DirtyFLRestaurant Inspection Data

STAVROS & SONS PIZZA

STAVROS & SONS PIZZA has 6 health inspections on file for its EUSTIS location, with an overall rating of 1.0/5. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 6 reports on file

2100 W HWY 44

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 6 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13476556

Met Inspection Standards

1 high, 3 int, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish drying rack.
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler door does not close. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in the corner of pizza oven.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in the corner of cook line. Walk in cooler fan guards. Reach in cooler gaskets in prep area. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the corner of cook line. Walk in cooler shelves soiled. Reach in coolers in prep area. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Pizza Sauce (51F - Cold Holding) . Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.
  • 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. Three new employees. Provided food employee reporting agreement form. Operator have employees filled out and signed and he signed. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and cooked pasta in reach in coolers. Operator date marked. Corrected On-Site

7/29/2025· 7mo ago

Visit ID: 10910975

Met Inspection Standards

2 high, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In cheese container at prep area. Operator removed. Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in back kitchen area. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One cook in the kitchen Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler gasket torn.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in the corner of prep table Floor by pizza oven
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at prep area soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours move to freezer for quick cooling. Pizza Sauce (66F - Cold Holding)
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bleach and cleaners next to pepper contains at wait station. Operator removed. Corrected On-Site

2/4/2025· 1y 1mo ago

Visit ID: 10767433

Met Inspection Standards

2 high, 1 int, 16 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - throughout the kitchen area. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. - sauce bucket - shredded pizza cheese
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs stored in 93°water.
  • 51-18-6:Basic - No copy of latest inspection report available. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in gasket - exterior of mixer - hood filters - Exterior of pizza ovens - dishwasher trays Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - glass door reach-in cooler
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - 2 spray bottles of cleaner stored next bottles of hot sauce in front area.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose bib located at outside mop sink. - hose Bibb on left side of building.Repeat Violation Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - scrubby stored in had sink in dish area.

9/11/2024· 1y 6mo ago

Visit ID: 8736302

Met Inspection Standards

1 high, 2 int, 12 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - ladies restroom
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent prep area. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. - dishwasher area. Repeat Violation
  • 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. - dishwasher trays Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose Bibb located next to porch area. -hose Bibb at mop sink Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener -Mixer head - white cutting board on line Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink in dish area. Corrected On-Site

1/9/2024· 2y 2mo ago

Visit ID: 8482490

Met Inspection Standards

3 high, 2 int, 9 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling Vents in prep area
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. - prep area. - dish area.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dishwasher trays
  • 33-16-4:Basic - Open dumpster lid.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. - silverware stored handle side down in drying rack. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp and and shrimp stored over ready to eat foods in glass door cooler. Corrected On-Site Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - 4 spray bottles of cleaner hanging on gash can area. Corrected On-Site Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose bib located on left side of building.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - mixer head -Can opener - white cutting board on cooks line. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Towels stored in hand sink in dish area. Corrected On-Site

8/24/2023· 2y 6mo ago

Visit ID: 8357272

Met Inspection Standards

3 high, 4 int, 11 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drink stored above prep table
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Severs
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -all line cooks Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Walk-in freezer Corrected On-Site
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. -dish area. - kitchen areas Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. - walk-in cooler - walk-in freezer - food items in dry storage area. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish trays Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - drink in glass door reach in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw ground beef stored over block cheese Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked steak 49°, slice ham 50° sliced turkey 47°, Sliced Roast beef 49°per operator pulled 45 minutes prior. Operator place in cooler with ice bath for quick cool. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray bottles stored on bottom shelf next to clean utensils Corrected On-Site
  • 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. -Meatballs, stuffed shells open prior day. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener (COS) - mixer head -White cutting boards on cooks line Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - lasagna , prepared 3 days prior Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.