Brick Oven Pizza
726 Lake Ave, Lake Worth, FL 33460 · Permanent Food Service · License 6020737
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 high priority (2 fixed by the Nov 3 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-15
- Extension granted on Sep 3, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 3, 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 - 1st follow-up visitSep 3, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
More time given
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. marinara sauce (53°F - Cold Holding); cooked pasta (51°F - Cold Holding); ham (53°F - Cold Holding); cooked meatballs (51°F - Cold Holding); cooked chicken wings (52°F - Cold Holding) not prepped or portioned today stored in walk in cooler. Per operator, items have been stored for more than 4 hours overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. marinara sauce (53°F - Cold Holding); cooked pasta (51°F - Cold Holding); ham (53°F - Cold Holding); cooked meatballs (51°F - Cold Holding); cooked chicken wings (52°F - Cold Holding) not prepped or portioned today stored in walk in cooler.
Per operator, items have been stored for more than 4 hours overnight. See stop sale.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Operator adjusted line, primed machine, retesting at 100ppm.
Fixed on the spot
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Surface sanitizer not labeled at wait station. Operator labeled.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
Gustavo Velez expired 3/26/2026. No other certification provided. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Basic1
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic side cup no handle stored directly in feta and blue cheese at salad prep station.
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.
- Stop sale
- An order that the food can’t be sold or served.