Frank Pepe Pizzeria Napoletana
1701 S Federal Hwy, Delray Beach, FL 33483 · Permanent Food Service · License 6018962
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...ricotta cheese 55°F, chicken 47FF, bacon 47°F, sausages 46°F in flip top reach in cooler at pizza station , food being held more than 4 hours .
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection2 high priority (1 fixed by the Jul 15 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 15, 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 visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Time/temperature control for safety food cold held at greater than 41°F...ricotta cheese 55°F, chicken 47FF, bacon 47°F, sausages 46°F in flip top reach in cooler at pizza station , food being held more than 4 hours . Food not prepped or portioned today .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...ricotta cheese 55°F, chicken 47FF, bacon 47°F, sausages 46°F in flip top reach in cooler at pizza station , food being held more than 4 hours .
Food not prepped or portioned today . Stop sale issue . And meatballs 47°F, calamari 45°F, slice cheese 47°F-44Fin flip top reach in cooler at pizza station as above cooler . Unopened bag of cut lettuce 45°F in flip top salad reach in cooler at salad station . food not prepped or portioned today , food being held less than four hours . Employee removed food to walk in cooler .
Fixed on the spotRepeat violation
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade , employee cleaned
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...lemon seeds in handwashing sink at bar .
Employee cleaned.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.