JOEY'S NEW YORK PIZZA & ITALIAN RESTAURANT
30681 US HWY 19 N, Palm Harbor FL 34684 · 727-370-4771
Last inspected Aug 20, 2026 · 11 visits since September 2023
MAR 24
DEC 24
MAY 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 8 flies under 3 compartment sink in the kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024030073 | Mar 7, 2024 | Jul 25, 2024 | $200 |
Inspection history
11 visits, newest first
Aug 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched employee drink container then placed in gloves for pizza prep.
Live, small flying insects found Three live flies in kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Cutting boards soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for dish machine and sanitizer buckets.
Show the remaining 5 findings ▾
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen
Food storage container/container lid cracked or broken. Cracked container lid in use in walk in cooler.
Old labels stuck to food containers after cleaning. Old labels on container in ware washing area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler has rust pitted to surface.
Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottles of sauces on cook line.
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 8 high priority.
8 High priority4 Intermediate15 Basic
Show 27 findings ▾
Dented/rusted cans present. See stop sale. 1 88oz can of artichokes, 1 6lb can of kidney beans.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 3 seconds.
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. Employee touched face and body, no glove change or hand wash. Waiter touched face then touched clean dishes on cook line. No gloves
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched employee drink container then placed in gloves for pizza prep.
Live, small flying insects found Three live flies in kitchen
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Potato salad marked 8-11. Current date is 8-19
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad marked 8-11. Current date is 8-19
Stop Sale issued due to food not being in a wholesome, sound condition. 9 packages of salmon thawed in packages.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Cutting boards soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for dish machine and sanitizer buckets.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator had pizza out under time as public health control. With no written plan. Pizza was prepared at 12:15. Time of observation was 1. Had operator move pizza to a hot holding unit. Provided perator with time control form.
Spray bottle containing toxic substance not labeled. Unlabeled squeeze bottle of sanitizer stored in lobby.
Bowl or other container with no handle used to dispense food. Plastic bowls used as scoop for cheese. Operator removed bowls.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted in dry storage area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawed in bag in walk in cooler states to remove from packaging before thawing.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen
Damaged/spoiled/recalled food not properly segregated. 1 88oz can of artichokes, 1 6lb can of kidney beans.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf over prep table on cook line, employee beverage stored near flour in pizza station.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from lidless container in wait station.
Employee with no beard guard/restraint while engaging in food preparation. Employee in kitchen not wearing a beard guard.
Employee with no hair restraint while engaging in food preparation. Employeees in kitchen not wearing hair restraints. Instructed employees to wear a hair restraint.
Food storage container/container lid cracked or broken. Cracked container lid in use in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between coolers on cook line.
Old labels stuck to food containers after cleaning. Old labels on container in ware washing area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler has rust pitted to surface.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table, not in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottles of sauces on cook line.
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Live, small flying insects found 1 live fly by soda machine in wait station.
Toxic substance/chemical improperly stored. Sanitizer tablets stored on shelf on top of reach in cooler on cook line. Operator moved sanitizer.
Handwash sink used for purposes other than handwashing. Floor tile stored on handwash sink. Operator removed
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for yeast. Operator removed bowl.
Buildup of food debris/soil residue on equipment door handles. Sides of stovetop, grill and frier soiled with debris.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator inverted buckets.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container while preparing pizza dough. Discussed with operator about employee beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and backpacks stored on cans of pizza sauce and ground tomatoes. Keys and phone on shelf above reach in cooler on cook line. Operator moved personal items.
Equipment in poor repair. Hood filters dented
Floor soiled/has accumulation of debris. Floor soiled in walk in cooler and kitchen.
Old labels stuck to food containers after cleaning. Old labels on containers in ware washing areas.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
Jul 23, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor tiles missing and/or in disrepair. Floor tiles in kitchen by walk in on cookline. Floor tiles under dishmachine. Floor tiles under equipment on cookline.
Hole in or other damage to wall. Large cut out in wall where pipes are installed for the handwash sink. Wall/baseboard in disrepair under 3 compartment sink. Baseboards in disrepair along the wall by the walk in cooler, handwash sink near pizza area. Corner of wall near server area.
May 23, 2025Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cookline
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/. Change of ownership licensing inspection. Only plans on file were from previous owner submitted in 2016. Housekeeping area: handwash sink removed, mop sink relocated but in the same room. Ice machine relocated but in the same room.
Floor tiles missing and/or in disrepair. Floor tiles in kitchen by walk in on cookline. Floor tiles under dishmachine. Floor tiles under equipment on cookline.
Hole in or other damage to wall. Large cut out in wall where pipes are installed for the handwash sink. Wall/baseboard in disrepair under 3 compartment sink. Baseboards in disrepair along the wall by the walk in cooler, handwash sink near pizza area. Corner of wall near server area.
