Bravo NY Pizzeria
764 East Lake Rd, Palm Harbor, FL 34685 · Permanent Food Service · License 6211773
What drove the grade
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 and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-10
- Safety score90
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 21, 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 priority2
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 and the time removed from temperature control cannot be determined.
Operator was able to determine the time pizza was placed on time and marked appropriately
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw eggs stored over unwashed produce.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Objects stored in hand wash sink in kitchen area.
Fixed on the spot
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles containing food removed from the original container not labeled with common name.
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Mushrooms sliced before washed. Discussed that produce need to be washed before it is prepared. Operator was washing after they were sliced.
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.