NY EASTLAKE PIZZA
2525 E LAKE RD S, Palm Harbor FL 34685 · 727-210-1144
Last inspected Mar 13, 2026 · 8 visits since May 2024
MAY 24
JAN 25
MAR 25
JAN 26
— STEADY
4 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025007312 | Jan 13, 2025 | Mar 11, 2025 | $400 |
| 3--2022017914 | Mar 31, 2022 | May 3, 2022 | $400 |
Inspection history
8 visits, newest first
Mar 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
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. Employee working during inspection Samy Yonan has no training.
Employee with no hair restraint while engaging in food preparation. No hair restraints used by staff during inspection. Discussed the importance of of using hair restraints during food preparation.
Floor soiled/has accumulation of debris. Floors, drains and walls heavily soiled in the cook line prep area and storage areas.
Jan 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Food placed in soiled container/equipment. Dry ingredient bins heavily soiled
Toxic substance/chemical improperly stored. Chemical in sprayer and spray bottle stored next to clean equipment with spillage on the shelf. Operator removed chemicals from the area and pulled equipment to be washed rinsed and sanitized.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer, floor mixer and microwave all heavily soiled with food debris. Bulk dry ingredient food containers heavily soiled.. Shelved holding dry food stock have an accumulation of grease and food debris. Prep tables soiled with food debris.
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. Employee working at time of inspection has no proof that he was informed of his reporting responsibilities.
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. Employee working during inspection Samy Yonan has no training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta operator was able to determine the prep date of pasta and will date accordingly
Spray bottle containing toxic substance not labeled. Large sprayer containing white liquid not labeled with common name. Employee working stated he does not know what the chemical is.
Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored on heavily soiled shelving.
Employee with no hair restraint while engaging in food preparation. No hair restraints used by staff during inspection. Discussed the importance of of using hair restraints during food preparation.
Floor soiled/has accumulation of debris. Floors, drains and walls heavily soiled in the cook line prep area and storage areas.
Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Squeeze bottles have a build up of grease around lid. Discussed with operator the need to clean squeeze bottles before refilling and as needed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves of prep tables heavily soiled Pipes along walls heavily soiled
Reach-in cooler interior and shelves have a heavy accumulation of soil residues. Reach in at the end of cook line and lower reach in cooler below make table interiors both heavily soiled.
Jan 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 2 high priority.
2 High priority9 Intermediate10 Basic
Show 21 findings ▾
Food placed in soiled container/equipment. Dry ingredient bins heavily soiled
Toxic substance/chemical improperly stored. Chemical in sprayer and spray bottle stored next to clean equipment with spillage on the shelf. Operator removed chemicals from the area and pulled equipment to be washed rinsed and sanitized.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham, shredded cheese, sausage. Operator to date accordingly
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer, floor mixer and microwave all heavily soiled with food debris. Bulk dry ingredient food containers heavily soiled.. Shelved holding dry food stock have an accumulation of grease and food debris. Prep tables soiled with food debris.
Handwash sink not accessible for employee use at all times. Cart blocking hand wash sink. Cart was moved from the area
Handwash sink used for purposes other than handwashing. Accumulation of food debris in hand wash sinkk across from prep tables soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink. Operator provided paper towels during the inspection.
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. Employee working at time of inspection has no proof that he was informed of his reporting responsibilities.
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. Employee working during inspection Samy Yonan has no training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta operator was able to determine the prep date of pasta and will date accordingly
Spray bottle containing toxic substance not labeled. Large sprayer containing white liquid not labeled with common name. Employee working stated he does not know what the chemical is.
Buildup of food debris/soil residue on equipment door handles. Door and handles of both reach in refrigerators in preparation area. Discussed the need to keep doors and handles clean and sanitized
Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored on heavily soiled shelving.
Employee with no hair restraint while engaging in food preparation. No hair restraints used by staff during inspection. Discussed the importance of of using hair restraints during food preparation.
Floor soiled/has accumulation of debris. Floors, drains and walls heavily soiled in the cook line prep area and storage areas.
Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Squeeze bottles have a build up of grease around lid. Discussed with operator the need to clean squeeze bottles before refilling and as needed.
Food stored on floor. Walk in freezer- prepared beef patties stored on the floor of freezer on sheet pan. Operator moved beef patties to gain compliance.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Knife stored on soiled surface.
