Largo Submarine & Gyros
Last inspected: Mar 31, 2026
58
Score
The health department has logged eight inspections at Largo Submarine & Gyros, the earliest from 2022. The latest inspection on file is from Mar 31, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around five violations compared to roughly 10 violations earlier on.
Across the inspection history, “employee with no hair restraint while engaging” is the issue that surfaces most often, recorded five times.
Restaurants in Largo average 75, so Largo Submarine & Gyros trails the local norm. On the whole, the file is mixed but not concerning.
8
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bags used for storage. **Repeat Violation**
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro 92f, on cooker, had operator turn up flame and explained heat requirements. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Flex seal and pvc glue stored on ice machine. **Corrected On-Site**
41-10-4
Basic - Floor tiles missing and/or in disrepair. Front kitchen.
36-17-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
58
Oct 27, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gyro cone 47f, discarded cone due to cooling heated cone at end of night. Found cone reheating. Sent gyro cone handout to operator.
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Sliced deli meats stored in non food grade bags in refrigerators in back area.
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro cone 47f, discarded cone due to cooling heated cone at end of night. Found cone reheating.Sent gyro cone handout to operator.
01B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
61
Feb 17, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Jul 19, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
37
Jan 5, 2024
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter at 12:00pm a. tzatziki sauce (48F) Operator placed item in reach-in freezer. Re temp at 12:20pm 42f. Discussed with operator using time as a public health control as an option. Will email DBPR Form 5022-090-S. Time as a Public Health Control. **Corrected On-Site**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food in upright freezer and refrigerator in prep area.
14-31-5
Intermediate - Certified food manager unable to answer basic questions about allergens. Will email form DBPR Form 5030-038-S. Eight Major Food Allergens
53A-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin soiled with red and black substance.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Bottom shelf of prep table is rusted.
14-11-5
Basic - Floor tiles cracked n cooks line.
36-17-5
Basic - Ice buildup in reach-in freezers in dry-storage room.
14-69-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees in unisex restroom. Provided DBPR Form 5030-111. Employees must wash hands. **Corrected On-Site**
31B-04-4
Basic - Reach-in cooler in prep area shelves have accumulation of soil residues.
22-16-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. single-serve utensils in open container underneath ceiling in process of being repaired.
25-09-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
25-02-4
41
Jul 12, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket reading 0 ppm chlorine. Manager corrected to 100 ppm chlorine. **Corrected On-Site**
22-52-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table is soiled with food debris.
22-02-4
Basic - Food stored on floor. Plastic water bottles stored on floor in dry goods storage area. Manager stored correctly. **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees engaged in food preparation with no hair restraints.
13-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
22-20-5
67
Feb 8, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
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. Milk in kitchen stand up , glass front doors was not date marked after being open over 24 hours. Operator date marked the milk. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on front cook line shows accumulation of debris underneath the slicer guard.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by plastic containers in hand wash sink, to the left of the slicer. Employee removed the items. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink, to the left of the slicer, had no paper towels. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold like substance on interior of ice machine in kitchen, behind the three white fridges.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation had no hair restraint.
13-03-4
61
Jul 25, 2022
Routine - Food
1 major violation. 15 minor violations.
View 16 violations
Intermediate - Lack of toilet tissue at each toilet. No toilet paper in restroom on the left. **Repeat Violation**
32-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulated debris on can opener. **Repeat Violation**
23-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed gaps on rear entrance that light shown through on the bottom left of door.
35B-04-4
Basic - Trash receptacles not provided where needed in establishment. No trash can provided near the hand wash sink.
33-06-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets tested at 0ppm, educated operator and he corrected to 50ppm. **Corrected On-Site**
21-07-4
Basic - Wood food-contact surface not properly sealed. To the left of the exit door where the can opener is attached to.
14-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink mold like substance on interior of ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup in shredded mozzarella. Operator removed the portion cup. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.operator secured properly. **Corrected On-Site**
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Missing in kitchen under three compartment sink and around most of the kitchen.
36-03-4
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint on staff in kitchen. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Can opener shows accumulation of rust.
14-11-5
Basic - Food stored on floor. Bag of onions by the hand wash sink. Operator elevated bag of onions. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster was put on the soil next to the pad.
33-23-4
Basic - In-use tongs stored on equipment door handle between uses. On oven at the front counter.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of debris on interior of microwave.
22-08-4
43
Frequently Asked Questions
When was Largo Submarine & Gyros last inspected?
The most recent health inspection at Largo Submarine & Gyros on file is from Mar 31, 2026. The public record contains eight inspections in total.
What is the most common violation at Largo Submarine & Gyros?
Across the inspection record, “employee with no hair restraint while engaging” has been cited five times, more than any other issue at Largo Submarine & Gyros.
How does Largo Submarine & Gyros compare to other restaurants in Largo?
Largo Submarine & Gyros most recently scored 58 out of 100, which is lower than the Largo average of 75.
Has Largo Submarine & Gyros' inspection record improved over time?
Yes. Recent inspections at Largo Submarine & Gyros have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Largo Submarine & Gyros 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 Largo Submarine & Gyros inspected?
Based on the inspection history on file, Largo Submarine & Gyros is inspected around two times per year on average.
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