HIRS SAUSAGE MARKET LLC
1995 E BAY DR, Largo FL 33771 · 2019259471
Last inspected May 13, 2026 · 8 visits since December 2023
DEC 23
APR 24
OCT 24
MAR 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 live fly observed flying in kitchen preparation area. 1 live fly observed flying in dry storage closet. 1 live fly observed flying under predation table next to three compartment sink.
★ 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--2022021418 | Apr 27, 2022 | Jun 9, 2022 | $400 |
Inspection history
8 visits, newest first
May 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is doing ROP for salami, smoked bacon and cured pork. Discussed option to remove from packaging within 48 hours with production or submit HACCP plan.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf in walk in with Hungarian sausage. Operator relocated and labeled at personal.
Ice buildup in door frame of walk-in freezer.
Mar 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen prep area stained. Mixer head soiled with food debris. Interior of smoking equipment heavily soiled with grease and burnt food debris.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer to measure dish machine temperature.
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. Observed employee training certificate for an employee who only works on Saturdays and is not currently present at the time of inspection. Sabine L. dated 01/15/2024 through International Food Service Executives Association Florida Branch.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training certificates for two employees who are present during the inspection. Karin G. and Thorsten G. dated 5/28/2021 through International Food Service Executives Association Florida Branch.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior with heavy lime scale build up and black mold like substance.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen prep area heavily grooved.
Dead roaches on premises. 4 dead roach on floor on left side of three door reach in freezer in preparation area. 3 dead roaches on the floor behind smoke house equipment in preparation area. 14 dead roaches under three door reach in freezer in preparation area. 8 dead roaches under vacuuming equipment in preparation area. 1 dead roach on floor under breaker panels next to walk in cooler door. 1 dead roach inside smoker equipment in preparation area. Operator clean and sanitized the area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed walk in freezer door seal with heavy build up of ice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of smoking equipment heavily soiled with grease and burnt food debris. Microwave interior soiled with food debris.
Mar 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority7 Intermediate7 Basic
Show 16 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed HDX laundry chlorine. Observed labeling read sanitizing Hard, Non-porous Non-Food contact surfaces. I noticed that the label on the HDX laundry chlorine indicated it was for sanitizing hard, non-porous, non-food contact surfaces. The label did not specify that it was intended for sanitizing food contact surfaces or dishes. Operator went and got approved Chlorine sanitizer.
Live, small flying insects found 1 live fly observed flying in kitchen preparation area. 1 live fly observed flying in dry storage closet. 1 live fly observed flying under predation table next to three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen prep area stained. Mixer head soiled with food debris. Interior of smoking equipment heavily soiled with grease and burnt food debris.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The high-temperature dish machine was ran multiple times, with the highest temperature recorded being 155F. The establishment has a three compartment sink with a chlorine sanitizer for manual dish sanitization. During the inspection, the chemical concentration in the three compartment sink was measured at 50 PPM.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer to measure dish machine temperature.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
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. Observed employee training certificate for an employee who only works on Saturdays and is not currently present at the time of inspection. Sabine L. dated 01/15/2024 through International Food Service Executives Association Florida Branch.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training certificates for two employees who are present during the inspection. Karin G. and Thorsten G. dated 5/28/2021 through International Food Service Executives Association Florida Branch.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Three compartment sink was set up with chlorine sanitizer for manual ware washing. Chlorine testing at 50 PPM.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior with heavy lime scale build up and black mold like substance.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen prep area heavily grooved.
Dead roaches on premises. 4 dead roach on floor on left side of three door reach in freezer in preparation area. 3 dead roaches on the floor behind smoke house equipment in preparation area. 14 dead roaches under three door reach in freezer in preparation area. 8 dead roaches under vacuuming equipment in preparation area. 1 dead roach on floor under breaker panels next to walk in cooler door. 1 dead roach inside smoker equipment in preparation area. Operator clean and sanitized the area.
Floor soiled/has accumulation of debris. Heavy food debris build up under preparation table/unsure pull out drawers in in middle of preparation area in back kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed walk in freezer door seal with heavy build up of ice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of smoking equipment heavily soiled with grease and burnt food debris. Microwave interior soiled with food debris.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. No date mark
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in walk-in freezer.
Mar 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment smoking food as a preservation method without an approved variance from the Division of Hotels and Restaurants. Observed smoking sausages during inspection.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Observed dry storage of pink sodium nitrate being used for curing.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is doing a special process curing and additives for food preservation.
Feb 20, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment smoking food as a preservation method without an approved variance from the Division of Hotels and Restaurants. Observed smoking sausages during inspection.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Observed dry storage of pink sodium nitrate being used for curing.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is doing a special process curing and additives for food preservation.
Dec 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw sausage over brown gravy in reach in freezer near smoker. Employee moved sausage to lower shelf.
Establishment smoking food as a preservation method without an approved variance from the Division of Hotels and Restaurants. Observed smoking sausages during inspection.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Observed dry storage of pink sodium nitrate being used for curing.
Food-contact surface soiled with food debris, mold-like substance or slime. Large Mixer soiled Cutting Boards soiled
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is doing a special process curing and additives for food preservation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Most ovens in kitchen soiled
Stored food not covered. Dry storage of sugar not covered
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.