Bronx House Pizza
4205 Lake Mary Blvd, Lake Mary, FL 32746 · Permanent Food Service · License 6903568
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection6 high priority (5 fixed by the Sep 29 follow-up, 1 fixed on the spot), 3 intermediate, 14 basic; basic violations cost 12 at most-39
- Extension granted on Sep 25, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Buildup of food debris/soil residue on equipment door handles.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust.
More time given
- 1st follow-up visitSep 25, 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.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
More time given
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
- observed 3 small flying insects.
More time given
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Buildup of food debris/soil residue on equipment door handles.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust.
More time given
- First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- cut lettuce (44f-52f - Cold Holding). Operstates less than 4 hours. Operator moved to walk in for better cooling. - cooked chicken (47°F - Cold Holding); operator states held overnight. - cooked pasta (58°F - Cold Holding) observed over the fill line at cooline cooler. Operator moved to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
- garlic butter (91°F - Hot Holding). Observed on counter at cookline. Employee moved back to hot holding unit.
Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
- ladles and other cooking utensils below cookline
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
- 5 around base of dough mixer
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
- at server station
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- soda machine dispensers - meat slicer - can opener blade
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
- server station
No soap provided at handwash sink.
- server station
Basic14
Code 08, Food protection and cross-contamination: Food stored on floor.
- various items on floor at walk in freezer
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
- salad cooler
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- immerse blender body - counter below turbo chef - hood filter - gasket at all cookline coolers - dough mixer body
Buildup of food debris/soil residue on equipment door handles.
- walk in cooler door handle - pizza cooler
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- plates at side station
Clean equipment/utensils not stored at least 6 inches above the floor.
- unfolded pizza boxes on floor at side station
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- beverage cups at server station
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- salad cooler - breading station cooler
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
- along wall at dough mixer
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust.
- over cookline - over dish station
Floor soiled/has accumulation of debris.
- below cookline - below dough mixer
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 hand bag next to togo cups - cellphone on shelf with clean plates at cookline
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
- water spray gun on counter at prep station
Fixed on the spot
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.