GIORGINO'S PIZZA AND SUBS
5729 RICHEY DR, Port Richey FL 34688 · 727-748-1760
Last inspected Apr 29, 2026 · 6 visits since August 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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. Operator sprinkled Parmesan cheese on pizza to go, discussed bare hand contact with operator
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2017048107 | Jul 24, 2017 | Oct 27, 2017 | $160 |
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Current Hotel and Restaurant license not displayed.
Plumbing system in disrepair. The hand sink by the pizza station is in disrepair. The operator has a plumber coming to fix the hand sink.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. License shows 50 seats, inspector count is 86. Seating change form emailed to operator.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 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. Operator sprinkled Parmesan cheese on pizza to go, discussed bare hand contact with operator
Raw animal food stored over/not properly separated from ready-to-eat food. In vertical 2 door cooler in storage area - shell eggs on top of bucket of sauce, operator moved to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In roc across from flat top grill - julienne salami (47F - Cold Holding) above fill line, moved to bottom of cooler, cooled to 46F, moved to freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at pizza make cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Pizza make cooler, operator cleaned
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No paper towels or mechanical hand drying device provided at handwash sink. On cook line
Ceiling/ceiling tile shows damage or is in disrepair. Water damage to acoustic tiles in storage room and dish area. Plans state that all tiles are cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By slicer, moved to bottom shelf
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Inspector emailed seating change form to owner, Jay.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. License shows 50 seats, inspector count is 83. Proviso states that seating change needs to be completed.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook line, water ran for 2 minutes, 65F
Cutting board has cut marks and is no longer cleanable. At lift top cooler in pizza prep area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee becomes on cutting board at lift top, moved to bottom shelf.
Food stored in a location that is exposed to splash/dust. On cook line, in use soap dispenser installed over glass top door chest freeze, operator will move dispenser
A return visit. The problems from the previous inspection had been dealt with.
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.