POZZYBROS PIZZA
727 N COURTENAY PKWY, Merritt Island FL 32953 · 321-877-4011
Last inspected Mar 3, 2026 · 7 visits since July 2023
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (115F - Hot Holding) suggested rapid reheat
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over calzone in walk-in cooler. Operator moved
Cleaned and sanitized equipment or utensils not properly stored. Pizza paddle placed on top of oven in between uses.
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. No dates on self service deserts lobby reach-in cooler
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. Moved to dish area
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. Cheesecake in self service reach in cooler is missing the address
Stored food not covered. Pepperoni in reach in freezer and sauces in walk in cooler. Operator covered
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles on top of soiled pizza oven.
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. Tiramisu and cannoli in self service reach in cooler at lobby. No date or address
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in gap between make line and prep table. Operator moved
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Time not being tracked to accurately reflect beginning of time. Chart showing start time of 11:30. Pizzas and Strombolis in display case prior to 11am. Educated operator and and remade tracking chart
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. Emailed paperwork
Bowl or other container with no handle used to dispense food. Plastic soufflé cups used as scoops in feta and yeast. Operator discarded
No Heimlich maneuver/choking sign posted. Emailed signage
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (115F - Hot Holding) suggested rapid reheat
In-use knife/knives stored in cracks between pieces of equipment. In between cooler and prep table
Reuse of single-service or single-use articles. Using Togo boxes bag for covering food in walk-in cooler
Single-service articles not stored inverted or protected from contamination. Tin containers not inverted
Wiping cloth sanitizing solution stored on the floor. Suggested double bucketing
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.