SPEGGTACULAR

Name: SPEGGTACULAR
Address: 7924 ULMERTON RD, LARGO, FL, 33771, US
Rating: 69.9

7924 ULMERTON RD, LARGO, FL 33771

License #6217382

☕ Café/Breakfast ℹ️

69.9 Grade F / 100

Failing Health Score

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Latest inspection

March 31, 2026 · 10 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SPEGGTACULAR in LARGO currently holds an InspectFL Health Score of 69.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 53 total violations — 10 critical, 7 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on March 31, 2026 shows 10 observation rows: 1 critical, 0 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

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?

SPEGGTACULAR 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
[14-05-4] Cardboard used to line food-contact shelves. Cardboard line bottom shelves of prep tables with cooking oil on them in back corner of kitchen. Reviewed with operator.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep counter next to powdered sugar and syrups. Operator relocated phone.
[14-11-5] Equipment in poor repair. Left side of reach in cooler on front cook line has a torn gasket.
[36-17-5] Floor tiles missing and/or in disrepair in walk in cooler leading to walk in freezer.
[14-69-4] Ice buildup in walk in freezer near top condenser.
[25-32-4] Reuse of single-service or single-use articles. Cottage cheese and yogurt containers reused for food storage on cook line.
[36-27-5] Wall soiled with accumulated dust above front prep line across from cook line .
[21-12-4] Wet wiping cloth on cutting boards on cook line not stored in sanitizing solution between uses. Operator placed clothes in sanitizer bucket.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator stated he will renew license today.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[50-09-4] Current Hotel and Restaurant license not displayed. Hotel and Restaurant license exp Feb 2023
[08B-37-4] Food stored in a prohibited area. Prepared plates of Cooked hash browns and cooked corn beef hash stored under grill.
[08B-38-4] Food stored on floor. Single serving containers box stored on floor of dry storage.
[36-24-5] Hole in or other damage to wall. Hole in wall of back door used for trash.
[14-69-4] Ice buildup in walk-in freezer on curtains.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife at reach in cooler in between crack.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Mushrooms not washed with before cutting with visible dirt.
[36-10-4] soiled floors walk in fridge.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 8 lbs mushrooms.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - Hash browns 75 F Cooked cornbeef 75F Reach in fridge Sliced cheese 55F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook top Sausage links 100F Butter 100F
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine solution at 200+ ppm at cook line.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.