Big G's Pizza and Grille
3742 W Lambright St, Tampa, FL 33614 · Permanent Food Service · License 3912010
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 1 complaint inspection1 high priority (no follow-up needed), 2 basic-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 6 visitsLatest inspection
Complaint inspection
- First visitSep 1, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken over raw beef and fish in the reach in cooler. Employee corrected storage.
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed scoops for ice cream in a cup of water temping 73°F. Employee removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on kitchen flip top units.
Earlier inspections 2
A90Complaint inspection6 violations · 1 follow-up visit Fixed at follow-up
- Follow-up visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
- First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed several stained cutting boards on the prep table and flip top unit.
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Disclosure is on the menu but not the receipt.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor in the walk in cooler.
Employee corrected storage.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee drink above pizza line. Employee removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use on pizza line.
Employee removed.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cellphone above pizza line. Employee removed.
Fixed on the spot
Licensing inspection8 violations, 3 high priority · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cheese at 43f during inspection,sausage gravy at 44f at time of inspection, salmon thawed out in zip lock bags ,salmon observed removed from Rop packaging at time of inspection, no rice at time of inspection to temp.
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sausage grave at 44f at time of inspection prepped the day before at 4:30 pm , temped at 9:20 am
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.located next to mop sink in back of the building
Vacuum breaker not installed at time of inspection.
More time given
- First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed shredded cheese at 46f in cooler since 6am temped at 11am, sausage gravy prepared the day before in walk in cooler more than 16 hours at 51f ,.salmon in Rop packaging thawed out in walk in cooler, rice temped at 46 f , employee discarded items.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed shredded cheese at 46f in cooler since 6am temped at 11am, sausage gravy prepared the day before in walk in cooler more than 16 hours at 51f , employee discarded items.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.located next to mop sink in back of the building
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottled of Fabuloso by front counter , operator labled bottle
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bags of ice in the walk in freezer, Employee raised items off the floor.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink on prep table , employee removed drinks from prep table.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed employee phone on prep table by slicer, and employee phone and keys on pizza make table shelf, employees removed items and placed in appropriate location,
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.