DirtyFLRestaurant Inspection Data

ROUNDABOUT PIZZA

ROUNDABOUT PIZZA has 7 health inspections on file for its CLEARWATER location, with an overall rating of 3.4/5. Food safety practices have remained consistent.

Last inspection: 7 months ago · 7 reports on file

25 CAUSEWAY BLVD STE 103

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 7 health inspection reports

All Inspection Reports

8/5/2025· 7mo ago

Visit ID: 10931720

Met Inspection Standards

2 int, 1 basic

  • 36-36-4:Basic - Ceiling tile missing.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

4/22/2025· 10mo ago

Visit ID: 8830643

Met Inspection Standards

2 int

  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked wings cooling 87f, cooling in walk in cooler in portion bags 1 hours. Had employee place in freezer for quick chill. **Corrective Action Taken**
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80f, water, operator found water heater tripped off. Reset. **Corrective Action Taken**

7/17/2024· 1y 7mo ago

Visit ID: 8830232

Met Inspection Standards
  • N/A:No Violations Were Observed

7/16/2024· 1y 7mo ago

Visit ID: 8738798

Follow-up Inspection Required

4 high

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pico 49f, sliced tomatoes 49f, chopped lettuce 50f, feta 49f, found in sandwich/salad cooler. Top of unit not holding temp. Items left in top unit overnight. Items discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 49f, sliced tomatoes 49f, chopped lettuce 50f, feta 49f, found in sandwich/salad cooler. Top of unit not holding temp. Items left in top unit overnight. Items discarded.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked pizza no time mark. Time adjusted. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked beans 98f, holding.

1/4/2024· 2y 2mo ago

Visit ID: 8444467

Met Inspection Standards

1 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Cuban bread stored on floor in freezer.
  • 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 turkey and roast beef. Repeat Violation

7/14/2023· 2y 8mo ago

Visit ID: 8444144

Met Inspection Standards
  • N/A:No Violations Were Observed

7/13/2023· 2y 8mo ago

Visit ID: 8360073

Follow-up Inspection Required

2 high, 5 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Spoke to operator regarding correct order.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can artichoke hearts dented on seam.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 50f, shredded cheese 51f, diced ham 50f, feta 52f, sliced tomatoes 51f, raw sausage 50f, pizza make table.
  • 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 turkey and deli roast beef. Repeat Violation
  • 11-27-4:Intermediate - 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.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Verbiage added to menu board to specifically call out items containing raw ingredients. Corrected On-Site
  • 16-06-4:Intermediate - No cleaning agent provided in wash compartment of sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Three hand sinks. Corrected On-Site