GOODFELLAS PIZZERIA & ITALIAN RESTAURANT
2955 ENTERPRISE RD STE E & F, Debary FL 32713 · 386-668-9199
Last inspected Aug 21, 2026 · 15 visits since July 2023
JUL 25
FEB 26
MAR 26
JUN 26
AUG 26
— STEADY
5 inspections within 37 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 - flying insects at various soda gun 1- flying insects at wait station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
15 visits, newest first
Aug 21, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled with soot.
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.
Food employee with no hair restraint while engaging in food preparation.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Sides of fryers soiled with grease and food debris. -Ventilation hood laden with grease and dirt. -Sides of stove
Aug 19, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station cheese (47F - Cold Holding); cut lettuce (47F - Cold Holding)placed 1 hour. Operator placed ice. Pizza station shredded cheese (50F - Cold Holding); sliced meatballs (50F - Cold Holding); sauce (45F - Cold Holding); placed 1 hour ago. Placing ice.
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. Pizza and garlic in oil
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled with soot.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles at kitchen glass door prorated 24 hours ago. Operator updated.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter and pizza oven. Operator turned on.
Bowl or other container with no handle used to dispense food. Souflee cup stored in salad station, used to dispense cheese. Operator removed,
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open drink at pizza station.
Employee eating in a food preparation or other restricted area. Food worker drinking at pizza station. Educated Operator.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line make table shelf, above food. Operator removed.
Food employee with no hair restraint while engaging in food preparation.
Hole in or other damage to rear storage wall.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen floor soiled/has accumulation of debris.., under fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Sides of fryers soiled with grease and food debris. -Ventilation hood laden with grease and dirt. -Sides of stove
Wait station walll soiled with accumulated grease, food debris, and/or dust.
Jun 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate12 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled cell phone and then handled food without washing hands first,
Food stored in ice used for drinks. See stop sale. Container of sliced lemons, stored in wait station ice bun. Operator instructed to discard.
Stop Sale issued due to food not being in a wholesome, sound condition. Container of lemons stored in ice used for drinks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table unit shredded cheese (47F - Cold Holding)/1 hour. Operator had dispensing spoon in container causing lid not to fully shut. Operator relocated. -Cook line table top. garlic in oil (72F - Cold Holding)/10 minutes. Operator placed inside fold holding unit.
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. Pasta and sliced ham in Kitchen Pepsi double glass door. Prepared 48 hours ago. Operator date marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At pizza station, hot water valve off. Operator turned on.
Bowl or other container with no handle used to dispense food. In salad station souflee cup to dispense cheese. Operator removed
Exterior door has a gap at the threshold that opens to the outside.
Food employee eating in a food preparation or other restricted area. Educated operator
Food employee with no hair restraint while engaging in food preparation. Employee placed hair restraint,
Hole in or other damage to storage area wall.
Ice buildup in Maximum reach-in freezer, by ice machine.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen floor soiled/has accumulation of debris, grease., by fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is laden with grease. -Sides fryers soiled with grease and grime -sides of rolling cart, next to fryer with rolls soiled with grease. -gasket soiled at kitchen low freezer boy unit,
Standing water in bottom of bar reach-in-cooler.
Standing water or very slow draining water in kitchen handwash sink.
Water leaking from pipe and/or faucet/handle, under three compartment sink.
Mar 20, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Expo cutting board by cook line soiled with food debris.
Exterior door has a gap at the threshold that opens to the outside. Rear storage area.
Hole in or other damage to storage area wall.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is soiled with dust,
Mar 19, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority6 Intermediate10 Basic
Show 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -front line counter top butter (70F - Cold Holding)/2.5 hours. Operator placed in cooler. -Pizza station shredded cheese (50F - Cold Holding);less than 4 hours. -Salad Station tiramisu (48F - Cold Holding); mozzarella (50F - Cold Holding); sliced ham (47F - Cold Holding)placed overnight. Operator instructed to discard.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Kitchen meatballs and marinara sauce (135F - Reheating; marinara sauce (130F - Reheating);more than 2 hours, operator instructed to discard,
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream opened 24 hours ago not date marked. Operator date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Expo cutting board by cook line soiled with food debris.
Handwash sink used for purposes other than handwashing. Straw and food debris in bar hand sink. Operator removed.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Ice machine removed.
No soap provided at bar handwash sink. Operator restocked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned valve on at hand sink by oven.
Bowl or other container with no handle used to dispense food. Salad station cooler Souflee cup used to used to dispense Parmesan. Operator relocated,
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in expo table in front of stove. Operator removed.
Exterior door has a gap at the threshold that opens to the outside. Rear storage area.
Food stored on floor. Box of food stored on walk in cooler floor. Operator removed.
Hole in or other damage to storage area wall.
In-use tongs stored on equipment door handle between uses. Operator removed..
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is soiled with dust,
Single-service articles improperly stored. In storage area, box of storage containers on floor.
Standing water in bottom of bar beer cooler.
Feb 25, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over three comp sink
Cutting board has cut marks and is no longer cleanable. - cookline cutting board grooved and stained.
