Smashburger
Last inspected: Oct 15, 2025
67
Score
Across the available record, Smashburger has 11 inspections on file, the first dated 2022. The newest entry in the record is dated Oct 15, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged seven times.
That's lower than the typical Largo restaurant, which scores around 75. The record is unremarkable in either direction.
11
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Oct 15, 2025
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table cheese sauce (125F - Hot Holding), staff increased temperature **Corrective Action Taken**
03B-01-6
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/ 4 employees present with no certified food manager **Repeat Violation**
53A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf above meat cooler, removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with no beard guard
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. Handle in front of flat top **Repeat Violation**
10-20-4
67
Aug 19, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line was observed using his cell phone, then proceeded to put on gloves with no hand wash prior to cooking on flat top, discussed proper hand washing procedures with manager
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - raw beef (49F - Cold Holding); bean burger (55F - Cold Holding); sliced cheese (58F - Cold Holding). Per manager, cooler repaired earlier in the day, items held less than 4 hours, moved to walk in freezer. Retemp beef 43F, cheese 42F, bean burgers 42F **Corrected On-Site**
03A-02-5
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/ 5 employees present with no certified manager present
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Base pads around nozzles on soda machine soiled
22-02-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Two employees on cook line with no hair restraints, one employee it's hat attached to belt
13-02-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under fryers
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. On handle in front of grill
10-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to fry warmer
12B-07-4
45
Mar 17, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Per district manager, no proof of training available for staff hired over 60 days **Warning** - From follow-up inspection 2025-03-17: Spoke to GM Valeria Brown by phone, advised no proof of food handler training available for employees hired over 60 days at time of callback inspection. 509.049(5) FS: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used. **Admin Complaint**
53B-01-5
90
Jan 10, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ GM Baleria hired more than 30 days, per district manager, training not complete **Warning**
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled on self service soda machine **Warning**
22-02-4
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. Per district manager, no proof of training available for staff hired over 60 days **Warning**
53B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table on cook line, removed **Corrected On-Site** **Warning**
40-06-5
70
Jul 17, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
74
Feb 6, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on self service soda machine soiled **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/ 4 employees present with no valid CFM
53A-05-6
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No sanitizer chemical connected to dish machine. Manager advised three compartment sink used for sanitizing all equipment
16-55-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up as rinse, wash sanitize. Discussed proper procedures with manager
16-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop at front counter in 105F water **Repeat Violation**
10-07-4
70
Sep 18, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face with gloves then proceeded to continue working on cook line with no glove change or hand wash. Discussed proper hygiene with staff
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over black bean burger, order corrected **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (101F - Hot Holding) on cook line, item moved to flat top for reheating **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on self service soda machine soiled
22-02-4
Basic - Unclean building components, attachments or fixtures. Accumulation of dust on air intake vent in walk-in cooler
36-50-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint **Repeat Violation**
13-03-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Labels on triple sink not in correct order, discussed proper cleaning with operator
16-13-5
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 dredge, removed **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops in standing water at front counter 112F **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of food debris under lid of coolers on cook line Accumulation of grease on sides of flat top **Repeat Violation**
23-03-4
41
Jun 6, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in prep area. Ice chute on self service soda machine soiled with black mold like substance. Magnetic knife rack in prep area with visible rust **Warning** - From follow-up inspection 2023-06-06: Cutting boards stained **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available 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 with valid food handler certificate **Warning** - From follow-up inspection 2023-06-06: Observed no employee training certificates. If this violation is observed as a repeat upon the next inspection an immediate administrative complaint will be issued. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2023-06-06: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bluetooth speaker on prep cooler, phone on prep table, removed during inspection **Corrected On-Site** **Warning** - From follow-up inspection 2023-06-06: Phone on back prep table. **Time Extended**
40-06-5
74
Mar 27, 2023
Routine - Food
