BIG APPLE PIZZA
3135 SW MARTIN DOWNS BLVD, Palm City FL 34990 · 7722207833
Last inspected Jan 7, 2026 · 9 visits since July 2023
JUL 24
DEC 24
MAY 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089499 | Oct 15, 2025 | Apr 21, 2026 | $400 |
| 2--2024010204 | Jan 30, 2024 | Sep 4, 2024 | $400 |
| 2--2019023306 | Apr 17, 2019 | Jun 4, 2019 | $400 |
Inspection history
9 visits, newest first
Jan 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
What the inspector wrote — 4 findings
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked pasta (49F - Cold Holding); marinara sauce (52F - Cold Holding); cooked meatballs (46F - Cold Holding); not prepared or portioned today. Operator stated item held in cooler overnight, exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked pasta (49F - Cold Holding); marinara sauce (52F - Cold Holding); cooked meatballs (46F - Cold Holding); not prepared or portioned today. Operator stated item held in cooler overnight, exceeding 6 hours. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
Jan 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked pasta (49F - Cold Holding); marinara sauce (52F - Cold Holding); cooked meatballs (46F - Cold Holding); not prepared or portioned today. Operator stated item held in cooler overnight, exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked pasta (49F - Cold Holding); marinara sauce (52F - Cold Holding); cooked meatballs (46F - Cold Holding); not prepared or portioned today. Operator stated item held in cooler overnight, exceeding 6 hours. See stop sale.
Toxic substance/chemical improperly stored. At dry storage, Can of glass cleaner on shelf with food Degreaser and bleach over bin of bread crumbs. Advised operator of proper storage. Operator stored correctly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for time control-pizza by the slice. Provided form to operator.
Clean utensils stored between equipment and wall. At pizza station, knife stored in between wall and equipment. Operator removed.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for walk in cooler.
Oct 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (48F - Cold Holding); provolone cheese (48F - Cold Holding); in cooler #2 at cook line; foods not prepared or portioned today; food out of temperature for approximately 2 hours; foods moved in walk-in cooler;
Manager or person in charge lacking proof of food manager certification.
Aug 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (48F - Cold Holding); provolone cheese (48F - Cold Holding); in cooler #2 at cook line; foods not prepared or portioned today; food out of temperature for approximately 2 hours; foods moved in walk-in cooler;
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 - pizza by slice @ front counter; since 11:30; marked
Manager or person in charge lacking proof of food manager certification.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form Filled out during the inspection
In-use utensil stored in standing water less than 135 degrees Fahrenheit- tongs in water at 81 F Removed
May 28, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, pizza sauce (46F - Cold Holding); mozzarella cheese (44F - Cold Holding). Operator stated items held out of temperature approximately 30 minutes to re-stock.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Operator removed to clean
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavy buildup of dust/debris on hood ventilation system.
No handwashing sign provided at a hand sink used by food employees. Provided sign to operator.
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Current license expired-December 1, 2024. Advised operator to renew license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, pizza sauce (45F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of proper cold holding requirements.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, sliced ham (45F - Cooling)@12:00 since 10:00, 45F@ 12:37. At the current rate, item will not reach 41F within 4hours. Advised operator of proper cooling parameters. Operator place product into walk in to fascilitate cooling.
No soap provided at handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for pizza by the slice and pizza sauce held out of temperature for approximately 1 hour, per operator. Provided TPHC form to operator.
Equipment in poor repair. Ice machine in poor repair.
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority3 Intermediate0 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken wings (45F - Cooling) at 12:35pm since 5:30pm 7/7/24 Observed at beverage cooler on cook line. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/23. Operator corrected during inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over French fries reach in freezer cook line. Both products not in commercial packaging. Operator stored properly.
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. chicken wings (45F - Cooling) at 12:35pm since 5:30pm 7/7/24 Observed at beverage cooler on cook line. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station counter: pizza sauce (ingredients added) (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator out of temperature for approximately 30 minutes. Operator placed sauce back in cooler. Advised operator to keep pizza sauce in cooler or add to time control procedure.
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. No time mark for cheese pizza. Per operator, out of temperature for approximately 1 hour. Operator placed time mark for remaining 3 hours.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink on back dock.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in by cook line: ham (53F - Cooling) at 12:37 since 11:00 - 53F at 1:00 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice to quick chill.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Spray bottle containing toxic substance not labeled. Bleach sanitizer spray bottle not labeled. Obseby dish area. Operator labeled properly.
Jan 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. whole chicken (47-52F - Cooling) at 2:15pm 1/30/24 since 7:15pm 1/29/24 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over cooked bacon bits reach in freezer by back door. Operator stored properly. Observed Raw Philly beef opened from commercial packaging over pepperoni reach in freezer on cook line. Operator stored properly.
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. whole chicken (47-52F - Cooling) at 2:15pm 1/30/24 since 7:15pm 1/29/24 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed No vacuum breaker at mop sink with hose attached on back dock.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time control procedure for sliced pizza available at time of inspection. Time control procedure sent to operator.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Lasagna made in house, frozen, not date tracked. Educated operator on proper date tracking procedures. Operator labeled properly.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over breaded cooked lasagna at reach in freezer, all products not in commercial packaging. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened container of commercially made pizza sauce with ingredients added by operator sitting on counter (58F - Cold Holding) Operator states out of temperature for 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours. Time control document sent to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on pizza counter : cheese pizza (78F - Hot Holding) Operator states out of temperature for 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control document sent to operator.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed Lack of vacuum breaker at hose Bibb at back dock.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.