Savory Restaurant
Last inspected: Nov 21, 2025
55
Score
Going back to 2022, Savory Restaurant has seven inspections in the public record. The newest entry in the record is dated Nov 21, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around 11 violations to closer to six violations per visit over the last few inspections.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up three times.
Savory Restaurant's latest score of 55 falls below the Largo average of 75. The record is unremarkable in either direction.
7
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
2 critical violations. 2 major violations. 2 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. Butter packed at service window not time marked, held less than 4 hours
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over prepared food in deli cooler, order corrected **Corrected On-Site**
08A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training certificate expired
53B-14-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. Deli cooler on cook line
14-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee can beverage on top shelf in freezer on cook line, relocated **Corrected On-Site**
12B-13-4
55
Apr 2, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake batter in prep cooler (52F - Cold Holding), per staff not currently held on time as a public health control
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over ice cream in all in freezer **Repeat Violation**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards son cook line **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to ice machine
31B-02-4
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 sugar bin, beans
10-01-5
Basic - Reuse of single-service or single-use articles. Ricotta and sour cream containers washed and reused for food storage
25-32-4
Basic - Stored food not covered. Taco shells uncovered on top shelf over cook one coolers
08B-12-5
52
Dec 10, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork individually packaged stored over fully cooked beef in walk in freezer . Manager rearranged food **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris . Stained cutting board at cook line . Reviewed with manager .
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled in front line area . Manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable at cook line . Reviewed with manager .
14-09-4
67
Apr 18, 2024
Routine - Food
7 critical violations. 4 major violations. 5 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meat sauce at 122 F at 9:50 am placed in steam table to reheat at 7:00 am . Reviewed reheating procedures and temperature monitoring with cook . Meat sauce discarded . **Corrective Action Taken**
03E-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 for shell eggs . Shell eggs time marked . **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tuna salad 44 F, hash 45 F, sausage 46 F in reach in cooler opposite stove . Door left ajar under 30 minutes . Food moved to walk in freezer recheck 39 F hash, 40 F sausage , tuna salad 40 F **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Meat sauce at 122 F at 9:50 am placed in steam table to reheat at 7:00 am . Reviewed reheating procedures with cook . Meat sauce discarded . **Corrective Action Taken**
01B-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reviewed food storage with manager
08A-17-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2024. Operator renewed license during the inspection **Corrected On-Site**
50-17-3
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food at cook line . Reviewed with employee proper hand washing and glove use . Employee then washed hands properly **Corrective Action Taken**
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. -Employee filled pitcher with water at hand wash sink in kitchen . - ice cubes inside hand wash sink at front line area . Reviewed with manager hand sinks are for washing hands only
31A-11-4
Intermediate - Menu contains an item ( poached eggs) made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Reviewed with manager . Manager and employees updated menus . **Corrected On-Site**
02B-04-5
Intermediate - No soap provided at handwash sink by ice machine . Reviewed with manager hand wash sinks must be stocked at all times . Soap placed at hand wash sink **Corrected On-Site**
31B-03-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Reviewed with manager .
05-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside in the soda box room Reviewed with manager .
35B-01-4
Basic - Floor and wall junctures not coved in food preparation/storage in soda boxes storage room Reviewed with manager .
36-08-4
Basic - Hole in or other damage to wall. Gaps in wall panels by both windows in soda storage room . Reviewed with manager .
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed towel **Corrected On-Site**
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in front counter area . Reviewed with the manager. Employees placed employee drinks in a container **Corrected On-Site**
12B-13-4
18
Sep 13, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
50
May 23, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
20
Dec 13, 2022
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sour cream containers used on the cook line for gravy and hollandaise sauce. Plastic cheese containers used in walk-in cooler to store cooked chicken and bacon. **Repeat Violation**
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in kitchen prep area shows accumulation of debris. **Repeat Violation**
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Rust on interior ceiling of microwave on main cook line in kitchen above three door deli cooler. Operator changed out microwave. **Corrected On-Site**
22-31-4
Basic - Cutting board has cut marks. Cutting board in kitchen shows cut marks and staining.
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in large flour bin in kitchen prep area. Operator removed the bowl. **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Large bind of flour and sugar not labeled in kitchen prep area. Operator labeled both. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Reuse of single-service or single-use articles. As evidenced by, Three stacks of sour cream buckets in dish area on shelves.
25-32-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods in kitchen show accumulation of debris and grease.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on walk-in freezer door.
14-69-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at top of door in rear of establishment outside of the second rear walk-in cooler.
35B-01-4
Basic - Equipment in poor repair. Tear in gasket in the kitchen on the two door deli cooler to the right of the hand wash sink
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen shows small mold like substance
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen prep area shows accumulation of debris.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area on shelves show wet nesting.
24-08-4
39
Frequently Asked Questions
When was Savory Restaurant last inspected?
The most recent health inspection at Savory Restaurant on file is from Nov 21, 2025. The public record contains seven inspections in total.
What is the most common violation at Savory Restaurant?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Savory Restaurant.
How does Savory Restaurant compare to other restaurants in Largo?
Savory Restaurant most recently scored 55 out of 100, which is lower than the Largo average of 75.
Has Savory Restaurant's inspection record improved over time?
Yes. Recent inspections at Savory Restaurant have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Savory Restaurant 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 Savory Restaurant inspected?
Based on the inspection history on file, Savory Restaurant is inspected around two times per year on average.
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