Farandulero Pizzeria
4327 Gun Hwy, Tampa, FL 33618 · Permanent Food Service · License 3919087
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 21 complaint inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 8 basic (1 repeat)-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 21, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw beef is stored over ready to eat plantains, yucca, cooked wings, ham croquettes, and other ready to eat items inside the reach in freezer. Located adjacent to kitchen rice cookers. Discussed proper placement of raw items with operator at time of inspection.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed one employee pick up an object from floor and wore new gloves without first washing hands. Employee wore a beard guard then changed to new gloves without first washing hands. Discussed with employees and manager. All employees washed hands and wore new gloves at time of inspection.
Fixed on the spot
Employee dried hands on clothes/apron/soiled towel after washing.
Observed employee dry hands with cloth instead of paper towels. Discussed with employee.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Raw Ground beef is stored inside a shopping bag in the kitchen reach in freezer.
Intermediate4
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed one employee washing their hands at the three compartment sink. Discussed with employee to wash hands at designated hand washing sinks only.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards inside the establishment are soiled. Interior of soda nozzle at bar area is soiled.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Soiled margarita glass and spoon are stored inside the bar area handwashing sink. Employee removed all items at time of inspection.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towel and no soap at bar area, hand washing sink.
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
One bag of frozen vegetables is thawing in room temperature in back kitchen area. Employee placed inside the reach in freezer at time of inspection.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked frozen shrimp inside bar area reach in freezer are not covered. Employee removed shrimp at time of inspection.
Food stored on floor.
One bucket of lard is stored on the floor in back kitchen area next to rice cookers. One case of water bottle are stored on the floor at bar area. Employee relocated all food off the floor at time of inspection.
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.
Multiple open water bottles are stored on a shelf over kitchen prep sink or on top of a microwave. Operator discarded drinks at time of Inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Observed one employee in the back kitchen without a beard guard. Employee wore a beard guard at time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Wood behind bar area counter are not sealed.
Code 29, Plumbing and backflow prevention: Water leaking from pipe.
Located at hand washing sink next to three compartment sink. Employee had placed a bucket to catch the dripping water.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Multiple walls inside the back area are soiled.
Earlier inspections 1
A96Complaint inspection3 violations No follow-up needed
- First visitAug 6, 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
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed the interior of the soda gun dispenser with a mold like substance. Manager removed, clean and sanitized.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed meat thawing in a container of water. Discussed proper thawing with employee, employee turned water on so it's constantly running.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in the restrooms.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.