Bros Pizzeria and Bar
Last inspected: Apr 9, 2026
86
Score
The health department has logged 15 inspections at Bros Pizzeria and Bar, the earliest from 2022. Inspectors last stopped by on Apr 9, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around five violations compared to roughly seven violations earlier on.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Compared to the broader Largo restaurant scene, where the average is 75, this is a stronger showing. The full picture is one of consistent compliance.
15
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of clear and yellow fluid on cook line not labeled. **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in freezer not working but not being used for any storage. **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
14-11-5
86
Mar 31, 2026
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
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. Sanitizer not dispensing from pump. Measuring 0ppm. Operator set up triple sink measuring 100ppm. **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deli ham (60F - Cold Holding); first temp 12:00, placed in freezer, second temp 42F at 12:55 potato salad (48F - Cold Holding) first temp 12:00, placed in freezer second temp 43F at 12:55 **Repeat Violation** **Corrected On-Site** **Admin Complaint**
03A-02-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of clear and yellow fluid on cook line not labeled. **Warning**
02D-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit on cook line for two lower reach in coolers. **Warning**
05-09-4
Basic - Equipment in poor repair. Walk in freezer not working but not being used for any storage. **Warning**
14-11-5
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
52
Jan 7, 2026
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-01-07: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-07: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. **Warning** - From follow-up inspection 2026-01-07: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of blue substance without label. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-07: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. For me same women's restrooms. **Warning** - From follow-up inspection 2026-01-07: For men's and women's restrooms. **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2026-01-07: **Time Extended**
50-09-4
61
Nov 7, 2025
Routine - Food
2 critical violations. 7 major violations. 4 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (48F - Cold Holding) first temp 1:30pm second temp 2:20pm 42F; provolone (51F - Cold Holding) first temp 1:30 second temp 41F at 2:20p **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tomato sauce in steam bin 130F. Employee reheated on stove to 170F. **Corrected On-Site** **Warning**
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled. **Repeat Violation** **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test strips available at time of inspection. **Warning**
16-37-1
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/ **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. **Warning**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of blue substance without label. **Repeat Violation** **Warning**
41-17-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator. **Warning**
51-13-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. For me same women's restrooms. **Warning**
32-04-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at front counter is slow draining. **Warning**
29-20-5
30
Apr 16, 2025
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. License expired on 02-01-2025. Operator renewed license during inspection. Verified on DBPR Licensing Website. **Corrected On-Site**
50-17-3
High Priority - Nonfood-grade bags used in direct contact with food. Black trash bags used to cover pizza dough in reach-in cooler at front counter.
14-31-5
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored on top of ice machine in kitchen. Employee removed glass cleaner. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. Employee placed item in ice. Rechecked at 2:54pm a. cut lettuce (51F - Cold Holding) 41f **Corrected On-Site**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Oltian Ndreu CFM expired on Oct 2023.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled with food buildup between cracks.
22-02-4
Intermediate - Spray bottle containing glass cleaner not labeled. Employee labeled spray bottle glass cleaner. **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Torn gaskets on reach-in cooler doors across from flat-top grill. Bottom shelf of table in warewashing area is rusted.
14-11-5
39
Jan 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line **Warning** - From follow-up inspection 2025-01-07: **Time Extended**
38-07-4
95
Nov 7, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
55
Apr 10, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
86
Apr 3, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Opened packaging of ground beef on cooling rack above cooked potatoes. Employee moved. **Corrected On-Site** **Warning**
08A-05-6
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. During inspection observed butter at cook line with no time mark. Cook put time on **Corrected On-Site** **Warning**
03F-02-5
High Priority - Roach activity present as evidenced by live roaches found. During inspection observed 1 live roach on wall called up at next to cook line and went into a crack in the wall near cook line behind trash can. Employee killed and sanitizer area. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Dented/rusted cans present. See stop sale. Black olives 10 can on can shelf. Cook put x on **Corrected On-Site** **Warning**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large mixer soiled Cutting boards soiled **Warning**
22-02-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Damaged/spoiled/recalled food not properly segregated. Black olives on can shelf. Cook put x on **Corrected On-Site** **Warning**
08B-20-4
Basic - soiled floors next to ice machine. **Warning**
36-10-4
43
Jan 5, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on half pan on dry storage rack Manager cleaned. **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-05: **Time Extended**
16-46-4
95
Dec 12, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Proper Hot and Cold Holding Temperatures
FL-21
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
39
Sep 6, 2023
Routine - Food
3 major violations.
View 3 violations
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
74
Jun 29, 2023
Routine - Food
4 major violations.
View 4 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-06-29: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook .one stained **Warning** - From follow-up inspection 2023-06-29: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2023-06-29: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-06-29: **Time Extended**
53B-05-5
67
Jun 28, 2023
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler -Manager states all temperatures were 41F this morning at 10 am. -ham loaf (49F - Cold Holding); stuffed mushrooms(51F - Cold Holding); meat sauce (51F - Cold Holding); pizza sauce (52F - Cold Holding); cheese sticks (49F - Cold Holding); lasagna (51F - Cold Holding)all moved to walk in freezer or iced . Lift top cooler at salad station-cut tomatoes (51F - Cold Holding); potato salad (53F - Cold Holding); sliced deli combo (51F - Cold Holding), all were in walk in cooler over night, operator discarded. **Warning**
03A-02-5
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook .one stained **Warning**
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
58
Jul 12, 2022
Routine - Food
2 critical violations. 1 major violation. 15 minor violations.
View 18 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Corrected to 50ppm during time of inspection. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce(46F - Cold Holding); mozzarella sticks (45F - Cold Holding) Operator stated that items were placed in cooler less than 4 hours Discussed moving items to another reach in cooler during time of inspection. Employee moved items during time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at prep station adjacent of cooks line
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. -next to ice machine
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -sides of fryers have accumulation of grease -all reach in cooler gasket in kitchen have accumulation of food residue -mixer head has accumulation of food residue **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. -metal pans at dish drying rack -plastic containers at dish drying rack
16-46-4
Basic - Wiping cloth sanitizing solution stored on the floor. -at slicer Employee moved from off floor during time of inspection. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -seasoning containers at reach in cooler
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop flour
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. -at mixer
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice bucket above three compartment sink -plates at dish drying rack
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket on dish drying with clean containers -cellphone on prep table in dish washing area
40-06-5
Basic - Equipment in poor repair. -cracked fryer basket at fryers -cracked plastic container on dish drying rack
14-11-5
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -standing water on floor in dish washing area
36-73-4
Basic - Floor tiles missing and/or in disrepair. -at dish washing
36-17-5
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 flour at mixer -scoop handle in flour at front counter
10-01-5
32
Frequently Asked Questions
When was Bros Pizzeria and Bar last inspected?
The most recent health inspection at Bros Pizzeria and Bar on file is from Apr 9, 2026. The public record contains 15 inspections in total.
What is the most common violation at Bros Pizzeria and Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Bros Pizzeria and Bar.
How does Bros Pizzeria and Bar compare to other restaurants in Largo?
Bros Pizzeria and Bar most recently scored 86 out of 100, which is higher than the Largo average of 75.
Has Bros Pizzeria and Bar's inspection record improved over time?
Yes. Recent inspections at Bros Pizzeria and Bar have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Bros Pizzeria and Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bros Pizzeria and Bar inspected?
Based on the inspection history on file, Bros Pizzeria and Bar is inspected around four times per year on average.
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