LARGO FAMILY RESTAURANT
788 MISSOURI AV N, Largo FL 33770 · 727-584-7330
Last inspected Jun 15, 2026 · 11 visits since July 2023
AUG 24
FEB 25
AUG 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02-01-2025. Operator renewed license during inspection. Verified on DBPR license portal.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019036401 | Jun 26, 2019 | Aug 19, 2019 | $400 |
| 3--2014049131 | Nov 20, 2014 | Jan 2, 2015 | $400 |
Inspection history
11 visits, newest first
Jun 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 27, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven with stove in rear kitchen interior is soiled -microwave on cook line interior is soiled
Apr 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority8 Intermediate5 Basic
Show 17 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. Dishwasher (Chlorine 10ppm) Operator set up 3 compartment sink sanitize compartment and will use it to sanitize until dishwasher machine is properly sanitizing. Operator called dishwasher machine repair during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over raw pork in reach in cooler on cook line. -Raw eggs over cooked meat -Raw beef and eggs stored above cooked ground beef
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced cheese (52F - Cold Holding) stacked high in upper compartment of prep cooler. Operator explained that it had been stored in unit overnight and he had not taken a temperature of it this morning. Stop Sale issued because period of time out of temperature could not be determined.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese (52F - Cold Holding) stacked high in upper compartment of prep cooler. Operator explained that it had been stored in unit overnight and he had not taken a temperature of it this morning. Stop Sale issued because period of time out of temperature could not be determined.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line stained.
Handwash sink not accessible for employee use at all times. Hand wash sink on cook line is not able to be used due to plumbing issue causing water to drain onto floor when in use. Employees are using nearby sink instead. Operator called and scheduled a plumbing service during inspection.
Handwash sink used for purposes other than handwashing. Bucket being stored in hand wash sink on cook line. Operator removed.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict sandwiches are served with poached eggs unless specified otherwise by customer, no indication on menu that item contains an undercooked ingredient.
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.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment served eggs and beef cooked to order. Emailed operator Education Packet and she posted consumer advisory.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk in cooler prepared Sunday not bearing date marked. Operator date marked lasagna.
Cutting board has cut marks and is no longer cleanable. -white cutting board on cook line is grooved
Dead roaches on premises. 1 dead roach in utility room where mop sink is. 2 dead roaches on floor in dry storage area near walk in freezer. 1 dead roach in sanitize bucket on floor by rear kitchen entrance. 1 dead roach on floor in dry storage closet near walk in freezer. Operator cleaned all areas.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven with stove in rear kitchen interior is soiled -microwave on cook line interior is soiled
Plumbing system in disrepair. -cook line hand wash sink drain is clogged and causing water to drain onto floor when used. Employees are using nearby hand wash sink instead until issue is resolved. Operator contacted a plumber during inspection.
Wet wiping cloths stored in detergent and sanitizer mixed together. Operator said she made sanitizer bucket with soap and bleach. Remade sanitizer bucket with bleach and water only.
Jan 30, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed cryovac salmon in package. Discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy 125f, grits 120f,
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed cryovac salmon in package. Discarded.
Interior of microwave has accumulation of black substance/grease/food debris.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 4 thawed pieces tilapia still sealed in cryovac packaging.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink hose.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Mixer in back storage area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- pastitsio, cooked ribs, cooked chicken,cabbage rolls.
Carbon dioxide/helium tanks not adequately secured. Front server area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 thawed pieces tilapia still sealed in cryovac packaging.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer. Ice cream freezer in front area.
Stored food not covered. Buckets not covered in walk in cooler.
Wiping cloth sanitizing solution stored on the floor. Cooks line.
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Raw pork removed from original packaging stored in grocery bags in walk-in freezer.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water house connected to water faucet at mop sink without vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago soiled with food debris. Soda diffusers at both wait stations are soiled with buildup.
Carbon dioxide tanks in prep area not adequately secured.
Floor tiles missing and/or in disrepair. Floor tiles are cracked in kitchen area on cooks line.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine temp gauge not reading temperature.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago is soiled with food debris.
Reach-in cooler at front counter and prep area interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. Mutiple sour cream containers used to store gravy, sausage, and ground beef in coolers.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink next to ice machine in warewashing area is slow draining.
Stored food not covered. Mutiple containers of dressing not covered in walk-in cooler near warewashing area.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Refrigerator stored near front door containing cakes and muffins is not secured
Feb 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 10 high priority.
10 High priority2 Intermediate16 Basic
Show 28 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 touching soiled dishes then retrieving clean dishes without washing hands. Discussed with operator proper hand hygiene techniques.
Nonfood-grade bags used in direct contact with food. Raw pork removed from original packaging stored in grocery bags in walk-in freezer.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02-01-2025. Operator renewed license during inspection. Verified on DBPR license portal.
