Philly Pizza Authority
634 E 3rd Ave, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7407147
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 6 routine inspection4 high priority (2 repeats), 4 intermediate, 1 basic-41
- Complaint after follow-up on Oct 7, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score39
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Diablo sauce 42°F, shredded cheese 47°F, chick peas 43-44°F. Meatballs 35°F, sausage 38°F. Shredded cheese on the bottom right of cooler, advised to rearrange and move commercial non tcs dressing where cheese is. Operator rearranged during callback inspection.
Administrative complaintFixed on the spot
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 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
- 1st follow-up visitOct 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooler serviced this morning at 6:30, Unit was reading approximately 44°F at that time per operator. Unit was filled previous day and at 6:30 per operator. Pizza sauce 51°F, chick peas 51°F, meatballs 50°F, sausage 48°F, chicken 48°F, garlic sauce 48°F, cream cheese 48°F, shredded cheese 45°F, cannoli cream 46°F, meat sauce 47°F, mushrooms 47°F, sausage 48°F, cheese sauce 48Fgarlic sauce 48°F, ground sausage 49°F, chicken 48°F, pesto 47°F.ham 48°F shredded cheese 48-54°F
Administrative complaint
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 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
- First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Meatballs 48°F, 54°F, and 56°F, roasted Garlic 48°F, shredded cheese 46°F and 51°F, marinara 53°F, cooked mushrooms 46°F, cooked chicken 46°F, ham 46°F, chick peas 55°F, cannoli cream 48°F, pesto 55°F, pizza sauce 60°F, cheese sauce 48°F and 51°F, sausage 49°F, garlic sauce 46°F
Repeat violation
Code 08, Food protection and cross-contamination: Mesh bags of whole onions stored in the mop sink
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.
- Manager walked in, touched crust of cooked pizza, and put in display window for pizza by the slice
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Three compartment sink
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Credit card fee and delivery fee
Basic1
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.
Keys on cutting board
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.