BLUE SPRING PIZZA
501 N VOLUSIA AVE, Orange City FL 32763 · 386-218-4319
Last inspected Mar 11, 2026 · 9 visits since July 2023
DEC 23
JUL 24
JAN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1- live roach in mop sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024069703 | Sep 16, 2024 | Mar 20, 2025 | $720 |
| 4--2025009056 | Jan 13, 2025 | Mar 20, 2025 | $200 |
Inspection history
9 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate4 Basic
What the inspector wrote — 12 findingsThe state's own report →
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. Chlorine O ppm. Operator corrected to 100 ppm.
Medicine not labeled properly. Advil stored on shelf above pizza station. Operator relocated
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Soup in walk in cooler. Past 7 days.
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed salmon vacuum packaged. Soup.
Show the remaining 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station sliced cheese stacked on top of each other past fill line. sliced cheese (43F-45F - Cold Holding);less than 4 hours. Operator reduced amount.
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. Operator placed time,.
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. Provided to operator.
No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling/ceiling tile shows damage or is in disrepair by dish machine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawed in vacuum package. Operator instructed to discard.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on kitchen preparation table. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and phone on shelf top of pizza station. Operator removed.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale.
Food prepared with soiled equipment/utensil. Hair on mural container of pizza sauce on pizza station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 70F, for 10 minutes on pizza station top. Operator placed in cold holding unit.
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 for pizza, operator placed time.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Ladle placed in kitchen hand wash sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived.
Food employee with no hair restraint while engaging in food preparation.
Jan 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara (50F - Cooling ); placed overnight. Operator instructed to discard
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler noodles (47F - Cold Holding); placed overnight, operator instructed to discard; sliced sausage (47F - Cold Holding); raw chicken (47F - Cold Holding); sliced cheese (46F - Cold Holding); deli meat (43F - Cold Holding); cheese cake (45F - Cold Holding); butter (45F - Cold Holding).less than 4 hours. Operator placed ice.
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 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. Marinara (50F - Cooling ); placed overnight. Operator instructed to discard
Dented/rusted cans present. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored in kitchen reach in cooler over dressing.operator relocated.
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. Walk in cooler noodles (47F - Cold Holding); placed overnight, operator instructed to discard; sliced sausage (47F - Cold Holding); raw chicken (47F - Cold Holding); sliced cheese (46F - Cold Holding); deli meat (43F - Cold Holding); cheese cake (45F - Cold Holding); butter (45F - Cold Holding).less than 4 hours. Operator placed ice.
No paper towels or mechanical hand drying device provided at wash ware handwash sink. Operator restocked.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No copy of latest inspection report available.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - sausage, 48F at 10:45 am, cooling since previous day
Nonfood-grade bags used in direct contact with food. - meatballs, rolls, in to-go grocery bags
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Ceiling/ceiling tile shows damage or is in disrepair, in kitchen area.
Jul 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - sausage, 48F at 10:45 am, cooling since previous day
Nonfood-grade bags used in direct contact with food. - meatballs, rolls, in to-go grocery bags
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Ceiling/ceiling tile shows damage or is in disrepair, in kitchen area.
Current Hotel and Restaurant license not displayed. License is not on site.
Soiled Cardboard used to line wash ware shelves.
Jul 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority7 Intermediate12 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - sausage, 48F at 10:45 am, cooling since previous day
Nonfood-grade bags used in direct contact with food. - meatballs, rolls, in to-go grocery bags
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked chicken wings.
Roach activity present as evidenced by live roaches found. 1- live roach in mop sink.
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. - walk in cooler: ham, 45F; provolone cheese, 44F; raw chicken 46F; placed ice.
Food-contact surface soiled with food debris, mold-like substance or slime. - make table cutting board soiled with food debris.
Handwash sink not accessible for employee use at all times. Garbage can placed in front of wash ware area hand sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - lasagna portions, meatballs prepared 48 hours ago.
Bowl or other container with no handle provided to dispense food. - yeast, paprika
Ceiling/ceiling tile shows damage or is in disrepair, in kitchen area.
Current Hotel and Restaurant license not displayed. License is not on site.
Dead roaches on premises. 1- dead roach in mop sink. 1- dead roach by mixer. 1- dead roach by air handler.
Employee eating in a food preparation or other restricted area. Food worker drinking at pizza station from open cup. Educated operator.
In-use knife/knives stored in cracks between pieces of equipment.
Insect control device installed over bottled beverages.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of stove - low boy gaskets
Reach-in cooler interior/shelves have accumulation of soil residues. - single door cooler at cookline
Soiled Cardboard used to line wash ware shelves.
Dec 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
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.
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.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Operator updated lasagna thawed out 24 hours ago.
Current Hotel and Restaurant license not displayed. License is not on site.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle in food preparation area make table
Food Employee at cookline,with ineffective hair restraint while engaging in food preparation.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with food debris, Ventilation hood laden with grease
Jul 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2023.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over broccoli in kitchen reach in cooler.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelving soiled with food debris.
Handwash sink used for purposes other than handwashing. Plunger in washware hand sink.
No chlorine or quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. -Souflee cup used to dispense feta cheese in kitchen make table unit.
Food employees with no hair restraint while engaging in food preparation.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pizza grill vent soiled with dust,
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.