Sally O'Neal's Pizza Hotline
1319 S Howard Ave, Tampa, FL 33606 · Permanent Food Service · License 3912028
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection4 high priority (3 fixed by the Oct 28 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 1 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 28, 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 - First visitOct 26, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed pizza sauce prepared in house sitting on counter. Sauce sitting out since 12:00. Temped at 68°F. Manager voluntarily discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-Observed steam table which was not turned on containing tomato sauce 72°F, beef meatballs 76°F and cooked beef 74°F. Stored since opening at 12:00. Manager voluntarily discarded.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
-Observed splitter installed with no vacuum breaker. Discussed with manager.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-Observed chemical spray bottle stored by soda machine on syrup boxes. Manager removed.
Fixed on the spot
Intermediate3
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 chlorine test strips for dish machine and no quaternary test strips for 3 compartment sink and sanitizer buckets. Manager is ordering test kits.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Observed stained cutting board by oven in kitchen.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-Observed chemical spray bottle stored on hand wash sink. Employee removed.
Fixed on the spot
Basic1
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.
-Observed utensil with handle submerged in flour container.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.