Tony & Nello's
1136 Pinellas Bayway, Tierra Verde, FL 33715 · Permanent Food Service · License 6216528
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 high priority (fixed on the spot), 1 intermediate, 6 basic (1 repeat)-19
- Safety score81
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 visitSep 10, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Bowl of cut tomatoes found temped at 60°F present from previous day. Operator was made aware of high temperatures and discarded bowl on site.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Bowl of cut tomatoes prepped the previous day found temped at 60°F. Operator was made aware of high temps and discarded of bowl on site.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler along northern wall of main kitchen raw salmon and raw clams were seen over top of ready to eat cooked noodles. Operator was informed of proper placement and moved noodles to other shelf as to avoid cross contamination.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink seen used to fill sanitizer bucket in main kitchen.
Basic6
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Multiple hood filters missing from hood ventilation system over top of cook line in main kitchen.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels seen on clean containers upon shelf nearest to dish washing area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Top of pizza oven in back of main kitchen had buildup of dust and other food buildup.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor of dish pit area due to a slow leak in ice machine. Operator is aware of leak and is making adjustments to fix slow leak.
Wall soiled with accumulated grease, food debris, and/or dust.
Wall had buildup of white powder next to pizza oven in main kitchen.
Floor soiled/has accumulation of debris.
Floor in walk-in freezerA has buildup of debris underneath shelving.
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.
- 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.