DAVILA'S PIZZA
4125 9 ST SW #102, Vero Beach FL 32968 · 305.903.7887
Last inspected May 29, 2026 · 8 visits since August 2023
JUL 24
DEC 24
JUN 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hands to slide ready to eat pizza pie into box. Educated employee
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food debris. Manager moved
Accumulation of lime scale on the inside of the dishmachine.
Food stored on floor. Pickles and tomato sauce on floor in walk in cooler
No handwashing sign provided at a hand sink used by food employees. Cook line hand sink. Sign was printed and posted
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan soiled in dust and grease on expo side. Manager moved fan out of kitchen. Hood filters and wall above fryers have grease buildup
Pizza peel stored on floor between uses, advised to clean and sanitize and keep off floor. Manager moved
Nov 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 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. Reading 0ppm. Primed and ran multiple times. Still reading 0ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup observed at 108f. Advised to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food debris
Floor soiled/has accumulation of debris. Grease and food debris under cook line equipment. Floor drain and floors under dishmachine have buildup
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles, Gaskets and door frames of reach in freezer and cooler in back prep room have buildup. Manager started to wipe down
Nov 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 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. Reading 0ppm. Primed and ran multiple times. Still reading 0ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup observed at 108f. Advised to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food debris
Bowl or other container with no handle used to dispense food. Soufle cup In parm cheese
Floor soiled/has accumulation of debris. Grease and food debris under cook line equipment. Floor drain and floors under dishmachine have buildup
Food stored on floor. Bag of flour next to mixer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles, Gaskets and door frames of reach in freezer and cooler in back prep room have buildup. Manager started to wipe down
Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados stored with avocados with stickers. Manager removed cut avocados
Jun 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in walk in manager added date
Employee eating in a food preparation or other restricted area. Employee eating on prep table/cooler. Employee moved to table. Educated manager
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. CEll phone on prep table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Grease and food buildup between fryers and flat top Gaskets on reach in freezer soiled. Manager cleaned gaskets and hood filters are scheduled to be cleaned next month
Wet wiping cloth not stored in sanitizing solution between uses. At pizza cooler
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hands to slide ready to eat pizza pie into box. Educated employee
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.Employee added time to board
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/
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. Lasagna in reach in cooler. Employee added date
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. 2 employees
Bowl or other container with no handle used to dispense food. In feta cheese.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85f. Manager turned up heat
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and hood filters
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line pizza cooler soiled in old food residue. Employee cleaned
Stored food not covered. Pizza pies. Employee covered with tray
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Spray hose at mop sink lower than flood rim of sink.
Bowl or other container with no handle used to dispense food. In Parmesan cheese
Light not functioning. 1 bulb burnt out
No handwashing sign provided at a hand sink used by food employees. Cooks line
Single-service articles improperly stored. To go boxes
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Spray hose at mop sink lower than flood rim of sink.
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. For pizzas and sauce. Operator claims it was erased put back on board
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Minestrone soup 92f hot holding. Reheated to 172f hh
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary
Bowl or other container with no handle used to dispense food. Cup used to scoop sugar and salt
Carbon dioxide/helium tanks not adequately secured.
Equipment and utensils not properly air-dried - wet nesting.
Light not functioning. Several under hood fan
Old labels stuck to food containers after cleaning.
Aug 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seafood bisque found at 118° advised to rapid reheat now at 167°
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Bowl or other container with no handle used to dispense food. In flour
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of plates on cooks line
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water found at 117°. Chef turned up flame rechecked now at 180°
No handwashing sign provided at a hand sink used by food employees. On cooks line
Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with stickers stored next to hard boiled eggs
Working containers of food removed from original container not identified by common name. Spices in dredge
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.