Sky's Pizza Pie
4275 Woodbine Rd, Pace, FL 32571 · Permanent Food Service · License 6701438
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection2 high priority (fixed by the Aug 7 follow-up, 2 repeats), 1 intermediate (1 repeat), 1 basic-15
- Complaint after follow-up on Aug 6, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 2nd follow-up visitAug 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upon callback, observed sliced ham 39f, sliced tomatoes 38f in upper pizza make bar cooler. Also observed sliced ham 46f, cut sliced ham 46f, feta cheese 47f, sliced sausage 49f, shredded mozzarella cheese blend 49f, marinara sauce 46f, raw ground beef 45f, fresh mozzarella 44f, shredded whole milk mozzarella 45f, shredded east coast mozzarella blend 46f, shredded Asiago cheese 45f, shredded cheddar 45f in walk-in cooler. All items in walk-in cooler over 4 hours. See stop sale.
- 1st follow-up visitAug 5, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upon callback, observed sliced sausage 41f, sliced cooked chicken 31f, sliced ham 45f (less than 4 hours per employee), meatballs 40f, sliced tomatoes 45f (less than 4 hours per employee in pizza ,are bar cooler upper. Also observed fresh sliced mozzarella 40f, ricotta cheese 40f, roasted garlic in oil 40f in pizza make bar cooler lower. Observed fresh mozzarella 45f, raw ground beef 46f, sliced ham 46f in walk-in cooler at establishment. Observed cooler door left open for extended period of time during inspection and employee stated they are frequently opening door for preparation of items beginning at 9:00am.
More time given
- First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Upon inspection, observed in pizza make bar upper - sliced ham 60f, cooked sliced chicken 62f, sliced sausage 59f, sliced tomatoes 60f, crumbled ground beef 65f, meatballs 63f. Also observed in pizza make bar lower - sliced fresh mozzarella 52f, feta cheese 54f, ricotta cheese 54f, cream cheese 48f, roasted garlic in oil 55f, crumbled vegan sausage 56f, shredded Asiago cheese 52f. All items in pizza make bar cooler have been in cooler overnight out of temperature for an undetermined amount of time.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upon inspection, observed in pizza make bar upper - sliced ham 60f, cooked sliced chicken 62f, sliced sausage 59f, sliced tomatoes 60f, crumbled ground beef 65f, meatballs 63f. Also observed in pizza make bar lower - sliced fresh mozzarella 52f, feta cheese 54f, ricotta cheese 54f, cream cheese 48f, roasted garlic in oil 55f, crumbled vegan sausage 56f, shredded Asiago cheese 52f. All items in pizza make bar cooler have been in cooler overnight out of temperature for an undetermined amount of time. Observed sliced ham 46f, cooked meatballs 48f in walk-in cooler near door. Observed walk-in cooler door opened frequently during inspection for preparation of items.
Repeat violation
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Repeat violation
Basic1
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Stop sale
- An order that the food can’t be sold or served.