DirtyFLRestaurant Inspection Data

WRIGLEY'S PIZZA

With 8 inspections documented, WRIGLEY'S PIZZA maintains a 3.0/5 food safety rating in ST PETERSBURG. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

11002 4 ST N

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 8 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13618254

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

1/23/2026· 1mo ago

Visit ID: 13615277

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line left side Front of pizza meat balls (52F - Cold Holding) ; sliced ham (50F - Cold Holding); raw sausage (52F - Cold Holding); sliced tomatoes (50F - Cold Holding); cooked chicken (51F - Cold Holding); mozzarella (49F - Cold Holding) Over all items to walk in cooler Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocked front bar hand wash sink. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside bar area. Warning

10/15/2025· 4mo ago

Visit ID: 13491329

Met Inspection Standards

1 basic

  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. At bar used for storing drink glasses. Warning - From follow-up inspection 2025-10-15: **Time Extended**

8/13/2025· 7mo ago

Visit ID: 10915628

Follow-up Inspection Required

2 high, 4 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. At bar used for storing drink glasses. Warning
  • 12A-05-4:High Priority - Chef drank then engaged in food preparation without washing hands. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chlorine spray bottle stored on shelf above hot holding unit with meatballs Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at bar blocked with bucket and soft scrub and blocked with trash can. Employee moved Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Pulled plans from 2016. Added new side of establishment with new tables seats and TVs added a management office added a new dry storage area for holding beer and wine and drinks and now has employee restroom back of establishment. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chlorine Warning

3/25/2025· 11mo ago

Visit ID: 10724417

Met Inspection Standards

1 high, 2 int

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table front of coverer belt cheese sauce (112F - Hot Holding) Cheese put back on oven to re cook. Retemp 178 Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Coverer belts pizza touches heavy soiled
  • 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. Lasagna made on 3-21 no date mark. Employee marked during inspection. Corrected On-Site

11/19/2024· 1y 3mo ago

Visit ID: 8741323

Met Inspection Standards

2 high, 2 int, 6 basic

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 45 dead and trapped flies in light control device.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler at front lunch counter has grooved cut marks.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven in kitchen had built up food debris.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in upright reach in freezer.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from steam well: mozzarella cheese (49F - Cold Holding); cut tomatoes (49F - Cold Holding); ham (49F - Cold Holding); raw sausage (49F - Cold Holding) Manager put items in reach in freezer. Temperatures taken again: mozzarella cheese (40F - Cold Holding); cut tomatoes (39F - Cold Holding); ham (39F - Cold Holding); raw sausage (42F - Cold Holding) 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. In crock pot on prep table: marina (98F - Hot Holding) Manager put on cook top and reheated to 165 F.
  • 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. Emailed operator Big 6 Foodborne Illnesses.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler at front lunch counter has built up food debris.

4/24/2024· 1y 10mo ago

Visit ID: 8608740

Met Inspection Standards

2 basic

  • 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 back of house near pizza oven employee moved. Corrected On-Site
  • 22-08-4:Basic - Interior of oven conveyor belt has accumulation of food debris.

2/8/2024· 2y 1mo ago

Visit ID: 8362962

Met Inspection Standards

3 int, 5 basic

  • 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 touching sugar inside container. Employee moved scoop. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in coolers throughout kitchen cook line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old label on clean pan in dish area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout kitchen soiled with food debris.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking access to hand sink near front counter register area. Manager moved trash can. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink near front counter register area being used to dump ice.