PIZZA CITY
4319 66 ST N, Kenneth City FL 33709 · 727-544-0444
Last inspected May 6, 2026 · 11 visits since November 2023
FEB 24
AUG 24
JAN 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on floor under cook line, staff discarded and cleaned area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2020041713 | Aug 11, 2020 | Dec 23, 2020 | $400 |
Inspection history
11 visits, newest first
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna individual wrap in reach in freezer no date. Pasta individual wrapped in reach in cooler no date mark.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front hand wash sink temp at 73 degrees ran for a few minutes retemp 90 degrees
Bowl or other container with no handle used to dispense food. Bowl used for scooping inside fries in reach in freezer
Ice buildup in reach-in freezer
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep table with meat slicer are stained -soda machine nozzles has accumulation of debris inside.
Floor soiled/has accumulation of debris. -under cook line equipment
Grease receptacle and dumpster are on dirt, not on proper pad/nonabsorbent surface.
Ice buildup in reach-in freezer near kitchen exit
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cook line equipment soiled with grease
Feb 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee prepared raw shrimp with gloves and proceeded to remove cooked shrimp from fryer using same gloves. Operator washed hands and changed gloves.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm, added sani tabs and retested at 200PPM)
Raw animal food stored over unwashed produce. -raw beef stored over produce in reach in cooler at kitchen entrance. Operator moved raw beef to store below produce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella (62F - Cold Holding); tomato sauce (59F - Cold Holding); cooked sausage (62F - Cold Holding) In reach in deli cooler across from flat top. Operator says the cooler was at 34F when they arrived at 11AM, as was the food inside when he temped it. Around 12 PM they noticed it was displaying a high temperature. Ambient temperature read 64F on front display at 1:50 PM. Operators moved all food from cooler to other coolers and freezers to allow to cool and will discontinue use of the broken cooler until it has been serviced and is able to hold foods 41F or below. Mozzarella retemped at 51F, sauce retemped at 52F and sausage retemped at 49F at 3 PM. Operator moved all items to freezer to ensure they get to 41F or below in 4 hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -at mop sink hose bibs
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep table with meat slicer are stained -soda machine nozzles has accumulation of debris inside.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -operator does not have test strips to test quaternary sanitizer Provided operator with quaternary test strips.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at kitchen entrance had hot water turned off. Operator turned on.
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. Shredded mozzarella (62F - Cold Holding); tomato sauce (59F - Cold Holding); cooked sausage (62F - Cold Holding) In reach in deli cooler across from flat top. Operator says the cooler was at 34F when they arrived at 11AM, as was the food inside when he temped it. Around 12 PM they noticed it was displaying a high temperature. Ambient temperature read 64F on front display at 1:50 PM. Operators moved all food from cooler to other coolers and freezers to allow to cool and will discontinue use of the broken cooler until it has been serviced and is able to hold foods 41F or below.
Current Hotel and Restaurant license not displayed. License displayed expired Feb 1 2026
Dead roaches on premises. 1 dead roach on floor behind pizza oven 1 dead roach on floor behind soda machine Operator cleaned up areas.
Floor soiled/has accumulation of debris. -under cook line equipment
Grease receptacle and dumpster are on dirt, not on proper pad/nonabsorbent surface.
Ice buildup in reach-in freezer near kitchen exit
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cook line equipment soiled with grease
Wet wiping cloth on cutting board near meat slicer not stored in sanitizing solution between uses. Operator made sanitizer bucket and stored cloth in solution.
Jan 31, 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. White cutting boards soiled with food debris Dough mixer soiled with food debris Can opener soiled with food debris
Ice buildup in reach-in freezer.
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in kitchen on cook line and started to engage with food. No hand washing. Inspector educated employees
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pasta. Shell eggs over cooked chicken. Employee properly separated items
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (50F - Cold Holding); cut greens (50F - Cold Holding); slice cheese (50F - Cold Holding); mozzarella cheese (58F - Cold Holding); tomato sauce (54F - Cold Holding) Employee placed items in freezer
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards soiled with food debris Dough mixer soiled with food debris Can opener soiled with food debris
No paper towels or mechanical hand drying device provided at handwash sink.
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. Cooked pasta, chicken made 1-28-25 no date marking. Employee dated items.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Faucet/handle missing at plumbing fixture.
Ice buildup in reach-in freezer.
No container installed for catching grease from hood drip tray.
Aug 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled Fryer baskets soiled Large mixer soiled Can opener soiled Soda nozzle area soiled Sliced soiled
Buildup of food debris/soil residue on equipment door handles. Most handles throughout
Duct tape used to repair nonfood-contact surface. Duct tape used for counter near hand wash sink.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezer.
Interior of microwave has accumulation of black substance/grease/food debris.
No container installed for catching grease from hood drip tray. Using a to go pan.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grill heavy grease.
Aug 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 7 high priority.
7 High priority5 Intermediate15 Basic
Show 27 findings ▾
Dented/rusted cans present. See stop sale. 3lbs sliced olives dented on dry storage rack with all other cans.
Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hold use only stored on bottom shelf of front table. Operator put in waist receptacleA
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over French fries reach in freezer front counter
Raw animal food stored over or with unwashed produce. Raw shelled eggs over unwashed cut leafy greens in reach in cooler
Sanitizer not used in accordance with the manufacturer's recommendations. During inspection operator bleach - non- food contact bleach used for wear washing and three compartment sink and sani buckets. Owner sent friend to store to get bleach used for food contact surfaces. Management was able to obtain quaternary tablets during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line. cut leafy greens (54F - Cold Holding); feta (53F - Cold Holding); cut tomatoes (50F - Cold Holding); Ziki sauce (50F - Cold Holding); ricotta cheese (53F - Cold Holding); cut tomatoes (52F - Cold Holding) Moved all items to reach in fridge next to fryer.
