Speggtacular Cwb
Last inspected: Jan 14, 2026
74
Score
Speggtacular Cwb appears in inspection records 13 times, starting in 2022. The most recent visit was on Jan 14, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly five violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded seven times in the inspection record.
Restaurants in Clearwater average 79, so Speggtacular Cwb trails the local norm. The record is unremarkable in either direction.
13
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 66f, ice added for quick chill. cooked sausage links 68f, moved to walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage links 122f, reheated to 170f, **Corrected On-Site** **Repeat Violation**
03B-01-6
74
Jul 24, 2025
Routine - Food
No violations found.
100
Jul 22, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Live, small flying insects found. 1 fly in back prep area. 1 fly on cooks line. 1 fly in dish area.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 58f, diced tomatoes 57f, diced cooked sausage 57f, shredded cheese 58f, sliced ham 54f, cut melon 48f, cooks line. Sliced tomatoes 45f, cooked mushrooms 45f,milk 45f, walk in cooler.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage links 78f, separate pan next to grill.
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back area. **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee -no signature for health responsibilities.
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Dead roaches on premises. 1 dead roach on floor in dish area.
35A-03-4
47
Mar 10, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
82
Mar 5, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 248811519 payment verification. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 48f, diced tomatoes 47f, diced ham 46f, cooked mushrooms 47f, feta 46f,
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in granola used for scooping. Item removed. **Corrected On-Site**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop stored on dirty surface of ice machine. **Corrected On-Site**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Removed. **Corrected On-Site**
35B-08-4
Basic - Single-service articles improperly stored. Plastic cups stored on floor in storage area.
25-05-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
50
Aug 27, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Live, small flying insects in kitchen. 1 fly observed on cooks line.
35A-02-6
Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used for portions on line. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. 2 boxes on floor on cooks line. Items picked up. **Corrected On-Site**
08B-38-4
Basic - Single-service articles improperly stored. Single service cup in storage area stored on floor.
25-05-4
74
Mar 25, 2024
Routine - Food
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Jan 26, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. - From follow-up inspection 2024-01-26: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-01-26: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** - From follow-up inspection 2024-01-26: **Time Extended**
51-11-4
78
Jan 24, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked links 128f, put back on flat top for reheat. Reheated to 167f, **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage links 68f, put in reach in cooler. Diced tomatoes 56f, cooked chicken 54f, cooked sausage 56f, butte 54f, feta 56f, all items moved to walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Cynthia Aguilar 9/18/2023
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
Basic - Utensils in poor condition. One frayed fry basket
14-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowls no handle in breading bins. **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
45
Jul 31, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-07-31: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Three door cooler on line. - From follow-up inspection 2023-07-31: **Time Extended**
29-49-6
90
Jul 27, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 51f, cooked mushrooms 50f, cooked greens 51f, feta 46f, diced ham 49f, cooked chicken 47f, three door cooler on line across from flat top. Sausage gravy 46f, milk 45f, butter 45f, raw burger 44f, walk in cooler. **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Back hand sink used as dump sink as evident by cut green and red peppers in sink.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used for portioning in flour containers. **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Three door cooler on line.
29-49-6
55
Feb 13, 2023
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef hash 79f, front line. Cooked sausage 81f, found in fryer area cooked moved to cooler for quick chill. **Repeat Violation**
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher.
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid for license during the inspection. **Corrected On-Site**
50-17-3
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with self-closing doors. **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Soufle cup no handle in oats for portioning. **Repeat Violation**
14-01-5
Basic - Employee beverage container in ice machine/ice bin. Removed drink. **Corrected On-Site**
12B-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on dry foods shelf in back area.
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Back area. **Repeat Violation**
31B-04-4
Basic - Plumbing system in disrepair. Water leaking into bucket under hand sink in back area.
29-08-4
33
Aug 8, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced sausage 46f, diced ham 45f, cooks line. **Repeat Violation**
03A-02-5
Basic - Bathroom located inside establishment not completely enclosed with self-closing doors. Employee restroom . **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used for scoop in croutons. **Repeat Violation**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Prep area. **Repeat Violation**
31B-04-4
74
Frequently Asked Questions
When was Speggtacular Cwb last inspected?
The most recent health inspection at Speggtacular Cwb on file is from Jan 14, 2026. The public record contains 13 inspections in total.
What is the most common violation at Speggtacular Cwb?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Speggtacular Cwb.
How does Speggtacular Cwb compare to other restaurants in Clearwater?
Speggtacular Cwb most recently scored 74 out of 100, which is lower than the Clearwater average of 79.
Has Speggtacular Cwb's inspection record improved over time?
Yes. Recent inspections at Speggtacular Cwb have averaged around three violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Speggtacular Cwb means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Speggtacular Cwb inspected?
Based on the inspection history on file, Speggtacular Cwb is inspected around four times per year on average.
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