QUEENS PIZZA AND RESTAURANT
With 4 documented inspections, QUEENS PIZZA AND RESTAURANT in CLEARWATER has achieved a 1.7/5 food safety rating. Recent inspections show improving food safety practices.
Last inspection: 1 months ago · 4 reports on file
1834 North Belcher Road
Clearwater, Florida, 33765
Pinellas County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
All Inspection Reports
1/26/2026· 1mo ago
Visit ID: 13617451
Met Inspection Standards3 int, 5 basic
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in food prep area . Manager discarded cutting boards . Corrected On-Site - From follow-up inspection 2026-01-26: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2026-01-26: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food ( cheese ) not covered in walk in cooler . Repeat Violation - From follow-up inspection 2026-01-26: **Time Extended**
- 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Package of raw chicken in standing water . Manager turned running cold water on the thawing food **Corrective Action Taken** - From follow-up inspection 2026-01-26: No foods being thawed at time of inspection. **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2026-01-26: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled purple cutting board in crevices at cook line - From follow-up inspection 2026-01-26: **Time Extended**
- 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again for lasagna in walk in cooler . Reviewed with manager - From follow-up inspection 2026-01-26: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tina and Holly food handler training expired in 2025 - From follow-up inspection 2026-01-26: **Time Extended**
1/22/2026· 1mo ago
Visit ID: 10896719
Follow-up Inspection Required1 high, 4 int, 6 basic
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in food prep area . Manager discarded cutting boards . Corrected On-Site
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 08B-12-5:Basic - Stored food ( cheese ) not covered in walk in cooler . Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Package of raw chicken in standing water . Manager turned running cold water on the thawing food **Corrective Action Taken**
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - meatballs 47 F, cooked chicken 47 F , cooked pork 48 F , cooked vegetables 47 F pasta 48 F in drawers under grill under 2 hours moved from walk in cooler . Manager placed food in walk in freezer for quick chill down Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled purple cutting board in crevices at cook line
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again for lasagna in walk in cooler . Reviewed with manager
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tina and Holly food handler training expired in 2025
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in the front counter area and hallway area near restrooms Repeat Violation
3/4/2025· 1y ago
Visit ID: 10716842
Met Inspection Standards2 high, 1 int, 8 basic
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine. Manager cleaned and sanitized interior Corrected On-Site
- 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit at salad station . Manager placed a thermometer in the front area Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Manager placed employee food in a container Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair.walk in freezer door damaged . Reviewed with manager .
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses at cook line . Employee relocated tongs Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in dishwashing area Corrected On-Site
- 08B-12-5:Basic - Stored ( cheese , cut onions ) food not covered in walk in cooler . Reviewed with manager
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Reviewed with manager
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - turkey 47 F, mozzarella 47 F in salad cooler , pork 45 F mozzarella cheese 48 F at pizza maker station . Food moved to freezer for quick chill down Manager relocated food to walk in cooler . Recheck turkey 42 F, mozzarella 41 F , pork 40 F Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored next to sauce at cook line . Manager relocated spray bottle Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in dishwashing area . Reviewed with manager hand wash sinks must be accessible at all times. Cart and trays relocated Corrected On-Site
11/8/2024· 1y 4mo ago
Visit ID: 8729593
Met Inspection Standards3 int, 6 basic
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled on cook line
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Forks not inverted at front counter, staff corrected Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Broken cooler handles in kitchen
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Cook line
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected to 100ppm Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli meats in walk in cooler opened more than 24 hours
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. An opener blade soiled
- 53B-13-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.