WESTSHORE PIZZA TYRONE

Name: WESTSHORE PIZZA TYRONE
Address: 6928 22 AVE N, ST. PETERSBURG, FL, 33710, US
Rating: 70.7

6928 22 AVE N, ST. PETERSBURG, FL 33710

License #6216347

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.7 Grade C / 100

Mixed Health Record

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Quick take

WESTSHORE PIZZA TYRONE in ST. PETERSBURG currently holds an InspectFL Health Score of 70.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 17, 2026. Across those visits, inspectors documented 28 total violations — 7 critical, 3 major, 18 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -operator put dirty utensils from hand wash sink on side of prep table, other operator later grabbed a knife he claimed was clean from the top of those utensils and proceeded to engage in food preparation. When I pointed out it was not clean, they cleaned the knife but did not change gloves before returning to food preparation. Operator washed hands and changed gloves.
[14-01-5] Bowl or other container with no handle used to dispense food. -portion cup with no handle stored in sauce in walk in cooler Operator removed cup
[29-20-5] Very slow draining water in handwash sink on prep line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink on prep line. Operator restocked with paper towels.
[33-16-4] Open dumpster lid.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 500ppm) Operator remade bucket and tested at 200PPM.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator uses chlorine and quaternary sanitizers, but has neither test strip. I provided operator with both types of test strips.
[42-01-4] Wet mop in mop bucket by walk in cooler not stored in a manner to allow the mop to dry.
[25-18-4] Single-service articles stored in toilet room/locker room/garbage room/mechanical room. -pizza boxes stored in restroom.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator scrubbed pizza cutter in empty 3 compartment sink and dipped in sanitizer bucket for immediate use. I discussed proper ware washing, sanitizing and air drying of food contact surfaces with operators and emailed manual wash handout. Operator washed, rinse, sanitized pizza cutter.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce and mushrooms stored above ranch dressing in reach in cooler on prep line. Operator rearranged for unwashed produce to store below ready to eat food.

Inspection Completed - No Further Action
[08B-38-4] Food stored on floor. Boxes of cooking oil stored on floor
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (44F - Cold Holding); shredded mozzarella cheese (48F - Cold Holding) cooked chicken wings (45F - Cold Holding) in walk in cooler Mozzarella cheese retemped at 53F Chicken wings retemped at 50F Operator stuck mozzarella in the freezer to cool Discussed Time as a Public Heath Control with operator.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[29-11-4] Water leaking from pipe and/or faucet/handle.under. 3 compartment sink.
[35A-02-7] Live, small flying insects found 1 live fly in back of kitchen area, not seen landing on food contact surfaces.
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under fry line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-01-5] Single serve container with no handle used to dispense food. Operator threw away singe service containers
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment licensing as Nonseating, but has 5 seats available on site for customers. Discussed with operator his options to either remove seats, relicense, or put up signage indicating that seats are for waiting but not dining.
[25-18-4] Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Boxes of menus stored in restroom. Operator moved boxes to storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored next to bottled drinks. operating moved drinks higher shelf.
[25-30-4] Clean, single-use gloves not handled in a sanitary manner. Operator blew into glove before wearing for food handling. Discussed with operator proper glove wearing and sanitation practices.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of BIG 6 foodborne illnesses.
[32-12-6] Covered waste receptacle not provided in unisex bathroom.
[25-06-4] Single-service articles not stored inverted or protected from contamination.singe service paper plate sitting out for customers not inverted or protected
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Operator handled raw chicken and proceeded to handle RTE food with no change of gloves. Hamburger buns were not being heat treated. Operator discarded buns.
[14-42-4] Hood filter not installed properly from automatic fire suppression/exhaust system. Hood vent not right size doesnt cover entire space its in.

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