The Pizza Connection Takeaway
4580 Donald Ross Rd Ste 109, Palm Beach Gardens, FL 33418 · Permanent Food Service · License 6019731
What drove the grade
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate, 3 basic (1 repeat)-18
- Administrative complaint on Jul 24, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Licensing inspection
- First visitSep 16, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
C70Routine inspection7 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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, other than whole meat roast, hot held at less than 135°F.
In steam table house made tomato sauce (112°F - Hot Holding) per operator product reheated on stove top and moved to steam table to hot hold, discussed with operator who moved product back to stove to reheat to 165°F+.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee washed soiled dishes and without washing hands employee returned to cook line and stirred sauce on stove top, discussed with operator employee washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At dish washing area multiple unlabeled spray bottles with different cleaning agents, discussed with operator to label bottles.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Only certified food manager has expired certificate, discussed with operator to renew.
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In dry storage bins bowls with no handles used to scoop dry ingredients, discussed with operator who removed bowls.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell leanings on single service to go containers at cook line , discussed with operator who removed cell phone.
Fixed on the spot
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Establishment operating with 26 seats and has not reported seating change, discussed with operator.
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.