WEPAA RESTAURANT
118 W BAY DR, Largo FL 33770 · 727-474-3190
Last inspected Jan 16, 2026 · 7 visits since August 2023
MAR 24
SEP 24
APR 25
OCT 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 71f, made on 1/15/2026, missed cooling window.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018012478 | Jan 26, 2018 | Apr 25, 2018 | $160 |
Inspection history
7 visits, newest first
Jan 16, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 71f, made on 1/15/2026, missed cooling window.
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. 0 ppm. 100 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 71f, made on 1/15/2026, missed cooling window.
Bowl or other container with no handle used to dispense food. Bowl used to portion cooked rice.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at at bar.
Bathroom located inside establishment not completely enclosed with self-closing doors.
Cutting board has cut marks and is no longer cleanable.
Apr 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 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. 0 ppm, tube is cracked. Repaired now 100 ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked rice made today cooling in closed lid container in reach in cooler.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable, next to fryers.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cup used for portioning cooked rice stored in rice container.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw pork chop then touch clean handle on fat-fryer without removing gloves and washing hands. Discussed with manager proper hand-hygiene techniques.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (66F - Cold Holding) 61f Operator placed item in ice bath. Re temp at 12:30pm
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Cutting board on reach-in cooler next to fat-fryers has cut marks and is no longer cleanable.
Floors not maintained smooth and durable.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 125f Employee reheated on stove to 166f
Light shield broken above mop sink.
Reuse of single-service or single-use articles stored in shelf above prep table across from three-compartment sink.
Wet mop not stored in a manner to allow the mop to dry. Operator placed mop in manner to air dry.
Mar 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham, milk opened more than 24 Hours in storage area. Manager labeled food
Spray bottle containing toxic substance not labeled in dish washing area. Manager labeled spray bottle.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in upstairs room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee jackets, backpacks next to dry storage items. Manager relocated personal items
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch while preparing food. Reviewed with manager. Employee removed watch.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - heavily soiled cart at cook line area. Reviewed with manager.
Opened employee beverage container in a cold holding unit with food to be served to customers opposite stove. Reviewed with manager. Employee drinks removed from cooler.
Silverware/utensils stored upright with the food-contact surface up at front counter. Employee rearranged utensils.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -stew at 114 F at 2:30 pm cooked at 10:00 am in deep, covered container - reviewed with manager cooling procedures - manager discarded
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. stew at 114 F at 2:30 pm cooked at 10:00 am in deep, covered container - reviewed with manager cooling procedures - manager discarded
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - triple sink with 100 ppm quaternary - employee changed solution- recheck 200 ppm quaternary
Handwash sink used for purposes other than handwashing. - ice cubes inside hand wash sink in front area near freezers - reviewed with manager hand wash sinks are for washing hands only
Spray bottle containing toxic substance not labeled on cart next to cooler drawers at cook line - manager labeled spray bottles
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee jackets, backpack hanging on dry storage shelf next to spices
Food ( boxes of shortening) stored on floor in storage area- employee relocated food
Working containers of food removed from original container not identified by common name on shelf below prep table in back kitchen - employee labeled containers
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-n cooler on cook line at 1115am butter (53 - Cold Holding) Operator moved items to freezer. Re Temped at 1155am Butter 42f
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connected to mop sink without vacuum breaker.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially processed dressings, stored in reach-in cooler located at front counter not date-marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda-nozzles diffusers at wait station 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. Operator has no proof for two employees that work at cash register. Operator reviewed employee health agreement with employees; employees signed agreement.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. chimichurri sauce made more than 24 hours ago not date-marked. Operator date-marked item.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine, located behind reach-in cooler in kitchen, soiled.
Accumulation of debris on exterior of warewashing machine. Dishwasher exterior top soiled with dust.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents above cook line.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table near 3 compartment sink.
Food stored on floor. Bag of rice stored on floor in storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on stand-alone reach in freezer in kitchen
No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to mop sink. Emailed operator hand wash sign.
Wet mop not stored in a manner to allow the mop to dry. Wet mops not stored to properly dry. Mops commingled together in mop sink.
Working containers of food removed from original container not identified by common name. Sesame stored in mayo container above prep table. Operator label item.
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.