Joey's II New York Pizzeria & Italian Restaurant
5205 US 19 N, New Port Richey, FL 34652 · Permanent Food Service · License 6113437
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 Jul 29 routine inspection2 high priority (fixed on the spot, 1 repeat), 7 basic (1 repeat)-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 29, 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.
9 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.
Reach in cooler across from fryers - shredded cheese (46°F - Cold Holding);, moved to walk in cooler, operator took temps at 11:00, all were 41°F or below.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Gloves soiled with food, operator changed gloves
Fixed on the spot
Basic7
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee eating in kitchen, operator moved to dining room
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Watch on cook, removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In bulk seasoning containers, operator removed
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Drop plate soiled
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets of drawer cooler on cook line From around doors of cooler across from stove
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Plastic cups at server station
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
On cook line behind equipment, under hand wash sink
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.