Westshore Pizza
Last inspected: Jan 20, 2026
52
Score
Public records show nine inspections at Westshore Pizza stretching back to 2022. The latest inspection on file is from Jan 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly five violations earlier in the record.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
Westshore Pizza's latest score of 52 falls below the Belleair Bluffs average of 76. There are enough flags in the record to merit a second thought.
9
Inspections
1
Critical latest
4
Major latest
2
Minor latest
Inspection History
Jan 20, 2026
Complaint Full
1 critical violation. 4 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. Pizza times adjusted and posted **Corrected On-Site**
03F-02-5
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. Opened deli ham. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Found plan. **Corrected On-Site**
03F-10-5
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 - Soiled dry wiping cloth in use. Back prep table.
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
52
Nov 17, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen. **Corrected On-Site** **Repeat Violation**
31B-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.
53B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Drain cover(s) missing. Bar floor drain.
29-18-4
Basic - Equipment in poor repair. Torn gaskets on three door reach in cooler.
14-11-5
Basic - Light shield damaged/in disrepair.
38-01-4
Basic - Utensils in poor condition. Frayed fry baskets.
14-12-4
61
Jun 9, 2025
Food-Licensing Inspection
3 critical violations. 7 major violations. 7 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Cement bags stored with single service items in outside shed.
41-10-4
High Priority - 5 Live, small flying insects found in bar area.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage 48f, diced ham 47f, mushrooms 57f, moved to another reach in cooler. Cooked sausage 41f, diced ham 40f, sliced mushrooms 43f, **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelves. Reach in beer cooler.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used as dump sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator.
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Oregano container. **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment and utensils not rinsed between washing and sanitizing.
16-16-4
Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Only listed on soda machine.
55-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets. Hood filters.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Items removed.
12B-13-4
Basic - Standing water in floor drain/floor drain draining very slowly. Bar hand sink drain.
29-19-4
22
Dec 19, 2024
Complaint Full
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - solid ice chute at self service beverage station . Reviewed with manager
22-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Men's restroom converted to an office- no plans approved . Reviewed with manager . **Repeat Violation** **Admin Complaint**
51-16-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food for pizza slices .Reviewed with manager .
03F-10-5
Basic - A minimum of one bathroom facility is not available for public use. Toilet in nonworking order . Sign posted on door stated " Handwashing Only , Please " Plumber provided service at end of inspection . Toilet in working order . **Corrected On-Site**
32-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in double door glass cooler in kitchen . Reviewed with manager .
08B-49-4
Basic - Plumbing system in disrepair. -Clogged toilet in restroom . Sign posted on door stated " Handwashing Only , Please " - toilet repaired during inspection - sign removed -corrected on site -Very slow draining water in handwash sink in dish washing area - plumber providing service during inspection Reviewed with manager
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues at counter and bar areas . Reviewed with manager .
22-16-4
Basic - Stored ( cut vegetables ) food not covered in walk in cooler . Reviewed with manager food storage .
08B-12-5
58
Nov 22, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
67
Mar 15, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
78
Aug 7, 2023
Routine - Food
3 critical violations. 3 major violations. 13 minor violations.
View 19 violations
High Priority - Presence of insects, rodents, or other pests. 40 dead insects inside of stand-alone refrigerator in prep area. 1 dead spider in stand-alone refrigerator in prep area. Operator discarded insects and spiders, cleaned and sanitized refrigerator. **Corrected On-Site**
35A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 1240pm diced ham (48F - Cold Holding); Italian sausage (48F - Cold Holding); diced tomatoes (50F - Cold Holding); anchovies (48F - Cold Holding) Operator placed items in ice bath re temped at 1:25pm Diced ham 41f Diced tomatoes 41f Anchovies 42f Italian sausage 42f **Corrected On-Site**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. #10 can pasta sauce #10 can tomato purée underneath prep table next to floor mixer.
01B-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on the side of hand wash sink near 3 compartment sink.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink hot water valve broken near 3 compartment sink and in bar area.
27-16-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator has copies of employee training certificates.
53B-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored in salt container. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. C02 tanks in kitchen not secured. Operator secured tanks. **Corrected On-Site**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. #10 can pasta sauce #10 can tomato purée underneath prep table next to floor mixer not separated from other cans.
08B-20-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease on walls on cook line and hood.
36-68-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach-in cooler on cook line.
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights above reach-in coolers missing shield.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers on cook line and walk-in cooler located outside of establishment. Floor mixer has surface rust. Bottom shelf of prep table has surface rust. Soda machine nozzle bracket located in dining area, soiled with debris.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottled water stored on top cutting board on reach-in cooler on cook line. Operator removed bottled water. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers on cook line soiled with food debris.
22-16-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizing solution under cook flattop grill table soiled with black-like substance. Operator discarded sanitizing solution, replaced with fresh sanitizer solution. **Corrected On-Site**
21-11-4
Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth stored on cutting board on cook line. Operator discarded soiled dry wiping cloths. **Corrected On-Site**
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt and sugar not labeled. Operator labeled items. **Corrected On-Site**
02D-01-5
25
Feb 17, 2023
Routine - Food
1 critical violation. 2 major violations. 2 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. Red sauce temped at 1:45pm at 127F. Operator heated up red sauce to 165F, temped at 2:15pm. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets on fryer shows accumulation of debris. Cutting board on main cook line shows staining and grooved cut marks. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed. Current license displayed shows expiration date of 2-1-2023.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation had no hair restraint. **Repeat Violation**
13-03-4
64
Aug 17, 2022
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Container of medicine improperly stored. Medicine stored on top shelf of Pepsi cooler in the kitchen with red sauce also stored in the Pepsi cooler. Operator removed medicine from the cooler. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white sauce (52F);temped at 2:50; red sauce; retemped at 3:30 at 43F (49F - Cold Holding)temped at 2:51.; retemped at 3:30 at 42F. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink had several metal scrubby's inside sink. Operator moved scrubby's to dish area. **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade shows accumulation of debris. Fry baskets showing excessive accumulation of debris and grease.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink located near the three compartment sink in kitchen. Operator replaced paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink located near the three compartment sink. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the ceiling show accumulation of black mold like substance.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle in stand up Pepsi cooler in the kitchen. Operator moved employee drink. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line had no hair restraint.
13-03-4
Basic - Food stored on floor. Case of shredded mozzarella stored on floor of walk-in cooler. Operator moved to a shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on three door deli cooler behind the pizza oven.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on two and three door deli coolers in kitchen show accumulation of debris. Hoods show excessive accumulation of debris.
23-03-4
Basic - Plumbing system in disrepair. Hot water handle on hand wash sink does not have nodule to turn. Hot water does function properly and can be turned on and off.
29-08-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in keg cooler in the bar area.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Large flour, salt, sugar bins not labeled. Operator labeled all properly. **Corrected On-Site**
02D-01-5
32
Frequently Asked Questions
When was Westshore Pizza last inspected?
The most recent health inspection at Westshore Pizza on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Westshore Pizza?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Westshore Pizza.
How does Westshore Pizza compare to other restaurants in Belleair Bluffs?
Westshore Pizza most recently scored 52 out of 100, which is lower than the Belleair Bluffs average of 76.
Has Westshore Pizza's inspection record improved over time?
No. Recent inspections at Westshore Pizza have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Westshore Pizza 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 Westshore Pizza inspected?
Based on the inspection history on file, Westshore Pizza is inspected around three times per year on average.
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