PISCO RESTAURANT
80 W LIVE OAK ST, Tarpon Springs FL 34689 · 727-939-4661
Last inspected Aug 14, 2026 · 8 visits since July 2023
MAY 24
DEC 24
MAY 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies underneath dishmachine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Handwash sink not accessible for employee use at all times. Hand wash sink by ice machine blocked by pan and bottle, operator removed
No soap provided at handwash sink. By ice machine in back room, operator placed soap at sink
Employee personal food not properly identified and segregated from food to be served to the public. Cut watermelon in walk in cooler on top shelf, not labeled as employee food, operator discarded.
Mar 24, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 7, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 9 violations recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 9 findings ▾
Live, small flying insects found 1 live fly under dishmachine 3 live flies near flip top cooler by wall in 1 fly at server expo
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator is going to use the dishmachine to sanitizes dishes as they are out of quaternary tablets.
Roach activity present as evidenced by live roaches found. 2 live in bar on the wall 1 live under register in bar 1 live under liquor well 2 live on soda gun hoses 1 live above 3 compartment sink in bar 2 live on wall in bar area 5 live on wheels of bar equipment 1 on wall in server area 1 live under coffee pot 3 live on wall in server area 7 live under bar top, guest side 2 live on floor entrance to kitchen 3 live in crack in wall, entrance to kitchen 1 live on floor of kitchen 2 live electrical outlet 1 live in hole in wall on cook lime where plumbing used to be 1 live on doorframe 1 live on pipe 1 live in cooler 1 live in gasket of cooler 1 live under sink in kitchen 2 live on bag of onions 1 live on clean bowl 1 live in meat slicer 11 live on wheels of kitchen equipment 1 live on prep table 1 live on cooler 4 live on kitchen equipment cook line 2 live roaches on wall where the walk in is located
Clam/mussel/oyster tags not marked with last date served. For some oyster tags.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster tag not in box of oysters in the wall in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on flip top coolers stained.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for Greg
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 some employees : Greg, Tyson and Melissa
Dead roaches on premises. 12 dead in the corner of the bar 12 dead in cooler drawer on cook line 27 dead next to two door cooler in kitchen 6 dead on fire extinguisher 1 dead on wall above dish machine 4 dead stuck between glass and wall near office 1 dead on wall above 3 compartment sink
May 5, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 14 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority5 Intermediate2 Basic
Show 14 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. 0ppm dishmachine. Operator has run out of chlorine sanitizer for the dishmachine. Operator refilled sanitizer, 50ppm chlorine
Live, small flying insects found 1 live fly under dishmachine 3 live flies near flip top cooler by wall in 1 fly at server expo
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator is going to use the dishmachine to sanitizes dishes as they are out of quaternary tablets.
Roach activity present as evidenced by live roaches found. 2 live in bar on the wall 1 live under register in bar 1 live under liquor well 2 live on soda gun hoses 1 live above 3 compartment sink in bar 2 live on wall in bar area 5 live on wheels of bar equipment 1 on wall in server area 1 live under coffee pot 3 live on wall in server area 7 live under bar top, guest side 2 live on floor entrance to kitchen 3 live in crack in wall, entrance to kitchen 1 live on floor of kitchen 2 live electrical outlet 1 live in hole in wall on cook lime where plumbing used to be 1 live on doorframe 1 live on pipe 1 live in cooler 1 live in gasket of cooler 1 live under sink in kitchen 2 live on bag of onions 1 live on clean bowl 1 live in meat slicer 11 live on wheels of kitchen equipment 1 live on prep table 1 live on cooler 4 live on kitchen equipment cook line 2 live roaches on wall where the walk in is located
Stop Sale issued due to food not being in a wholesome, sound condition. 4 bags of ahi tuna
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (48F - Cold Holding); sliced American cheese (48F - Cold Holding); swiss cheese (54F - Cold Holding); cooked pork (52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cookline, right cooler: shredded cheese (48F - Cold Holding); sliced American cheese (48F - Cold Holding); swiss cheese (54F - Cold Holding); cooked pork (52F - Cold Holding) see stop sale. Food has been in unit since 10:30am, no temperatures taken today. No food was prepared today.
Clam/mussel/oyster tags not marked with last date served. For some oyster tags.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster tag not in box of oysters in the wall in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on flip top coolers stained.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for Greg
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 some employees : Greg, Tyson and Melissa
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. Ahi tuna fully thawed in reduce oxygen packaging. Package states remove before thawed. See stop sale
Dead roaches on premises. 12 dead in the corner of the bar 12 dead in cooler drawer on cook line 27 dead next to two door cooler in kitchen 6 dead on fire extinguisher 1 dead on wall above dish machine 4 dead stuck between glass and wall near office 1 dead on wall above 3 compartment sink
Dec 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
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. Operator replaced chlorine sanitizer solution. Rechecked reading. 50ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies underneath dishmachine.
Stop Sale issued due to food not being in a wholesome, sound condition. Five commercially processed reduced oxygen packaged Mahi Mahi 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. Located in refrigerator on cooks line.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on cooks line are stained.
Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
Dead roaches on premises. 1 dead roach on wall near dishmachine. 1 dead roach on floor underneath dishmachine. Operator discarded roaches. Cleaned and sanitized area.
Five commercially processed reduced oxygen packaged Mahi Mahi 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. Located in refrigerator on cooks line.
In-use tongs stored on equipment door handle between uses.
Stored food not covered. Items cold holding in walk-in cooler not covered. a. pan of cooked potatoes b. pan of cooked pasta
May 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef above raw fish in glass cooler on cook line, fish moved to above beef
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server cleaned off dirty dishes in dish area, went to bar and scooped ice and filled with soda and opened a bottle of beer for customer with her bare hands without washing hands, discussed proper hand washing with employee
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Handwash sink not accessible for employee use at all times. Hand sink in server area blocked by step stool, stool removed
Cutting board has cut marks and is no longer cleanable. Red cutting board
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Floors soiled under equipment on cook line
Dec 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 2 high priority.
2 High priority9 Intermediate8 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee licked fingers then put gloves on and started touching clean food containers without washing hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in upright cooler in kitchen, operator moved beef to bottom of cooler
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
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 DBPR HR 5030-104, they printed and posted
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled
Handwash sink not accessible for employee use at all times. Strainer with ice in it at bar hand sink, strainer removed
Handwash sink used for purposes other than handwashing. Hand sink in bar used as dump sink, discussed proper use of hand sink with bartenders and owner
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment offers oysters on chalk board for Gave the operator industry bulletin for adoption of the 2017 food code effective November 1, 2019 but has no consumer advisory for raw oysters, emailed operator with DBPR Form HR 5025-131, they printed and posted
Records/documents for required employee training do not contain all of the required information. Food handlers certificates copies do not have trainer name or trainer certificate number
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photo copies of food handlers certificates
Bowl or other container with no handle used to dispense food. Bowl used to scoop panko
Cutting board has cut marks and is no longer cleanable. All cutting boards
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above sauce bottles in kitchen
Employee with no hair restraint while engaging in food preparation. Employee put hair net on
Equipment in poor repair. Reach in cooler gaskets torn
Floor soiled/has accumulation of debris. Floors under and behind all equipment in kitchen soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers soiled
Jul 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
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.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies for all employees
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.