Nypd Pizza
308 N Federal Hwy CU9, Boynton Beach, FL 33435 · Permanent Food Service · License 6021892
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for pizza.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 1 basic-16
- Safety score84
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 visitOct 22, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for pizza.
Per operator, out of temperature for approximately 45 minutes. Operator placed time stamp for remaining 3.25 hours.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 25ppm) Operator added more chlorine, 50ppm.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
two door glass cooler: sliced chicken (48°F - Cooling) at 1:45; cooling since 12:45 - 48°F at 2:05 Observed in tied plastic bags. At current rate of cooling product will not reach 41°F within 4 hours. Operator placed product in freezer to quick chill.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee dumping coffee into hand wash sink by pizza oven. Educated employee.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed Bleach sanitizer spray bottle not labeled under triple sink. Operator labeled spray bottle.
Basic1
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not currently in use due to no power to machine. Per operator, technician has been called to diagnose dish machine.
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.