DOWNTOWN PIZZA
608 LAKE AVENUE, Lake Worth FL 33460 · 5615866448
Last inspected Jan 5, 2026 · 9 visits since August 2023
SEP 24
NOV 24
JUN 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); in bottom reach in cooler drawer. Food not prepped or portioned today. In unit overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025048366 | Jun 10, 2025 | Jul 22, 2025 | $400 |
| 2--2024010447 | Jan 31, 2024 | Mar 13, 2024 | $320 |
Inspection history
9 visits, newest first
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Agim Sulejmani expired 7/16/2024
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator can not locate written procedures. Operator located time as a public health control
Food stored on floor. In walk in cooler, pizza dough stored on floor. Operator,over to shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In waiter station in dining room, shelf liner in shelf with clean glasses and to go containers soiled.
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over ready to eat cheese. Operator moved chicken to different shelf
Food stored on floor. In walk in cooler, packaged cheese stored on floor. Operator moved cheese to shelf
In-use knife/knives stored in cracks between pieces of equipment. At front counter, knives stored between equipment
Jun 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over pan dough. Advised operator of proper storage. Operator stored correctly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At kitchen, server handled dirty dishes then touched clean plates without washing hands. Advised operator of proper handwashing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw chicken (51F - Cold Holding) and chicken wings (54F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, cooked pasta (51F - Cooling)@1:50 since 11:00, 51F @ 2:20. At the current rate item will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed ice onto item to fascilitate cooling.
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 items on TPHC. Provided form to operator.
Food stored on floor. At walk in cooler, pans of dough stored on floor. Advised operator of proper storage. Operator placed item onto shelf.
Jan 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes then refilled the customers drink without washing hands. Explained and she washed hands.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certificate for manager Agim Sulejmane expired on07/16/2024
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced ham, turkey and cheese sliced yesterday before noon time. Current time 1:20 pm not date marked. Manager date marked.
Employee with no hair restraint while engaging in food preparation. Employee handling food without any hair restraint for loose head hair. Explained and he put on hat.
Equipment in poor repair. Walk in cooler door gasket torn.
Sep 10, 2024□ 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 ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ AGIM SULEJMANI 7/16/24
Sep 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 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. Chef handling ready to eat sandwich with barehands. Educated on site gloves used by chef.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak not commercially packaged over French fries in one door reach in freezer Removed
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. mozzarella (50F - Cold Holding); chicken wings (50F - Cold Holding); cooked pasta (48F - Cold Holding); turkey (48F - Cold Holding); ham (48F - Cold Holding); pooled eggs (52F - Cold Holding); chicken wings (56F - Cold Holding); cut lettuce (48F - Cold Holding) reach in cooler drawers on cook line. Not prepped or portioned Today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (50F - Cold Holding); chicken wings (50F - Cold Holding); cooked pasta (48F - Cold Holding); turkey (48F - Cold Holding); ham (48F - Cold Holding); pooled eggs (52F - Cold Holding); chicken wings (56F - Cold Holding); cut lettuce (48F - Cold Holding) reach in cooler drawers on cook line. Not prepped or portioned Today. In unit over four hours.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ AGIM SULEJMANI 7/16/24
Wiping cloth sanitizing solution stored on the floor. At hand sink near pizza station
Jan 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook started work put on gloves and stirred marinara sauce, without washing his hands first. Cook washed hands.
Employee dried hands on apron after washing because there were no paper towels provided at hand sink in wait area. Operator provided paper towels and employee washed his hands and dried hands with paper towels.
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 cutting lemons for beverages without gloves. Employee put gloves on.
Non-food grade paper towel used as liner for cooked egg plant container in prep area. Operator removed paper towels.
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. 200+ppm chlorine in wait area. Operator set up fresh solution at 75ppm.
No paper towels or mechanical hand drying device provided at handwash sink in wait area and pizza prep. Operator provided.
No soap provided at handwash sink in wait area. Operator provided.
In-use wet wiping cloth/towel used under cutting board in prep area. Operator removed.
Pizza Dough stored on floor in walk in cooler.
Aug 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate7 Basic
Show 14 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. Chef observed filling top bane Marie with ready to eat lettuce with barehands. Educated on site. Gloves used.
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. raw chicken (50F - Cold Holding); in bottom reach in cooler drawer. Food not prepped or portioned today. In unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); in bottom reach in cooler drawer. Food not prepped or portioned today. In unit overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (122F - Hot Holding); meatballs and sausage (125F - Hot Holding)steam table. Operator states food reheated on stove top less than four hours ago. Removed. Reheated to 165F.
Toxic substance/chemical improperly stored. Tube of pain reliever on shelf with microwave at beginning of cook line. Removed
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.; Sanitizer Bucket dining room (Chlorine 200ppm) remade Sanitizer Bucket dining room (Chlorine 100ppm)
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/
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. Prep area at walk in cooler
Food stored on floor. Feta cheese on floor walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets unclean throughout bottom reach in cooler doors on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. One door reach in freezer Bottom of bane Marie at beginning of cook line
Wiping cloth sanitizing solution stored on the floor. At 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.