Five Star Pizza
2841 S Nova Rd Ste 12, South Daytona, FL 32119 · Permanent Food Service · License 7407706
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitSep 14, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic2
Code 08, Food protection and cross-contamination: Uncovered food stored near sink exposed to splash.
Dough pan with dough exposed under handsink
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Earlier inspections 1
Licensing inspection8 violations, 1 high priority No follow-up needed
- First visitAug 19, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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. Tomatoes sliced 8/11
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
For sauce, time marked, no written procedures, emailed to operator
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Veg slicer
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Back handsink near three compartment sink
Fixed on the spot
Basic4
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Can of soda in salad cooler
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
- Salad cooler gaskets torn - dough pans cracked/broken in the corners
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 ppm cl corrected to 100 PPM
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
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.
- Stop sale
- An order that the food can’t be sold or served.