Louie's Pizza House
1347 Beville Rd, Daytona Bch, FL 32119 · Permanent Food Service · License 7402563
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 Jul 20 routine inspection3 high priority (fixed by the Jul 27 follow-up), 1 intermediate, 6 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 27, 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
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Staining on gaskets
More time given
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Improvement but soil still present
More time given
Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
More time given
Code 55, Automatic gratuity notice: Establishment charging credit card fee without properly disclosing the information on the menu.
More time given
- First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector 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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Frigidaire overnight: Philly meat 50°F, tzatziki 46°F, ricotta 45Fl cannoli cream 46°F
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Marinara 133°F, heating for 2-3 hours per operator
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- can opener blade - slicer - interior and gaskets reach in coolers - acme pizza roller - mixer
Basic6
Code 16, Dishwashing facilities and test kits: Accumulation of debris on drainboards or equivalent.
Air drying area
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- grill area - containers for pans and prep table below - interior keg cooler
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Mop sink drain disconnected
Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
- Walk in cooler under shelving - ice machine and back storage area - under prep tables and cooking equipment
Code 55, Automatic gratuity notice: Establishment charging credit card fee without properly disclosing the information on the menu.
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.