Bavaros Pizza Napoletana & Pastaria ST Pete

945 Central Ave, St. Petersburg, FL 33705 · Permanent Food Service · License 6217444

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Aug 3, 2026

What drove the grade

Live, small flying insects foundHigh priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate, 6 basic (1 repeat)
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Aug32026

Routine inspection

11 violations found

First visitAug 3, 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.
11 violations found:
- 2 High priority
- 3 Intermediate
- 6 Basic
What 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 - compound butter (66°F - Cold Holding), per staff held less than 4 hours, moved to cooler. Retemp: 45°F
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  [2] flies found around hot line in front of kitchen
Intermediate3
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun has build up of white sludge in side soda gun holder attached to front bar area.
Basic6
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed bag of onions over top of shucked raw oysters.Staff corrected order
  Fixed on the spot
  Raw fruits/vegetables not washed prior to preparation.
  Observed staff cutting mushrooms without first washing produce.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn cooler gaskets on cook line
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old stickers on clean plastic containers stored in back area near dish machine.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Multiple sanitizer buckets stored on floor throughout kitchen.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
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.