STAVRO'S PIZZA PLACE
800 N DIXIE FWY, New Smyrna Beach FL 32168 · 386.478.3123
Last inspected Jun 3, 2026 · 10 visits since September 2023
FEB 24
NOV 24
APR 25
DEC 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025002214 | Nov 12, 2024 | Feb 4, 2025 | $400 |
| 4--2023017618 | Jan 5, 2023 | Apr 20, 2023 | $400 |
Inspection history
10 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham 47f and feta 46f less than 4 hours
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -making salad,employee put gloves on
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior food (tubs)containers in prep area -exterior of mixers
Wall soiled with accumulated grease, food debris, and/or dust. -behind pizza oven -in prep area -behind dish machine
Apr 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Spaghetti 4/4
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage meat 45F next to walk in cooler door. Shredded cheese 44F bottom of glass door cooler
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several expired 3/31
Cardboard reused to hold clean equipment and portioned bags in the freezer
Clean utensils or equipment stored in dirty drawer or rack. Mixer blade in visibly soiled bustub
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust, behind hand sink and on window ledge cookline. Around hood
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wire shelving rusted, dough cooler.
Nov 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Walk in cooler overnight Feta 45F, shredded cheese 44-46F, salad meat 46F, cut tomatoes 47F. Other cooler temps overnight feta 41F, feta 42F, meat sauce 42F, meatloaf 42F, turkey 41F. - shredded lettuce bottom of glass door cooler 44F.
Wire shelving rusted, dough cooler.
Nov 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp thawing in walk in cooler over deli meat
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Walk in cooler overnight Feta 45F, shredded cheese 44-46F, salad meat 46F, cut tomatoes 47F. Other cooler temps overnight feta 41F, feta 42F, meat sauce 42F, meatloaf 42F, turkey 41F. - shredded lettuce bottom of glass door cooler 44F.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Marinara 125F after 2 hours. Employee returned to stove and reached 169F within 2 hours.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bottom of baffle
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on reach in cooler door
Wire shelving rusted, dough cooler.
Working containers of food removed from original container not identified by common name. Dough mix
Feb 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Feb 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Can of mushrooms dented across top lip
Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. No sanitizer at handsink; employees unable to follow
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta 1/30
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Glass door salad cooler: sliced provolone 45F, salad mix 44F, shredded cheese 54F, shredded lettuce 47F. - in bowls above other containers in sandwich cooler: salad meat 49F, feta 49F, diced tomatoes 50F. Operator discarded.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Shredded cheese 49-50F after approximately 5 hours. In walk in cooler bus tubs
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.
No hand antiseptic and/or nail brushes provided at handwash sink in area(s) where bare hand contact occurs in an establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food that requires the use of hand antiseptic and/or nail brushes as control measures.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons used for pizza dough
Time/temperature control for safety food thawed in an improper manner. Ground beef room temperature. Operator moved to cooler
Working containers of food removed from original container not identified by common name. Sugar waitstation
Sep 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Meat sauce 9/12 - on 8th day
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Meat sauce 9/12 - on 8th day
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. - Bowl of feta on top of other containers, salad cooler 47F. Moved underneath - walk in cooler shredded mozzarella in top corner of cooler 44F overnight
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cooling 4-5 hours per employee on duty, shredded mozzarella and feta 50F in the middle, cooling in plastic covered stacked tubs in walk in cooler
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Shredded mozzarella in walk in cooler from previous day 46F in the middle and 44F at the edge. Plastic container stored between two other covered plastic containers in top corner of walk in cooler. See stop sale
Chemical bottle containing toxic substance not labeled. Under hand sink in waitstation
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. Issued to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Shredded cheese
Bowl or other container with no handle used to dispense food. In olives, walk in cooler
Equipment and utensils not properly air-dried - employee towel drying as dish racks come through dish washer
Equipment in poor repair. Lids to feta tubs cracked and broken/chipped
Opened employee beverage container in a cold holding unit with food to be served to customers. Coffee in reach in freezer
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.