BRICK OVEN PIZZA
726 LAKE AVE, Lake Worth FL 33460 · 561.619.5007
Last inspected Feb 4, 2026 · 12 visits since July 2023
JUL 24
AUG 24
JUN 25
AUG 25
DEC 25
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Rodent activity present as evidenced by rodent droppings found. Approximately 20+ rodent droppings at bottom of pizza station in kitchen. And 3 on top of dishmachine
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025044572 | Jun 4, 2025 | Oct 27, 2025 | $800 |
| 2--2025043632 | — | Jun 17, 2025 | — |
| 2--2024053634 | Aug 7, 2024 | Nov 4, 2024 | $400 |
| 2--2022039829 | Jul 14, 2022 | Mar 16, 2023 | $800 |
| 2--2020034286 | Jul 2, 2020 | Aug 31, 2020 | $200 |
| 2--2015005303 | Jan 6, 2015 | Jun 2, 2015 | $300 |
Inspection history
12 visits, newest first
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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.
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2025
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 and the time removed from temperature control cannot be determined. Pizza slices at front counter notice marked. Operator stated pizza made less than 30 minutes. Operator filled out time marks for pizza.
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 prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, marinara made yesterday morning not date marked.
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
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. Dish machine chlorine sanitizer 0ppm. Advised operator to set up 3 compartment sink to wash, rinse, sanitize all dishes until dishmachine is repaired.
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 pizza station, pizza sauce (47F - Cold Holding); cooked sausage (48F - Cold Holding); not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station, pizza sauce (47F - Cold Holding); cooked sausage (48F - Cold Holding); not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.
Bowl or other container with no handle used to dispense food. At kitchen, cups used as scoops for sugar and salt. Operator removed.
Food stored on floor. At kitchen, oil stored on floor. Operator moved to shelf.
Jun 6, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 5, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Rodent activity present as evidenced by rodent droppings found. Approximately 20+ rodent droppings at bottom of pizza station in kitchen. And 3 on top of dishmachine
Jun 4, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 2 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer, raw chicken stored over raw beef, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Rodent activity present as evidenced by rodent droppings found. Approximately 20+ rodent droppings at bottom of pizza station in kitchen. And 3 on top of dishmachine
Aug 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. As per manager server hired last week. Explained and emailed again.
Employee with no hair restraint while engaging in food preparation. Pizza maker preparing food without any hair restraint for loose head hair. cook preparing salad without any hair restraint for loose head hair. Explained.
Aug 7, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw veal in stainless steal container stored over cooked beef and parsley in a container in reach in freezer. Explained and employee rearranged.
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 marked for pizza by the slice for 5 pizza pies. As per manager prepared less than an hour ago. manager marked the time
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth chlorine over 200 ppm explained chef changed the solution. Chlorine 100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Heavily soiled Slicer blade. Explained. Employee cleaned during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by the soda machine at front counter. Manager put some napkins.
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. As per manager server hired last week. Explained and emailed again.
Spray bottle containing toxic substance not labeled. Light purple color liquid spray bottle on table in dining room not labeled.explained. employee labeled
Covered waste receptacle not provided in women's bathroom.
Dead roaches on premises. 1 dead between chest freezer and dresser by beverage cooler in dining room. Manager removed the dead roach and cleaned the area.
Employee personal food not properly identified and segregated from food to be served to the public. Half used water bottle stored with and above food in reach in freezer. Explained and manager discarded the bottle.
Employee with no hair restraint while engaging in food preparation. Pizza maker preparing food without any hair restraint for loose head hair. cook preparing salad without any hair restraint for loose head hair. Explained.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.hand sink by soda machine soiled.
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef removed large liquid hand soap refill bottle from hand sink then put on gloves to cut green peppers without washing hands.explained and he washed hands in three compartment sink. Explained again and he washed hands in hand sink.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm, manager changed the solution chlorine 100 ppm
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 one
Handwash sink used for purposes other than handwashing. Large hand soap refill bottle stored in kitchen hand sink. Chef removed the refill bottle.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by soda machine. Manager put paper towel roll.
Spray bottle containing toxic substance not labeled. Light purple color liquid bottle at front counter not labeled. Employee labeled.
Bowl or other container with no handle used to dispense food. Square pan in flour bin. Explained and manager removed the pan.
Covered waste receptacle not provided in women's bathroom. Unisex restroom
Employee personal food not properly identified and segregated from food to be served to the public. Half used water bottle stored with and above food in upright refrigerator.,anagram discarded the bottle.
Employee with no hair restraint while engaging in food preparation. Chef preparing food without any hair restraint for loose head hair.
In-use wet wiping cloth/towel used under cutting Green cutting board.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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, no sanitizer container connected. Operator connected a new container 100ppm.
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23. License renewed during the inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake 50°F, chocolate mousse 52°F, in display cooler at pizza station front counter. Operator stated for less than 3 hours. Operator placed foods in reach in cooler in kitchen.
Chicken and sausage not covered in reach in freezer.
Jul 6, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. One dented can of jalapeños One dented can of artichokes
Food with mold-like growth. See stop sale. One peanut butter pie in front display case
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
No soap provided at handwash sink. In kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
Spray bottle containing toxic substance not labeled. Bleach spray bottle at dish machine. Labeled.
Bowl or other container with no handle used to dispense food. Cup as scoop in sugar Cups as scoops in ice bin in freezer chest
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent walk in cooler
Current Hotel and Restaurant license not displayed.
No handwashing sign provided at a hand sink used by food employees. In kitchen
Stored food not covered. Clams and shrimp in two door freezer unit in hallway
Working containers of food removed from original container not identified by common name. Sugar container and plastic container of flour in hallway leading in kitchen
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.