GINOS BY CHARLY PIZZERIA INC
35977 US 19, Palm Harbor FL 34684
Last inspected Feb 25, 2025 · 5 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
JAN 24
AUG 24
FEB 25
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found 2 flies near soiled dishes in warewashing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021000677 | Dec 22, 2021 | Feb 5, 2021 | $400 |
Inspection history
5 visits, newest first
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority7 Intermediate4 Basic
What the inspector wrote — 16 findingsThe state's own report →
Live, small flying insects found 2 flies near soiled dishes in warewashing area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. ham (59F - Cold Holding); gyro meat (57F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In display cooler: ham (59F - Cold Holding); gyro meat (57F - Cold Holding) no temperatures taken today. Both items were in cold holding unit overnight. See stop sale.
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. Pizza by the slice. Operator added time mark.
Show the remaining 12 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200ppm. Operator corrected to 50ppm.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with owner and employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by fan. Operator removed fan.
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. For one employee Raul. Provided operator with paper Food Employee Reporting Agreement. Raul read and signed agreement at time of inspection.
No soap provided at handwash sink. No soap at handwash sink in the back kitchen. Operator restocked soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator time as a public health procedure.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For employee Raul.
Bowl or other container with no handle used to dispense food. Bowl in bucket of sauce. Operator removed
Employee with no hair restraint while engaging in food preparation. Employee cooking with no hair restraint. Employee put on hair restraint.
Floor soiled/has accumulation of debris. Floors and walls in kitchen soiled. Floors and ceiling in wall in cooler soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Cold holding units and shelves soiled with food debris. Discussed with owner.
Aug 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 slices of pizza held on time not time stamped. Unable to determine the time the pizza was placed on time as a public health control.
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. See stop sale. Lasagna
Toxic substance/chemical improperly stored. Spray bottle of chemical stored on prep table next to bottle of oil. Operator moved chemical
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Floor mixer Interior used for rolls
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna cooked, frozen and thawing no date mark. Operator was able to determine the prep date and dated accordingly
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Raul Cordes
Employee with no hair restraint while engaging in food preparation. Employee involved in food prep with no hair restraint.
Floor soiled/has accumulation of debris. Under and behind equipment
Reach-in cooler interior/shelves have accumulation of soil residues. Glass front refrigerator
Feb 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Food container holding flour has a build up of dried food debris.
Jan 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at Front refrigerator case - greater than 41 degrees Fahrenheit. Shredded mozzarella 44 cold hold anchovies 44F cold hold, ham 45F cold hold. Pasta 45F cold hold, operator put all foods in walk in cooler until it can be determined if the unit is working properly. Food was placed in the unit less than 4 hours
Toxic substance/chemical improperly stored. OTC medicine stored on upper shelf of cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Food container holding flour has a build up of dried food debris.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. HNd wash sink turned off due to leak at faucet. Discussed the need to have all sinks in working order.
Faucet/handle missing at plumbing fixture. Hand wash sink leaking from faucet. Discussed the need to have all hand wash sinks in working order.
Food stored on floor. Walk-in. Coo.er onions and tomato sauce stored on the floor
Reach-in cooler interior soiled
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
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. Oper corrected. Sanitizer
Handwash sink used for purposes other than handwashing. Gallon container in hand wash sink toward the rear of the kitchen. Operator moved container
Toxic substance/chemical on premise that is not required for the operation of establishment. Paint stored in rear of building. Operator discarded paint
Floor soiled/has accumulation of debris. Cook line, prep and storage area.
Food stored on floor. Oil stored on the floor discussed the importance of storing food a minimum of 6inches off the floor.
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.