Nypd Pizza
4610 Jog Rd, Greenacres, FL 33467 · Permanent Food Service · License 6020951
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 15 routine inspection1 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 2 basic-7
- Safety score93
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 15, 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 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 handling personal cell phone then removing a pizza from the oven immediately after without first handwashing. Advised employee to wash hands.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing yellow toxic substance not labeled.
Operator labeled.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen sliced turkey thawing on shelf under no temperature control. Operator moved to walk in cooler.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
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.