Pizza City
4319 66 St N, Kenneth City, FL 33709 · Permanent Food Service · License 6215385
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 Oct 2 routine inspection3 high priority (1 fixed by the Oct 7 follow-up, 2 fixed on the spot), 2 intermediate, 7 basic (2 repeats)-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Sanitizer not setup.
More time given
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Ice buildup in reach-in freezer behind front counter and in kitchen.
More time given
Cold holding equipment not maintained in good repair.
Operator is in the process of cleaning and repairing unit. Discussed that this unit cannot be used until it is able to hold food at 41°F and below.
More time givenFixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
More time given
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
More time given
- First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In pizza prep cooler- shredded mozzarella (50°F - Cold Holding, retemped at 46°F); ham (48°F - Cold Holding, retemped at 47°F); sausage (49°F - Cold Holding, retemped at 46°F) Cooler ambient temperature reading 49°F. Water stored in lower compartment of cooler temped 53°F. Secondary thermometer temped 45°F in coldest part of cooler. All items had been stocked at 11AM, so operator moved to different unit to cool within next hour.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw eggs stored over pepperoncinis in reach in cooler on cookline Operator moved eggs to bottom shelf.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator added sanitize tablets and retested at 200PPM.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards in prep area stained -Diet Coke soda machine nozzle soiled
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Chef/owner does not have CFM.
Basic7
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-bowl used as scoop for fries in reach in freezer on cookline.
Fixed on the spotRepeat violation
Cutting board has cut marks and is no longer cleanable.
-cutting boards in prep area grooved
Ice buildup in reach-in freezer behind front counter and in kitchen.
Repeat violation
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. In pizza prep cooler- shredded mozzarella (50°F - Cold Holding); ham (48°F - Cold Holding); sausage (49°F - Cold Holding) Cooler ambient temperature reading 49°F. Water stored in lower compartment of cooler temped 53°F. Secondary thermometer temped 45°F in coldest part of cooler. Operator said he had top compartment of cooler open for last hour, and has been in and out of lower compartment frequently. I explained that if his equipment cannot keep food at 41°F and below, it cannot be used for cold holding foods.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Operator returned cloth to sanitize solution.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.