SPORTS SHACK
999 MISSOURI N, Largo FL 33770 · 7272219779
Last inspected Mar 20, 2026 · 6 visits since August 2023
AUG 23
APR 24
FEB 25
MAR 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023034782 | May 31, 2023 | Jul 31, 2023 | $400 |
| 3--2016006817 | Jan 25, 2016 | May 10, 2016 | $320 |
Inspection history
6 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 17, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Dish machine chlorine sanitizer not at proper minimum strength. 0 pm chlorine run twice Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reviewed with person in charge
Floor soiled/has accumulation of debris in walk in cooler and walk in freezer
Floors not maintained smooth and durable.
Apr 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Dish machine chlorine sanitizer not at proper minimum strength. 0 pm chlorine run twice Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reviewed with person in charge
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. Employee cutting onions with barehands. Reviewed with employee. Employee washed hands and put gloves on
Spray bottles of Toxic substance/chemical improperly stored next to bags of soda over packages of crackers. Person in charge relocated bottles
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -soiled can opener on prep table. Employee moved can opener to triple sink - 3 D dust under shelf at warmer in service window. Employee cleaned area -. Reviewed with person in charge
Dead roaches on premises. 1 dead roach on floor in dining area, 1 dead roach on corner area near game area, 5 dead roaches inside cabinet below computer. Person in charge removed roaches, cleaned and sanitized areas
Floor soiled/has accumulation of debris in walk in cooler and walk in freezer
Floors not maintained smooth and durable.
Food stored on floor in walk in freezer. Reviewed with person in charge who then relocated food
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - heavily dusty surface under prep table in kitchen - heavily soiled trays for dish machine Reviewed with person in charge
Straws provided for customer self-service not individually wrapped or in an approved dispenser.. Bartender relocated straws behind bar
Unwashed fruits/vegetables ( box of whole tomatoes )stored with ready-to-eat food ( bag of cut lettuce ) in walk in cooler. Reviewed with person in charge who then rearranged food
Aug 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting boards on top of reach-in coolers on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on door of walk-in freezer.
Light not functioning. Light out in prep area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in prep area missing shield.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzle diffusers soiled with debris located at wait station.
Aug 22, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 2 high priority.
2 High priority5 Intermediate12 Basic
Show 19 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher at triple sink washing and rinsing pot/pans without sanitizing. Educated operator on proper sanitizing of food contact equipment. Employee re washed and sanitized pots and pans.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler in front of pizza oven at 3:46am sliced tomatoes (53F - Cold Holding); cooked shrimp (53F - Cold Holding); coleslaw (53F - Cold Holding) Operator discarded coleslaw and tomatoes. Moved cook shrimp to the walk-in freezer Re temp at 4.20pm Cooked shrimp 46f
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 clean-up plan.
Food-contact surface soiled with food debris, mold-like substance or slime. Inside of soda gun spout soiled with debris.
Handwash sink used for purposes other than handwashing. Scrub pad inside hand wash sink next to reach-in cooler in kitchen. Hand wash sink in bar area used as dump sink with ice inside and sanitizer bucket stored inside bowl.
No proof provided that recently hired food employee are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator employee health agreement.
No soap provided at handwash sink. No soap at hand wash sink located near walk-in cooler.
Bowl or other container with no handle used to dispense food. Bowl used as scoop inside of coleslaw in reach-in cooler located in front of pizza oven. Bowl used as scoop in tomato sauce on steam table.
Cutting board has cut marks and is no longer cleanable. Cutting boards on top of reach-in coolers on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee phone on prep table in kitchen.
Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation without hair net.
Food stored on floor. From walk-in freezer a. 1 box of flour tortillas stored on floor in walk-in freezer. b. 1/2 box of garlic bread stored on floor in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on door of walk-in freezer.
Light not functioning. Light out in prep area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in prep area missing shield.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzle diffusers soiled with debris located at wait station.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened drink stored in walk-in cooler on top of a container of tomato sauce.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler interior soiled with food debris.
Standing water in bottom of reach-in-cooler. Standing water in reach-in cooler located in front of pizza oven.
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.