Ny Best Pizza

241 S Westmonte Dr #1050, Altamonte Springs, FL 32714 · Permanent Food Service · License 6904524

Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Raw sewage on ground of establishment.High priority · fixed before it reopened Oct 8 · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
5 high priority (fixed before it reopened Oct 8, 1 repeat), 4 intermediate (fixed before it reopened Oct 8), 6 basic (1 repeat)
-32
Emergency closure on Oct 7, reopened Oct 8
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-10
Safety score58

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

Inspection history

1 inspection · 3 visits

Oct72026

Routine inspection

15 violations found · Inspector came back 2 times

2nd follow-up visitOct 8, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
11 earlier violations still noted, but not enough to need another visit:
- 3 High priority
- 3 Intermediate
- 5 Basic
What was still cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  More time given
- 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.
  More time given
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  More time given
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
  No soap provided at handwash sink.
  More time given
Basic5
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  More time given
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 8, 2026 Still closed
The inspector came back, but the problems still weren't fixed, so the business stayed closed.
13 violations still not corrected:
- 4 High priority
- 4 Intermediate
- 5 Basic
What was still 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.
  More time given
- 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.
  More time given
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  More time given
- Code 28, Sewage and wastewater disposal: Raw sewage on ground of establishment.
  Raw sewage coming up from the ground.
  More time given
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- Code 16, Dishwashing facilities and test kits: No dishwashing facilities of any kind provided.
  More time given
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
  No soap provided at handwash sink.
  More time given
Basic5
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  More time given
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
15 violations found:
- 5 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Pizza make table ; mozzarella cheese (56°F - Cold Holding); pizza sauce (60°F - Cold Holding); ham (56-60°F - Cold Holding); sausage (56-60°F - Cold Holding) per operator in cooler overnight. reach in cooler ; chicken wings (59-63°F - Cold Holding); pizza sauce (59-65°F - Cold Holding); cooked chicken (65°F - Cold Holding) per operator in cooler overnight
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pizza make table ; mozzarella cheese (56°F - Cold Holding); pizza sauce (60°F - Cold Holding); ham (56-60°F - Cold Holding); sausage (56-60°F - Cold Holding) per operator in cooler overnight. reach in cooler ; chicken wings (59-63°F - Cold Holding); pizza sauce (59-65°F - Cold Holding); cooked chicken (65°F - Cold Holding) per operator in cooler overnight
  Repeat violationAdministrative complaint
  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.
  Pizza in display case. Operator marked 10:30 am
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw chicken over French fries and ravioli in reach in freezer.
- Code 28, Sewage and wastewater disposal: Raw sewage on ground of establishment.
  Hole in grease trap underneath 3 compartment sink, grey water leaking on to floor throughout back of the house kitchen. Employees stepping on sewage water.
  Administrative complaint
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Lasagna and chicken wings in reach in cooler held more than 24 hours per operator
- Code 16, Dishwashing facilities and test kits: No dishwashing facilities of any kind provided.
  Facility unable to use 3 compartment sink due to sewage leaking onto the floor.
  Administrative complaint
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink at front service counter
  No soap provided at handwash sink.
  Hand sink at front service counter
Basic6
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Case of oil by 3 compartment sink stored on the floor.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Hanging from handle on stove.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Reach in white cutting board.
  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. Pizza make table ambient thermometer 66°F and reach in cooler 46°F
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  In reach in pizza make and reach in prep table cooler.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Togo aluminum trays on prep table. Operator turned over.
  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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.