Kelsey's Pizza
2845 Garden St, Titusville, FL 32796 · Permanent Food Service · License 1502138
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 3 basic (1 repeat)-22
- Safety score78
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 visitAug 10, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
shredded ham (47°F - Cold Holding); sliced turkey (48°F - Cold Holding); sliced ham (48°F - Cold Holding) on make table in kitchen for 3 hours. Operator placed them on ice. New temp 41°F for all items.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Outside back area
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 small flying insects observed on bar area and dishmachine area
Repeat violation
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Dough mixer
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice dumped in hand wash sink on bar area
Basic3
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
On cook line. Operator placed on lower shelf
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in dish washing area
Floor soiled/has accumulation of debris.
Throughout kitchen
Repeat violation
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.