Beach Pizza Plus
Last inspected: Feb 20, 2026
64
Score
Across the available record, Beach Pizza Plus has eight inspections on file, the first dated 2022. The newest entry in the record is dated Feb 20, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 14 violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food identified” has been the most frequent reason, cited five times.
Compared to other Redington Shores restaurants (averaging 68), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
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. Pizza slices missing time mark
03F-02-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit
16-32-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink,on cook line
31B-04-4
Basic - Single-service articles improperly stored. Unfolded pizza boxes on floor next to restroom hallway
25-05-4
Basic - Uncovered food stored near sink exposed to splash. Hand sink across from pizza oven next to food prep on cooler
08B-54-4
64
Sep 30, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw breaded shrimp over fries in reach in freezer
08A-02-6
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. Time mark for pizza slices not updated
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken wings (84F - Hot Holding) in fryer basket, staff instructed to reheat to minimum 165F
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to manager
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Blank form provided to manager
03F-10-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - No Heimlich maneuver/choking sign posted. Provided to manager
51-13-4
Basic - Single-service articles improperly stored. Unfolded pizza boxes on floor next to front counter
25-05-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor on cook line
21-44-1
43
Jun 3, 2025
Routine - Food
No violations found.
100
Jul 11, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
35
Feb 1, 2024
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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. Pizza slices and garlic butter on cook line, time mark added **Corrected On-Site**
03F-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager with expired CFM **Repeat Violation**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Stained cutting boards **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager on site has expired CFM, owner with valid CFM arrived during inspection **Corrected On-Site**
53A-05-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Carbon dioxide tanks not adequately secured. Behind front counter **Repeat Violation**
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed a/c ducts over kitchen **Repeat Violation**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above prep coolers
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf over coolers on prep line, removed **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris. Under cook line **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezer **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink on cook line **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coolers on cook line **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over cut lettuce in walk in cooler
08B-17-4
30
Aug 25, 2023
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
26
Mar 28, 2023
Routine - Food
1 critical violation. 2 major violations. 16 minor violations.
View 19 violations
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. See stop sale. Pizza slices with no time mark, prepared at 1:30, time added **Corrected On-Site** **Repeat Violation**
03F-02-5
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. Deli meats in walk-in cooler not dated, date added **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Ice chute on self service soda machine soiled with black mold like substance. Can opener blade soiled **Repeat Violation**
22-02-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Storage of tools on shelf next to pizza oven above pizza sauce cans
42-03-5
Basic - Stored food not covered. Fried eggplant in reach in freezer not covered
08B-12-5
Basic - Utility lines are unnecessarily exposed. Exposed a/c ducts above cook line **Repeat Violation**
36-04-5
Basic - Working containers of food removed from original container not identified by common name. Plastic bin containing salt, labeled during inspection **Corrected On-Site**
02D-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms with doors left open
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Portioning cup in salt bin, removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic buckets above triple sink
24-08-4
Basic - Equipment in poor repair. Torn cooler gaskets on cook line. Broken handles on reach in coolers on cook line
14-11-5
Basic - Floor soiled/has accumulation of debris. Accumulation of grease on floor under cook line **Repeat Violation**
36-73-4
Basic - Food stored on floor. Buckets of pizza sauce on floor of walk-in cooler
08B-38-4
Basic - Ice buildup in reach-in freezer on cook line
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink on cook line **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in coolers on cook line. Accumulation of soot in trap under pizza oven. Accumulation of grease in hood filters above fryers and pizza oven. Accumulation of grease on sides of equipment on cook line. Meat slicer guard soiled with food residue **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in freezer soiled with food debris
22-16-4
32
Nov 16, 2022
Routine - Food
2 critical violations. 2 major violations. 19 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in coolers on cook line: sliced white American cheese (49F - Cold Holding); sliced provolone cheese (50F - Cold Holding); sliced ham (49F - Cold Holding). Items moved to walk-in cooler. Retemp: American cheese 41F, provolone 41F, ham 42F cooked sausage (46F - Cold Holding) ; cut tomatoes (47F - Cold Holding); diced ham (49F - Cold Holding); sliced tomatoes (50F - Cold Holding). Items moved to bottom of cooler. Retemp: sausage 40F, cut tomatoes 43F, ham 41F, sliced tomatoes 40F **Corrected On-Site**
03A-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. Garlic butter on cook line with no time mark, item still within appropriate time frame.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of food debris Nozzles on self service soda machine and lemonade machine soiled Cutting boards on cook line stained **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Air conditioning ducts above cook line exposed **Repeat Violation**
36-04-5
Basic - Bathroom door left open other than during cleaning or maintenance. Both bathroom doors left open while not in use. **Repeat Violation**
32-02-4
Basic - Bowl or other container with no handle used to dispense food. Portioning cup with no handle in pasta salad, employee removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks near entrance to kitchen and beer cooler unsecured, manager secured tanks **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves above prep tables on cook line, drinks moved to bottom shelf. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys/ wallet on shelf above prep table on cook line, items moved **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floors on cook line and behind equipment with accumulation of grease
36-73-4
Basic - Ice buildup in reach-in freezer on cook line. **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line with accumulation of grease **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on tall reach in cooler, beer cooler, reach in freezer soiled **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles improperly stored. Boxes of single service lids stored on floor near walk in cooler
25-05-4
Basic - Soiled dry wiping cloth in use. Multiple soiled wiping clothes in use on prep tables in kitchen **Repeat Violation**
21-10-4
Basic - Standing water or very slow draining water in handwash sink on cook line. **Repeat Violation**
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw sausage thawing in standing water in three compartment sink, manager began cooking item during inspection
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bag of unwashed onions over cooked meatballs in walk-in cooler, manager reorganized cooler during inspection **Corrected On-Site**
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket near soda machine quaternary 0ppm, employee remade 200ppm. Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On beer cooler behind register
21-07-4
23
Frequently Asked Questions
When was Beach Pizza Plus last inspected?
The most recent health inspection at Beach Pizza Plus on file is from Feb 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Beach Pizza Plus?
Across the inspection record, “time/temperature control for safety food identified” has been cited five times, more than any other issue at Beach Pizza Plus.
How does Beach Pizza Plus compare to other restaurants in Redington Shores?
Beach Pizza Plus most recently scored 64 out of 100, which is lower than the Redington Shores average of 68.
Has Beach Pizza Plus' inspection record improved over time?
Yes. Recent inspections at Beach Pizza Plus have averaged around five violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Beach Pizza Plus means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Beach Pizza Plus inspected?
Based on the inspection history on file, Beach Pizza Plus is inspected around two times per year on average.
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