BRONX HOUSE PIZZA
4205 LAKE MARY BLVD, Lake Mary FL 32746 · 4073239222
Last inspected Dec 19, 2025 · 9 visits since October 2023
FEB 24
AUG 24
JAN 25
JUL 25
DEC 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found -2 live, small flying insects in dishwashing area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022041103 | Aug 17, 2022 | Jan 6, 2023 | $200 |
| 4--2019024369 | Apr 1, 2019 | Jun 19, 2019 | $160 |
Inspection history
9 visits, newest first
Dec 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
What the inspector wrote — 10 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. -tested 0ppm, operator changed sanitizer, retested 50ppm
Live, small flying insects found -2 live, small flying insects in dishwashing area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pre-cooked chicken portions 48F, per operator less than 90 minutes stored above fill line in reach-in cooler, operator relocated to lower portion of reach-in cooler to rapidly cool
Food-contact surface soiled with food debris. -interior of microwave -meat slicer
Show the remaining 6 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -around hood in rear kitchen -over dishwashing area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee red drink bottle stored on reach-in cooler cutting board, operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee lunch bag and sweater stored on shelves above clean dishes, operator removed
Food not stored at least 6 inches off of the floor. -bag of bread stored on floor in rear kitchen, operator elevated
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave -walk-in cooler fan covers have an accumulation of dust/debris
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut romaine lettuce 65F, stored double paned in top of reach-in cooler, operator relocated to lower portion of reach-in cooler to rapidly cool
Food-contact surface soiled with food debris. -white and green cutting boards stained in rear kitchen
Equipment in poor repair. -walk-in cooler door gasket torn
Exterior door has a gap at the threshold that opens to the outside. -rear hallway door
Floor soiled/has accumulation of debris. -floor underneath cooking equipment in rear kitchen
Ice buildup in walk-in freezer. -floor
Slow draining water in handwash sink. -in men's bathroom, operator cleared
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at warewashing machine/triple sink. -CHLORINE for warewashing machine -QUATERNARY AMMONIA for triple sink
Feb 4, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 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. -tested 0ppm, operator attempted to prime sanitizer line, retested 0ppm, operator called for repairs
No chemical test kit provided when using sanitizer at warewashing machine/triple sink. -CHLORINE for warewashing machine -QUATERNARY AMMONIA for triple sink
In-use knife/knives stored in cracks between pieces of equipment. -2 knives stored between salad reach-in cooler and prep sink, operator removed
In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off cooking equipment, operator removed
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 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. -tested 0ppm, operator attempted to prime sanitizer line, retested 0ppm, operator called for repairs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced mozzarella cheese 50F, per operator stored overfilled in top of reach-in cooler less than 3 hours, operator relocated excess to lower portion of reach-in cooler to rapidly cool -ricotta cheese 50F, per operator less than 1 hour stored on pizza prep table, operator returned to lower portion of reach-in cooler to rapidly cool
Handwash sink used for purposes other than handwashing. -handwash sink in front service area used to store ladlel, operator removed
No chemical test kit provided when using sanitizer at warewashing machine/triple sink. -CHLORINE for warewashing machine -QUATERNARY AMMONIA for triple sink
Food not stored at least 6 inches off of the floor. -case of canned tomatoes stored on floor, operator relocated
Grease on the ground and/or pad around grease receptacle.
In-use knife/knives stored in cracks between pieces of equipment. -2 knives stored between salad reach-in cooler and prep sink, operator removed
In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off cooking equipment, operator removed
No copy of latest inspection report available.
Single-service articles improperly stored. -pizza boxes stored on floor, operator relocated
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Garlic herb butter 103f - cook employee states using a time plan. No time marking available. Manager states will add to time plan. WALK IN COOLER - marinara sauce (53F - Cold Holding); - pasta (46F - Cold Holding); Chef states less than 4 hours. Advised to put into freezer for rapid cooling
No soap provided at handwash sink. - at server station
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pizza by the slice, garlic herb butter.. provided blank forms
Accumulation of lime scale on the inside of the dishmachine.
Exterior door has a gap at the threshold that opens to the outside. - back door
Food stored on floor. - in walk in freezer
Ice buildup in walk-in freezer. - ice buildup up on sprinkler head inside walk in freezer
In-use tongs stored on equipment door handle between uses. - tongs stored on oven door handle.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash temping at 50F per operator make table was open during lunch. Advised operator to move egg wash to bottom of reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored at expedite window at front counter
Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway with restrooms
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on pipes at walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between make tables at cooks line In use tong stored on oven door handle
Stored food not covered. Mozzarella sticks and chicken tenders at reach in freezer on cooks line not covered
Water leaking from pipe and/or faucet/handle. Hand wash sink at pizza station
Working containers of food removed from original container not identified by common name. Flour and sugar in containers with no label
Dec 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler; cheese (38-58F - Cold Holding); pasta (40-56F - Cold Holding) items were over filled operator removed excess returned to the walk in cooler for temperature recovery
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 sauce not time stamped, operator corrected
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Mixer not cleaned after use
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. A 60 day call back inspection will be required
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasa, wings not dated
Equipment in poor repair. Door to the walk in cooler
Exterior door has a gap at the threshold that opens to the outside. Back door
Floors not constructed to be easily cleanable.tile chipped at the dish area drain
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -remove the packing film on the interior doors of the pizza station
Water leaking from pipe and/or faucet/handle. Hand sink at the pizza station
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.