Fronte Pizza
Last inspected: Mar 25, 2026
47
Score
Fronte Pizza Llc, located at 5980 66 St North Ste A in St. Petersburg, FL, underwent a high-risk inspection on March 25, 2026. This inspection noted two critical, three major, and three minor violations, including the use of non-food grade paper towels as a liner for a food container, which was corrected on-site. The establishment has a history of mostly medium-risk inspections over eight scored visits.
8
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
47
Nov 17, 2025
Routine - Food
3 major violations. 2 minor violations.
67
Jan 24, 2025
Routine - Food
1 major violation. 2 minor violations.
82
Aug 20, 2024
Routine - Food
2 major violations. 7 minor violations.
58
Feb 14, 2024
Routine - Food
3 major violations. 1 minor violation.
70
Oct 31, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
58
Apr 24, 2023
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
29
Oct 21, 2022
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
47
Violations — Mar 25, 2026 Inspection
High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels being used in contact with food to line containers in reach in cooler. Operator removed paper towels. **Corrected On-Site**
14-86-1
Basic - Bathroom located inside establishment not enclosed with self-closing doors.
32-04-4
Basic - Ice buildup in reach-in freezers in kitchen.
14-69-4
Basic - Open dumpster lid.
33-16-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked steak (101F - Cooling, retemped 180F, retemped at 76F); cooked chicken (75F - Cooling, retemped at 166F) Both were cooked at 12:30 PM today, temped by me at 3:41PM, and were cooling in deep, covered pans in walk in cooler. Operator reheated both to a minimum of 165F to restart cooling process and used shallow, uncovered pans to allow for proper cooling. **Corrected On-Site**
03D-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked steak (101F - Cooling, retemped 180F); cooked chicken (75F - Cooling, retemped at 166F) Both were cooked at 12:30 PM today and were cooling in deep, covered pans in walk in cooler. I took my initial temperature at 3:41 PM. Operator reheated both to a minimum of 165F to restart cooling process and used shallow, uncovered pans to allow for proper cooling. **Corrected On-Site**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers have staining **Repeat Violation**
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Delivery driver who operator said engages in some food preparation, such as cutting ham, does not have Food Handler Training.
53B-02-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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