Proino Breakfast & Lunch
Last inspected: Feb 4, 2026
52
Score
Proino Breakfast & Lunch appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Feb 4, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
The pattern that stands out is “employee personal items stored”, which has been cited four times.
Compared to other Clearwater restaurants (averaging 79), there's room to close the gap. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Egg whites date marked 1/23/2026. Operator voluntarily discarded.
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Egg whites dated 1/23/2026.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitchers of iced tea sitting in ice at handwashing sink in front server area.
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on steam table on cook line. Operator discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on wire shelf next to clean dishes. Operator moved. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line wearing watch. Employees removed watch. **Corrected On-Site**
13-07-4
Basic - Grease receptacle lid open, broken, or missing. Lid is bent and unable to fully close.
33-29-4
Basic - Reuse of single-service or single-use articles. Reuse of yogurt containers in reach in cooler on cook line.
25-32-4
52
Sep 16, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Issued stop sale on items in front cooler near service area. Milk 61, Butter packets 61, Fresh orange juice. Checked cooler that was holding at 67. Operator discarded items and called someone about cooler repair. Walk in stop sale on items that had been in cooler overnight. 3 lbs cooked chopped chicken 51 3 lbs cooked Sausage at 49 5 lbs chicken breast 48 **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-16: Stop sale
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 61 Butter packets 61 Fresh orange juice 61 3 lbs cooked chopped chicken 51 3 lbs cooked Sausage at 49 5 lbs chicken breast 48 Checked cooler that was holding at 67 and operator discarded items **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-16: Walk in cooler: Sliced Ham 48 Diced ham 48 Butter packets 48 Fresh orange juice 48 Operator is icing down products and moving them to another part of the cooler **Admin Complaint** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2025-09-16: Still open **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles by dish machine loose with water beneath them. **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing covers on lights over cook line **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board on cook line **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
21-12-4
61
Sep 15, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unwashed romaine lettuce and green unions stored over ready to eat coffee in walk in cooler. Operator corrected on site. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 61 Butter packets 61 Fresh orange juice 61 3 lbs cooked chopped chicken 51 3 lbs cooked Sausage at 49 5 lbs chicken breast 48 Checked cooler that was holding at 67 and operator discarded items **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Issued stop sale on items in front cooler near service area. Milk 61, Butter packets 61, Fresh orange juice. Checked cooler that was holding at 67. Operator discarded items and called someone about cooler repair. Walk in stop sale on items that had been in cooler overnight. 3 lbs cooked chopped chicken 51 3 lbs cooked Sausage at 49 5 lbs chicken breast 48 **Corrective Action Taken** **Warning**
01B-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM present at start of inspection. **Repeat Violation** **Warning**
53A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over cook line cooler **Repeat Violation** **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored near dish machine wet nesting under prep table. **Warning**
24-08-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles by dish machine loose with water beneath them. **Warning**
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on splash guard of sink **Warning**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing covers on lights over cook line **Warning**
38-07-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum single use pans in dry storage not stored inverted **Warning**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board on cook line **Warning**
21-12-4
39
Mar 27, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 raw shelled eggs stored on top of container of biscuits inside reach in deli cooler on cook line. **Repeat Violation**
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM present with 5 employee working with food and engaging in food preparation.
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black mold like substance.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table next to hot holding steam table storing foods. Employee moved item. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet, phone charger, and keys stored on cutting board next to waffle marker across from flat top grill on cook line. Employee moved items. **Corrected On-Site**
40-06-5
Basic - Food stored in a location that is exposed to splash/dust. Container of cooked bacon stored on left side of hand sink on cook line exposed to splash from hand washing sink. Discussed with operator.
08B-36-4
Basic - Soiled dry wiping cloth in use. Stored on preparation tables and cutting boards on cook line. **Repeat Violation**
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Stored on preparation tables and cutting boards on cook line.
