Peppy's Pizza
2989 W Bay Dr, Belleair Bluffs, FL 33770 · Permanent Food Service · License 6216812
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 Nov 2 routine inspection2 high priority (1 fixed by the Nov 5 follow-up, 1 fixed on the spot), 5 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitNov 5, 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
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
More time given
- First visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken parm 47f, raw chicken 51f, cooked wings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked meatballs holding 123f, held in steam well. Put on flat top grill for quick reheat.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Cooking stored oil on floor.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Next to flat top grill.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Storage closet.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Earlier inspections 2
B88Complaint inspection6 violations, 2 high priority No follow-up needed
- First visitAug 24, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked meatballs holding 133f, reheat to 166f, and put in steam well for holding.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Frozen raw ground beef above breaded veggies in walk in freezer. Raw ground beef moved to bottom shelf.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee food moved to bottom shelf in reach in cooler.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket on pizza make line gaskets.
Utensils in poor condition.
Salt shakers for tables rusted on the inside lid. All items discarded.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Under fryers.
Repeat violation
A90Complaint inspection7 violations No follow-up needed
- First visitJul 7, 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.
7 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.
Can opener blade.
Repeat violation
Basic6
Code 08, Food protection and cross-contamination: Employee personal food is properly identified and segregated from food to be served to the public.
Food is stored on top shelf of stand up cooler that can spill into customers food. Suggested to put employee food in a container.
Fixed on the spot
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Cloth used to store clean drinking cups on next to soda machine.
Code 25, Single-service items: Single-service articles improperly stored.
Single service cups stored on floor under soda machine.
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
Noticable odor present in building. Sewer gas like odor. All drains are operational. Operator will call landlord to investigate odor.
Floor soiled/has accumulation of debris.
Floors under fryers.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
- 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.