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over buns in walk-in freezer, operator corrected order **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Clam shell cooler n cook line-sliced pepper jack (48F - Cold Holding), shell eggs (53F - Cold Holding), spring mix (51F - Cold Holding); guacamole (46F - Cold Holding); shredded lettuce (52F - Cold Holding). All items moved to walk-in. Retemp- pepper jack 43F, eggs 44F, spring mix 43F, guacamole 42F, shredded lettuce 43F. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Egg wash over cut Brussel sprouts in cooler drawers on cook line, order corrected **Corrected On-Site** **Warning**
08A-14-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
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. Herb paste in walk-in cooler, date added **Corrected On-Site** **Repeat Violation** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in prep area. Ice chute on self service soda machine soiled with black mold like substance. Magnetic knife rack in prep area with visible rust **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Donald Kapusta with no food manager certification, two additional managers employed with no food manager certification **Warning**
53A-01-7
Intermediate - Proof of required state approved employee training not available 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 with valid food handler certificate **Warning**
53B-13-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over cooked brisket in walk-in cooler, onions moved to different shelf **Corrected On-Site** **Warning**
08B-17-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bluetooth speaker on prep cooler, phone on prep table, removed during inspection **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Male employee engaged in food prep with no hair restraint **Repeat Violation** **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on storage racks **Warning**
24-08-4
Basic - Food stored on floor. Box of buns on floor of walk-in freezer, moved to shelf **Corrected On-Site** **Warning**
08B-38-4
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 flour on cook line scoop removed **Corrected On-Site** **Repeat Violation** **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops at front counter in standing water 114F, replaced water **Corrective Action Taken** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in freezer **Repeat Violation** **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. On plastic bins on storage racks **Warning**
16-46-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in prep area 0ppm, corrected 200ppm **Corrected On-Site** **Warning**
21-07-4
21
Oct 17, 2022
Food-Licensing Inspection
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
Washing Fruits and Vegetables
FL-42
35
Aug 2, 2022
Routine - Food
3 critical violations. 7 major violations. 10 minor violations.
View 20 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed one person working on cook line don without a prior hand wash. Employee was re-educated. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked bacon. Manager moved bacon. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar 45 degrees Fahrenheit, blue cheese 46 degrees Fahrenheit, American Cheese 44 degrees Fahrenheit, Swiss 44 degrees Fahrenheit, brisket 46 degrees Fahrenheit, turkey burgers 45 degrees Fahrenheit, cut leafy greens in top of cooler on cook line 45 degrees Fahrenheit, cut tomato 45 degrees Fahrenheit, cut leafy greens in drawer 45 degrees Fahrenheit, foods iced and some placed in walk in freezer, after cooling foods down all foods made it to 43 degrees Fahrenheit. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At front counter, manager unblocked sink. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bits of food in hand wash sin clogging drain at cook line. **Warning**
31A-11-4
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 - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Manager couldn't answer any questions regarding the big 6, reporting, exclusion of restrictions. Manager was re-educated. **Corrective Action Taken** **Warning**
11-03-5
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. Milk, milk was dated by manager. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee handling clean utensils with long painted nails. **Warning**
13-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink **Warning**
42-01-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Wouldn't start. Manager will set up manual sanitization. **Corrective Action Taken** **Warning**
16-55-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 cook **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. 1 cook no hair restraint **Warning**
13-03-4
Basic - Food stored on floor. Salt on floor. Manager moved salt. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in tater tot's. **Corrected On-Site** **Warning**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop 83 degrees Fahrenheit water, manager dumped water out. **Corrected On-Site** **Warning**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. On cook line. **Warning**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over bacon. Manager moved bacon. **Corrected On-Site** **Warning**
08B-17-4
19
Frequently Asked Questions
When was Smashburger last inspected?
The most recent health inspection at Smashburger on file is from Oct 15, 2025. The public record contains 11 inspections in total.
What is the most common violation at Smashburger?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Smashburger.
How does Smashburger compare to other restaurants in Largo?
Smashburger most recently scored 67 out of 100, which is lower than the Largo average of 75.
Has Smashburger's inspection record improved over time?
Results have been roughly steady. Inspections at Smashburger have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Smashburger 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 Smashburger inspected?
Based on the inspection history on file, Smashburger is inspected around three times per year on average.
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