Downtown Bennys Pizza
3359 NW Main Ave, Jensen Beach, FL 34957 · Permanent Food Service · License 5301551
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 Nov 5 complaint inspection3 high priority (2 fixed by the Nov 6 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic-17
- Administrative complaint on Nov 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitNov 6, 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 visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed at flip top cooler at cook line next to steam table: cooked penne pasta (54°F - Cold Holding) Mac and cheese (51°F - Cold Holding); Philly beef (52°F - Cold Holding) ; per operator food not prepared or portioned today and left out of temperature for more than 4 hours See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at flip top cooler at cook line next to steam table: cooked penne pasta (54°F - Cold Holding) Mac and cheese (51°F - Cold Holding); Philly beef (52°F - Cold Holding) ; per operator food not prepared or portioned today and left out of temperature for more than 4 hours See stop sale cut tomatoes (52°F - Cold Holding); shredded cheese (56°F - Cold Holding); Per operator food not prepared or portioned today and left out of temperature for approximately 2 hours Operator placed foods in different cooler to quick chill.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in steam table Brocoli (127°F - Hot Holding) per employee, flood placed inside table and eft out of temperature for approximately one hour Employee reheated items to 170°F
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed stove top soiled with old food debris, cracked soiled egg shells
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Operator provided
Fixed on the spot
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed kitchen equipment soiled with grease and food debris
Earlier inspections 1
B89Routine inspection5 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 18, 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 visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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.
Observed at flip top reach in cooler across from stove top: cooked pasta (55°F - cold Holding); cooked beef (56°F - Cold Holding); sliced cheese (54°F - Cold Holding); cooked chicken wings (56°F - Cold Holding); Mac and cheese (55°F - Cold Holding) per operator food not prepared or portioned today and brought from walk in cooler, left out of temperature for approximately 3 hours Operator moved foods into walk in cooler to bring down temperature to 41°F within 1 hour
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed multiple employees touched their face and then engaged in food preparation and handled clean equipment without washing hands in kitchen and cook line area
Operator reviewed proper hand washing for employees to wash hands properly
Fixed on the spot
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Restaurant soiled through out establishment
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.