Leaning Tower of Pizza

5205 Grand Blvd, New Port Richey, FL 34652 · Permanent Food Service · License 6100581

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
4 high priority (1 fixed by the Sep 15 follow-up, 3 fixed on the spot, 1 repeat), 10 basic (1 repeat)
-25
Administrative complaint on Sep 14, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score63

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

Inspection history

1 inspection · 2 visits

Sep142026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 15, 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 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 4 High priority
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  sliced gyro (57°F - Cold Holding); sliced ham (48°F - Cold Holding); breaded chicken(56°F - Cold Holding); shredded mozzerella (51°F - Cold Holding) sausage links (50°F - Cold Holding); raw chicken breast (62°F - Cold Holding) sliced turkey (52°F - Cold Holding); sliced Swiss chees (59°F - Cold Holding); seafood stuffing (52°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler on cook line-sliced gyro (57°F - Cold Holding); sliced ham (48°F - Cold Holding); breaded chicken(56°F - Cold Holding); shredded mozzerella (51°F - Cold Holding); sliced ham (47°F - Cold Holding); sliced provolone (47°F - Cold Holding); sausage links (50°F - Cold Holding); raw chicken breast (62°F - Cold Holding); diced feta (47°F - Cold Holding); sliced turkey (52°F - Cold Holding); sliced Swiss chees (59°F - Cold Holding); seafood stuffing (52°F - Cold Holding) all in cooler overnight, temperatures not taken today. Recheck sliced ham 43°F, feta 44°F
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk in cooler Tray of shell eggs on top of salad dressing, operator moved to bottom
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer bucket on cook line and at pizza make station greater than 200ppm. Corrected to 50 ppm
  Fixed on the spot
Basic10
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  In walk in cooler - unwashed produce above bucket of sauce, moved to other shelf
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  On oven door, operator moved removed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Cook
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line not holding food at 41°F or below,
- Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
  Towel Bucket on cook line, operator made new bucket with only chlorine 50 ppm
  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.
  Brown/ black substance on drop plate in ice machine
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  In mens bathroom
- 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.
  Dusty/ soiled radio on top of reach in cooler, operator removed
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.