Ginas Pizza Bar

1700 Tamiami Trl G5, Port Charlotte, FL 33948 · Permanent Food Service · License 1802061

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Jul 29, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
2 high priority (fixed on the spot), 4 intermediate, 12 basic (4 repeats); basic violations cost 12 at most
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul292026

Routine inspection

18 violations found

First visitJul 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
- 2 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed raw chicken (52°F - Cold Holding) in the reach in cooler nearest the walk in cooler. The operator was unable to determine the length of time the potentially hazardous food had been held out of temperature. The operator discarded the raw chicken.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw chicken (52°F - Cold Holding) in the reach in cooler nearest the walk in cooler. The operator was unable to determine the length of time the potentially hazardous food had been held out of temperature. The operator discarded the raw chicken.
  Fixed on the spot
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no quaternary test kit for wiping cloth solution available.
  Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
  Observed the chlorine test kit used for the dishmachine expired 4/2024.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed an employee fill a pitcher of water in the handwashing sink near the pizza ovens.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed a spray bottle containing a blue chemical not labeled in the server station in the dining room.
Basic12
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer in the reach in cooler nearest the walk in cooler.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed plastic bottled water stored on the floor behind the front counter.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed an employee beverage stored on a shelf above the reach in cooler nearest the walk in cooler. The operator properly stored the beverage container.
  Fixed on the spotRepeat violation
  Opened employee beverage container in the reach in cooler nearest the walk in cooler with food to be served to customers.
  The operator removed the opened beverage.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed a plastic portion cup with no handle used as a scoop for Parmesan cheese in the walk in cooler. The operator removed the portion cup from the cheese.
  Fixed on the spot
  Cutting boards have cut marks and are no longer cleanable.
  Equipment in poor repair.
  Observed a wrench used in place of a broken faucet handle at the hand sink behind the bar.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on the top exterior of warewashing machine.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed dripping grease at the bottom of the hood system above the grill on the cook line.
  Buildup of food debris/soil residue on equipment door handles.
  Observed a buildup of food debris on the reach in cooler roll top door handles.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris underneath the equipment on the cook line.
  Repeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide tank not adequately secured behind the bar.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.