Interior of oven and microwave has accumulation of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves of prep tables heavily soiled Pipes along walls heavily soiled
Reach-in cooler interior and shelves have a heavy accumulation of soil residues. Reach in at the end of cook line and lower reach in cooler below make table interiors both heavily soiled.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Food placed in soiled container/equipment. Exterior of ingredient containers heavily soiled
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed and rinsed food container did not sanitize. Operator filled 3rd sink of 3 complaint sink with sanitizer solution to sanitize food contact surfaces
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep tables, squeeze bottles
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler-pasta, turkey, beef,chicken. Operator was able to determine prep date and will date accordingly
Buildup of food debris/soil residue on equipment door handles.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling
Clean utensils or equipment stored in dirty surface. Food containers stored on heavily soiled plastic shelving.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to pizza held on time as a public health control. Operator removed beverage
Floor soiled/has accumulation of debris. Walls and floors throughout the establishment in cooking, prepping and storage areas heavily soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. E terror of fixed equipment, coolers
Reach-in cooler interior/shelves have accumulation of soil residues.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding foods removed from its original container container not labeled with common name. Discussed the importance of of labeling food once removed from its original container.
Jan 14, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Carbon dioxide/helium tanks not adequately secured.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen and storage area.
Floor soiled/has accumulation of debris. Floors soiled throughout kitchen and storage area and underneath equipment.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled and rusted shelves in reach in cooler.
Jan 14, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings on shelf in storage area, 2 rodent droppings on hot water tank. 17 droppings on floor under rack by walk in freezer. 19 rodent droppings underneath soda syrups. 1 rodent droppings on silver pan 2 rodent droppings on top of soda syrup. 1 under triple sink. Approximately 100 rodent droppings underneath plastic rack. 1 rodent droppings under rack holding canned foods. 22 rodent droppings underneath boxes of canned sodas in kitchen. 53 rodent droppings underneath reach on cooler.
Carbon dioxide/helium tanks not adequately secured.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen and storage area.
Floor soiled/has accumulation of debris. Floors soiled throughout kitchen and storage area and underneath equipment.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled and rusted shelves in reach in cooler.
Jan 13, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings on shelf in storage area, 2 rodent droppings on hot water tank. 17 droppings on floor under rack by walk in freezer. 19 rodent droppings underneath soda syrups. 1 rodent droppings on silver pan 2 rodent droppings on top of soda syrup. 1 under triple sink. Approximately 100 rodent droppings underneath plastic rack. 1 rodent droppings under rack holding canned foods. 22 rodent droppings underneath boxes of canned sodas in kitchen. 53 rodent droppings underneath reach on cooler.
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. Emailed operator clean up of vomit and diarrhea poster.
Handwash sink used for purposes other than handwashing. Plunger in handwash sink. Plunger was relocated.
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. For one employee named Sam who has worked at establishment for less than 60 days.
No soap provided at handwash sink. No soap or paper towels at handwash sink by triple sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For pizza by the slice. Operator has pizzas time marked but does not have a written procedure available. Emailed to operator at time of inspection. Operator filled out plan before the end of the inspection.
Carbon dioxide/helium tanks not adequately secured.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen and storage area.
Floor soiled/has accumulation of debris. Floors soiled throughout kitchen and storage area and underneath equipment.
Food stored on floor. Box of bread, ravioli, burgers on floor of walk in freezer. Liquid shortening on floor.
No Heimlich maneuver/choking sign posted. Emailed operator choking poster at time of inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled and rusted shelves in reach in cooler.
May 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate12 Basic
Show 21 findings ▾
Dented/rusted cans present. See stop sale. From shelf in dry-storage. a. Sliced black olives dented at seam.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw beef stored on top unpackaged fern fries in reach-in freezer at front counter. Operator placed raw beef on bottom shelf.
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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1. Sam Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
No soap provided at handwash sink near front counter. Employee provided soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Will email DBPR Form 5022-090. Time As a Public Health Control.
Person in charge unable to answer basic questions about allergens. Will email DBPR Form 5030-165. Big 6 Foodborne illnesses.
Spray bottle located at front counter containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. Single-serve bowl without handle used as scoop in containers of seasoning and parmesan cheese.
Equipment in poor repair. Bottom shelf of prep table is rusted.
Floor along wall of cooks line soiled with debris.
Ice buildup in reach-in freezer at front counter.
In-use tongs stored on pizza door handle between uses.
No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler on cooks line. Table below flat-top grill is soiled with grease.
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. Reuse of sour cream and parmesan cheese containers.
Soiled dry wiping cloth stored inside reach-in cooler at front counter. Operator discarded towel.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water at hand wash sink near front counter.
Water leaking from pipe at hand wash sink near front counter.
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.