No 1 New York Pizza

184 Marion Oaks Blvd Unit H, Ocala, FL 34473 · Permanent Food Service · License 5202589

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Aug 14, 2026

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 14 routine inspection
2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 2 basic
-13
Safety score87

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug142026

Routine inspection

6 violations found

First visitAug 14, 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.
6 violations found:
- 2 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Reach in cooler on cook line, marinara sauce made 08/13/26 at 51°F, stored in deep plastic container.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Reach in cooler on cook line, marinara sauce made 08/13/26 at 51°F, stored in deep plastic container.
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 documents available at inspection time, digital copy proved during inspection.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink at the cook line with items stored inside sink, Manager moved all items.
  Fixed on the spot
Basic2
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw chicken 36°F at room temperature, Manager moved under running water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Reach in cooler on cook line, bowl no handle inside cheese container, manager moved all.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.