JOHNNYS RESTAURANT AND PIZZA
3001 28 ST N · ST. PETERSBURG · Pinellas County · FL 33713
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 5
01B-01-4High Priority – Dented/rusted cans present. See stop sale. From dry-storage shelf in kitchen a. #10 can of ripe olives dented at seams Operator discarded olives. Stop sale not warranted. **Corrected On-Site**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen and 1 live fly at front counter. Flies did not land on food or food contact surfaces.
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. From walk-in cooler items prepared more than 24 hours ago. a. Sliced turkey b. Sliced roast beef c. Cooked chicken wings d. Cooked potatoes Employee date- marked items **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across flat-top grill at 12:40pm Operator placed items on ice. Re temp at 1:25p a. diced ham (67F – Cold Holding); 55f b. diced sausage (64F – Cold Holding) 52f c. pancake batter (62F – Cold Holding) 53f d. diced tomatoes (56F – Cold Holding); discarded e. ground sausage (57F – Cold Holding 44f **Corrective Action Taken**
03F-02-5High 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. See stop sale. No time mark for container of cook potatoes at cooks line. Operator time marked item. Stop sale not warranted. **Corrected On-Site**
Basic 13
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in warewashing area.
14-01-5Basic – Bowl or other container with no handle used to dispense food. Single-serve bowl without handle used as a scoop in a container of red pepper flakes. **Repeat Violation**
14-09-4Basic – Cutting board across from flat-top grill has cut marks and is no longer cleanable.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Operator removed tongs. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors on cooks line are soiled.
16-46-4Basic – Old label stuck to metal food pan after cleaning. Operator removed label, rewashed and sanitized pan. **Corrected On-Site**
35B-05-4Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear exit door in kitchen is open. Presence of two live flies in kitchen. Flies did not land on food or food contact surfaces. Employee closed back door.
14-33-4Basic – Reach-in cooler located in kitchen near window shelves with rust that has pitted the surface.
22-16-4Basic – Reach-in coolers on cooks line and in pizza prep area interior/shelves have accumulation of soil residues.
21-10-4Basic – Soiled dry wiping cloth on top of cutting board.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Flour stored in container on prep table in kitchen not labeled. Operator labeled flour. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 9, 2026 2:48 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.