Westshore Pizza
Last inspected: Mar 27, 2026
95
Score
Inspectors have visited Westshore Pizza seven times, with records going back to 2022. The latest inspection on file is from Mar 27, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly two violations before.
The most common issue across all inspections has been “bowl or other container with no handle used”, showing up three times.
Restaurants in Tampa average 79, so Westshore Pizza is doing better than most peers. The record is unremarkable in either direction.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards attached to pull top reach in coolers have cut marks that are no longer cleanable.
14-09-4
95
Aug 21, 2025
Routine - Food
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cut lettuce with bare hands. **Warning**
09-01-4
High Priority - Pizza hot held at less than 135 degrees Fahrenheit. Pizza 76F hot held in unit designed for hot holding set at 76F, operator reheated pizza to a temperature of 187F and then placed pizza in the hot holding box which is now set at 135F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Container of medicine improperly stored. Fungi cream stored at front counter with clean equipment for restaurant. Operator moved medicine to gain compliance during inspection **Corrected On-Site** **Warning**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings cooked at 11am placed in deep container and covered with lid temp range from 76F on the outer rim to 100F in the middle. Operator paced wings on a sheet pan to finish cooling process. Wings were in the deep pans for 3.5 hours **Warning**
03D-01-5
High Priority - Employee touched face and handled clean equipment or utensils, without washing hands. **Warning**
12A-10-4
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. No proof of employee training **Warning**
11-26-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken wings cooked at 11am placed in deep container and covered with lid temp range from 76F on the outer rim to 100F in the middle. Operator paced wings on a sheet pan to finish cooling process. Wings were in the deep pans for 3.5F **Warning**
03D-15-4
Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. No cold water at hand wash sink near front counter **Warning**
27-05-5
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
Basic - Bowl or other container with no handle used to dispense shredded cheese, pepper sauce operator replaced containers with no handle during inspection. **Corrected On-Site** **Warning**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles (11) used in prep and stored **Warning**
36-37-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Standing water 73F holding utensils on the cold part of the grill. Operator replaced water and placed it on hot side to maintain at 135. **Warning**
10-07-4
Basic - Opened employee beverage container in a walk in cooler with food to be served to customers. Employee moved employee beverage during inspection. **Corrected On-Site** **Warning**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Container containing water, oil and parm cheese removed from the original container not label with common name **Warning**
02D-01-5
23
Dec 12, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza 79 F
03B-01-6
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/ manager Satish Dadiparthy
53A-04-6
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in cheese.
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing.
36-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with sauces.
21-44-1
Basic - Single-service articles improperly stored. Pizza boxes on floor.
25-05-4
64
Dec 12, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed 2 mops stored in mop bucket Corrected observed employee invert **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name . Observed bulk sugar with no label under cookline prep table Corrected observed employee label **Corrected On-Site**
02D-01-5
90
Sep 27, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored over soda bib station
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed bulk sugar and salt not labeled under prep table on cookline
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed portion cups used to scoop cheese Corrected -observed employee remove **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 blue CO2 tanks not secured at soda bib station
51-11-4
82
Jun 22, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
95
Aug 10, 2022
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed unwashed produce stored above ready to eat food.
08A-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles with no labels on the bottles.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade with debris on the blade of the can opener.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a1/3 pan stored inside and blocking the hand sink.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the inside of the ice machine with pink mold like substance on the Inside of the ice machine.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed the white cutting board on pizza station with excessive grooves on the cutting board.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraints. Cook put on a hat. **Corrected On-Site**
13-03-4
Basic - Floor soiled/has accumulation of debris. Observed the floor in the back kitchen with grease and debris.
36-73-4
Basic - Food stored on floor. Observed oil and bottled water stored on the floor. Manager moved the items on the shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in both freezer chests.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the vents in the hoods with grease and debris on the vents.
23-03-4
41
Frequently Asked Questions
When was Westshore Pizza last inspected?
The most recent health inspection at Westshore Pizza on file is from Mar 27, 2026. The public record contains seven inspections in total.
What is the most common violation at Westshore Pizza?
Across the inspection record, “bowl or other container with no handle used” has been cited three times, more than any other issue at Westshore Pizza.
How does Westshore Pizza compare to other restaurants in Tampa?
Westshore Pizza most recently scored 95 out of 100, which is higher than the Tampa average of 79.
Has Westshore Pizza's inspection record improved over time?
No. Recent inspections at Westshore Pizza have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Westshore Pizza means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Westshore Pizza inspected?
Based on the inspection history on file, Westshore Pizza is inspected around two times per year on average.
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