Pozzy Bros. Pizza
4000 US Hwy 1, Cocoa, FL 32927 · Permanent Food Service · License 1506861
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 Oct 9 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 5 basic (1 repeat)-17
- Safety score83
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 visitOct 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 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.
Fresh garlic placed on make table sitting above pizza cheese at 53°F for 1.5 hours. Operator placed it in freezer to rapid chill. New temp 41°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw Ground beef stored above ready to eat pepperoni in reach in freezer in prep area. Raw shell eggs stored above ready to eat baked dough in walk in cooler. Operator removed all
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No form for pizza slices. Provided operator with a physical copy of the form to complete.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
In prep area. Operator placed some
Fixed on the spot
Basic5
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employees on prep station
Code 25, Single-service items: Single-service articles improperly stored.
Paper plates stored uninverted on pizza display. Operator flipped them.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.