Queens Pizza & Rest of Tarpon
40949 US Hwy 19 N, Tarpon Spgs, FL 34689 · Permanent Food Service · License 6214636
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 2 basic-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 visitRoutine inspection
- First visitAug 19, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
shredded mozzarella cheese (53°F - Cold Holding); operator had left out during lunch, moved to walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In vertical freezer on end of cook line- pan of raw frozen hamburger patties oh top shelf above French fries. Operator moved hamburger patties to bottom
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Pizza cook used cell phone, put oven mitts on and removed bread from oven.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Cook returned to kitchen with gloves on, flipped chicken on grill, no glove change or hand wash, then cook began to make pizza.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Plastic bucket in hand wash sink on cook line, operator removed.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ dishwasher, 2 prep persons, cook, server, person in charge, manager arrived during inspection
Fixed on the spot
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Repeat violation
Basic2
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee opened bottle of water in top pan of lift top cooler. Operator removed
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Watch on dough prep cook, pizza cook, and bracelet on cook.
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.