Prohibition Pizza
18559 NW 237 St, High Springs, FL 32643 · Permanent Food Service · License 1103672
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection2 high priority (1 fixed on the spot), 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : cooked chicken at the end of the conveyors, 72°. This was moved into the reach-in cooler for quicker chilling.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed : window cleaner on the front line stored over a rolling rack with to go parmesan cheese packs. The rolling rack was pulled forward. ALSO, isopropyl alcohol spray stored over canned sauce. This was moved below.
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed : an employee drink thermos over canned sauce.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed : standing water in the back prep reach-in cooler.
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Observed : 10 seats on the license. 16 inside, 14 outside.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.