Johnny Pies Pizzeria
4855 Coconut Creek Pkwy Unit B, Coconut Creek, FL 33063 · Permanent Food Service · License 1624806
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection4 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-21
- Safety score79
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 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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 identified in the written procedure as a food held using time as a public health control has no time marking.
1. Front counter pizza by the slice no time marking, operator time marked.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working handling clean utensils without first washing hands.
1. Employee handled raw chicken then grabbed clean utensils to continue food preparation. Instructed employee to remove gloves and wash hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
1. Pouch of vitamin D3 and cayenne pepper supplements stored on shelf used to stored plastic to go bowls next to circuit breaker in kitchen. Operator removed and stored properly.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200+ppm), operator remade solution Sanitizer Bucket (Chlorine 100ppm)
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
1. Right flip top unit next to fryers raw chicken (60°F - Cooling) stored over fill line. Per operator item prepared at 1:30pm approximately 3 hrs ago. At this rate food item will not reach 41°F in the remaining hour. Instructed operator to remove excess and store in reach in freezer to quick chill.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1. Staff Chris N, Ray A, and Giovanni R all expired 05-23-26
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
1. Three tongs stored on oven door handle. Operator stored properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior roof of microwave has accumulation food debris.
Code 25, Single-service items: Single-service articles on flip top next to circuit breaker in kitchen not stored inverted or protected from contamination.
Operator stored properly.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from triple sink faucet when hands are fully closed off.
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.