Original Giuseppe`s Pizza
3658 Nova Rd, Port Orange, FL 32129 · Permanent Food Service · License 7405523
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection2 high priority (fixed by the Oct 20 follow-up), 1 intermediate, 3 basic-12
- Safety score88
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 visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 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.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
On order
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
- First visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F
- Ham 52°F, provolone 53°F, lettuce 45°F, shredded cheese 46°F, tomatoes 46°F. Cooler empty and unplugged overnight, stocked and plugged in 2 hours earlier per operator. Moved items to walk in cooler - Pasta 44-47°F bottom left cookline drawer - Pizza sauce 43-44°F bottom of pizza cooler overnight.
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. Bar dish machine
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained gaskets, large Hobart cooler Stained cutting boards
Basic3
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Corners of dough pans
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior ice machine
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Black plastic containers
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.