PHILLY PIZZA AUTHORITY
634 E 3RD AVE, New Smyrna Beach FL 32169 · 386-402-8078
Last inspected Mar 24, 2026 · 11 visits since September 2023
JAN 24
SEP 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Touching the edges of a pizza while cutting it
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Nonfood-grade bags used in direct contact with food. Chicken breading in the freezer
Mar 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority4 Intermediate0 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. Marinara made previous day, cooled in ice bath, put into reach in cooler, and then put for approximately 40 minutes 3-4 hours earlier 70F in the middle and 49F on the outside
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 his hair, then continued to box up wings and fries to go
Nonfood-grade bags used in direct contact with food. Chicken breading in the freezer
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. - Cooked eggplant 49F, cheese chunks 47F. Out and returned to cooler per operator - azoda 47F, pizza sauce 47F, soup 44F, mozzarella 44F, eggplant 42-45F. Glass door cooler in and out of cooler per operator. - out at room temperature, Azoda with raw garlic in oil, cooked marinated cherry peppers 74F. Out for less than 4 hours. Returned to cooler per.er.
Toxic substance/chemical improperly stored. Gallon of simple green over panko storage
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Handwash sink used for purposes other than handwashing. - Used to hold dirty container, scrub sponge, towel
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. Daniel
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Pesto made in house dated 2/21. Wrong month per operator. Corrected to 3/21 - cheese sauce dated with 7 day expire date, all others except desserts with prep date,
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Spray bottle containing toxic substance not labeled. Blue substance in the dining
Time/temperature control for safety food thawed in an improper manner. Wings, left at room temperature
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm
May 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale cooked peppers 1/22
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 59F. Operator returned to cooler
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 as required.
Apr 8, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority2 Intermediate2 Basic
Show 8 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. Touching the edges of a pizza while cutting it
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale cooked peppers 1/22
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 59F. Operator returned to cooler
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 as required.
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. A few employees over 60 days
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items dated incorrectly per operator. Cooked mushrooms 1/27, cooked sausage 1/27, cannoli cream 1/15, diced tomatoes 1/21,
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on cutting board next to exposed food
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
Feb 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 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. Touching the edges of a pizza while cutting it
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cheese
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale cooked peppers 1/22
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 59F. Operator returned to cooler
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 as required.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
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. A few employees over 60 days
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 on duty
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items dated incorrectly per operator. Cooked mushrooms 1/27, cooked sausage 1/27, cannoli cream 1/15, diced tomatoes 1/21,
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on cutting board next to exposed food
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
Grease on the ground and/or pad around back door. Where 2 uncovered 5 gallon containers of oil are stored. Operator moved grease to grease recycle container
Hood filter missing from automatic fire suppression/exhaust system.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat corrected to 200 ppm quat
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Delivery driver on duty; no food handler training
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza by the slice
Sep 18, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tzatziki 52F, sliced cheese 43-47F, True cooler overnight - glass door triple cooler overnight: Opened canned mushrooms 51-52F Shredded cheese 50-54F Ham 53F Opened canned peppers 50F Ricotta 53-55F Cannoli cream48-49F Fresh mozzarella 55F Burrata 54F Marscapone 48f Tzatziki 48F Marinara 50F Mozzarella 48-50F Cheesecake
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Dining room removed, prep area expanded - slicer, prep table. Pizza display cases.
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. Delivery driver on duty; no food handler training
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza by the slice
Sep 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 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. - Tzatziki 52F, sliced cheese 43-47F, True cooler overnight - glass door triple cooler overnight: Opened canned mushrooms 51-52F Shredded cheese 50-54F Ham 53F Opened canned peppers 50F Ricotta 53-55F Cannoli cream48-49F Fresh mozzarella 55F Burrata 54F Marscapone 48f Tzatziki 48F Marinara 50F Mozzarella 48-50F Cheesecake
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Dining room removed, prep area expanded - slicer, prep table. Pizza display cases.
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. Delivery driver on duty; no food handler training
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza by the slice
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.uncovered drink on speed rack
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Spray sanitizer solution exceeds the maximum concentration allowed. Bleach greater than 200 ppm cl. Corrected to 200 ppm cl
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. Shredded mozzarella 46F, cannoli filling 46F, feta 46F in glass door cooler. Cheese blend 48-58F. All overnight. See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Spray bottle containing toxic substance not labeled. Bleach
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on canned tomatoes
Food stored on floor. Container of oil
Outer openings not protected with self-closing doors. Back door
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing utensils and containers, then moving them to air dry. Discussed with manager, who set up three compartment sink to sanitize at 200 ppm quat and moved items to sanitize
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard/sharpener area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
Working containers of food removed from original container not identified by common name. Powdered sugar
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.