BAVAROS PIZZA NAPOLETANA & PASTARIA ST PETE
945 CENTRAL AVE, Saint Petersburg FL 33705 · 727-258-7517
Last inspected Aug 3, 2026 · 12 visits since October 2023
JUL 24
JAN 25
AUG 25
OCT 25
AUG 26
▼ IMPROVING
5 inspections trending up, 34 points better than where it started.
Live, small flying insects found [2] flies found around hot line in front of kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019062093 | Oct 15, 2019 | May 1, 2020 | $200 |
Inspection history
12 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Live, small flying insects found [2] flies found around hot line in front of kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - compound butter (66F - Cold Holding), per staff held less than 4 hours, moved to cooler. Retemp: 45F
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun has build up of white sludge in side soda gun holder attached to front bar area.
Show the remaining 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Torn cooler gaskets on cook line
Old labels stuck to food containers after cleaning. Old stickers on clean plastic containers stored in back area near dish machine.
Raw fruits/vegetables not washed prior to preparation. Observed staff cutting mushrooms without first washing produce.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bag of onions over top of shucked raw oysters.Staff corrected order
Wiping cloth sanitizing solution stored on the floor. Multiple sanitizer buckets stored on floor throughout kitchen.
Oct 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 2:00pm. Operator placed chicken in reach-in freezer on cooks line. Rechecked temp at 2:32pm a. diced cooked chicken (49F - Cold Holding) 42f.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both reach-in coolers on cooks line are soiled with food debris between cracks.
Equipment in poor repair. Shelves next to three-compartment sink are rusted.
Floor tiles missing and/or in disrepair in warewashing area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Located on cooks line. Operator replaced quaternary sanitizer. Rechecked reading 200ppm.
Working containers of food removed from original container not identified by common name. Salt removed from original packaging stored in five gallon container on shelf in warewashing area not labeled. Employee labeled salt.
Aug 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Broken handle on reach-in cooler right side door at front counter.
Reach-in cooler interior have accumulation of soil residues.
Aug 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server bare hand touch soiled dishes then touch clean plate without first washing hands. Discussed with operator proper hand hygiene techniques.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler at 1:36pm. Operator moved items to reach-in freezer and ice baths. Rechecked temps a. cooked meatballs (56F - Cold Holding); 50f b. cooked pasta (56F - Cold Holding); 52f c. cooked mushrooms (54F - Cold Holding); 49f d. cooked chicken (56F - Cold Holding); 50f e. raw oysters (59F - Cold Holding) 52f
Handwash sink not accessible for employee use at all times. Hand wash sink at front counter path is blocked trash can and a case of tomato sauce. Employee removed items from path of hand wash sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates at front counter not inverted.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Broken handle on reach-in cooler right side door at front counter.
Ice scoop handle in contact with ice in ice machine bin located in kitchen. Employee scoop.
Reach-in cooler interior have accumulation of soil residues.
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw shell eggs stored above beer keg in walk-in cooler. Operator removed eggs from above beer keg.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked raw shell egg in walk-in cooler. Operator discarded egg. Observed operator discard cracked egg.
No handwash sink for employees. Hand wash sink in warewashing area is present with no running hot and cold water.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in warewashing area no running water.
Accumulation of debris on exterior of warewashing machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 73f. Employee placed standing water on gas stove to reheat.
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting boards on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Equipment in poor repair. Shelf next to three-compartment sink is rusted.
Jul 24, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Will email Approved Food Worker Training Programs.
No proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
Cutting boards on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Equipment in poor repair. Shelf next to three-compartment sink is rusted.
Jul 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority7 Intermediate7 Basic
Show 18 findings ▾
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. Dishmachine chlorine sanitizer reading 0ppm. Operator setup three-compartment sink. Reading 50ppm.
Shell eggs in use or stored with cracks or broken shells. Two cracked raw shell egg on shelf in walk-in cooler. Operator discarded cracked egg. Stop sale is not warranted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 1:50pm. Operator placed items in ice bath. Re temp at 2:20pm. a. diced chicken (51F - Cold Holding) 41f b. Butter 70f. 52f Discussed time as a public health control as an option. Will email DBPR Form 5022-090. Time As A Public Health Control and DBPR Form 5030-106. Cold Holding.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter without vacuum breaker at mop sink.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1. Mia
Handwash sink used for purposes other than handwashing. Hand wash sink on cooks line has wiping cloths stored in bowl.
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 is present with 4 people engaging in food preparation.
No paper towels or mechanical hand drying device provided at handwash sink in warewashing area. Operator provided paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Will email Approved Food Worker Training Programs.
No proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperature is 85f.
Accumulation of debris inside warewashing machine door edges.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored inside a container of cocoa on shelf at entrance of cooks line. Operator removed bowl.
Cutting boards on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Equipment in poor repair. Shelf next to three-compartment sink is rusted.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching flour in container near pizza oven. Operator removed scoop.
Wet mop not stored in a manner to allow the mop to dry near mop sink.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over heavy whipping cream in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at front counter at 2:00pm operator closed lid and turned temp down on reach-in cooler. Re temp at 2:20pm a. mozzarella cheese (52F - Cold Holding) 48f
Handwash sink used for purposes other than handwashing. Plunger inside bowl of hand wash sink in warewashing area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Spray bottle located on shelf next to three-compartment sink containing toxic substance not labeled.
Ceiling tile above mop sink is missing.
Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair. Broken floor tile next to mop sink.
No conspicuously located ambient air temperature thermometer in holding unit located at front counter.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees located at front counter, cooks line and men's restroom. Will email DBPR Form 5030-111. Employees must wash hands.
Pipe at hand wash sink in warewashing area is disconnected.
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler on cooks line.
Stored food not covered. Three sheet pans of mushrooms not covered in walk-in cooler.
Jan 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained, slicer soiled, can opener soiled,
Cutting board has cut marks and is no longer cleanable.
Employee with no beard guard/restraint while engaging in food preparation. Pizza cook
Oct 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 1 high priority.
1 High priority7 Intermediate10 Basic
Show 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella fresh 53 degrees Fahrenheit, ricotta 54 degrees Fahrenheit, garlic in oil 60 degrees Fahrenheit, cooked mushrooms 46 degrees Fahrenheit,
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained, slicer soiled, can opener soiled,
Handwash sink not accessible for employee use at all times. Cook line Trash can blocking hand washing sink also spoons in same hand washing sink. Hand washing sink blocked in dish area by a pot in the sink.
Handwash sink used for purposes other than handwashing. Chopped herbs in bottom of hand washing sink near pizza line.
Manager or person in charge lacking proof of food manager certification.
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/ 4 employees working but no certified food manager onsite.
Spray bottle containing toxic substance not labeled. Red liquid.
Clean utensils or equipment stored in dirty drawer or rack. Chopper in bin under prep.
Cutting board has cut marks and is no longer cleanable.
Employee eating in a food preparation or other restricted area. Plate of half eaten pizza on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep at cook line.
Employee with no beard guard/restraint while engaging in food preparation. Pizza cook
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini over ready to eat sauce and pasta in walk in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Working containers of food removed from original container not identified by common name. Squeeze bottles at cook line.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.