Westshore Pizza III
Last inspected: Mar 12, 2026
52
Score
Across the available record, Westshore Pizza III has eight inspections on file, the first dated 2022. The most recent visit was on Mar 12, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to four violations before.
The pattern that stands out is “employee beverage container on a food preparation table”, which has been cited four times.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 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. No time mark provided for pizzas stored in display case by front register. Employee at a time marking for all pizzas at time of inspection. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line reach in cooler soil. **Repeat Violation**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on front line reach in cooler with cut marks. **Corrected On-Site**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverage stored in front of beer tap. Employee relocated personal beverage at time of inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Food not stored at least 6 inches off of the floor. A plastic tray of bread stored on floor inside walking freezer.
08B-47-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple cake slices, including cheesecake and chocolate cake for customer self service not labeled. Located inside reaching cooler with sodas in dining room area.
02D-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee personal beverage inside reach in freezer adjacent to three compartment sink. Employee discard drink at time of inspection. **Corrected On-Site**
12B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers and mushrooms in boxes stored over shredded mozzarella in walk-in cooler.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with liquid and sauces in establishment not labeled.
02D-01-5
52
Oct 27, 2025
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went from raw meat to sanitizer to ready to eat food without washing hands.
12A-09-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink missing vacuum breakers , discussed with operator the importance of vacuum breakers being used to avoid water contamination.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled grooved cutting boards wet board on cooks line.
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed low water pressure at hand sinks.
27-19-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed a bottle with chemical not labeled . **Corrected On-Site** **Repeat Violation**
41-04-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Observed tape on the corner of the reach in cooler lid on the cooks line. **Corrected On-Site**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed frying oil employee drink on beer cooler , employee moved the drink from the area. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with beard not wearing a beard guard. **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers on dish rack drying area stacked together and wet , operator separated containers to dry properly. **Corrected On-Site**
24-08-4
Basic - Food storage container/container lid cracked or broken. Observed cracked lid on food container in walk in cooler . **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Observed frying oil stored on floor, manager raised the items off the floor. **Corrected On-Site**
08B-38-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in cooler soiled on the cooks line.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
33
Jan 17, 2025
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. A container of raw beef burgers stored over a container of cooked chicken wings in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small amount of sliced salami 46 F stored in reach-in cooler at cook line.
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 can be determined. Pizza slices at front display case.
03F-02-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Christian Mercado.
53A-04-6
Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle at front service area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. On reach-in cooler at cook line.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee.
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and keys stored on meat slicer in kitchen. Operator removed items. **Corrected On-Site**
40-06-5
45
Aug 23, 2024
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked chicken wings 70 F stored on cook line. Employee moved to walk-in freezer to rapid cool. Re temp chicken wing 52 F. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Christian Mercado.
53B-14-5
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 food employees working at time of inspection.
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. 3 food employees have no proof of training.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings in walk-in cooler.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottled waters stored on prep table on cook line. **Repeat Violation**
12B-07-4
55
Feb 27, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top well of the reach-in cooler on cook line - Cold holding: diced tomato 47 F, sliced ham 48 F. Operator moved items into reach-in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knives at self service station in dining room. Operator organized plastic forks at time of inspection. **Corrected On-Site**
25-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened bottle of water stored on prep counter in kitchen.
12B-07-4
67
Sep 11, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
64
Feb 14, 2023
Routine - Food
4 major violations.
View 4 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. Provided by email.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler at cook line.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings in walk-in cooler. Operator date marked at time of inspection. **Corrected On-Site**
02C-02-5
67
Aug 30, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink draining very slow.
29-20-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator placed a lid on drink and provided straw. **Corrected On-Site**
12B-12-5
90
Frequently Asked Questions
When was Westshore Pizza III last inspected?
The most recent health inspection at Westshore Pizza III on file is from Mar 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Westshore Pizza III?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Westshore Pizza III.
How does Westshore Pizza III compare to other restaurants in Tampa?
Westshore Pizza III most recently scored 52 out of 100, which is lower than the Tampa average of 79.
Has Westshore Pizza III's inspection record improved over time?
No. Recent inspections at Westshore Pizza III have averaged around 11 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Westshore Pizza III 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 III inspected?
Based on the inspection history on file, Westshore Pizza III is inspected around two times per year on average.
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