LUIGIS PIZZA

Name: LUIGIS PIZZA
Address: 4538 S SUNCOAST BLVD, HOMOSASSA, FL, 344461103, US
Rating: 62.9

4538 S SUNCOAST BLVD, HOMOSASSA, FL 344461103

License #1900393

🍕 Pizza/Italian ℹ️

62.9 Grade F / 100

Failing Health Score

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Latest inspection

February 23, 2026 · 8 findings · 4 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LUIGIS PIZZA in HOMOSASSA currently holds an InspectFL Health Score of 62.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 48 total violations — 21 critical, 9 major, 18 minor.

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Record snapshot

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Inspections on file

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The latest inspection on February 23, 2026 shows 8 observation rows: 4 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

LUIGIS PIZZA has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses and cup stored on shelf above reach-in cooler to the right of the pizza ovens stored next to bread. Employee removed and stored correctly.
[13-04-4] Employees with no beard guard and hair restraint while engaging in food preparation.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Prime Rib (48F - Cooling) double wrapped in pan in walk-in cooler stored overnight. Discussed with operator and issued stop sale.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator called customer contact and renewed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops stored over ready-to-eat cooked noodles and cooked potatoes. Operator moved and stored correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Prime Rib (48F - Cooling) double wrapped in pan in walk-in cooler stored overnight. Discussed with operator and issued stop sale.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food for Fresh Garlic in Oil at 56F. Time being tracked, no written plan presented.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in prep area
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator set up 3 compartment sink to manually sanitize
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone, started prepping food without washing hands. Discussed with manager.
[22-48-5] 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. Operator is using unapproved chlorine sanitizer. Operator had employee purchase approved sanitizer during inspection.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped dirty dishes in bin, served food on clean plates without hand wash. Discussed with manager.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed digital copy to operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in front counter area storing tongs and wiping cloths. Operator removed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in coolers in dish machine area

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior guard of ice machine soiled
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles in kitchen area damaged/moisture stained
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of microwave in rear prep area. Operator removed
[08B-38-4] Food stored on floor. Multiple food items on floor in Walk-in-Cooler
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. Microwave in prep area interior soiled
[33-16-4] Open dumpster lid.
[08B-12-5] Stored food not covered. Bowls of flour in dry storage uncovered, dressing container in dry storage uncovered
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[01B-07-4] Food with mold-like growth. See stop sale. Two heads of purple cabbage in box under dry storage rack, heavily molded, rotting.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked potatoes in Reach-in-Cooler. Operator moved
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Tomatoes (49F - Cold Holding); Shredded Cheese (49F - Cold Holding); Cut Lettuce (50F - Cold Holding); Cut Ham (51F - Cold Holding); Coleslaw (48F - Cold Holding) Operator states he wishes to move salad bar items to TPHC, provided operator with paper work and discussed the requirements for TPHC as well as explained paperwork requirements.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed TPHC packet for operator
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid hanging in prep area unlabeled. Operator labeled