Pzza Group LLC
5848 W Atlantic Ave Ste 142, Delray Beach, FL 33484 · Permanent Food Service · License 6021070
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...cheese 50°F, chicken 48°F in reach in cooler , food not prepped or portioned today , per manager food being out less than an hour to serve and then removed to cooler .
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot)-11
- Safety score89
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 21, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...cheese 50°F, chicken 48°F in reach in cooler , food not prepped or portioned today , per manager food being out less than an hour to serve and then removed to cooler .
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: No handwash sink located in vending machine area where employees service bulk food machines...towel in handwashing sink .
Manager removed.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/...Lou Ravkind issue date 7/18/21
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
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.