand wash sink in front counter area . Reviewed with manager hand wash sinks are for washing hands only
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory- poached eggs .
[41-17-4] Spray bottle containing toxic substance not labeled on shelf below prep table . Reviewed with manager . Manager labeled spray bottles

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks not secured in prep area.
[14-09-4] Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Cracked raw shell egg in upright refrigerator in prep area. Employee discarded cracked egg. Stop sale not warranted.
[14-11-5] Equipment in poor repair. Bottom shelf surface of prep table is rusted.
[22-16-4] Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
[25-32-4] Reuse of single-service or single-use articles. Establishment reusing sour cream containers.
[08B-12-5] Stored food not covered. Container of white powder on dry-storage shelf not covered. U Multiple containers of raw beef not covered in upright freezer in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 10ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Dry-storage shelf; Sugar removed from original packaging and stored in a five gallon bucket not labeled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bags used to store food in upright freezer in prep area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon stored over cooked potatoes in upright refrigerator in prep area.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handle soiled dishes, then touch plate of food being served to the public. Discussed with operator proper hand-hygiene techniques.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked raw shell egg in upright refrigerator in prep area. Employee discarded cracked egg. Stop sale not warranted.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler in kitchen and cooks line at 9:20am employee placed items in upright freezer. Re temp at 9:55am a. milk (45F - Cold Holding) 41f b. sliced cheese (45F - Cold Holding) 39f
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in bowl of hand wash sink at front counter.
[11-26-1] No proof provided that food two employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed employees print and sign employee health reporting agreement.