Bayou Club
7979 Bayou Club Blvd, Largo, FL 33777 · Permanent Food Service · License 6212684
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 Jul 16 routine inspection1 high priority (no follow-up needed), 5 basic (1 repeat)-9
- Safety score91
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 visitJul 16, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Across from grill - diced tomatoes (61°F - Cold Holding), chef voluntarily discarded
Basic5
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
Ice buckets on floor under bar, relocated
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Bowl of popcorn and beverage on top of dish machine, removed
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Clean plates stored on soiled top shelf on cook line
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Beer cooler behind bar
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling vents soiled in kitchen
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.