Tj's Gourmet Pizza Cafe
1515 Gulf Blvd, Indian Rocks Bch, FL 33785 · Permanent Food Service · License 6214139
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. marinara cream sauce 102f, put back on stove for reheat.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection1 high priority (fixed on the spot), 2 intermediate, 4 basic (2 repeats)-15
- Safety score85
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 25, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. marinara cream sauce 102f, put back on stove for reheat.
Now 171f,
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Walk in cooler pasta rack soiled.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Thomas Smith 6/2/2021 expired 6/2/2026
Basic4
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup used for portioning in breading flour.
Ice buildup in walk-in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters. Walk in cooler fan cover.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Bar hand sink, Prep line hand sink.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.