Speggtacular
Last inspected: Sep 30, 2025
67
Score
Speggtacular has been inspected 15 times since 2022. The most recent report on file is from Sep 30, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to 10 violations per visit.
When inspectors have written things up, “cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited nine times.
Restaurants in Largo average 75, so Speggtacular trails the local norm. The record is unremarkable in either direction.
15
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Sep 30, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both dispensers at front counter not operating, staff placed loose napkins next to sink **Corrective Action Taken**
31B-05-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on shelf over coolers on cook line
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease in between fryers and griddle **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple and berries over cooked sausage in walk in cooler, staff changed order **Corrected On-Site** **Repeat Violation**
08B-17-4
67
Aug 1, 2025
Complaint Full
1 major violation. 8 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - From follow-up inspection 2025-07-30: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
16-33-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-07-30: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach on shelf above toaster 1 dead roach on storage shelf under front counter 2 dead roaches behind cook line 5 dead roaches next to ice machine 1 dead roach on dry storage shelves above slicer 2 dead roaches under mixer - From follow-up inspection 2025-07-30: 8 dead roaches in front bar area 3 dead roaches at kitchen entrance 7 dead roaches in kitchen 7 dead in dining room Establishment is still under remodel with ongoing construction, pest control has provided service on two occasions in past 48 hours, another treatment scheduled for tomorrow. **Time Extended** - From follow-up inspection 2025-08-01: 1 dead roach behind ice machine, staff cleaned and sanitized area **Time Extended** **Corrected On-Site**
35A-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler gaskets torn - From follow-up inspection 2025-07-30: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door at rear has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-07-30: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled in walk in cooler. - From follow-up inspection 2025-07-30: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2025-07-30: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line soiled with accumulation of grease. **Repeat Violation** - From follow-up inspection 2025-07-30: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at end of cook line. - From follow-up inspection 2025-07-30: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
22-16-4
61
Jul 30, 2025
Complaint Full
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on shelf at counter 2 live roaches next to soda machine at front counter 1 live roach by coffee syrups at front counter 1 live roach under hand sink in kitchen 2 live roaches by cooler at end of cook line 3 live roaches end of cook line next to gas lines - From follow-up inspection 2025-07-30: 1 live roach near dishwasher area 1 live roach in kitchen near stove Establishment is still under remodel with ongoing construction, pest control has provided service on two occasions in past 48 hours, another treatment scheduled for tomorrow. **Time Extended**
35A-05-4
High Priority - - From initial inspection : 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. 0PPM. Staff set up 3 compartment sink. - From follow-up inspection 2025-07-30: **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - From follow-up inspection 2025-07-30: **Time Extended**
16-33-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tanks at kitchen entrance. **Repeat Violation** - From follow-up inspection 2025-07-30: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-07-30: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach on shelf above toaster 1 dead roach on storage shelf under front counter 2 dead roaches behind cook line 5 dead roaches next to ice machine 1 dead roach on dry storage shelves above slicer 2 dead roaches under mixer - From follow-up inspection 2025-07-30: 8 dead roaches in front bar area 3 dead roaches at kitchen entrance 7 dead roaches in kitchen 7 dead in dining room Establishment is still under remodel with ongoing construction, pest control has provided service on two occasions in past 48 hours, another treatment scheduled for tomorrow. **Time Extended**
35A-03-4
Basic - - From initial inspection : 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. Not dispensing sanitizer. - From follow-up inspection 2025-07-30: **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler gaskets torn - From follow-up inspection 2025-07-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door at rear has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-07-30: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled in walk in cooler. - From follow-up inspection 2025-07-30: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2025-07-30: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line soiled with accumulation of grease. **Repeat Violation** - From follow-up inspection 2025-07-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at end of cook line. - From follow-up inspection 2025-07-30: **Time Extended**
22-16-4
41
Jul 28, 2025
Complaint Full
5 critical violations. 2 major violations. 13 minor violations.
View 20 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on shelf at counter 2 live roaches next to soda machine at front counter 1 live roach by coffee syrups at front counter 1 live roach under hand sink in kitchen 2 live roaches by cooler at end of cook line 3 live roaches end of cook line next to gas lines
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (50F - COLD HOLDING); pancake batter (49F - Cold Holding) hash browns (51F - Cold Holding); sliced tomato (54F - Cold Holding) Walk in sliced cheese (65F - Cold Holding) Items held less than four hours Staff closed cooler lids
03A-02-5
High Priority - Container of medicine improperly stored. Medication cream container on shelf above cooler on cook line.
