Speggtacular
Last inspected: Mar 31, 2026
55
Score
The health department has logged 10 inspections at Speggtacular, the earliest from 2022. On Mar 31, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to nine violations per visit.
The pattern that stands out is “ice buildup in walk in freezer near top condenser”, which has been cited four times.
The city-wide average sits at 75, which Speggtacular's 55 doesn't quite reach. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
0
Major latest
9
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator stated he will renew license today.
50-17-3
Basic - Equipment in poor repair. Left side of reach in cooler on front cook line has a torn gasket. **Repeat Violation**
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep counter next to powdered sugar and syrups. Operator relocated phone. **Corrected On-Site**
40-06-5
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-6
Basic - Cardboard used to line food-contact shelves. Cardboard line bottom shelves of prep tables with cooking oil on them in back corner of kitchen. Reviewed with operator.
14-05-4
Basic - Reuse of single-service or single-use articles. Cottage cheese and yogurt containers reused for food storage on cook line. **Repeat Violation**
25-32-4
Basic - Wall soiled with accumulated dust above front prep line across from cook line .
36-27-5
Basic - Wet wiping cloth on cutting boards on cook line not stored in sanitizing solution between uses. Operator placed clothes in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Ice buildup in walk in freezer near top condenser.
14-69-4
Basic - Floor tiles missing and/or in disrepair in walk in cooler leading to walk in freezer.
36-17-5
55
Nov 4, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat tomatoes in reach in. Operator rearranged. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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. Alexandria Kettletlone expired 7/22/2025 **Repeat Violation**
53B-14-5
Basic - Water draining onto floor surface. Under dish machine.
29-03-4
Basic - Equipment in poor repair. Torn gasket on reach in cooler on cook line on far left.
14-11-5
Basic - Reuse of single-service or single-use articles. Yogurt and sour cream containers in dish area.
25-32-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Near steam table. Operator removed. **Corrected On-Site**
10-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Car keys on prep table near waffle iron. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on expo shelf. Operator discarded. **Corrected On-Site**
12B-07-4
Basic - Covered waste receptacle not provided in women's bathroom. No cover on employee bathroom trash can.
32-12-6
47
Mar 25, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 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. See stop sale. Raw shelled eggs time stamped for 11am. **Corrected On-Site**
03F-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2025. Discussed with manager.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli cooler stained. Slicer soiled with dried food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cutting board stored inside hand sink next to three compartment sink. Item was removed. **Corrected On-Site**
31A-09-4
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. Observed employee training certificate for Alexandria K. dated 7/21/2022, and Kristen C. dated 12/14/23 through SafeStaff.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior heavily soiled with black mold like substance and lime scale build up.
22-20-5
Basic - Soiled wet wiping cloth placed in use with fresh solution. Multiple soiled wet wiping cloths stored on cutting boards of reach in deli coolers and preparation tables throughout cook line. Operator stored into sanitizer bucket. **Corrected On-Site**
21-13-4
50
Oct 31, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
74
Jun 17, 2024
Complaint Partial
1 minor violation.
View 1 violation
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
95
Apr 10, 2024
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
86
Dec 14, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall of back door used for trash. - From follow-up inspection 2023-12-14: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer on curtains. - From follow-up inspection 2023-12-14: **Time Extended**
14-69-4
90
Dec 11, 2023
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine solution at 200+ ppm at cook line.
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook top Sausage links 100F Butter 100F
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - Hash browns 75 F Cooked cornbeef 75F Reach in fridge Sliced cheese 55F
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 lbs mushrooms.
01B-13-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Hole in or other damage to wall. Hole in wall of back door used for trash.
36-24-5
Basic - Ice buildup in walk-in freezer on curtains.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife at reach in cooler in between crack.
10-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms not washed with before cutting with visible dirt.
08B-39-4
Basic - soiled floors walk in fridge.
36-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed. Hotel and Restaurant license exp Feb 2023
50-09-4
Basic - Food stored in a prohibited area. Prepared plates of Cooked hash browns and cooked corn beef hash stored under grill.
08B-37-4
Basic - Food stored on floor. Single serving containers box stored on floor of dry storage.
08B-38-4
26
Jun 23, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
33
Jul 18, 2022
Routine - Food
3 critical violations. 4 major violations. 15 minor violations.
View 22 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies at dish drying rack -1 live fly in back area at walk-in cooler **Repeat Violation**
35A-02-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee at cooks line cracked shell eggs then changed gloves without washing hands Discussed proper hand washing procedures with operator
12A-27-4
High Priority - Dented/rusted cans present. See stop sale. -1 6 lbs salsa
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee washing cup in hand sink at front counter
31A-11-4
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/ -more than 4 employees in establishment working with food during time of inspection.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at hand sink next to three compartment sink
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -at three compartment sink in kitchen
41-17-4
Basic - -Ice buildup in reach-in freezer chest in bar area -ice buildup in walk-in freezer
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling above soda fountain syrup
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above ice machine has accumulation of dust -floor at cooks line has accumulation of grease
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. -at steam table
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. -1 6 lbs salsa
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on dish washing drain board **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on dish drying rack in kitchen -cellphone at prep station adjacent of cooks line
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at dish drying rack
24-08-4
Basic - Equipment in poor repair. -reach in cooler gasket adjacent of flat top grill is torn
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -shelf at slicer has accumulation of food residue -sides of fryers have accumulation of grease
23-03-4
Basic - Single-service articles improperly stored. -boxes of foam plates and cups on floor on back area **Repeat Violation**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed raspberries over sauces in reach in cooler adjacent of flat top grill
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. -container with white powder substance at dry storage rack
02D-01-5
20
Frequently Asked Questions
When was Speggtacular last inspected?
The most recent health inspection at Speggtacular on file is from Mar 31, 2026. The public record contains 10 inspections in total.
What is the most common violation at Speggtacular?
Across the inspection record, “ice buildup in walk in freezer near top condenser” has been cited four times, more than any other issue at Speggtacular.
How does Speggtacular compare to other restaurants in Largo?
Speggtacular most recently scored 55 out of 100, which is lower than the Largo average of 75.
Has Speggtacular's inspection record improved over time?
No. Recent inspections at Speggtacular have averaged around nine violations per visit, up from roughly two 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 three times per year on average.
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