Madison Avenue Pizza

2660 Bayshore Blvd, Dunedin, FL 34698 · Permanent Food Service · License 6217446

Official report

out of 100

Grade C

Safety score 76 of 100

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

What drove the grade

Dented/rusted cans present.High priority, repeat · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 complaint inspection
1 high priority (no follow-up needed, 1 repeat), 2 intermediate (1 repeat), 8 basic (4 repeats)
-24
Safety score76

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct192026

Complaint inspection

11 violations found

First visitOct 19, 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.
11 violations found:
- 1 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 24lbs of olives damaged. 6lbs of peppers
  Repeat violation
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Potato slicer soiled, interior of soda nozzle in bar soiled.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Gavin Loucas Previously warned on 9/14/26. Is due for follow up inspection on 11/14/26
  Repeat violation
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles of oil and vinaigrette unlabeled in kitchen.
  Repeat violation
- Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
  24lbs of olives damaged and 6lbs of peppers not separated from undamaged product.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employees wearing not wearing beard guard while preparing food. Operator had employee place on beard guard.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used to scoop flour in pizza station.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Shelves of walk in cooler rusted
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth not stored in sanitizer solution in back prep table next so walk in cooler.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting containers across from cans in dry storage.
- 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 phone on shelf above pizza station.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Sep142026D66Routine inspection16 violations, 2 high priority Warning issued

First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 2 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 30lbs of pomodoro, 6lbs of olives, 30lbs of red peppers 6lbs pineapple, 12lbs of pizza sauce.
- Code 03, Food out of temperature: 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.
  Pizza and marinara sauce under time control but no mark. Operator informed me that they placed in time at 11am. Operator placed time mark on whiteboard in kitchen.
  Fixed on the spot
Intermediate4
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Provided operator with form.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Potato slicer in back prep area soiled with food debris. Cutting boards soiled with debris,
  Repeat violation
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Sean Ferraro expired on 2/2/26
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Gavin Loucas expired on 11/10/25 Alex Dudley expired on 8/7/26
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles of sauces unlabeled in kitchen.
  Repeat violation
- Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
  Cans of 30lbs of pomodoro, 6lbs of olives, 30lbs of red peppers 6lbs pineapple, 12lbs of pizza sauce not separated from undamaged product.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage on dry storage shelf above food for customers. Operator removed drink.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee in kitchen not wearing hair restraint while preparing food. Employee placed on hat.
  Fixed on the spot
  Employee with no beard guard/restraint while engaging in food preparation.
  Employees not wearing beard guards while preparing food.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards in kitchen.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Shelves of walk in cooler rusted.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelves of walk in cooler soiled with debris. Shelves of dry storage rusted,
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No handwash sign in rest room by bar.
- 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 watch and cigarettes stored on top of shelf above prep table on pizza station .
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.