Derusso's Pizzeria
1120 Pinellas Bayway S Unit 102-103, Tierra Verde, FL 33715 · Permanent Food Service · License 6213654
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection2 high priority (1 fixed on the spot), 2 intermediate (1 fixed on the spot), 12 basic-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
More time given
Basic4
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 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. gyro meat (48°F - Cold Holding) in reach in cooler on pizza prep line.
Employee moved to freezer for quick chill. Retemped at 38°F;
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose outside near walk in cooler.
Intermediate2
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 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottle near bar area containing table cleaner. Employee labeled bottle.
Fixed on the spot
Basic12
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Starbucks coffee drink stored with pizza topping in front cooler closest to outside window. Employee moved drink to container on bottom shelf labeled employee drinks.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Single use plastic cup left inside of container of red pepper flakes in prep area.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Top of warewashing machine had accumulation of dust and grime.
Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is not properly dispensing sanitizer solution.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In outside ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Build up of grime on handles of reach-in coolers.
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
(2) Cutting boards stored on floor near front ordering area. (1) Cutting board stored on floor outside of walk-in coolerA .
Equipment and utensils not properly air-dried - wet nesting.
Clean cups next to soda machine had an excess of water between each cup. Employee removed cups and reccleaned them and is allowing them to dry separately.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tiles over pizza prep area made of acoustic tile.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Mop stored in mop bucket not allowing for proper drying.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Tank near dish area was not secured to wall.
No Heimlich maneuver/choking sign posted.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.