Times Square Pizza CO
927 E Bloomingdale Ave, Brandon, FL 33511 · Permanent Food Service · License 3912794
What drove the grade
Required employee training expired for some employees.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection4 intermediate (3 fixed on the spot), 4 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 23, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Colander in kitchen hand sink. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Front counter hand sink. Operator replaced.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser bottle not labeled. Operator placed label.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 certificate expired, Charles.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk salt container not labeled. Operator placed label.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Fryer oil. Operator placed on shelf.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle touching food in bulk sugar and salt. Operator placed correctly.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.