FLIPPERS PIZZERIA
FLIPPERS PIZZERIA maintains a 2.9/5 food safety rating based on 5 health department inspections in ORLANDO. Recent inspections show improving food safety practices.
1054 4th Street North
Saint Petersburg, Florida, 33701
Crescent Heights
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 7/18/2025
Inspection #: Visit ID: 13464607
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed arugula and organic spinach inside walk in cooler. Sebastian Director of operations will be notify produce company if product is pre washed. Warning - From follow-up inspection 2025-07-18: **Time Extended**
Inspection Date: 7/17/2025
Inspection #: Visit ID: 10939836
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed speed rail counter has old pizza crumbs left on the surface. Manager cleaned at time of inspection Corrected On-Site Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler pizza make line #1. Warning
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed arugula and organic spinach inside walk in cooler. Sebastian Director of operations will be notify produce company if product is pre washed. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of sauté onions 56°f, shredded mozzarella 53°f, ricotta 56°f diced tomatoes 52° Italian sausage 54°f fstored on the top reach in cooler pizza make line.less than 4 hours recommend to quick chill product. Manager stored all products inside walk in cooler at time of inspection using ice bath to properly chill product. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food residue left on the can opener blade. Observed green cutting boards hanging above three compartment sink soiled has black mold like growth. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips using quat amm Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for checking the dish machine. Corrected On-Site Warning
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed unable to dispense soap at the hand wash sink located by pizza make line #2. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle used in the front service area. Warning
Inspection Date: 8/7/2024
Inspection #: Visit ID: 8842811
- N/A:No Violations Were Observed
Inspection Date: 7/29/2024
Inspection #: Visit ID: 8792139
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed pink discoloration on the edge of the wall near the dishmachine.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed two mops stored inside mop sink.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Restaurant license has expired 4/1/2024 spoke to Manager at time of inspection, kitchen Manager notify the corporate office paid license at time of inspection on issued 7/29/2024 at time of inspection. . Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of cooked chicken wings 44°f, cooked chicken 45°f, diced tomatoes 52°f stored top panel reach in cooler per Manager stored out 11am -2pm less than 3 hours on the pizza make line.recommend to quick chill food Manager removed food from cooler stored inside walk in cooler also ice bath for unit . **Corrective Action Taken**
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine five to six times final rinse sanitizer not working properly the final rinse not reaching 160°f, Recommend to notify dishmachine company. The restaurant recommend to use 3 compartment sink wash.rinse sanitizer until dishmachine is working properly. Repeat Violation Warning
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no concentration chart used for quat amm on the cook line. Manager found color concentration chart Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap provide at hand wash sink located in the front service area.
Inspection Date: 7/31/2023
Inspection #: Visit ID: 8386704
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent has dust accumulation on the filter located on the ice machine.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Restaurant has no copy of current license Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet on the storage shelve.( dishmachine area)
- 51-18-6:Basic - No copy of latest inspection report available. Observed no copy of last inspection Manager found in the computer. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dried sauce on the can opener blade Corrected On-Site
- 27-06-4:Intermediate - No hot running water at hand wash sink located next to 3 compartment sink. Employee repaired the knob on the faucet at time of inspection. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test strips for checking HOT sanitizer dishmachine