The Underground Pizza

9920 Fl A1A Alt Unit 815, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6022948

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 14 routine inspection
7 high priority (1 fixed by the Oct 19 follow-up, 6 fixed on the spot), 1 intermediate, 2 basic (1 repeat)
-27
Extension granted on Aug 24, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score71

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

Inspection history

1 inspection · 3 visits

Aug142026

Routine inspection

10 violations found · Inspector came back 2 times

2nd follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 24, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
Official report, on the Florida DBPR website
First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 7 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority7
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At cook line in piping bag ricotta cheese (64°F - Cold Holding) per operator product left out of cooler for approximately 1 hour, discussed with operator who placed product in cooler to chill.
  Fixed on the spot
  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 and the time removed from temperature control cannot be determined.
  See stop sale. At cook line pizza cheese and sauce no time marking as per written procedures products to be labeled on containers, discussed with operator who stated products placed out approximately 1 hour ago and time marked products.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk in cooler raw shell eggs stored above cheese, discussed with operator who corrected storage of products.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee fixed eye glasses with hand and after without washing hands handled clean pans of pizza dough to prepare pizza, discussed with operator who washed hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  In reach in cooler hand washing paper towels used as liner to cut fresh lettuce, discussed with operator who removed liner.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) ran multiple time no change, discussed with operator Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  In kitchen rubbing alcohol stored above clean and sanitized dishes, discussed with operator who removed rubbing alcohol.
  Fixed on the spot
Intermediate1
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of certified food manager discussed with operator to acquire training.
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Flip top cooler cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Reach in cooler door gaskets soiled and in poor condition, discussed with operator to repair or replace.
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.
Stop sale: An order that the food can’t be sold or served.