BUSY BEE SNAK SHOP
7345 49 TH ST N, Pinellas Park FL 33781 · 7275461093
Last inspected Feb 17, 2026 · 11 visits since August 2023
MAY 24
OCT 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 fly at cook line. 1 fly glass stand alone reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Operating with an expired Division of Hotels and Restaurants license. 2-1-26
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside Deli cooler sausage links (56F - Cold Holding) Sitting in pan above fill line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee soda on prep table near waffle maker
Food stored on floor. Large pot of cooked potatoes on floor dry storage near back door.
Sep 10, 2025□ 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 ▾
Floor tiles missing and/or in disrepair. Near dishwasher
Grease receptacle and dumpster not on proper pad/nonabsorbent surface.
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 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. 0 ppm ran 3x Set up three compartment sink chlorine 50ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell egg no hand wash continued to cook and touched whisk. Instructed to was hands
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. During inspection observed chlorine sanitation bucket on egg carton next to deli cooler in kitchen was 200 +ppm. Added water now 50ppm.
Handwash sink not accessible for employee use at all times. Trash can in front of kitchen hand wash sink. Employee moved
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey made 8-24 no date marked or cover Hallandaze sauce made on 8-25 no date mark. All items added date mark
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on prep table beside grill. Employee moved
Floor soiled/has accumulation of debris. Floor at cook line very sticky.
Floor tiles missing and/or in disrepair. Near dishwasher
Food stored on floor. Box of oil on floor at cook line. Employee moved
Grease receptacle and dumpster not on proper pad/nonabsorbent surface.
In-use knife/knives stored in cracks between pieces of equipment.
Stored food not covered. Observed Turkey in glass reach in cooler made 8-24 no date marked or cover
Feb 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 2-1-25
Current Hotel and Restaurant license not displayed. 2-1-25
Floor tiles missing and/or in disrepair. At wear washing area.
Grease and dumpster not on proper pad/nonabsorbent surface.
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 7 high priority.
7 High priority3 Intermediate6 Basic
Show 16 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. During inspection observed cook touched bacon after it was cooked put onto plate for customer. Instructed to put bacon back on grill. Cooked bacon
Employee washed hands with no soap. Cook did not used soap when washing hands. Instructed to wash hands again and use soap.
Live, small flying insects found 1 fly at cook line. 1 fly glass stand alone reach in cooler.
Non-food grade towel used as liner for food container. Used for bacon.
Operating with an expired Division of Hotels and Restaurants license. 2-1-25
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook at cook line changed gloves and did not wash hands while preparing bacon. Instructed to wash hands.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Was 200+ ppm employee added water now 50 ppm
Handwash sink not accessible for employee use at all times. Trash can at cook line blocking access to hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at cook line. Added during inspection.
No soap provided at handwash sink. No soap at cook line hand wash sink. Employee put new soap.
Current Hotel and Restaurant license not displayed. 2-1-25
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table during activity preparation of food. Employee moved
Floor tiles missing and/or in disrepair. At wear washing area.
Food contaminated by unsanitized equipment or utensil. During inspection observed trash can being used with flat plan on top as a prep table with for red peppers. Employee moved. Educated
Food stored on floor.box of oil on floor at cook line.
Grease and dumpster not on proper pad/nonabsorbent surface.
Jan 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled black substance.
Ceiling tile cracked in men and women's restrooms.
Floor tiles missing and cracked near rear kitchen exit door and warewashing area.
Outer openings not protected with self-closing doors.
Refrigerator located in dry-storage room have shelves with rust that has pitted the surface.
Wall soiled with accumulated dust in warewashing area.
Oct 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
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. Observed employee bare hand touching and loading soiled dishes into dishmachine then retrieve clean dishes without washing hands first. Discussed with PIC proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef above raw pork in refrigerator near rear kitchen exit door. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked raw shell egg in refrigerator near hand wash sink in kitchen. Observed employee discard cracked egg. Stop sale not warranted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line at 9:45am a. cooked sausage links (62f- Cold Holding) Operator placed item in freezer. Re temp cooked sausage links 47f. Discussed time as a public health control as an option. Will email DBPR Form 5022-090. Time As A Public Health Control.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled black substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired on 05-2024.
Spray bottle hanging on dishmachine containing toxic substance degreaser not labeled. Employee labeled spray bottle degreaser.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile cracked in men and women's restrooms.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage on top of cutting board on reach-in cooler on cooks line. Employee discarded drink. Cleaned and sanitized cutting board.
Floor tiles missing and cracked near rear kitchen exit door and warewashing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard on fan located dry-storage room is soiled with dust.
Outer openings not protected with self-closing doors.
Refrigerator located in dry-storage room have shelves with rust that has pitted the surface.
Wall soiled with accumulated dust in warewashing area.
May 1, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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. Emailed operator vomiting and diarrheal poster. Operator printed form and posted it.
Spray bottle containing toxic substance not labeled. Employee labeled as degreaser.
Buildup of food debris/soil residue on equipment door handles. Equipment handles on reach in cooler on cook line soiled with food debris.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting near coffee station in dinning room area.
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment on cook line. Employee moved.
Aug 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled with debris.
Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic glasses on server station.
Floor soiled/has accumulation of debris. Floors soiled in kitchen under equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven conveyor soiled in front counter area,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on deli reach in coolers soiled.
Aug 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 3 high priority.
3 High priority5 Intermediate16 Basic
Show 24 findings ▾
Dented/rusted cans present. See stop sale. Dented can of strawberry pie filling on dry storage shelf in rear of building.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw n Beef over sausage in reach in cooler in prep area. Employee moved beef to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greens (48F - Cold Holding); cooked pasta (57F - Cold Holding); hard boiled eggs (48F - Cold Holding); hollandaise sauce (48F - Cold Holding). Employee moved foods to reach in cooler that was working.
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 opened 8-16 no date mark. Employee dated milk
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, slicer guard, soda nozzles in dining room soiled. Employee cleaned can opener.
Handwash sink not accessible for employee use at all times. Bucket in hand sink on cook line. Employee removed bucket.
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 certified manager onsite with 7 employees working with food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta made 8-13 no date mark.
Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled with debris.
Carbon dioxide/helium tanks not adequately secured. Tanks not secured in rear dry storage area.
Current Hotel and Restaurant license not displayed. 2-1-2022 license displayed near register.
Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line.
Damaged/spoiled/recalled food not properly segregated. Dented can of strawberry pie filling on dry storage shelf in rear of building.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf over deli reach in cooler in kitchen, employee ear buds on table next to slicer.
Employee with no hair restraint while engaging in food preparation. Employee cooking on cook line no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic glasses on server station.
Floor soiled/has accumulation of debris. Floors soiled in kitchen under equipment.
In-use knife/knives stored in cracks between pieces of equipment. Knives in crack between steam table and prep table on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven conveyor soiled in front counter area,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on deli reach in coolers soiled.
Objectionable odors in bathroom or other areas of the establishment. Odor of decaying food in rear dry storage area.
Single-service articles improperly stored. Coffee filters on top of server station not protected.
Wet mop not stored in a manner to allow the mop to dry. Wet mops stored in bucket in rear dry storage area.
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.