41-07-4
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. 0PPM. Staff set up 3 compartment sink.
22-41-4
High Priority - Food with mold-like growth. See stop sale. 2 moldy lemons in original container in walk in cooler
01B-07-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. Coffee pot in hand sink at front counter Equipment blocking hand sink near dish machine.
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line soiled with accumulation of grease. **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. End of front counter next to cooler had chemical pesticide odor.
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at end of cook line.
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples over cooked bacon
08B-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tanks at kitchen entrance. **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 2 Moldy lemons with other lemons in original container in walk in cooler
08B-20-4
Basic - Dead roaches on premises. 1 dead roach on shelf above toaster 1 dead roach on storage shelf under front counter 2 dead roaches behind cook line 5 dead roaches next to ice machine 1 dead roach on dry storage shelves above slicer 2 dead roaches under mixer
35A-03-4
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. Not dispensing sanitizer.
16-55-4
Basic - Equipment in poor repair. Cooler gaskets torn
14-11-5
Basic - Exterior door at rear has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floor soiled in walk in cooler.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
20
Mar 24, 2025
Routine - Food
2 critical violations. 12 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cut melon in cooler on cook line Eggs removed **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection **Corrected On-Site**
50-17-3
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Cook line **Repeat Violation**
51-11-4
Basic - Ceiling tile missing. Over dish machine **Repeat Violation**
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys on shelf above prep cooler on cook line **Repeat Violation**
40-06-5
Basic - Food stored on floor. Bucket of batter on floor in walk in cooler Moved to shelf **Corrected On-Site**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Ice scoop handle in contact with ice. Ice machine
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Older gaskets soiled.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Soiled dry wiping cloth in use. On cook line
21-10-4
Basic - Wiping cloth sanitizing solution stored on the floor. At front counter
21-38-4
41
Nov 20, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
37
Feb 14, 2024
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting onions with barehands - discussed with manager - employee washed hands and put gloves on **Corrective Action Taken**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cubed potatoes at 119 F at cook line - manager voluntarily discarded potatoes **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. -employee used handwash sink to strain cloth - reviewed with manager the proper use of hand wash sink is for hand washing only
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods ( poached eggs ) covered by the consumer advisory. Manger corrected menus during inspection **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area - manager placed paper towels in dispenser **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink in dishwashing area -manager placed soap at hand wash sink **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled near cook line hand wash sink - manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation at the cook line - discussed with manager **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside near dish washing area **Repeat Violation**
35B-01-4
35
Dec 12, 2023
Complaint Full
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee place soiled dishes into dishmachine and then retrieve clean dishes without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken** - From follow-up inspection 2023-12-12: **Time Extended**
12A-13-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2023-12-12: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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/ - From follow-up inspection 2023-12-12: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook Brandon Floyd hired more than 60 days ago. - From follow-up inspection 2023-12-12: **Time Extended**
53B-02-5
Intermediate - - From initial inspection : Intermediate - No proof provided that two recently hired 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 5030-103. Employee Health Food Reporting Agreement. - From follow-up inspection 2023-12-12: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle used as scoop in a container of seasoning stored on bottom shelf of steam table on cooks line. - From follow-up inspection 2023-12-12: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. - From follow-up inspection 2023-12-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Bottom shelf of prep table near walk-in cooler is rusted. - From follow-up inspection 2023-12-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door of establishment has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-12-12: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Screen on wall in kitchen soiled with black substance. Gaskets on all reach-in cooler doors on cooks line soiled. Grease buildup on sides of fat-fryers. - From follow-up inspection 2023-12-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler on cooks line interior have accumulation of soil residues. - From follow-up inspection 2023-12-12: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Container of seasoning stored on bottom shelf of steam table on cooks line not labeled. Multiple of containers of sauce stored on bottom shelf of prep table on cooks line removed from original packaging not labeled. Container containing white powder not labeled. - From follow-up inspection 2023-12-12: **Time Extended**
02D-01-5
41
