DirtyFLRestaurant Inspection Data

NAPOLI PIZZA & NEW YORK OVEN

301 North Atlantic Avenue
Daytona Beach, Florida, 32118
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/7/2025

Inspection #: Visit ID: 8994168

  • 22-20-5:Basic - Accumulation of substance in the interior of the ice machine/bin.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -lining on cart -lining shelving near walk in cooler
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -dining area, some minimal water damage to so,emtiles
  • 14-11-5:Basic - Equipment in poor repair. -gaskets for walk in cooler -surfs e rust behind dispenser beverage machine
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -in back area near 3 compartment sink
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -top surface of pizza oven
  • 33-16-4:Basic - Open dumpster lid.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sliced pizza from day prior
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked sausage, canadian bacon 47F inside left side of sandwich cooler on line. Manager stated loaded in cooler from a separate cooler less than 2 hours prior.
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -sliced pizza from day prior inside refrigerator, manager discarded
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -sliced pizza Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -stain remover chemical bottle on top of can rack Corrected On-Site

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8783363

  • 22-20-5:Basic - Accumulation of pink/black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside of ice machine, corners
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -warewashing area in back
  • 14-69-4:Basic - Ice buildup in reach-in freezer. -chest freezer next to stove
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. -on spaghetti Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -can of processed mushrooms
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink located near to 3 compartment sink Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -hand sink located next to 3 compartment sink Corrected On-Site

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8477428

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent un front service counter area
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -soda 2 liters stored on floor in soda rack
  • 14-47-4:Basic - Nonfood-contact equipment not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. -shelving at dry storage, particle
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -bottom section of head at mixer overhanging bowl -lid to jalapeno container inside walk in cooler
  • 33-16-4:Basic - Open dumpster lid.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink. -end of cookline
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -liquid nails/caulk laying on top of sleeve of single service portion cups
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -bye the slice pizza less than 1 hour, manager added time Corrected On-Site
  • 29-37-4:High Priority - hose at mop sink lower than flood rim of sink. -mop sink next to 3 compartment sink
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open sleeve of American cheese
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8381714

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowl without handle used to dispense sugar from bulk container
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -significant build up of dust/debris over prep area on ceiling tiles -vents in area up front near dining/point of sale
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee water bottle on top of cutting board Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack on shelf leaning up against container of peppers
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under 3 compartment sink
  • 08B-38-4:Basic - Food stored on floor. -case of fryer oil in prep area near mixer
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink up front
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks above 3 compartment sink -hand sink in back -porous shelving near walk in cooler -top surface of pizza oven -tahini container near shelving -wooden cabinets/drawers near point of sale up front
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. -date mark for spaghetti cooked today shows 8/12
  • 33-16-4:Basic - Open dumpster lid.
  • 14-05-4:Basic - Particle board/non smooth material used to line food-contact shelves. -dry storage shelving near walk in cooler
  • 25-17-4:Basic - Single-service articles stored on a soiled surface. -pizza boxes stored on soiled wire racks above makeline cooler
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink. -hand sink on cook line
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -ladder leaning up against soda bibs near walk in cooler
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee handled cell phone up front prior to handling/serving customers food.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -slice pizzas, employee corrected time marking Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine sani bucket 200+ppm, located on top of hand sink up front leaning against beverage dispenser
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute at beverage station, slight stain/stuck substance at bottom edges of chute -debris stuck inside microwave, small affected area
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -cut onions/food debris inside hand sink on cook line -items stored in hand sink up front
  • 11-26-1:Intermediate - 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.
  • 43-08-4:Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. -non employee behind counter in restricted area.