Danos Pizza by the Shore
1879 S Patrick Dr, Indian Harbour Beach, FL 32937 · Permanent Food Service · License 1504753
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 Jul 22 routine inspection4 high priority (2 fixed by the Jul 31 follow-up, 2 fixed on the spot), 1 intermediate, 2 basic-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 · 2 visitsRoutine inspection
- Follow-up visitJul 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top of reach-in cooler deli ham (51°F - Cold Holding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam well meatballs (121°F - Hot Holding). Operator turned up heat
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Employees not sanitizing dishes. Only wash and rinse steps being completed. Educated on proper methods. Set up sinks and tested sanitizer
Fixed on the spot
Code 28, Sewage and wastewater disposal: Evidence of mop/cleaning wastewater dumped onto ground.
Outside rear door and under mop sink
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic2
Code 25, Single-service items: Single-service articles improperly stored.
Box of gloves stored on the floor. Operator moved
Fixed on the spot
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Plumbing under mop sink is disconnected. Business is unable to properly dispose of waste water
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.