Sep 27, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. C02 tanks in kitchen not secured. **Warning** - From follow-up inspection 2023-09-27: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Establishment displaying expired license. 02/21/2020 **Repeat Violation** **Warning** - From follow-up inspection 2023-09-27: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen. **Warning** - From follow-up inspection 2023-09-27: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers doors on cook line soiled. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-27: **Time Extended**
23-03-4
82
Sep 26, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled dishes then remove clean dishes from dishmachine without washing hands between tasks. Discussed with operator proper hand-hygiene techniques and re-washing and sanitizing contaminated dishes. **Corrective Action Taken** **Repeat Violation** **Warning**
12A-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizing bucket stored in hand wash sink at front counter. Steel wool stored in bowl of hand wash sink on cook line between reach-in coolers. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink located in warewashing area. **Warning**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl stored inside of container of feta cheese in reach-in cooler located across from gas stove. **Repeat Violation** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. C02 tanks in kitchen not secured. **Warning**
51-11-4
Basic - Current Hotel and Restaurant license not displayed. Establishment displaying expired license. 02/21/2020 **Repeat Violation** **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen. **Warning**
14-09-4
Basic - Dead roaches on premises. 1 dead roach at cash register station. 1 dead roach underneath hand wash sink on cook line between reach-in coolers. 1 dead roach on side of ice machine next to wall in storage area. 1 dead roach underneath storage shelf behind ice machine. 1 dead roach on dry-storage shelf behind ice machine. Operator eradicated dead roaches, cleaned sanitized area. **Corrective Action Taken** **Repeat Violation** **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys stored open reach-in cooler a cross from gas stove. **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers doors on cook line soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Open dumpster lid. Employee closed lid. **Corrected On-Site** **Warning**
33-16-4
Basic - Working containers of food removed from original container not identified by common name. Dry-cereal stored underneath prep table on cook line removed from original container not labeled. **Repeat Violation** **Warning**
02D-01-5
45
Jul 28, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach near meat slicer. 1 live roach under prep table on cook line. 1 live roach under hand wash sink on cook line between reach-in coolers. 1 live in front of ice machine 1 live on prep sink in dish area. 1 live on back door frame of kitchen. 10 live underneath hand wash sink in sticky trap located in dish area. 7 live on eco lab chemical bucket. 4 live on sanitizer chemical bucket underneath dish machine. 4 live under dishwasher **Warning** - From follow-up inspection 2023-07-27: 1 live roach underneath hand wash sink 5 live by ice machine near dish area. 10 live on storage shelves **Time Extended** - From follow-up inspection 2023-07-27: Observed 1 live on floor in dish machine area. Roach was killed by operator. Area was cleaned and sanitized. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-07-28: 1 live roach underneath hand wash sink on cook line. 1 live underneath stand-alone freezer on cook line Operator eradicated roaches, cleaned and sanitized area. **Time Extended** **Corrective Action Taken**
35A-05-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-27: **Time Extended** - From follow-up inspection 2023-07-27: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. **Warning** - From follow-up inspection 2023-07-27: **Time Extended** - From follow-up inspection 2023-07-27: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches near meat slicer. 1 dead roach on cook line 4 dead on side of stand-alone freezer on cook line. 3 dead underneath storage rack in kitchen 1 dead behind oven. 1 dead at door of walk-in cooler. 1 dead at back door of kitchen 9 dead on top of dishwasher in sticky trap. **Warning** - From follow-up inspection 2023-07-27: 1 dead roach behind mixer 2 dead underneath reach-in freezer 2 dead roaches on side against the wall of reach-in freezer. 1 dead roach underneath flat top grill table 1 dead on bottom shelf of prep table near walk-in cooler 3 dead underneath hand wash sink in dish area. 2 dead on wall in kitchen 1 dead un underneath dish machine 1 dead against wall between Dishmachine drain board. 4 dead by drain underneath Dishmachine 5 dead underneath 3 compartment sink 10 dead on floor in storage area. **Time Extended** - From follow-up inspection 2023-07-27: Observed approximately 5 dead under dish machine area on floor. Cleaned and sanitized by operator. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2023-07-28: 3 dead roaches underneath hand wash sink on cook line. 1 dead roach underneath ice machine in kitchen 1 dead roach underneath dry-storage shelf. 4 dead roaches underneath dishwasher. 1 egg sack underneath dishwasher. 2 dead underneath 3 compartment sink. Operator discarded roaches, cleaned and sanitized the area. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2023-07-28: 1 dead roach in kitchen next to grill. Operator discarded roach, cleaned and sanitized area. **Time Extended** **Corrective Action Taken**
35A-03-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall in dish area. **Warning** - From follow-up inspection 2023-07-27: **Time Extended** - From follow-up inspection 2023-07-27: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended**
36-24-5
70
Jul 27, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Establishment removed/covered/defaced closure sign posted by the division. Closure sign observed covered by a sigh that reads "Closed for maintenance and construction are-opening 7/29/23" Operator admitted to covering sign. Operator has been re-educated on not to cover or obstruct the sign in any way. **Admin Complaint**
50-07-4
86
Jul 26, 2023
Routine - Food
6 critical violations. 3 major violations. 15 minor violations.