May 20, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Live, small flying insects found 8 flies under 3 compartment sink in the kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline bottom left drawer: cooked pasta (48F - Cold Holding) pasta was in cooler over night. No temperatures taken. See stop sale. On counter: butter (77F - Cold Holding) sitting on counter for less than 4 hours. Operator relocated back in to walk in cooler. Discussed time as a public health control and emailed form to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cookline
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed in storage area where mop sink and ice machine are located.
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/. Change of ownership licensing inspection. Only plans on file were from previous owner submitted in 2016. Housekeeping area: handwash sink removed, mop sink relocated but in the same room. Ice machine relocated but in the same room.
Floor soiled/has accumulation of debris. Floor under pizza oven soiled. Floor under equipment on cookline soiled. Ceiling soiled with dust above cookline.
Floor tiles missing and/or in disrepair. Floor tiles in kitchen by walk in on cookline. Floor tiles under dishmachine. Floor tiles under equipment on cookline.
Hole in or other damage to wall. Large cut out in wall where pipes are installed for the handwash sink. Wall/baseboard in disrepair under 3 compartment sink. Baseboards in disrepair along the wall by the walk in cooler, handwash sink near pizza area. Corner of wall near server area.
No handwashing sign provided at a hand sink used by food employees. Server station handwash sink. Provided operator with sign.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. Spray bottles of chemical stored next to margarine, spray bottle of chemical stored next to clean equipment and over food on cook line
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained/ soiled.
Handwash sink used for purposes other than handwashing. Stainless steel scrubber in hand wash sink on cook line whisk in hand wash sink in server area.
Mar 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris, mold-like substance or slime. 3 cutting boards on the cook line.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Unit on cook line
Employee with no beard guard/restraint while engaging in food preparation.. cook in charge cooking with long beard/ o beard guard.
Mar 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Home Depot bucket used for food contact.
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. egg plant (57F - Cold Holding); veal (57F - Cold Holding); lasagna (56F - Cold r); butter (58F - Cold Holding); Beef (58F - Cold Holding); raw chicken (59F - Cold Holding); Philly meat (57F - Cold Holding); Italian Sausage (57F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (65F - held on counter); egg mixture (66F - held on counter). Out of refrigeration for less than 4 hours, cook placed in refrigerator. Cook line-egg plant (57F - Cold Holding); veal (57F - Cold Holding); lasagna (56F - Cold r); butter (58F - Cold Holding); Beef (58F - Cold Holding); raw chicken (59F - Cold Holding); Philly meat (57F - Cold Holding); Italian Sausage (57F - Cold Holding), see stop sale
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.
Food-contact surface soiled with food debris, mold-like substance or slime. 3 cutting boards on the cook line.
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.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Unit on cook line
Employee with no beard guard/restraint while engaging in food preparation.. cook in charge cooking with long beard/ o beard guard.
Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers on cook line contains foods removed from its original container not labeled with common name.
Mar 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 8 high priority.
8 High priority6 Intermediate4 Basic
Show 18 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer went from soiled dishes to clean dishes without hand wash.
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. Cook touched shredded mozzarella, cooked egg plant
Medicine not labeled properly. OTC medications stored on upper shelf of cooks line. Operator moved medication to gain compliance
Nonfood-grade containers used for food storage - direct contact with food. Home Depot bucket used for food contact.
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. egg plant (57F - Cold Holding); veal (57F - Cold Holding); lasagna (56F - Cold r); butter (58F - Cold Holding); Beef (58F - Cold Holding); raw chicken (59F - Cold Holding); Philly meat (57F - Cold Holding); Italian Sausage (57F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (65F - held on counter); egg mixture (66F - held on counter). Out of refrigeration for less than 4 hours, cook placed in refrigerator. Cook line-egg plant (57F - Cold Holding); veal (57F - Cold Holding); lasagna (56F - Cold r); butter (58F - Cold Holding); Beef (58F - Cold Holding); raw chicken (59F - Cold Holding); Philly meat (57F - Cold Holding); Italian Sausage (57F - Cold Holding), see stop sale
Toxic substance/chemical improperly stored. Spray bottle of chemical stored next to food on cart. Operator removed the spray bottle.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. 3 cutting boards on the cook line.
Handwash sink used for purposes other than handwashing. 2 hand wash sinks contained food containers.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. PIC
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.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Unit on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cook line, pizza prep table.
Employee with no beard guard/restraint while engaging in food preparation.. cook in charge cooking with long beard/ o beard guard.
Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers on cook line contains foods removed from its original container not labeled with common name.
Sep 22, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cheese in walk-in cooler. Employee rearranged shelf to gain compliance
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line and pizza prep soiled and stained
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacketstored with food in dry storage
Food stored on floor. Fryer oil stored on the floor of dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed cooking equipment and ingredient bins
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.