Exterior door has a gap at the threshold that opens to the outside. - back door
Hole in or other damage to wall. - storage room
Single-service articles improperly stored. - various items at back storage
Standing water in bottom of reach-in-cooler. - beer cooler
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - hand drill on shelf with containers of chicken base
Feb 24, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shredded cheese (44F - Cold Holding) Observed on counter. Chef states keeps cheese out during busy rush. Advised operator to add to 4 hour time plan. WALK IN COOLER: - pasta (52F - Cold Holding); - cooked eggplant (51F - Cold Holding) Operator states less than 4hours. Discussed better methods of cooling.
Handwash sink used for purposes other than handwashing. - at server station storing water pitchers
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over three comp sink
Cutting board has cut marks and is no longer cleanable. - cookline cutting board grooved and stained.
Exterior door has a gap at the threshold that opens to the outside. - back door
Hole in or other damage to wall. - storage room
Ice scoop handle in contact with ice.
Single-service articles improperly stored. - various items at back storage
Standing water in bottom of reach-in-cooler. - beer cooler
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - hand drill on shelf with containers of chicken base
Jul 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 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. cooked chicken (45F - Cooling ); noodles (45F - noodles ); placed overnight.operator discard.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at cook line make table unit, is soiled.
Ceiling tile missing, in bathroom.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with grease and grime. - gasket soiled with food debris,at cook line low boy freezer
Jul 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 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. cooked chicken (45F - Cooling ); noodles (45F - noodles ); placed overnight.operator discard.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - front line reach in cooler butter (43-47F - Cold Holding);placed overnight. Operator discard. -Butter pats on bar counter top overnight. Operator instructed to discard butter (81F - Cold Holding); -salad station make table tiramisu (47F - Cold Holding); ricotta cheese (47F - Cold Holding); sliced ham (47F - Cold Holding), placed overnight. Operator instructed to discard.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at cook line make table unit, is soiled.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Ceiling tile missing, in bathroom.
In-use tongs stored on equipment door handle between uses.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with grease and grime. - gasket soiled with food debris,at cook line low boy freezer
Standing water in bottom of beer low boy unit.
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board soiled with grime,
Ceiling tile missing, to dining room hallway.
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Non-food grade towel used as liner for food container. Towel used to cover salad, at salad station. Operator 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. -reach in cooler butter (43-45F - Cold Holding)/ placed ice. -walk in cooler cooked wings (47F - Cold Holding); noodles (47F - Cold Holding); sliced meatballs (47F - Cold Holding)/ delivery 1 hour ago. Door left open. Operator placed ice.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board soiled with grime,
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cook line make table. Chicken stock prepared 3 days ago, not date marked, operator updated.
Ceiling tile missing, to dining room hallway.
Single-service articles not stored inverted or protected from contamination. Aluminum pans on storage area shelf..
Stored food not covered.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler lasagna (48-51F - Cooling); operator instructed to discard; pasta (45F - Cooling ), Operator placed in reach in freezer
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 - flying insects at various soda gun 1- flying insects at wait station.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over tomatoes in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen double glass door, reach in cooler butter (52F - Cold Holding); 10 minutes,returned to unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun soiled with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced tomatoes at pizza action not date marked from 24 hours ago.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 180 seats.
Kitchen ceiling tile missing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood soiled with dust.
Raw fruits/vegetables not washed prior to preparation. Raw lettuce, cut up prior to washing. Educated operator.
Standing water in bottom of bar reach-in-cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of mushrooms stored over ricotta cheese in walk in cooler.
Feb 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting board, stained with food debris.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Addition of bar, increases amount of seating to 150.
Hole in or other damage to wall, at pizza station hand sink.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Standing water in bottom of bar reach-in-cooler.
Feb 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
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. sliced prosciutto (48F - Cold Holding); breaded chicken breast (47F - Cold Holding); ravioli (45F - Cold Holding);lasagna (47TF - Cold Holding); pasta (47TF - Cold Holding); butter (47F - Cold Holding). Placed over night in kitchen make table unit, in front of stove, Operator instructed to discard
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 in reach in cooler in lounge area, opened 3 days ago not datemarked,
Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting board, stained with food debris.
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 paper towels or mechanical hand drying device provided at pizza station and bar handwash sink.
Plan review submitted and approved, the plans submitted does not match establishment layout - Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Employee in a food preparation or other restricted area. Food worker at cookline preparing food with a toothpick in mouth.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses stored on shelf above kitchen food orientation table.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Addition of bar, increases amount of seating to 150.
Food employees with no hair restraint while engaging in food preparation.
Food stored on floor. Boxes of shredded mozzarella in walk in cooler. - 1- bag of onions stored on kitchen floor under hand wash sink.,
Hole in or other damage to wall, at pizza station hand sink.
Ice scoop handle in contact with ice, at bar.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Plumbing system in disrepair, issues with hot water at Pizza station hand sink.
Standing water in bottom of bar reach-in-cooler.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -cell phone picked up by food worker and placed on food preparation table with gloves, did not change gloves and wash hands as employee continued to handle sanitized equipment.
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. Slicing deli meats with bare hands. Educated operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen table top butter (62F - Cold Holding)/3 hours. Operator relocated to cold holding unit.
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled at dining room area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food employees with no hair restraint while engaging in food preparation.
Food stored on floor. Container of marinara sauce on stored walk in cooler floor.
Hole in or other damage to kitchen wall by walk in cooler.
Standing water or very slow draining water in kitchen handwash sink.
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.