View 24 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soil dishes, then removed clean dishes from dish machine without washing hands. Educated employee on proper hand-hygiene techniques **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach near meat slicer. 1 live roach under prep table on cook line. 1 live roach under hand wash sink on cook line between reach-in coolers. 1 live in front of ice machine 1 live on prep sink in dish area. 1 live on back door frame of kitchen. 10 live underneath hand wash sink in sticky trap located in dish area. 7 live on eco lab chemical bucket. 4 live on sanitizer chemical bucket underneath dish machine. 4 live under dishwasher **Warning**
35A-05-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with without removing gloves. Discussed with operator and employee proper hand-hygiene procedures. **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler Employee stated he sliced tomatoes at 6:00am checked temp at 11:40:46F - Cooling); Discussed with operator cut tomatoes did not ambient cool to 41f or below within 4 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of reach-in cooler at 1115am pancake batter (84F - Cold Holding); Cold Holding); sliced ham (57F - Cold Holding); shredded cheese (49F - Cold Holding); diced sausage (47F - Cold Holding); diced ham (47F - Cold Holding); raw chicken (45F - Cold Holding); crab meat (46F - Cold Holding); raw pooled eggs (47F - Cold Holding); cooked chicken (46F - Cold Holding); slice tomatoes at 6:00am (46F Front counter at 1200pm Butter 72f **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach-in cooler Employee stated he sliced tomatoes at 6:00am checked temp at 11:40, (46F - Cooling); Discussed with operator cut tomatoes did not ambient cool to 41f or below within 4 hours. **Warning**
03D-06-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in dish area has wiping cloths stored inside. Observed employee at hand wash sink on cook line rinse lettuce. Educated employee on hand wash sink purpose. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding raw shell eggs, pancake batter, and butter for time as a public health control without written procedures. Discussed as a option,time as a public health control with operator and printed written procedures. **Warning**
03F-10-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels at hand wash sink located at front counter. **Warning**
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen area. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of Dishwasher soiled with dust buildup **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in cereal underneath prep table on cook line. **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. **Warning**
14-09-4
Basic - Dead roaches on premises. 2 dead roaches near meat slicer. 1 dead roach on cook line 4 dead on side of stand-alone freezer on cook line. 3 dead underneath storage rack in kitchen 1 dead behind oven. 1 dead at door of walk-in cooler. 1 dead at back door of kitchen 9 dead on top of dishwasher in sticky trap. **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys stored above prep table on cook line. **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor in kitchen soiled with food and grease buildup underneath equipment along back wall. **Warning**
36-73-4
Basic - Hole in or other damage to wall. Hole in wall in dish area. **Warning**
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored inside reach-in cooler door crack. **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers Gasket on walk-in cooler. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in coolers on cook line. **Warning**
22-16-4
Basic - Soiled dry wiping cloth in use. Soiled dry cloth on to cutting board on cook line. **Warning**
21-10-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizing bucket at front counter reading 0ppm. **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Cereal stored in containers underneath prep table not labeled by common name. **Warning**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
14
Mar 31, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer, in kitchen, behind the mixer, and underneath the slicer guard shows accumulation of debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by the spray bottle and metal scrubby's inside the hand wash sink. Employee moved the items. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen area, employee labeled as degreaser. **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. License displayed at time of inspection shows expiration date of 2-1-2021. **Repeat Violation**
50-09-4
Basic - Food stored on floor. Fry oil on floor in kitchen, behind the flattop grill and to the right of the prep table. Employee moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen, on cookline, to the left of the deli cooler shows accumulation of debris on interior of microwave. **Repeat Violation**
22-08-4
64
Oct 20, 2022
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
27
Frequently Asked Questions
When was Speggtacular last inspected?
The most recent health inspection at Speggtacular on file is from Sep 30, 2025. The public record contains 15 inspections in total.
What is the most common violation at Speggtacular?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited nine times, more than any other issue at Speggtacular.
How does Speggtacular compare to other restaurants in Largo?
Speggtacular most recently scored 67 out of 100, which is lower than the Largo average of 75.
Has Speggtacular's inspection record improved over time?
Yes. Recent inspections at Speggtacular have averaged around 10 violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Speggtacular 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 Speggtacular inspected?
Based on the inspection history on file, Speggtacular is inspected around five times per year on average.
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