Neighbourhood
Largo33774
Restaurants35
Spotless inspections4%
Ordered shut6
Fines$6k
A 13B 7C 6D 2F 3Not rated 4
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Copper or copper alloys in contact with foods with a pH below 6. Copper mugs at bar not stainless steel lined
High priorityMIKES PIZZA AND PUB →Jul 27, 2026
Live, small flying insects found One live fly in warewashing area, not landing on food contact surfaces
High priorityMIKES PIZZA AND PUB →Jul 27, 2026
Pesticide-emitting strip present in food prep area. Hanging at entrance to bar, manager discarded
High priorityMIKES PIZZA AND PUB →Jul 27, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Table top cooler - tomatoes 1:30pm (52F - Cold Holding), staff believes tomatoes were prepped prior to 9am, no additional temps taken during cooling process
High priorityGULFSIDE PIZZA AND SUBS →Jul 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top cooler - tomatoes 1:30pm (52F - Cold Holding), staff believes tomatoes were prepped prior to 9am, no additional temps taken during cooling process
High priorityGULFSIDE PIZZA AND SUBS →Jul 27, 2026
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee in kitchen observed cracking shell eggs on flat top, then proceeded handle other equipment and continue cooking without changing gloves or washing hands. Discussed proper procedures with staff
High prioritySPEGGTACULAR →Jul 27, 2026
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. Employee washing dishes observed loading dish machine, then proceeded to stack and store clean plates without washing hands. Discussed proper procedures with staff
High prioritySPEGGTACULAR →Jul 27, 2026
Displayed food not properly protected from contamination. Uncovered drink ice well at entrance to bar and next to guest dining tables
High priorityPIZZA SHACK →Jul 24, 2026
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26 Operator renewed license during inspection
High priorityGREEK VILLAGE CAFE →May 1, 2026
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 and the time removed from temperature control cannot be determined. Shell eggs on cook line
High prioritySAVORY RESTAURANT →Apr 28, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - cut lettuce (75F - Cold Holding), moved to walk in cooler
High priorityQG CHINA ONE INC →Apr 8, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pot on stove - chicken noodle soup (115F - Hot Holding), burner off, bag of soup hot holding, instructed staff to reheat to 165F before transfer to steam table. Front counter - grits (110F - Hot Holding), held in hot water bath with syrup dispensers, manager voluntarily discarded
High priorityVILLAGE INN →Apr 1, 2026