PIZZA RAYS SUBMARINE SANDWICHES
3340 S NOVA RD, Port Orange FL 32129 · 603-234-2321
Last inspected Jun 1, 2026 · 9 visits since November 2023
NOV 23
MAR 24
APR 25
NOV 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. -employee preparing container of seasoning/flour using barehands, with direct contact.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026029059 | Mar 23, 2026 | Jun 10, 2026 | $160 |
Inspection history
9 visits, newest first
Jun 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Cove molding at floor/wall juncture broken/missing. -floor juncture at corner of wall/floor next to dough mixer
Covered waste receptacle not provided in women's bathroom.
May 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority6 Intermediate8 Basic
Show 18 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. -employee preparing container of seasoning/flour using barehands, with direct contact.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -feta cheese
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler- Mozzarella cheese 48F, feta cheese 45F, au jus 45F, commercially processed mushrooms 45F, inside walk in cooler. Manager stated temperatures were adequate below 41F as of 3 hours prior to inspection, employees in and out of walk in cooler during preparation. Temperatures rechecked 30 minutes later with observed dropping of temperatures in short timeframe. Callback inspection required next available day to verify compliance for cold holding temperatures inside the walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -feta cheese
Employee with artificial nails/long nails working with exposed food without wearing intact gloves.
Handwash sink non functioning from food preparation/dishwashing area. Must be reinstalled/repaired in the same location where removed.
Handwash sink not accessible for employee use at all times. -obstructed hand wash sink next to 3 compartment sink in back, equipment stored inside basin
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 hired less than 60 days ago, no proof of employee health reporting agreement
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -house pico
Bowl or other container with no handle used to dispense food. -portion cup used to dispense cheese
Cardboard used to line food-contact equipment. -cardboard used as liner for pizza peel. Advised to only use surfaces designed and constructed to be cleaned and withstanding repeated rigorous warewashing
Cove molding at floor/wall juncture broken/missing. -floor juncture at corner of wall/floor next to dough mixer
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Food not stored at least 6 inches off of the floor. -pickle bucket on floor inside walk in cooler -plastic container on cook line with bag of flour inside
No handwashing sign provided at a hand sink used by food employees. -mens restroom
Water leaking from pipe and/or faucet/handle. -hand sink
Mar 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jan 28, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -by the slice cheese pizza 118F at front cabinet, manager stated placed out 2 hours prior. Provided paperwork for time as a public health control. Advised to fill out procedures for approval using a 4 hour maximum time inside danger zone.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
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.
Nov 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above marinara inside cooler under grill Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef removed from commercial packaging stored above packaged bread inside freezers
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -mortadella marked from 11/13
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -by the slice cheese pizza 118F at front cabinet, manager stated placed out 2 hours prior. Provided paperwork for time as a public health control. Advised to fill out procedures for approval using a 4 hour maximum time inside danger zone.
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.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -test strips needed for quat ammonium concentration(QAC)
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.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees. -hand wash sink on cook line
Self-closing device on bathroom door disconnected/broken.
Single-service articles not stored inverted or protected from contamination. -top shelf across from grill
May 20, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 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/
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/.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
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. -raw chicken over raw beef in walk-in freezer, employee reorganized walk-in freezer
Vacuum breaker missing at mop sink faucet.
Food-contact surface soiled with food debris. -inside of black microwave has an accumulation of grease and food debris
Handwash sink used for purposes other than handwashing. -handwash sink at entrance to kitchen used to store pitcher, employee removed
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked beef
Floor soiled/has accumulation of debris. -floor behind stove has an accumulation of grease and food debris
Grease receptacle lid open.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -taco beef, employee removed
No conspicuously located ambient air temperature thermometer in holding unit. -reach-in cooler at entrance to kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave soiled
Open dumpster lids.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -tested 0ppm, operator changed solution, retested 50ppm
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee used sponge to wash soiled knife, then rinsed knife and placed it on a shelf to dry, failed to sanitize knife.
Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands under water in prep sink, operator coached employee, employee washed hands properly in handwash sink
No paper towels or mechanical hand drying device provided at handwash sink. -employee unisex restroom -handwash sink at entrance to kitchen, operator installed paper towels
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee unisex restroom
Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling above prep table, operator states landlord will affect repairs soon
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots on wire rack in dishwashing area, operator inverted
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee preparing food while wearing multiple bracelets and a watch, employee removed
Floor soiled/has accumulation of debris. -floor underneath fryers has an accumulation of grease and food debris
Grease receptacle lid open.
Ice buildup in reach-in freezer. -stainless steel reach-in freezer at entrance to kitchen
No conspicuously located ambient air temperature thermometer in holding unit. -single door reach-in cooler at entrance to kitchen
Open dumpster lids.
Ripped/worn tin foil used as shelf cover. -lower shelf of prep table
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on cookline counter, operator placed in sanitizer bucket
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.