Greenacres Pizza
4645 Lake Worth Rd, Greenacres, FL 33463 · Permanent Food Service · License 6013687
What drove the grade
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection3 high priority (no follow-up needed), 2 intermediate (2 repeats), 13 basic; basic violations cost 12 at most-29
- Safety score71
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 30, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handle personal cell phone then single service plates immediately after without first handwashing.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee wiping counter with soiled wet wiping cloth then handling pan of dough immediately after without first handwashing.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed frozen cooked sausages in direct contact with Bravo "thank you" bag in reaching freezer in kitchen.
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided operator document electronically.
Repeat violation
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Repeat violation
Basic13
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of plastic water bottles stored directly on floor at front counter.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed two opened personal water bottles stored in two door reach in cooler in kitchen with food for the public.
Code 14, Food-contact surfaces designed and maintained: Two door reach-in cooler shelves with rust that has pitted the surface in kitchen.
Cardboard used to line nonfood-contact shelves.
Observed soiled cardboard used as shelf liner at storage rack next to cookline in kitchen.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed soiled wet wiping cloth stored on food prep table. Operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues at refrigerator freezer combo unit in kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Hood filters at cookline in kitchen.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed large hole in door jamb next to bottom of exterior back door.
Outer openings not protected with self-closing doors.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall heavily stained by triple sink and next to cookline in kitchen.
Ceiling tiles and vents heavily soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tile missing above triple sink.
Floor soiled/has accumulation of debris, at cookline and in walk in cooler.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.