Manhattan Chicago Real Pizza

12715 S Dixie Hwy #B, Pinecrest, FL 33156 · Permanent Food Service · License 2324478

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Aug 6, 2026

What drove the grade

Nonfood-grade containers used for food storage - direct contact with food.High priority · 30 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 routine inspection
3 high priority (2 fixed by the Aug 6 follow-up), 3 intermediate, 25 basic; basic violations cost 12 at most
-33
Safety score67

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

Inspection history

1 inspection · 2 visits

Aug42026

Routine inspection

31 violations found · Inspector came back once

Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
27 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 3 Intermediate
- 23 Basic
What was still cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Observed rolls stored in black garbage bag; at time of callback.
  More time given
Intermediate3
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  Observed in warewash area; at time of callback.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled dry food and dish racks at time of callback.
  More time given
  Non-pitting surface rust on food-contact equipment.
  Observed on dry food and dish racks; at callback.
  More time given
Basic23
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed in walk in; at time of callback.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed in reach in cooler; at time of callback.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in multiple freezers; at time of callback.
  More time given
  Cold holding equipment not maintained in good repair.
  Observed cooler under repairs, operator has work order in place.
  More time givenFixed on the spot
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Observed under garlic oil and seasonings; at time of callback.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed in multiple coolers; at callback.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets soiled in multiple coolers. Observed exterior of most equipment in kitchen soiled; at time of callback.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  Observed handles to multiple equipment soiled; at time of callback.
  More time given
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed pizza boxes on floor of lobby area; at callback.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed back door exit with gap; at callback.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Observed at time of callback; broken cove molding.
  More time given
  Floor tiles missing and/or in disrepair.
  Observed floor in disrepair; at time of callback.
  More time given
  Hole in or other damage to wall.
  Observed under front counter top; at time of callback.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soiled walls at time of callback.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed water damage to multiple tiles; at time of callback.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed soiled ceiling at time of callback; throughout establishment.
  More time given
  Floor soiled/has accumulation of debris.
  Observed food debris and flour accumulation throughout establishment at time of callback.
  More time given
- Code 38, Lighting: Light shield damaged/in disrepair.
  Observed at time of callback.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed no poster at callback.
  More time given
  No copy of latest inspection report available.
  Observed no printed copy at time of callback.
  More time given
Official report, on the Florida DBPR website
First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
31 violations found:
- 3 High priority
- 3 Intermediate
- 25 Basic
What 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 reach in across office with ambient temp of 50°F; the following TCS foods stored inside for more than 4 hours: mozzarella cheese (56°F - Cold Holding); roasted peppers (57°F - Cold Holding); salsa (55°F - Cold Holding); giardineira (55°F - Cold Holding).
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed reach in across office with ambient temp of 50°F; the following TCS foods stored inside for more than 4 hours: mozzarella cheese (56°F - Cold Holding); roasted peppers (57°F - Cold Holding); salsa (55°F - Cold Holding); giardineira (55°F - Cold Holding).
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Observed rolls stored in black garbage bag.
Intermediate3
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  Observed in warewash area.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled dry food and dish racks.
  Non-pitting surface rust on food-contact equipment.
  Observed on dry food and dish racks.
Basic25
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed chicken in standing water at triple sink.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cases of flour, sugar soda and water on floor.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employee food in cooler above mozzarella cheese.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed in walk in.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed in reach in cooler.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in multiple freezers.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across office with ambient temp of 50°F; the following TCS foods stored inside for more than 4 hours: mozzarella cheese (56°F - Cold Holding); roasted peppers (57°F - Cold Holding); salsa (55°F - Cold Holding); giardineira (55°F - Cold Holding).
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Observed under garlic oil and seasonings.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave interior soiled.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed in multiple coolers.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets soiled in multiple coolers. Observed exterior of most equipment in kitchen soiled.
  Buildup of food debris/soil residue on equipment door handles.
  Observed microwave snd cooler door handles soiled.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed pizza boxes on floor of lobby area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at hand sink.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at back door.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Observed in restroom.
  Floor tiles missing and/or in disrepair.
  Observed floor in disrepair.
  Hole in or other damage to wall.
  Observed under front counter top.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed throughout establishment.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed throughout establishment.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed throughout establishment.
  Floor soiled/has accumulation of debris.
  Observed throughout entire establishment.
- Code 38, Lighting: Light shield damaged/in disrepair.
  Observed outside of restroom and in warewash.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed no choking poster.
  No copy of latest inspection report available.
  Observed no copy.
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.