FRONTE PIZZA LLC
Based on 6 health inspections, FRONTE PIZZA LLC in ST. PETERSBURG has earned a 2.7/5 food safety rating. Recent inspections indicate some food safety concerns.
Last inspection: 3 weeks ago · 6 reports on file
5980 66 ST NORTH STE A
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 6 health inspection reports
All Inspection Reports
3/25/2026· 3w ago
Visit ID: 13577470
Met Inspection Standards2 high, 3 int, 3 basic
- 32-04-4:Basic - Bathroom located inside establishment not enclosed with self-closing doors.
- 14-69-4:Basic - Ice buildup in reach-in freezers in kitchen.
- 33-16-4:Basic - Open dumpster lid.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked steak (101F - Cooling, retemped 180F, retemped at 76F); cooked chicken (75F - Cooling, retemped at 166F) Both were cooked at 12:30 PM today, temped by me at 3:41PM, and were cooling in deep, covered pans in walk in cooler. Operator reheated both to a minimum of 165F to restart cooling process and used shallow, uncovered pans to allow for proper cooling. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels being used in contact with food to line containers in reach in cooler. Operator removed paper towels. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked steak (101F - Cooling, retemped 180F); cooked chicken (75F - Cooling, retemped at 166F) Both were cooked at 12:30 PM today and were cooling in deep, covered pans in walk in cooler. I took my initial temperature at 3:41 PM. Operator reheated both to a minimum of 165F to restart cooling process and used shallow, uncovered pans to allow for proper cooling. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers have staining Repeat Violation
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Delivery driver who operator said engages in some food preparation, such as cutting ham, does not have Food Handler Training.
11/17/2025· 5mo ago
Visit ID: 10870068
Met Inspection Standards3 int, 2 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored on rack above reach in deli cooler across from pizza oven. Item moved. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on rack above reach in deli cooler across from pizza oven. Item moved. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and slicer soiled with dried food debris. Corrected On-Site Repeat Violation
- 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. Frozen Lasagna and frozen meatballs made in house stored in white stand alone freezer.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles of purple and light yellow liquid substance. Stored on chemical rack across from three compartment sink. Operator labeled as oven cleaner and degreaser. Corrected On-Site
1/24/2025· 1y 2mo ago
Visit ID: 8866216
Met Inspection Standards1 int, 2 basic
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Though out the cook line and prep area.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Cooked sausage in feta cheese buckets
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards soiled with food debris
8/20/2024· 1y 7mo ago
Visit ID: 8768041
Met Inspection Standards2 int, 7 basic
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard on top of pizza oven
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen and prep areas Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of lettuce over portioned lasagna in walk-in cooler
- 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. 0ppm, operator replaced 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. Opened deli meats in walk-in cooler not dated
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation
2/14/2024· 2y 2mo ago
Visit ID: 8541034
Met Inspection Standards3 int, 1 basic
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage made more then 24 hours no date mark. Employee date marked item. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled in dish area. Manager label item chemical Corrected On-Site
10/31/2023· 2y 5mo ago
Visit ID: 8370284
Met Inspection Standards1 high, 1 int, 6 basic
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Ready to eat foods for pickup stored on soiled cardboard on top of pizza oven
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under pizza oven. Walk in cooler
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bag on storage shelf, removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of dust on top of pizza oven. Slicer guard soiled
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler
- 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. Posted time mark for pizza slices is for fixed 4-hr blocks and does not indicate accurate times pizza is taken out of oven. Discussed proper documentation with operator
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Cutting boards stained Repeat Violation