Tampa Pizza Company
Last inspected: Jan 7, 2026
39
Score
Public records show 12 inspections at Tampa Pizza Company stretching back to 2022. The most recent visit was on Jan 7, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly nine violations earlier in the record.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up five times.
The city-wide average sits at 79, which Tampa Pizza Company's 39 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
3
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jan 7, 2026
Complaint Full
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over dough desserts pizza on speed rack in walk in cooler
08A-05-6
High Priority - Dented mushrooms stems 1 can located by back door can good rack . See stop sale.
01B-01-4
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over raw onions walk in cooler shelf
08A-04-5
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 - 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 no manager. Employee states food manager is at restaurant next door
53A-05-6
Basic - Cutting board has cut marks and is no longer cleanable. White board on cooks line **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. 5 dead roaches inside trap ontop of dish washing machine manager removed trap and sanitized area. 2 dead roaches on top of the dish machine corner manager removed and sanitized area 1 dead roach inside trap under three compartment sink. Manager removed and sanitized area. **Corrected On-Site**
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 drink on prep table cooks line employees food in back next to restaurants food walk in cooler.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Both employees bathrooms
31B-04-4
Basic - Single-service articles improperly stored. Pizza Togo boxes sealed on floor storage area outside the bathroom area
25-05-4
39
Nov 12, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
90
Oct 14, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 8 live roaches inside roach trap by electrical panel 2 live roaches in corner of wall by exit door under fire extinguisher 2 live roaches on apron holder bag. 11 live roaches in roach trap underneath three compartment sink 6 live roaches different roach trap under three compartment sink. 1 live roach on wall behind three compartment sink 10 live roaches in trap under Cooks line reach in cooler 6 live roaches in trap behind the ice machine cashier service area. 1 live roach on floor by restrooms. **Warning** - From follow-up inspection 2025-10-14: 1 live roach under three compartment sink by grease trap employee killed and removed. **Time Extended**
35A-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
14-09-4
82
Oct 13, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon employees food over ready to eat Alfredo manager removed to proper storage **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 8 live roaches inside roach trap by electrical panel 2 live roaches in corner of wall by exit door under fire extinguisher 2 live roaches on apron holder bag. 11 live roaches in roach trap underneath three compartment sink 6 live roaches different roach trap under three compartment sink. 1 live roach on wall behind three compartment sink 10 live roaches in trap under Cooks line reach in cooler 6 live roaches in trap behind the ice machine cashier service area. 1 live roach on floor by restrooms. **Warning**
35A-05-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves in hand washing sink. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line American cheese 45F employee moved to different cooler 2nd temp Walk in cooler Cold holding: Alfredo 48F chicken wings 45F Italian sausage manager stated the delivery was here at 9:30 discussed with manager to add ice to all foods out of temperature **Warning**
03A-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 and the time removed from temperature control pizza case **Warning**
03F-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Sayed nicolas **Warning**
53A-01-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For pizza case **Warning**
03F-10-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Dead roaches on premises. 8 dead inside roach trap by electrical panel 2 dead on floor by fire extinguisher 2 dead on flow by ice machine. 9 dead on trap under three compartment sink 9 dead on separate trap under three compartment sink. **Warning**
35A-03-4
35
Mar 26, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat pizzas 62 f not held on time as public health management moved pizza to oven to reheat to 165 f **Corrected On-Site**
03B-01-6
High Priority - Dented cans present. See stop sale touche red peppers
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Back kitchen employee removed **Corrected On-Site**
31A-09-4
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/ 5 employees food manager arrived during inspection **Corrected On-Site**
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. Observed one employee training missing for multiple employees hired over 60 days
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. White board on line
14-09-4
Basic - Floor soiled/has accumulation of debris. Throughout the kitchen Walls soiled throughout the kitchen
36-73-4
45
Oct 2, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of reach in coolers
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.multiple items no date markings
02C-02-5
Basic - Can opener blade not kept sharp - observed metal shavings.
14-22-4
Basic - Dead roaches on premises. 2 dead roaches on glue board in kitchen under sink in dish area 2 dead roaches on glue board on floor in bar area. Operator removed and sanitized area.
35A-03-4
Basic - Floor soiled/has accumulation of debris. Floors in kitchen heavily soiled.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
55
Apr 16, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under equipment in kitchen and behind bar soiled **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven has heavy build up of debris. **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
22-08-4
82
Mar 27, 2024
Routine - Food
5 minor violations.
View 5 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
78
Jan 4, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. Sent to operator via email **Warning** - From follow-up inspection 2024-01-04: Emailed educational package at time of callback**Time Extended** **Time Extended** **Corrective Action Taken**
11-27-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
23-03-4
86
Oct 25, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
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. Sent to operator via email **Warning**
11-27-4
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Warning**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen soiled **Warning**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
21-12-4
58
Mar 20, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed. **Repeat Violation**
29-42-4
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 - Handwash sink used for purposes other than handwashing. Sponge stored in hand wash sink. Moved to other area. **Corrected On-Site**
31A-11-4
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
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled inside, **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment, and shelving soiled. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount of build up in ice bin.i
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with no biers guard or hair restraint. **Repeat Violation**
13-04-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Discussed with operator.
21-23-4
45
Sep 26, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
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
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
37
Frequently Asked Questions
When was Tampa Pizza Company last inspected?
The most recent health inspection at Tampa Pizza Company on file is from Jan 7, 2026. The public record contains 12 inspections in total.
What is the most common violation at Tampa Pizza Company?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at Tampa Pizza Company.
How does Tampa Pizza Company compare to other restaurants in Tampa?
Tampa Pizza Company most recently scored 39 out of 100, which is lower than the Tampa average of 79.
Has Tampa Pizza Company's inspection record improved over time?
Yes. Recent inspections at Tampa Pizza Company have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Tampa Pizza Company means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Tampa Pizza Company inspected?
Based on the inspection history on file, Tampa Pizza Company is inspected around four times per year on average.
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