Pizza by the Sea

9375 US Hwy 98 W Ste 6-305 Unit 9, Miramar Beach, FL 32550 · Permanent Food Service · License 7602153

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Aug 10, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
3 high priority (no follow-up needed), 5 intermediate (2 fixed on the spot, 4 repeats), 6 basic (4 repeats)
-36
Safety score64

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

Inspection history

1 inspection · 1 visit

Aug102026

Routine inspection

14 violations found

First visitAug 10, 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:
- 3 High priority
- 5 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cold hold- upright glass- meatballs 50°F ( 8-6-26 thru 8-10-26).
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cold hold- upright glass- meatballs 50°F ( 8-6-26 thru 8-10-26). See stop sale.
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Dish machine chlorine sanitizer 200 ppm. Employee set up 3 compartment sink and plans to contact their technician.
Intermediate5
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  Dish machine chlorine sanitizer 200 ppm.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Chairs stored in front of hand sink at front counter. Employee removed chair from in front of sink.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink near expo location in kitchen.
  Employee refilled paper towels.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Cutting board at make bar has cut marks and is no longer cleanable.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine sanitizer 200 ppm. Employee set up 3 compartment sink and plans to contact their technician.
  Fixed on the spotRepeat violation
- Code 32, Restrooms: Bathroom facility in disrepair.
  Ceiling in employee restroom is not covered or smooth. Nails poking thru from roof.
- Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in employee bathroom.
  Repeat violation
- Code 38, Lighting: Light shield damaged/in disrepair.
  Light shield missing/broken near back kitchen door.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Employee secured CO2 tank behind drink station.
  Fixed on the spotRepeat violation
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.
Stop sale: An order that the food can’t be sold or served.