Bojangles
7930 US Hwy 19 N, Pinellas Park, FL 33781 · Permanent Food Service · License 6216360
What drove the grade
Handwash sink not accessible for employee use at all times.
How the score was calculated
- Starting score100
- Violations at the Jul 14 complaint inspection1 intermediate (fixed on the spot), 5 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 14, 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
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Soiled rag inside, hand washing sink near three compartment sink.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Coffee filter.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Walk in cooler
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Ice machine above drink dispenser broken.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Front counter
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone on prep service station. Employee moved
Fixed on the spot
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.