Jotos Pizza
9119 S Belcher Rd, Pinellas Pk, FL 33782 · Permanent Food Service · License 6214440
What drove the grade
Pesticide-emitting strip present in food prep area.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection1 high priority (no follow-up needed), 1 intermediate, 5 basic (4 repeats)-15
- Safety score85
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 30, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Next to triple sink at bar
Intermediate1
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.
Individually portioned lasagna in freezer not dated
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Cooked sausage thawing at room temp next to pizza oven
Code 08, Food protection and cross-contamination: Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
Reach in freezers next to front door containing unpackaged food unsecured
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Soiled cloth wrapped around pizza oven handle
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Rear kitchen and warewashing area
Repeat violation
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.