Downtown Pizza
608 Lake Avenue, Lake Worth, FL 33460 · Permanent Food Service · License 6012971
What drove the grade
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection2 high priority (fixed on the spot), 4 basic-10
- Safety score90
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 5, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
Multiple pizzas marked more than 4 hours. Per operator items held less than 4 hours. Operator applied appropriate time marked.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200+ppm) at server station. Operated diluted solution, retesting at 100ppm.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Pizza dough containers stored directly on floor in walk in cooler.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee beverage stored inside kitchen flip top reach in. Operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Pizza prep flip top reach in cooler soiled.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone stored directly on flip top cutting board. Employee removed.
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.