Nypd Pizzeria @ the Villages
4046 Wedgewood Lane, The Villages, FL 32162 · Permanent Food Service · License 7000548
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 Oct 12 complaint inspection5 high priority (fixed by the Oct 13 follow-up), 2 intermediate, 9 basic (1 repeat)-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable
More time given
- First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat 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.
1 whole cheese pizza 78°F 1 whole Pizzas 94°F 1 whole pizza cheese102 F
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sausage (45°F - Cold Holding); chicken (44°F - Cold Holding); provolone (45°F - Cold Holding) in the walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
1 whole cheese pizza 78°F 1 whole Pizzas 94°F 1 whole pizza cheese102 F All sitting out in expo area
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.
See stop sale. 1 whole cheese pizza 78°F 1 whole Pizzas 94°F 1 whole pizza cheese102 F All sitting out at expo area
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched soiled apron no hand wash before handling food
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment pulled new pizzas out of oven and put them on time with no written procedure, provided operator with time as a public health paperwork
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soiled Can opener Cutting board on reach in cooler soiled
Basic9
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Bottle of water on the prep table
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee handling food without hair net, employees put hair restraint on
Employee with no beard guard/restraint while engaging in food preparation.
Employee handling food without beard guard
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Scooping food with cup
Cutting board has cut marks and is no longer cleanable
Grooved cutting board on the prep cook area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet Beverage cups are stacked and stored at wait station
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
2 vents kitchen hall way buildup grease and soiled
Floor soiled/has accumulation of debris.
Under the deep fryer and around kitchen area has a buildup of grease and food debris
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.