Pizza Express and la Ceiba
2602 SW 19 Ave Ste 104, Ocala, FL 34471 · Permanent Food Service · License 5202687
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 Sep 15 routine inspection1 high priority (fixed on the spot, 1 repeat), 4 basic-9
- Administrative complaint on Sep 15Counts in full until a follow-up finds the problems fixed-20
- Safety score71
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 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In top of refrigerated make-table: ham (46°F - Cold Holding). The ham is stored on top of covered pans inside the top portion of the refrigerated make-table, above the safe load line indicated inside the machine. An employee stated the ham has only been stored inside this cooler for 10-15 minutes, then moved it to another cooler during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Top of reach-in freezer near cookline rusted.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Water in bottom of reach-in cooler at cookline.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Two small holes in ceiling tile above walk-in cooler near cookline.
Unclean building components, attachments or fixtures.
1. Floor behind equipment and under shelving near back of kitchen soiled with dirt and/or debris. 2. Air vent on ceiling near warewash area soiled with dust.
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.