Larry's Ice Cream & Gelato

6595 Gulf Blvd, St Pete Bch, FL 33706 · Permanent Food Service · License 6210083

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 complaint inspection
2 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot, 2 repeats), 4 basic (1 repeat)
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep152026

Complaint inspection

9 violations found

First visitSep 15, 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.
9 violations found:
- 2 High priority
- 3 Intermediate
- 4 Basic
What 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.
  Portioned cups with chili dated 9/10 (45°F - Cold Holding); waffle batter dated 9/14 (44°F - Cold Holding); chili dated 9/14 (45°F - Cold Holding); waffle cone batter dated 9/14 (47°F - Cold Holding); shredded mix cheese (46°F - Cold Holding) Could not determine how long TCS food items have been out of temperature or when the last time temperatures have been taken.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food item stored in single door reach in deli cooler across from the three compartment sink: portioned cups with chili dated 9/10 (45°F - Cold Holding) Ambient thermometer stored inside the reach in deli cooler reading at 44 degrees. Food items stored in home refrigerator next to the three compartment sink: waffle batter dated 9/14 (44°F - Cold Holding); chili dated 9/14 (45°F - Cold Holding); waffle cone batter dated 9/14 (47°F - Cold Holding); shredded mix cheese (46°F - Cold Holding) Ambient thermometer was placed inside the interior of the home refrigerator. Thermometer reading at 46 degrees. Could not determine the last time temperatures have been taken. See stop sale. Discussed monitoring both coolers to ensure units are cold holding Time/temperature control for safety (TCS) food items at 41 degrees or below.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled with brown dried food debris. Top of mixer soiled with dried food debris.
  Repeat violation
- Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
  The hand sink next to the washer/dryer has very low water pressure. The faucet was observed dispensing only droplets of water from either the hot or cold side.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Missing at hand sink across from washer/dryer in dry storage room with reach in freezers. Bottle of soap placed at hand sink.
  Fixed on the spotRepeat violation
Basic4
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Missing in home refrigerator next to three compartment sink.
- Code 08, Food protection and cross-contamination: Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
  Observed lobby area: Display cooler storing gallon of milk and a box of chocolate cake. Display freezers storing uncovered buckets of ice cream, containers of pies, prepackaged cookies and cakes.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
  Observed on display freezer in lobby area near entrance of front counter line.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  The hand sink next to the washer/dryer has no water pressure, and the faucet is not dispensing either hot or cold water.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.