Gulfside Pizza and Subs
11703 Hamlin Blvd, Largo, FL 33774 · Permanent Food Service · License 6218538
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 2 basic-10
- Safety score90
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 27, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Table top cooler - tomatoes 1:30pm (52°F - Cold Holding), staff believes tomatoes were prepped prior to 9am, no additional temps taken during cooling process
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Table top cooler - tomatoes 1:30pm (52°F - Cold Holding), staff believes tomatoes were prepped prior to 9am, no additional temps taken during cooling process
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink in kitchen, staff restocked
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Food debris under conveyor in pizza oven
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Stop sale
- An order that the food can’t be sold or served.