LOCALZ SPORTS BAR & GRILL
LOCALZ SPORTS BAR & GRILL in ST. PETERSBURG has 8 health inspections on record with an overall food safety rating of 2.1/5. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 8 reports on file
1 BEACH DRI SE STE 41
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 8 health inspection reports
All Inspection Reports
1/14/2026· 1mo ago
Visit ID: 10921733
Met Inspection Standards2 high, 2 int, 2 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of reach in deli cooler. Inspector moved item to a designated place and discussed with employee. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with dried food debris.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine testing at 0 PPM. Service technician onsite during the inspection. Dish machine was serviced and chemical now testing at 50 PPM. Corrected On-Site
- 22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment handsink was set up with Quaternary sanitizer testing at 200 PPM. Dish machine was serviced and chlorine sanitizer now testing at 50 PPM. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles soiled in both bars. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Stainless steel container inside handsink next to walk in cooler. The inspector removed the item and discussed with employees. Corrected On-Site
9/2/2025· 6mo ago
Visit ID: 13495257
Met Inspection Standards2 int, 3 basic
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking on cook line. Warning - From follow-up inspection 2025-09-02: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Scrapper and measuring cups handles stored in between crack of prep table and wall near walk in cooler. Warning - From follow-up inspection 2025-09-02: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Turbos Chef oven interior soiled with burnt food debris. Warning - From follow-up inspection 2025-09-02: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with dried food debris. Warning - From follow-up inspection 2025-09-02: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit. Warning - From follow-up inspection 2025-09-02: **Time Extended**
8/18/2025· 6mo ago
Visit ID: 13491091
Follow-up Inspection Required3 high, 5 int, 5 basic
- 35A-03-4:Basic - Dead roaches on premises. Two dead roaches on floor near dish machine in var area. Operator cleaned and sanitized the area. Warning
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Two employee drinks stored on prep table where green onions is being cut/prepared. Employee moved item. Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking on cook line. Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Scrapper and measuring cups handles stored in between crack of prep table and wall near walk in cooler. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Turbos Chef oven interior soiled with burnt food debris. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Inspector and operator ran the dishwasher machine a few times and Chlorine is testing at 0 PPM. Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up three compartment sink with quaternary sanitizer that is testing at 200 PPM. Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary Sanitizer bucket on cook line testing at 500 PPM. Employee diluted chemical with water and quaternary sanitizer is now testing at 200 PPM. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with dried food debris. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in bar area. Operator stocked sink with a roll of paper towels. Corrected On-Site Warning
- 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. Observed non-service animal as I came into the establishment. The dog came up to me and started sniffing me. Per operator, that is his dog. Warning
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser next to three compartment sink and across from cook line. Operator placed bottle of soap at hand sink. Corrected On-Site Warning
5/19/2025· 9mo ago
Visit ID: 10842129
Met Inspection Standards- N/A:No Violations Were Observed
11/12/2024· 1y 4mo ago
Visit ID: 10717441
Met Inspection Standards3 high, 5 int, 11 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in rear bar area has mold like substances. Repeat Violation
- 32-07-4:Basic - Bathroom facility not clean. Mold like smell emanating from men's restroom.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee cell phones on prep tables in kitchen.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups in back bar area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Trays were dried with a cloth by kitchen employee after being sanitized in dish machine,
- 08B-12-5:Basic - Stored food not covered. Deep fried bowls stored not covered.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry in back bar area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour removed from its original container and not labeled in kitchen next to hand wash sink.
- 41-07-4:High Priority - Container of medicine improperly stored. Eye drops stored above reach in cooler next to dish machine. Employee removed. Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line answered cell phone and returned to work without washing hands.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solutions in kitchen over 400 ppm quaternary. Employee corrected to 200 ppm quaternary. Corrected On-Site
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by chair and note pad. Employee removed. Corrected On-Site
- 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises.
- 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 chicken in walk in cooler not date marked.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled sanitizer bottles in rear bar area.
- 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on floor of kitchen. Repeat Violation
7/24/2024· 1y 7mo ago
Visit ID: 8782010
Met Inspection Standards1 int, 7 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine behind rear bar has mold like substances.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Rear bar restroom door not self closing. Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in kitchen not properly secured.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease next to fryers in kitchen.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris. Repeat Violation
- 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on floor of kitchen.
2/22/2024· 2y ago
Visit ID: 8505112
Met Inspection Standards3 high, 3 int, 8 basic
- 32-04-4:Basic - Bathroom located inside establishment at rear bar area not completely enclosed with tight-fitting, self-closing doors.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in rear bar area not inverted for protection.
- 32-12-5:Basic - Covered waste receptacle not provided in unisex bathroom in rear bar.
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 106 ounce can of jalapeños dented in dry goods storage area and not segregated.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage in prep table, employee removed. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees next to walk in cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour in kitchen removed from original container not labeled.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 106 ounce can of jalapeños dented in dry goods storage area and not segregated.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee loaded dirty dishes into dishwasher and put gloves Observed: to continue cooking without first washing hands.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear bar not landing on food or food contact surfaces. 1 live fly in unisex restroom not landing on food or food contact surfaces.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink behind main bar blocked by phone extension cord. Manager removed. Corrected On-Site
- 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.
9/20/2023· 2y 5mo ago
Visit ID: 8381166
Met Inspection Standards2 high, 4 int, 7 basic
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear dining room by liquor storage area not properly secured.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Employee removed. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line with no hair restraint.
- 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor of kitchen.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at hand wash sinks in rear bar area ware well as rear restroom.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored to dry in rear bar area by ice machine.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour removed from original container and not labled.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves and began working with food without first washing hands.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Degreaser stored above clean plates. Manager relocated. Corrected On-Site
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line. Manager replaced paper towels. Corrected On-Site
- 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.