Benny's Downtown Pizza
2230 NE Dixie Hwy, Jensen Beach, FL 34957 · Permanent Food Service · License 5319025
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 Aug 12 complaint inspection4 high priority (3 fixed by the Aug 13 follow-up, 1 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot), 1 basic-25
- Administrative complaint on Aug 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 13, 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 visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At steam table - Marinara sauce 50°F at 2:00 ( cooling overnight) - at current rate of cooling food did not reach to 41°F within 6 hours- see stop sale Time/temperature control for safety food cold held at greater than 41°F. At flip top cooler - Feta cheese 63°F- cold holding, sliced ham 65°F- cold holding, shredded cheese 62°F- cold holding, cannoli filling 62 -cold holding, cooked pasta 55°F- cold holding, sliced tomatoes 55°F- cold holding, cooked chicken wings 54°F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At flip top cooler - Feta cheese 63°F- cold holding, sliced ham 65°F- cold holding, shredded cheese 62°F- cold holding, cannoli filling 62 -cold holding, cooked pasta 55°F- cold holding, sliced tomatoes 55°F- cold holding, cooked chicken wings 54°F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At steam table - Marinara sauce 50°F at 2:00 ( cooling overnight) - at current rate of cooling food did not reach to 41°F within 6 hours- see stop sale
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered through front door and upon return - engaged in handling food and clean equipment without washing their hands- educated operator - employee washed their hands.
Fixed on the spot
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At cookline hand sink- sponge inside sink- operator removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Purple chemical spray bottle not labeled - operator labeled.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
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. Justin Lucas 2/10/23-2/10/26 expired.
Basic1
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Soiled wiping cloth on prep counter operator removed.
Fixed on the spot
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.