Stavros Pizza

262 S Beach St, Daytona Beach, FL 32114 · Permanent Food Service · License 7401744

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 complaint inspection
4 high priority (3 fixed by the Nov 6 follow-up, 1 fixed on the spot), 4 intermediate (1 repeat), 9 basic
-34
Safety score66

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

Inspection history

2 inspections · 3 visits

Latest inspection

Nov42026

Complaint inspection

17 violations found · Inspector came back once

Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 6 Basic
What was still cited
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  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
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  Improved
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 4 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -pizza cooler ,sausage,hamburger cheese ,Pasta ,ricotta,cheese 46f to 48f per manager less than 4 hours, technician on site -counter mozzarella cheese 60f ,tcs pizza sauce 55f less than 2 hours Food being placed in walk in cooler
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal-sausage food stored over/not properly separated from ready-to-eat food.
  -pizza cooler
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  -made pizza with out washing hands
- Code 35, Insects, rodents, pests and animals: Roach excrement and/or droppings present.
  -on ledge in women's employee bathroom
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  -lasagna
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -can opener
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  -women employee bathroom
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  -establishment charges a credit card fee. Not on menu. -sign on counter states as an incentive to out customers we provide 3.99 cash discount incentive on cash and store-branded gift card purchases . -per manager 3.99 fee for credit card not on receipt
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -box of canned pizza sauce
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -cutting boards on sandwich and pizza cooler
  Equipment in poor repair.
  -gasket torn on pizza dough cooler
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -hoods over pizza ovens soiled -walk in cooler shelves soiled -mixer head soiled
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  -keg cooler
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  -3 dead roaches on floor in men's employee bathroom
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  -floors soiled with food debris under pizza prep tables -floor heavily under dish machine area -floor soiled under ice machine and drink station
  Ceiling/ceiling tile shows damage or is in disrepair.
  -water damage in women's employee bathroom
Official report, on the Florida DBPR website

Earlier inspections 1

Oct52026C74Routine inspection13 violations, 1 high priority No follow-up needed

First visitOct 5, 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.
13 violations found:
- 1 High priority
- 5 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -cheese 50f
Intermediate5
- 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.
  -Tcs sauce
  Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  -lasagna
  Repeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  -chlorine
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -mixer head soiled
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  -establishment charges a credit card fee. Not on menu. -sign on counter states as an incentive to out customers we provide 3.99 cash discount incentive on cash and store-branded gift card purchases . -per manager 3.99 fee for credit card not on receipt
Basic7
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -on two reach in coolers
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  -top of dish machine soiled
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -shelf soiled soiled under pizza prep tables -hood soiled over pizza oven -walk in cooler shelves soiled on left side of walk in cooler as you walk in
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  -pizza cooler -keg cooler
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  -rear door
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  -floor soiled under dish machine -debris on floor under slicer
  Ceiling/ceiling tile shows damage or is in disrepair.
  -ceiling peeling in employee restroom -water damage to ceiling by employee bathroom
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.
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.