Rudy's Sports Bar
11100 66 St N, Largo, FL 33773 · Permanent Food Service · License 6213120
What drove the grade
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection3 intermediate (1 fixed on the spot), 7 basic (1 repeat)-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 visitSep 23, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Chili in walk in cooler prepared on 9/19 not dated
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Fryer baskets soiled
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Hand sink in kitchen, replaced
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Unprotected ice machine in a customer/nonsecure area.
Ice machine behind outside bar not protected
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee on cook line with no hair or beard restraint
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Portioning cups in seasoning bins
Repeat violation
Equipment in poor repair.
Frayed metal on fryer baskets in fryers
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Soda gun at end of bar
Standing water in bottom of reach-in-cooler.
Beer cooler behind bar
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.