Bliss Beach Pizza
3218 S Atlantic Ave Ste 1 and 2, Daytona Beach Shores, FL 32118 · Permanent Food Service · License 7402971
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 basic-11
- Safety score89
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 visitSep 9, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. -open container marked "pizza spinach" -commercial processed leaf spinach(cut at stem) marked 9/1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-beer cheese 51°F, cheddar cheese 49°F, shredded mozzarella cheese, 47°F inside reach in cooler at entrance to kitchen resting inside a "double pan" within the top portion of the prep cooler. Advised to monitor temperatures, pans of food with extra barriers may not adequately keep internal temperatures of 41°F or below. Manager stated placed out on line 2 hours prior, moved to walk in cooler. Rechecked cheeses at 43-47°F after 30 minutes continuing to cool down
Fixed on the spot
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
-small unit at beverage prep area out front containing dairy
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-wrist watch worn while preparing/handling food
Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
Reused plastic Deli container has old food debris/soil residue on interior of some containers. -advised that deli containers may be reused, but should be discarded if not maintaining original form/durable surface/easy to clean.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
-bottom right corner of back fire door
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. -back door fire exit obstructed by large equipment /rack placed in front of door access
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.