NY PIZZA DEPT II
6177 JOG RD D-13, Lake Worth FL 33467 · 561.868.0500
Last inspected Mar 10, 2026 · 7 visits since September 2023
JAN 24
NOV 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 poster to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026031895 | Mar 9, 2026 | May 27, 2026 | $560 |
| 2--2016057921 | Dec 21, 2016 | Jan 4, 2017 | $400 |
Inspection history
7 visits, newest first
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority7 Intermediate0 Basic
Show 14 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. Dishwasher (Chlorine 0ppm) Operator corrected Dishwasher to (Chlorine 100ppm)
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee picked up ticket from floor then put gloves on; no handwash Employee removed gloves and washed hands
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their glasses then grabbed clean spatula; no handwash Employee washed hands and sanitized spatula
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: raw Philly steak stored over broccoli - not all products commercially packaged. Operator stored properly
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pasta cooked on 3/8 Cooked egg plant on 3/8 House made Marinara sauces on 3/8 Operator not counting days prepared Advised operator of proper date mark
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fliptop cooler at pizza line: chopped tomatoes (56F - Cold Holding) as per operator since 11:00am Not prepped or portioned Operator moved to lowboy cooler to quick chill At walk in cooler: raw chicken (46F - Cold Holding) since 45 minutes ago; cooked pasta (47F - Cold Holding) since 45 minutes ago house made marinara sauce (47F - Cold Holding) as per operator cooler door was left open when a delivery came since 45 minutes ago Not prepped or portioned today Advised operator to add ice to products to quick chill
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose bib outside Advised operator to attach vacuum breaker at hose bib
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 poster to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. single door cooler: fresh garlic in oil (48F at 11:55am / same at 12:35pm - Cooling) as per operator since 11:00am At flip top cooler: chopped tomato (56F at 11:20am / same at 12:10pm - Cooling) as per operator since 30 minutes At the current rate of cooling the product will not cool down to 41F within a total of 4 hours Operator moved into lowboy to quick chill
Handwash sink used for purposes other than handwashing. Dish stored in handwash sink Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at three compartment sink missing paper towels Operator provided paper towels
No probe thermometer provided to measure temperature of food products. No probe thermometer provided at the time of inspection Advised operator to purchase a thermometer
No soap provided at handwash sink. No soap at handwash sink by three compartment sink Advised operator to place soap by handwash sink
Spray bottle containing toxic substance not labeled. Bottle of degreaser not labeled Operator labeled bottle
Oct 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 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. Dishwasher (Chlorine 0ppm); operator was able to fix to 100 ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs, wiping cutting board with the same gloved hands and touching clean utensils and started to whisk the raw shell eggs; Educated and employee washed hands and changed gloves;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (50F - Cold Holding);in top part of the cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved inside walk-in cooler; sliced cheese (44F - Cold Holding); in walk-in cooler; food not prepared or portioned today; food out of temperature for approximately 30 minutes operator set thermostat lower;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced ham (61-59F - Cooling)at 10:26 to 61 F at 11:30 since 10:00;in top cooler at cook line; at this rate food will not reach 41 F or below within 4 hours; food moved to bottom and smaller portions made
No paper towels or mechanical hand drying device provided at handwash sink at pizza station- provided
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first- inside the walk-in cooler
Food stored on floor- oil cases by steam table Advised to store properly
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- shelves by dishwasher area;
Reach-in cooler interior/shelves have accumulation of soil residues- all coolers throughout the kitchen
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands employee handled tongs to remove lasagna from oven and handle clean plate to put food on. Discussed with operator employee washed hands.
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 handled broom and dust pan, dirty dishes and without washing hands employee grabbed container of cooked pasta on table to move. Discussed with operator employee washed hands.
Food placed in soiled container/equipment. In kitchen bowl of pasta stored in mop sink discussed with operator who had employee remove the bowl of pasta.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler cut tomatoes (50F - Cooling) per operator product prepared at 9:00 and stored in flip top cooler. At this rate of cooling product never reached 41F within 4 hours see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler bucket of tomato sauce (50F - Cold Holding) per operator product on shelf was removed for cleaning and left out for approximately one hour. Per operator product was not portioned or prepared today. Operator moved to freezer.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler cut tomatoes (50F - Cooling) per operator product prepared at 9:00 and stored in flip top cooler. At this rate of cooling product never reached 41F within 4 hours see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table cooked chicken wings (113F - Cooling)at 2:00 since 1pm to 111F at 2:30. At this current rate of cooling product will not reach 70F within 2 hours discussed with operator who moved wings to speed rack and placed in walk in cooler. In kitchen on table cooked pasta (76F - Cooling) at 2:15 since 1pm to 77F at 2:45. At this current rate of cooling product will not reach 70F within 2 hours discussed with operator who moved wings to speed rack and placed in walk in cooler.
Handwash sink used for purposes other than handwashing. Bucket stored in kitchen hand washing sink next to cook line discussed with operator employee removed.
Cardboard used to line food-contact shelves. In walk in cooler shelves lined with cardboard discussed with operator.
Food stored on floor. In kitchen large pot of cooked chicken wings stored on floor discussed with operator employee placed pot on table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen at dishwashing area shelves have surface with heavy food debris, dirt, slime or dust. Discussed with operator to clean and sanitize.
Working containers of food removed from original container not identified by common name. In kitchen on shelf bottles of oils not labeled discussed with operator who added labels.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw calamari portions over gluten free pizza pies - all not commercially packaged in freezer on the hallway Stored properly
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards all at cook line and pizza station
Cardboard used to line food-contact shelves by dishwasher Advised to remove
Cutting board has cut marks and is no longer cleanable- pizza station and cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- handles and gaskets a5 all coolers
Reach-in cooler interior/shelves have accumulation of soil residues- glass door coolers a5 cook line
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...eggplant 53°, ham 52°, spinach 53°, cut lettuce 49° in flip top reach in cooler at pizza station,..artichoke 48°, blue cheese 49°, feta cheese 44°, capers 50° in flip top reach in cooler in cook line, per operator food being held less than 4 hours, operator time marked food, some discarded.
Handwash sink used for purposes other than handwashing...pine apple in handwashing sink at pizza station
No paper towels or mechanical hand drying device provided at handwash sink at kitchen, employee provided
No handwashing sign provided at a hand sink used by food employees at kitchen
Sep 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No soap provided at handwash sink by dish room. Operator provided.
Floor not cleaned when the least amount of food is exposed. Observed: 1.Between equipment in service station, buildup of debris on floor. Operator had cleaned during inspection. 2.Floors between pizza oven and cooler.
No handwashing sign provided at a hand sink used by food employees by dish room. Operator provided a sign.
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.