PIZZZA 98
2543 CRAWFORDVILLE HWY UNIT 6, Crawfordville FL 32327 · 850-745-8126
Last inspected Apr 14, 2026 · 6 visits since October 2024
OCT 24
APR 25
JUL 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and D. 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate2 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warmer at front counter: cheese pizza (71F - Hot Holding). Person in charge stated they do not use Time as a Public Health Control and reheated the pizza to 180F. Inspector provided the employee with documentation for using Time as a Public Health Control during this inspection.
Toxic substance/chemical improperly stored. Spray bottle containing sanitizer stored on shelf directly beside cooking oil and seasonings near pizza oven. Employee removed the chemical from the shelf during this inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at black hose connection at front corner of building.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No proof of manger certification for employee, Nishith Kumar. Employees stated he is the manager of the establishment and has been since it has opened.
Show the remaining 6 findings ▾
Handwash sink not accessible for employee use at all times. Five gallon bucket stored down inside handwash sink. Employee removed the bucket from the sink during this inspection.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Employee provided chlorine test kit for quaternary sanitizer used at three-compartment sink.
No probe thermometer provided to measure temperature of food products. Person in charge unable to provide a probe thermometer.
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. Inspector observed three employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster sitting directly on soil.
Jul 23, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for triple sink.
No hot running water at three-compartment sink. Temperature, at three sink hot water 80F.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Temperature at both hand sinks in kitchen and bathroom reads 80F.
Jun 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority7 Intermediate0 Basic
Show 7 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed meatballs and chicken patties held over 24 hours without date marked
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 board on prep line and mixer.
Handwash sink used for purposes other than handwashing. Observed dirty used paper towel in handwashing sink by three compartment sink.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips.
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.
Oct 30, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.