Pesticide/insecticide labeled for household use only present in establishment. Stored on shelf with alcohol beverages. Operator removed chemical.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of a case of butter in walk-in cooler in prep area. Operator placed eggs on bottom shelf.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server touching soiled dishes then touching clean glasses without washing hands. Discussed with operator proper hand hygiene techniques.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 9:10am. a. sliced cheese (54F - Cold Holding) b. corn beef hash (49F - Cold Holding) c. pooled raw shell eggs (57F - Cold Holding) d. baked chicken (45F - Cold Holding) e. ham (48F - Cold Holding) From reach-in cooler at front counter 1005 am. a. sour cream (57F - Cold Holding); b. coleslaw (54F - Cold Holding); Operator placed ice on items.
Time/temperature control for safety food re-served to customers. 48 butter packets on dining room table are re-served to customers.
Toxic substance/chemical improperly stored. Insect spray stored on shelf with alcohol beverages. Operator removed item.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water house connected to water faucet at mop sink without vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago soiled with food debris. Soda diffusers at both wait stations are soiled with buildup.
Handwash sink used for purposes other than handwashing. Wet wiping cloths stored inside hand wash sink at wait station.
Bowl or other container with no handle used to dispense food. Metal bowl without handle used as a scoop in container of flour. Operator removed metal bowl.
Carbon dioxide tanks in prep area not adequately secured.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands at hand wash station in wait station area.
Dead roaches on premises. 1 dead roach on floor in dry-storage area. 1 dead roach on sheet pan in dry-storage area. 5 dead roaches on floor in alcohol beverage store room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jackets stored on shelf with food in dry-storage area. Operator removed jackets.
Employee with no hair restraint while engaging in food preparation on cooks line.
Floor tiles missing and/or in disrepair. Floor tiles are cracked in kitchen area on cooks line.
Ice scoop handle in contact with ice. In ice bin in warewashing area. Operator removed scoop.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine temp gauge not reading temperature.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago is soiled with food debris.
Reach-in cooler at front counter and prep area interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. Mutiple sour cream containers used to store gravy, sausage, and ground beef in coolers.
Single-service articles located on prep table in warewashing area not stored inverted or protected from contamination.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink next to ice machine in warewashing area is slow draining.
Stored food not covered. Mutiple containers of dressing not covered in walk-in cooler near warewashing area.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Refrigerator stored near front door containing cakes and muffins is not secured
Aug 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Unsealed concrete floor in food preparation cook line - floor not smooth and easily cleanable Reviewed with manager
Aug 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 50,F, Alfredo sauce 47 F, cooked onions 47 F, raw chicken 47 F, raw seafood 47 F, cooked chicken 47 F, cooked ham 48-50 F, crab cakes 50 F in cooler opposite fryer. No temperatures taken this day. Manager discarded food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 50,F, Alfredo sauce 47 F, cooked onions 47 F, raw chicken 47 F, raw seafood 47 F, cooked chicken 47 F, cooked ham 48-50 F, crab cakes 50 F in cooler opposite fryer. No temperatures taken this day. Manager discarded food
Toxic substance/chemical improperly stored next to sauces on shelf at cook line. Manager relocated cleaner
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Measuring 38 F in an ice bath. Manager calibrated thermometer -Corrected on site -Probe thermometer not used to ensure proper food temperatures.
No soap provided at handwash sink in food prep area near ice machine and at back kitchen cook line.Reviewed with manager that hand wash sinks must be fully stocked at all times. Manager placed soap at hand wash sinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets hanging on shelf next to dry storage food. Manager relocated jackets
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.employee wearing watch and bracelets while buttering toast with gloves. Reviewed with manager. Employee removed jewelry
In-use wet wiping cloth/towel used under cutting board in front line area. Manager removed towel
Reuse of single-service or single-use articles.
Stored food not covered in walk in cooler. Manager covered food
Unsealed concrete floor in food preparation cook line - floor not smooth and easily cleanable Reviewed with manager
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. Dry-storage shelf a. #10 can of applesauce b. Two #10 cans of vanilla cream
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee replaced chlorine sanitizer solution with new one. Re checked reading 50ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then change gloves without washing hands. Discussed with operator proper hand-hygiene techniques.
Shell eggs are not clean. See stop sale. Two raw shell eggs in walk-in cooler have egg residue an debris on shells. Employee discarded eggs. Stop sale not warranted.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to water faucet at mop sink without vacuum breaker.
No soap provided at handwash sink in prep area. Operator provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a. #10 can of applesauce b. Two #10 cans of vanilla cream
Floor on cooks line not constructed to be easily cleanable.
Ice scoop handle in contact with ice at wait station. Operator removed ice scoop handle from ice.
Reach-in cooler at expo area interior/shelves have accumulation of soil residues. Employee cleaned reach-in cooler.
Reuse of single-service or single-use articles. Establishment is reusing sour cream buckets to hot hold foods.
Jul 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over sliced ham. Item moved.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
No soap provided at handwash sink. Prep area.
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.
Carbon dioxide/helium tanks not adequately secured.
Employee with no hair restraint while engaging in food preparation.
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.