Ny Pizza Dept II

6177 Jog Rd D-13, Lake Worth, FL 33467 · Permanent Food Service · License 6013807

Official report

out of 100

Grade F

Safety score 22 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 23 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
6 high priority (2 fixed on the spot, 1 repeat), 4 intermediate (2 repeats), 14 basic; basic violations cost 12 at most
-58
Administrative complaint on Nov 5
Counts in full until a follow-up finds the problems fixed
-20
Safety score22

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

24 violations found

First visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
24 violations found:
- 6 High priority
- 4 Intermediate
- 14 Basic
What the inspector cited
High priority6
- 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. 1. Observed Cooked beef (50°F) in large bucket in walk in cooler. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale.
  Food stored in a container that previously held a toxic substance.
  See stop sale. Nonfood-grade containers used for food storage - direct contact with food. 1. Observed marinara stored in 5g buckets previously used for chemicals. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1. Observed Cooked beef (50°F) in large bucket in walk in cooler. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Observed opened bag of raw salmon stored on shelf directly above broccoli. Advised operator to reorganize. Operator reorganized.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  1. Observed marinara stored in 5g buckets previously used for chemicals. See Stop Sale. 2. Observed cut red peppers stored in cardboard boxes in walk in cooler. Operator removed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  1. Observed bottle of hand soap stored next to food utensils and above flip top cooler with cutting board at cookline in kitchen. 2. Salt stored with chlorine sanitizer bucket and dish machine chemicals at dish machine in kitchen. Operator reorganized.
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime, can opener blade at prep table in kitchen.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed soiled Pizza wheel in hand sink basin kitchen front counter hand sink.
  No paper towels or mechanical hand drying device provided at handwash sink next to dish machine in kitchen.
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing red toxic substance not labeled and stored at dish machine in kitchen.
  Repeat violation
Basic14
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed unwashed vegetables in cardboard boxes stored on shelf directly above sliced cheese in walk in cooler. Operator reorganized.
  Fixed on the spot
  Food stored on floor.
  Observed two five gallon buckets of marinara sauce stored directly on floor at cookline in kitchen. Operator placed on shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Observed container of in use utensils stored directly on floor at cookline in kitchen. Operator removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee personal and opened bottle of vitamin water stored in reach in freezer in kitchen. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
  Observed plywood used under in use slicer in kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave in kitchen has accumulation of black substance/grease/food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  1. Two door continental reach in cooler at front counter.
  Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  1. Observed door gaskets at two door continental reach in cooler at front counter heavily soiled with black mold like substance.
  Buildup of food debris/soil residue on equipment door handles.
  Observed heavy yellow buildup on microwave oven handle at cookline in kitchen.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Observed soiled cardboard on floors in walk in cooler.
  Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
  Floor soiled/has accumulation of debris under cookline at front counter.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.