Beachside Pizza
3318 S Atlantic Ave, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7403366
What drove the grade
Sewage/wastewater backing up through floor drain.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection3 high priority (fixed by the Jul 16 follow-up, 1 repeat), 4 intermediate (1 repeat), 10 basic (1 repeat)-35
- Safety score65
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 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
More time given
Basic8
Code 14, Food-contact surfaces designed and maintained: Gaskets in poor repair.
More time given
Walk-in cooler/freezer door in disrepair.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
More time given
Floor soiled/has accumulation of debris.
Improvement but soil still present
More time given
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
More time given
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.
More time given
- First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. Pulled from freezer date 7/1. Pork
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl. Operator changed out chemical container
Code 28, Sewage and wastewater disposal: Sewage/wastewater backing up through floor drain.
Dish machine floor drain backed up when machine ran through several times - overflowed from dish machine drain and into floor drain in front of it. Discontinue use of dish machine until drains are cleared. No other drains backing up when sinks are run. Three compartment sink is available for ware washing,
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun nozzles Slicer
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Bar, blocked by empty keg and shop vac
No paper towels or mechanical hand drying device provided at handwash sink.
Bar
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Several
Repeat violation
Basic10
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Open can of soda over food in the cookline chest freezer
Code 14, Food-contact surfaces designed and maintained: Gaskets in poor repair.
Double cooler near register
Walk-in cooler/freezer door in disrepair.
Freezer door insulation exposed, does not close fully. Cooler door steel bent at the bottom, does not close fully.
Cardboard used to line nonfood-contact shelves.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
- Under left side of three compartment sink - server handsink drain
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Dish area
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
Storage room
Floor soiled/has accumulation of debris.
Cookline
Repeat violation
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Cookline
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.
Cell phone on prep table
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.
- Stop sale
- An order that the food can’t be sold or served.