Little Italy Pizza Shop
3523 N 49 St, St Petersburg, FL 33710 · Permanent Food Service · License 6200003
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection5 high priority (1 no follow-up needed, 4 fixed on the spot), 2 intermediate, 8 basic (4 repeats)-33
- Safety score67
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 23, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Plastic cooler door insulation flaps fell into pot of tomato sauce on floor in walk in cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw eggs stored on top shelf of reach in cooler, over cooked lasagna and calzones. Operator moved eggs to store below ready to eat foods.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
-operator handled employee training handbooks with gloved hands and the proceeded to engage in food preparation. Operator changed gloves and washed hands
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed operator washing and rinsing dishes and setting them to dry without a sanitize step. Operator set up sanitize compartment in sink and rewashed the dishes properly.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200ppm, diluted and retested at 100PPM)
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Sausages temping at 105°F cooling in deep container with a lid in walk in cooler. Operator moved sausages to a sheet tray to allow for proper cooling.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator does not have chlorine test strips, only has pH test strips
Basic8
Code 08, Food protection and cross-contamination: Food contaminated by unsanitized equipment or utensil.
See stop sale. Plastic door insulation flaps fell into pot of tomato sauce on floor in walk in cooler. Stop Sale issued.
Food stored on floor.
-tomato sauce and cases of food stored on floor in walk in cooler
Repeat violation
Code 10, In-use utensils properly stored: Ice buckets stored on floor between uses.
Operator removed from floor.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Repeat violation
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
-reach in cooler door on cookline
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
-ice buckets not stored inverted to drain. Operator inverted buckets.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
-by ice machine
Repeat violation
Hood ventilation system has grease, dust and debris accumulation.
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
- 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.
- Stop sale
- An order that the food can’t be sold or served.