Bronx House Pizza

1665 Dunlawton Ave 101, Port Orange, FL 32127 · Permanent Food Service · License 7406766

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 30 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (2 fixed on the spot), 8 basic (4 repeats)
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Oct302026

Routine inspection

14 violations found

First visitOct 30, 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.
14 violations found:
- 2 High priority
- 4 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -raw calamari 54°F, stored in the bottom of the breading station reach-in cooler next to cooling chicken wings less than 2 hours, operator relocated to walk-in cooler to rapidly cool
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  -3 live, small flying insects over chemicals in dishwashing area
Intermediate4
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  -inspector provided the DBPR Clean-Up of Vomiting and Diarrheal Events handout
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
  -inside of microwave
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -handwash sink in prep area used to store steel wool, employee removed
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging 2.9% credit card processing fee without properly disclosing the information on the to-go menu.
Basic8
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
  -operator states the replacement filter is being fabricated
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -hood filters over cooking equipment have an accumulation of grease and food debris -shelf below dry goods containers -reach-in cooler door gaskets -walk-in cooler fan covers have an accumulation of dust/debris -exterior of microwave
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  -multiple packages of pizza boxes stored on the floor, operator elevated
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  -wall in dishwashing area over dish drying shelf
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -over dishwashing area
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  -inspector provided the DBPR Choking First Aid Procedures handout
  Fixed on the spot
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.
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.