Lake Worth Pizza
516 S Dixie Hwy Ste 4, Lake Worth, FL 33460 · Permanent Food Service · License 6010019
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 Aug 20 routine inspection2 high priority (no follow-up needed), 1 intermediate-9
- Safety score91
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 visitAug 20, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. feta cheese (58°F - Cold Holding) not prepped or portioned today stored in kitchen flip top cooler. Per operator item was stored overnight. Per operator, unit was left unplugged overnight. No other TCS foods stored.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. feta cheese (58°F - Cold Holding) not prepped or portioned today stored in kitchen flip top cooler.
Per operator item was stored overnight. Per operator, unit was left unplugged overnight. No other TCS foods stored. See stop sale.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked sausage and cooked wings not date marked at prep area reach in cooler. Per operator items were prepped approximately 2 days ago.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.