Beach Pizza Plus
10500 Ulmerton Road 380, Largo, FL 33771 · Permanent Food Service · License 6214955
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate, 1 basic-16
- Safety score84
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 visitOct 28, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Deli Ham 46°F cold hold, Deli turkey 47°F cold hold Second temperature at 3:01pm 43°F on both turkey and ham.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Operator was able to determine the time foods were taken out of temperature control and marked them during inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flies observed in prep area. No contamination observed.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Sanitizer stored with garlic butter. Operator removed sanitizer
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Large white cutting boards behind front counter stained and soiled with food debris.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
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.