Ah Beetz New Haven Pizza
2600 Broadway, West Palm Beach, FL 33407 · Permanent Food Service · License 6020660
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 2 repeats), 1 basic-14
- Safety score86
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 30, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
At prep table; heated house made tomato sauce (77°F - Cooling). Operator stated cooling for two hours, did not reach 70°F within 2 hours, moved to reheat to 165°F and start the cooling process over achieving 135°F-70°F within 2 hours and 135°F-41°F within a total of 6 hours.
Fixed on the spot
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam tags not marked with last date served, being marked with date prepared.
Advised Operator of proper shell-stock tag maintenance.
Repeat violation
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator informed employees during inspection.
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Advised Operator to acquire.
Basic1
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Operator provided cover for waste receptacle.
Fixed on the spot
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.