Pizza Panz
6250 Lantana Rd Ste 26, Lake Worth, FL 33463 · Permanent Food Service · License 6020060
What drove the grade
Food-contact surfaces not sanitized after cleaning, before use.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 3 intermediate, 10 basic-36
- Administrative complaint on Oct 20Counts in full until a follow-up finds the problems fixed-20
- Safety score44
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 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
1. Observed an opened box of raw steak stored on shelf above bagged potato fries in single door reach in freezer at cookline. Operator reorganized.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over or with unwashed produce.
1. Observed tray of raw chicken stored on shelf above unwashed and bagged onions. Operator reorganized.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
1. Observed tray of raw shell eggs stored on shelf above containers of black olives and carmelized onions. Operator reorganized.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee washing, rinsing, and then storing dishes to air dry. Advised operator to rewash and submerge in chlorine sanitizer for at least 7 seconds.
Intermediate3
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Operator provided chlorine test kits in a new and sealed package.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee filling sanitizer bucket with water at hand sink in kitchen.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide training, locked in office.
Basic10
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee cutting green peppers in kitchen with no hair restraint.
Code 14, Food-contact surfaces designed and maintained: Interior of Maximum reach in freezer door in has exposed insulation in kitchen.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine 0ppm) on storage rack by triple sink. Operator remade and retested at 100ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler, single door Ikon, interior/shelves have accumulation of soil residues at cookline in kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Observed heavy black mold like staining on two door reach in cooler gasket opposite cookline in kitchen. 2. Hood filters at cookline in kitchen.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed heavy grease on walls and outlets behind prep tables in kitchen.
Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Floor soiled/has accumulation of debris under prep tables in kitchen.
Code 38, Lighting: Lights in food preparation area missing the proper shield, sleeve coatings or covers.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in bucket 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
- 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.