The Olive Garden
6700 Hwy 19, Pinellas Park, FL 33781 · Permanent Food Service · License 6209783
What drove the grade
1 Live, flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection2 high priority (1 fixed on the spot), 1 intermediate, 1 basic-13
- Grade capped at CA high-priority violation not yet fixed: live, small flying insects found
- Safety score87
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 visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line cold holding unit Shredded cheese mozzarella 60 degrees Overfilling Voluntarily discarded
Fixed on the spot
Code 35, Insects, rodents, pests and animals: 1 Live, flying insects found.
Intermediate1
Code 03, Food out of temperature: Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill reduced oxygen packaged food.
Observed cook chill HACCP logs Aug-10 and May 10 lacking multiple entries during inspection first log of cooling and second temperature of cooling.
Basic1
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
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.