21-09-4
52
Nov 19, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Proper Hot and Cold Holding Temperatures
FL-21
41
Jan 3, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. Dry-storage shelf a. 4lb can of tuna b. #10 can of cream sausage gravy.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 9:25am Employee placed items into metal pans. Re temp at 10:00am a. diced sausage (45F - Cold Holding); 42f b. diced tomatoes (45F - Cold Holding) 41f **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Two pair of tongs stored on hand wash sink on cooks line. Employee removed tongs. **Corrected On-Site**
31A-11-4
Basic - Cutting boards on cook line and in prep area has cut marks and is no longer cleanable.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a. 4lb can of tuna b. #10 can of cream sausage gravy. Operator removed cans from shelf. **Corrected On-Site**
08B-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, phone charger, keys, and wallet are stored on cutting board on cooks line. Employee removed items, cleaned and sanitized area. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Dry-storage shelves are rusted.
14-11-5
Basic - Ice buildup in reach-in freezer located in dry-storage room. **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees on cooks line. Provided DBPR Form 5030-111. Employees must wash hands. **Corrected On-Site**
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven located on cooks line used more than 24 hours ago.
22-08-4
47
Aug 3, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
30
Feb 8, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - 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. Tested at 0 ppm. Employee ran machine again and primed sanitizer. Retested at 100ppm Chlorine. **Corrected On-Site**
22-41-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line shows accumulation of debris on interior ceiling.
22-08-4
82
Aug 24, 2022
Routine - Food
4 critical violations. 1 major violation. 11 minor violations.
View 16 violations
High Priority - 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. Chlorine sanitizer tested at 0 ppm. Operator primed sanitizer and ran dish machine several times. Had operator set up three compartment sink to wash , rinse, sanitize dishes. Specific instructions to not use dishwasher until it sanitizer is tested and confirmed with 100ppm. **Corrective Action Taken**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. One number ten can of Corned beef hash dented on top seam in dry storage area.
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links temped at 9:39 at 132F. Employee reheated to 179F at 9:41. Hot hold temp at 167F at 10:00 am. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer in bucket on cooks line tested exceeded 200ppm. Employee changed sanitizer water and when tested resulted in 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Two Spoons in the hand wash sink at the front cook line. Employee removed the spoons from the hand wash sink. **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. Exterior of machine shows lime like build up.
16-21-4
Basic - Cutting board has cut marks and shows staining . Cutting board on front line shows cut marks.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. One number ten can of corned beef hash shows denting on top seam.
08B-20-4
Basic - Dead roaches on premises. One dead roach found on floor in rear prep kitchen area under the dough mixer. Operator disposed of, cleaned and sanitized the area.
35A-03-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and phone chargers kept on a pizza oven they no longer use. Employee moved items. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket is torn on the two door cooler on front cook line. Fan covers in walk-in cooler missing on three fans.
14-11-5
Basic - Floors not maintained smooth and durable. Floor tiles in rear prep/Dish area are cracking or already cracked.
36-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line shows accumulation of debris on interior of microwave.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on two door deli cooler in kitchen on front cook line show accumulation of debris.
23-03-4
Basic - Reuse of single-service or single-use articles. Sour cream buckets reused for storing wrapped time temperature control for safety foods in walk-in cooler.
25-32-4
29
Frequently Asked Questions
When was Proino Breakfast & Lunch last inspected?
The most recent health inspection at Proino Breakfast & Lunch on file is from Feb 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Proino Breakfast & Lunch?
Across the inspection record, “employee personal items stored” has been cited four times, more than any other issue at Proino Breakfast & Lunch.
How does Proino Breakfast & Lunch compare to other restaurants in Clearwater?
Proino Breakfast & Lunch most recently scored 52 out of 100, which is lower than the Clearwater average of 79.
Has Proino Breakfast & Lunch's inspection record improved over time?
Results have been roughly steady. Inspections at Proino Breakfast & Lunch have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Proino Breakfast & Lunch means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Proino Breakfast & Lunch inspected?
Based on the inspection history on file, Proino Breakfast & Lunch is inspected around three times per year on average.
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