WESTSHOREPIZZA
With 1 documented inspection, WESTSHOREPIZZA in ST. PETERSBURG has achieved a 1.0/5 food safety rating.
Last inspection: 3 weeks ago · 1 report on file
6928 22ND AVE N, ST. PETERSBURG 33710
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
2/17/2026· 3w ago
Visit ID: 13620564
Met Inspection Standards4 high, 3 int, 7 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cup with no handle stored in sauce in walk in cooler Operator removed cup Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. -Onions stored in floor next to walk in cooler.
- 33-16-4:Basic - Open dumpster lid.
- 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. -pizza boxes stored in restroom.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce and mushrooms stored above ranch dressing in reach in cooler on prep line. Operator rearranged for unwashed produce to store below ready to eat food. Corrected On-Site
- 29-20-5:Basic - Very slow draining water in handwash sink on prep line.
- 42-01-4:Basic - Wet mop in mop bucket by walk in cooler not stored in a manner to allow the mop to dry.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator scrubbed pizza cutter in empty 3 compartment sink and dipped in sanitizer bucket for immediate use. I discussed proper ware washing, sanitizing and air drying of food contact surfaces with operators and emailed manual wash handout. Operator washed, rinse, sanitized pizza cutter. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above bacon bits in reach in prep cooler on prep line Operator moved chicken to store under ready to eat foods. Corrected On-Site
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -operator put dirty utensils from hand wash sink on side of prep table, other operator later grabbed a knife he claimed was clean from the top of those utensils and proceeded to engage in food preparation. When I pointed out it was not clean, they cleaned the knife but did not change gloves before returning to food preparation. Operator washed hands and changed gloves. Corrected On-Site
- 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. Sanitizer Bucket (Quaternary 500ppm) Operator remade bucket and tested at 200PPM. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Utensils sitting in hand wash sink on prep line. Operator removed utensils. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator uses chlorine and quaternary sanitizers, but has neither test strip. I provided operator with both types of test strips. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on prep line. Operator restocked with paper towels. Corrected On-Site