Parlor Doughnuts
430 W Bay Dr, Largo, FL 33770 · Permanent Food Service · License 6218905
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 Aug 24 complaint inspection2 high priority (fixed by the Aug 26 follow-up), 3 basic-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 · 2 visitsComplaint inspection
- Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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.
Chicken 46f, 10 pounds Cooked sausage 45f, 10 pounds Chorizo patties 46f, 10 pounds Sausage patties 45f, 24 pounds All items found in the walk in freezer. Items discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken 46f, 10 pounds Cooked sausage 45f, 10 pounds Chorizo patties 46f, 10 pounds Sausage patties 45f, 24 pounds All items found in the walk in freezer. Items discarded.
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in freezer not functioning properly cause temperature sensitive foods to exceed 41f, during defrost. Repair called.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Sanitizing compartment leaking.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Walk in freezer.
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.