Big Apple Pizza
11249 S Federal Hwy, North Palm Beach, FL 33408 · Permanent Food Service · License 6012718
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 1 basic (1 repeat)-15
- Administrative complaint on Oct 16Counts in full until a follow-up finds the problems fixed-20
- Safety score65
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 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 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 cold held at greater than 41°F.
sausage (45°F - Cold Holding); cheese (45°F - Cold Holding); at pizza cooler; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; cooler closed
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - pizza by slice at front counter ; as per operator since 12:45; marked
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink at cook line used for purposes other than handwashing- to store sanitizer bucket inside; removed
Fixed on the spot
Basic1
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues- at cook line;
Repeat violation
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.