INTERNATIONAL WURSTHAUS GERMAN DELI
1995 E BAY DR · LARGO · Pinellas County · FL 33771
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 2
22-48-5High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed HDX laundry chlorine. Observed labeling read sanitizing Hard, Non-porous Non-Food contact surfaces. I noticed that the label on the HDX laundry chlorine indicated it was for sanitizing hard, non-porous, non-food contact surfaces. The label did not specify that it was intended for sanitizing food contact surfaces or dishes. Operator went and got approved Chlorine sanitizer. **Corrected On-Site**
35A-02-7High Priority – Live, small flying insects found 1 live fly observed flying in kitchen preparation area. 1 live fly observed flying in dry storage closet. 1 live fly observed flying under predation table next to three compartment sink.
Intermediate 7
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen prep area stained. Mixer head soiled with food debris. Interior of smoking equipment heavily soiled with grease and burnt food debris.
22-56-4Intermediate – Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The high-temperature dish machine was ran multiple times, with the highest temperature recorded being 155F. The establishment has a three compartment sink with a chlorine sanitizer for manual dish sanitization. During the inspection, the chemical concentration in the three compartment sink was measured at 50 PPM. **Warning**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer to measure dish machine temperature.
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
53B-13-5Intermediate – 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. Observed employee training certificate for an employee who only works on Saturdays and is not currently present at the time of inspection. Sabine L. dated 01/15/2024 through International Food Service Executives Association Florida Branch.
53B-14-5Intermediate – 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. Observed expired training certificates for two employees who are present during the inspection. Karin G. and Thorsten G. dated 5/28/2021 through International Food Service Executives Association Florida Branch.
16-54-4Intermediate – Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Three compartment sink was set up with chlorine sanitizer for manual ware washing. Chlorine testing at 50 PPM.
Basic 7
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior with heavy lime scale build up and black mold like substance.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen prep area heavily grooved.
35A-03-4Basic – Dead roaches on premises. 4 dead roach on floor on left side of three door reach in freezer in preparation area. 3 dead roaches on the floor behind smoke house equipment in preparation area. 14 dead roaches under three door reach in freezer in preparation area. 8 dead roaches under vacuuming equipment in preparation area. 1 dead roach on floor under breaker panels next to walk in cooler door. 1 dead roach inside smoker equipment in preparation area. Operator clean and sanitized the area.
36-73-4Basic – Floor soiled/has accumulation of debris. Heavy food debris build up under preparation table/unsure pull out drawers in in middle of preparation area in back kitchen.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed walk in freezer door seal with heavy build up of ice.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of smoking equipment heavily soiled with grease and burnt food debris. Microwave interior soiled with food debris.
03G-54-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. No date mark **Warning**
Inspector observations synchronized from DBPR on September 14, 2026 1:28 PM.
Violation category totals
2 observation(s)
2 observation(s)
2 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.