Benedicts
201 W Bay Dr, Largo, FL 33770 · Permanent Food Service · License 6216929
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 4 intermediate (2 repeats), 4 basic (1 repeat)-33
- Safety score67
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 visitAug 12, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Hollandaise date marked 7/29/26. Item discarded.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Hollandaise date marked 7/29/26. Item discarded.
Code 03, Food out of temperature: 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.
Time mark adjusted for corned beef hash. Updated TPHC placed on cooler for tracking.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Egg wash stored over fresh cut fruit. Item moved. Walk in cooler.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked chicken, diced ham, cooked sausage, cut melon dishes, tuna fish, brisket soup.
Repeat violation
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Deli ham. Turkey.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slicer.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Baking bread pans stored in hand sink in baking area.
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed peppers stored over ready to eat items in walk in cooler.
Food stored on floor.
Croissants and gyro cone stored on floor in walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket on salad cooler.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Under fryer.
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.
- Stop sale
- An order that the food can’t be sold or served.