Wepaa Restaurant
Last inspected: Jan 16, 2026
61
Score
Wepaa Restaurant appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Jan 16, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around four violations compared to roughly nine violations earlier on.
“Cutting board has cut marks and is no longer cleanable” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Largo restaurant, which scores around 75. On the whole, the file is mixed but not concerning.
9
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 16, 2026
Complaint Full
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 71f, made on 1/15/2026, missed cooling window.
01B-02-5
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. 0 ppm. 100 ppm **Corrected On-Site**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 71f, made on 1/15/2026, missed cooling window.
03D-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to portion cooked rice.
14-01-5
61
Oct 7, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at at bar.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Bathroom located inside establishment not completely enclosed with self-closing doors.
32-04-4
82
Apr 8, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
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. 0 ppm, tube is cracked . Repaired now 100 ppm.
22-41-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked rice made today cooling in closed lid container in reach in cooler. **Corrective Action Taken**
03D-15-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable, next to fryers. **Repeat Violation**
14-09-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cup used for portioning cooked rice stored in rice container. **Corrective Action Taken**
10-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Repeat Violation**
12B-13-4
64
Sep 11, 2024
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (66F - Cold Holding) 61f Operator placed item in ice bath. Re temp at 12:30pm **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw pork chop then touch clean handle on fat-fryer without removing gloves and washing hands. Discussed with manager proper hand-hygiene techniques. **Corrective Action Taken**
12A-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Cutting board on reach-in cooler next to fat-fryers has cut marks and is no longer cleanable.
14-09-4
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 125f Employee reheated on stove to 166f **Corrected On-Site**
10-07-4
Basic - Light shield broken above mop sink.
38-01-4
Basic - Reuse of single-service or single-use articles stored in shelf above prep table across from three-compartment sink.
25-32-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator placed mop in manner to air dry. **Corrected On-Site**
42-01-4
47
Mar 20, 2024
Complaint Full
2 major violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
Food in Good Condition, Safe, and Unadulterated
FL-13
61
Feb 20, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. stew at 114 F at 2:30 pm cooked at 10:00 am in deep , covered container - reviewed with manager cooling procedures - manager discarded **Corrective Action Taken**
01B-36-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - triple sink with 100 ppm quaternary - employee changed solution- recheck 200 ppm quaternary **Corrected On-Site**
22-43-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -stew at 114 F at 2:30 pm cooked at 10:00 am in deep , covered container - reviewed with manager cooling procedures - manager discarded **Corrective Action Taken**
03D-01-5
Intermediate - Handwash sink used for purposes other than handwashing. - ice cubes inside hand wash sink in front area near freezers - reviewed with manager hand wash sinks are for washing hands only
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled on cart next to cooler drawers at cook line - manager labeled spray bottles **Corrected On-Site**
41-17-4
Basic - Food ( boxes of shortening) stored on floor in storage area- employee relocated food **Corrected On-Site**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee jackets, backpack hanging on dry storage shelf next to spices
40-06-5
Basic - Working containers of food removed from original container not identified by common name on shelf below prep table in back kitchen - employee labeled containers **Corrected On-Site**
02D-01-5
45
Aug 14, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
30
Mar 6, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and sent big six packet to increase knowledge. **Corrective Action Taken**
11-02-5
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by food debris observed in drain of hand wash sink.
31A-11-4
Basic - Food stored on floor. Case of fry oil on floor in rear prep area. Employee moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen to the left of the fryer shows accumulation of debris on interior.
22-08-4
70
Oct 26, 2022
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
37
Frequently Asked Questions
When was Wepaa Restaurant last inspected?
The most recent health inspection at Wepaa Restaurant on file is from Jan 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Wepaa 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 Wepaa Restaurant.
How does Wepaa Restaurant compare to other restaurants in Largo?
Wepaa Restaurant most recently scored 61 out of 100, which is lower than the Largo average of 75.
Has Wepaa Restaurant's inspection record improved over time?
Yes. Recent inspections at Wepaa Restaurant have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Wepaa 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 Wepaa Restaurant inspected?
Based on the inspection history on file, Wepaa Restaurant is inspected around three times per year on average.
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