East Side Pizza
121 S 3 St, Lantana, FL 33462 · Permanent Food Service · License 6019867
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 Jul 28 routine inspection5 high priority (no follow-up needed), 1 basic-16
- Safety score84
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 visitJul 28, 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 priority5
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. 3 door glass cooler: Cooked penne (52 - cold holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Chicken stock made 7/18 and 7/21 at walk in cooler.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41°F within 6 hours. 3 door glass cooler: cooked spaghetti (51°F - Cooling) at 11:40am; cooling since 4:00pm on 7/27 Observed in deep covered container in portion bags. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
3 door glass cooler: Cooked penne (52 - cold holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. flip top across from cook line: provolone (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed product in freezer to quick chill.
Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41°F within 6 hours.
3 door glass cooler: cooked spaghetti (51°F - Cooling) at 11:40am; cooling since 4:00pm on 7/27 Observed in deep covered container in portion bags. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
At flip top coolers 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
- 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.