Fat Cat Tavern
Last inspected: Sep 18, 2025
100
Score
The health department has logged six inspections at Fat Cat Tavern, the earliest from 2022. The most recent visit was on Sep 18, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around 12 violations each.
Across the inspection history, “interior of oven/microwave has accumulation” is the issue that surfaces most often, recorded four times.
Fat Cat Tavern's latest score of 100 sits above the Largo average of 75. Taken together, the history is a positive one.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 18, 2025
Food-Licensing Inspection
No violations found.
100
Dec 4, 2023
Complaint Full
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle reach in cooler on ice cut tomatoes (52F - Cold Holding); cut leafy greens (85F - Cold Holding); shredded cheese (54F - Cold Holding); Reach in cooler cut tomato (56F - Cold Holding); sour cream (72F - Cold Holding); real butter (67 F - Cold Holding); On prep table fresh garlic butter (74F - Cold Holding) **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Butane Fuel - stored on cutting board. Sanitizer stored with food under prep table near flour **Warning**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon in walk in cooler over ready to eat hot dogs. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (52F - Cold Holding); cut leafy greens (85F - Cold Holding); shredded cheese (54F - Cold Holding); cut tomato (56F - Cold Holding); sour cream (72F - Cold Holding); real butter (67 F - Cold Holding); **Warning**
01B-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. cheese cake in walk in cooler **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled Slicer soiled Soda gun soiled at bar. **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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Onion soup, cheese cake, hotdogs, cuttomatoesin reach in cooler and reach in cooler no labels or preparation date. **Warning**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Most doors and handles soiled. **Warning**
23-24-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Three pieces of fish in walk in fridge. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup on prep station **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Floor tiles missing and/or in disrepair. Under dishwasher **Warning**
36-17-5
Basic - Ice buildup in reach-in freezer near cook line. **Warning**
14-69-4
Basic - Interior of oven/microwave has accumulation of grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets in kitchen soiled. Hoods soiled **Warning**
23-03-4
Basic - soiled floors under cook line. **Warning**
36-10-4
22
Nov 3, 2023
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef removed from original packaging stored over hamburger buns in walk-in freezer. Operator placed beef on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 2:00pm a. cut lettuce (53F - Cold Holding) b. sliced tomatoes (52F - Cold Holding) Operator discarded items. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - No proof provided that three food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form HR 5030-103
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer located on table next to oven, used more than 4 hours ago soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Cooking spoon inside bowl of hand wash sink located in wait station area.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin located in dry-storage and wait station area soiled. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored inside of container of salt mix on shelf above reach-in cooler. Operator removed bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler on cook line.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses stored on shelf in wait station area are wet.
24-08-4
Basic - Floor area(s) covered with standing water. Standing water on floor near mop sink in the kitchen.
36-22-4
Basic - Floors not maintained smooth and durable on cook line. **Repeat Violation**
36-11-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease on wall behind fat-fryer.
36-68-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Three microwaves soiled with food debris located on shelf above reach-in cooler used more than 24 hours ago. **Repeat Violation**
22-08-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink near dishmachine slow draining water and mop sink.
29-20-5
Basic - Stored food not covered. Container of assorted cut lemons, wedges, cherries, and oranges at bar not covered. Walk-in cooler a. Raw chicken in pan b. Tortilla chips c. Raw shrimp in pan d. Raw fish e. Raw philly steak Operator covered items. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Container of mixed seasoning stored on top of shelf above reach-in cooler not labeled. Operator labeled seasoning salt mix. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler interior on cook line soiled with food debris.
22-16-4
30
Jun 14, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Apr 12, 2023
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches behind deli cooler 1 live roach behind microwave 2 live roaches over the breading station rack 9 live roaches clean dish shelves 3 live roaches under shelf over freezer in kitchen **Warning** - From follow-up inspection 2023-04-12: Observed 2 live roaches on wall near dish machine, approximately 10 live under prep tables on legs, approximately 4 live on cooks line. **Time Extended**
35A-05-4
High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. Roach excrement on wall kitchen prep area in shelving area. **Warning** - From follow-up inspection 2023-04-12: Observed on wall near dish machine behind shelf. **Time Extended**
35A-23-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 6 dead roaches behind deli cooler on top of electrical boxes. **Warning** - From follow-up inspection 2023-04-12: Observed approximately 4 dead roaches on cook line floor **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floor in walk in cooler not smooth and easily cleanable. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Grease build up in oven and on top of stove. On cook line **Repeat Violation** **Warning** - From follow-up inspection 2023-04-12: interior of oven soiled **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and stove top soiled with grease. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-12: sides of fryer and casters on cook line soiled. **Time Extended**
23-03-4
61
Aug 18, 2022
Complaint Full
4 critical violations. 2 major violations. 19 minor violations.
View 25 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. -Dishwasher in bar (Chlorine 0ppm) Discussed using three compartment sink until dish machine is fixed
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes(50F - Cold Holding); shredded lettuce(51F - Cold Holding) Item was held out for less than 4 hours per operator Operator voluntarily discarded **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -spray bottles next to to-go plates at front counter **Repeat Violation**
41-10-4
High Priority - Container of medicine improperly stored. -dermoplast above condiments in kitchen
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -reach in cooler below microwave has accumulation of food residue -stained cutting board at prep station in kitchen -stove top has accumulation of food residue -soda gun in bar has accumulation of food residue Employee cleaned gun during time of inspection. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked rice from 8/12/2022 Discussed date marking with operator during time of inspection. **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Current Hotel and Restaurant license not displayed. Operator printed out during time of inspection. **Corrected On-Site**
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. -lunch bag on prep table next to steam table in kitchen Employee moved item during time of inspection. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. -employee prepping raw chicken
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups in bar area
24-08-4
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease
36-73-4
Basic - Floor tiles missing and/or in disrepair. -at cooks line in kitchen -in bar area
36-17-5
Basic - Food stored on floor. -boxes of food on the floor in the walk-in freezer **Repeat Violation**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. -above stove at cooks line
14-42-4
Basic - Ice buildup in reach-in freezer chest next to fryers at cooks line
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -multiple microwaves above prep table have accumulation of food residue -stove oven has accumulation of food residue
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -at Hand sink next to dish washing machine -females restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of stove have accumulation of grease -sides of grill have accumulation of grease -sides of fryers have accumulation of grease -barrel next to fryer has accumulation of grease -reach in freezer chest next to fryer has accumulation of food residue -reach in cooler gasket at cooks line has accumulation of grease residue
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. -employee began slicing tomatoes from an unwashed box of tomatoes Label on the box states that food items should be washed before use Discussed washing all produce before use Operator voluntarily discarded food items during time of inspection. **Corrective Action Taken**
08B-39-4
Basic - Stored food not covered. -chicken in walk-in freezer not covered
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above prep station in kitchen has accumulation of dust
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at prep table and cooks line in the kitchen area -seasoning container above prep table in kitchen area
02D-01-5
17
Frequently Asked Questions
When was Fat Cat Tavern last inspected?
The most recent health inspection at Fat Cat Tavern on file is from Sep 18, 2025. The public record contains six inspections in total.
What is the most common violation at Fat Cat Tavern?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited four times, more than any other issue at Fat Cat Tavern.
How does Fat Cat Tavern compare to other restaurants in Largo?
Fat Cat Tavern most recently scored 100 out of 100, which is higher than the Largo average of 75.
Has Fat Cat Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at Fat Cat Tavern have averaged around 12 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fat Cat Tavern 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 Fat Cat Tavern inspected?
Based on the inspection history on file, Fat Cat Tavern is inspected around two times per year on average.
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