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 and the time removed from temperature control cannot be determined. See stop sale. Pizza at front counter made at 12:00 no time stamp.
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. Cutting boards soiled Fryer baskets soiled Large mixer soiled Can opener soiled Soda nozzle area soiled Sliced soiled
Handwash sink not accessible for employee use at all times. Pizza white holders trays on top of hand wash sink employee moved.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee found test strips during 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.
Buildup of food debris/soil residue on equipment door handles. Most handles throughout
Carbon dioxide/helium tanks not adequately secured. 2 CO tanks not secured at front counter. Employee secured
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. Behind on floor of reach in cooler back of house.
Duct tape used to repair nonfood-contact surface. Duct tape used for counter near hand wash sink.
Food stored on floor. box of oil stored on floor of dry storage.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezer.
Iced tea dispenser not cleaned at least once every 24 hours. At front counter
Interior of microwave has accumulation of black substance/grease/food debris.
No Heimlich maneuver/choking sign posted.
No container installed for catching grease from hood drip tray. Using a to go pan.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grill heavy grease.
Stored food not covered. Cooked corn and salami and potatoes in reach in freezer near fryer.
Mar 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees begun cooking before washing hands when he came from the front counter.
Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer soiled with food debris. Soda nozzles soiled Can opener soiled with food debris.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute soda machines.
Buildup of food debris/soil residue on equipment door handles.
Cove molding at floor/wall juncture broken/missing. Though kitchen area.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen area.
Floor soiled/has accumulation of debris. Kitchen flours heavily soiled with food debris
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in coolers. Sides of oven soiled with grease buildup.
Single-service articles improperly stored. To go boxes on floor in kitchen area
Working containers of food removed from original container not identified by common name. Garlic oil in container identified as Yogurt.
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 2 high priority.
2 High priority5 Intermediate14 Basic
Show 21 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees begun cooking before washing hands when he came from the front counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (54F - Cold Holding); Turkey (45F - Cold Holding); mozzarella cheese (51F - Cold Holding); raw chicken (51F - Cold Holding); cut tomatoes (49F - Cold Holding). Manager moved item to freezer. Retemp sausage 42F- Turkey 41F- raw Chicken 43F - cut tomatoes 43F.
Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer soiled with food debris. Soda nozzles soiled Can opener soiled with food debris.
Handwash sink not accessible for employee use at all times. Dishes in hand sink at front counter.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For Gyros cones.
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. Lasagna, sausages made over 24 hours no date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute soda machines.
Bowl or other container with no handle used to dispense food. Plate in flour. Manager removed plate.
Buildup of food debris/soil residue on equipment door handles.
Cove molding at floor/wall juncture broken/missing. Though kitchen area.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen area.
Floor soiled/has accumulation of debris. Kitchen flours heavily soiled with food debris
Food not stored at least 6 inches off of the floor. Bag of Onions, soda boxes, case of tomatoe sauce, gallons of oil, bags of flour on floor though the kitchen area.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in coolers. Sides of oven soiled with grease buildup.
Single-service articles improperly stored. To go boxes on floor in kitchen area
Single-service articles not stored inverted or protected from contamination. To go containers not inverted. Manager inverted items.
Working containers of food removed from original container not identified by common name. Garlic oil in container identified as Yogurt.
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Raw crab legs in white trash bag in chest freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen Knife magnet on wall in kitchen soiled Can opener blade soiled Accumulation of grease on stove surface
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in tall cooler not dated
Equipment in poor repair. Torn cooler gaskets
Exterior door has a gap at the threshold that opens to the outside.
Floor not cleaned when the least amount of food is exposed. Accumulation of grease under cook line
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Garbage on the ground and/or pad around dumpster. Trash on ground along fence at rear of restaurant
Ice buildup in reach-in freezers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop next to rice cooker in 80F water
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple desserts in glass cooler at front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters with accumulation of grease. Sides of grill and fryers with accumulation of grease
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled (one employee had to ask the other what the item was)
Nov 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 5 high priority.
5 High priority4 Intermediate19 Basic
Show 28 findings ▾
Nonfood-grade bags used in direct contact with food. Raw crab legs in white trash bag in chest freezer
Presence of insects, rodents, or other pests. 1 dead winged insect on side of metal rack holding soda syrup, area cleaned
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef over raw shrimp in tall cooler
Roach activity present as evidenced by live roaches found. 1 live roach on floor under cook line, staff discarded and cleaned area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gyro meat (122F - Hot Holding) on steam table, staff increased temperature
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 to operator during inspection
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen Knife magnet on wall in kitchen soiled Can opener blade soiled Accumulation of grease on stove surface
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. Multiple items in tall cooler not dated
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Porto gong cup in Seafood seasoning container
Carbon dioxide/helium tanks not adequately secured. Next to soda lines
Dead roaches on premises. 1 dead roach behind tall three door cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board next to rice cooker
Equipment in poor repair. Torn cooler gaskets
Exterior door has a gap at the threshold that opens to the outside.
Floor not cleaned when the least amount of food is exposed. Accumulation of grease under cook line
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Garbage on the ground and/or pad around dumpster. Trash on ground along fence at rear of restaurant
Ice buildup in reach-in freezers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop next to rice cooker in 80F water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple desserts in glass cooler at front counter
No Heimlich maneuver/choking sign posted. Emailed to operator during inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters with accumulation of grease. Sides of grill and fryers with accumulation of grease
Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket of water next to ice machine
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled (one employee had to ask the other what the item was)
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.