DirtyFLRestaurant Inspection Data

TOWER OF PIZZA

TOWER OF PIZZA has 6 health inspections on file for its KEY LARGO location, with an overall rating of 1.6/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 6 reports on file

100600 Overseas Highway
Florida, 33037
Key Largo Park
Monroe County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

12/19/2025· 2mo ago

Visit ID: 13599573

Met Inspection Standards

1 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Repeat Violation Warning - From follow-up inspection 2025-12-19: **Time Extended**

12/18/2025· 2mo ago

Visit ID: 10901200

Follow-up Inspection Required

3 high, 3 int, 6 basic

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at walk in cooler/ freezer. Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler and walk in freezer. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed bread bags on floor at walk in cooler, operator stored properly during inspection. Corrected On-Site Warning
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in standing unit across flat grill at kitchen area. Warning
  • 08B-12-5:Basic - Stored food not covered. Observed shredded cheese containers not covered on shelves at walk in cooler. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above cucumber case on shelves at walk in cooler, operator stored properly during inspection. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded cheese (56F - Cold Holding); cooked breaded chicken (54F - Cold Holding); in reach in cooler across flat grill , as per operator more than four hours, operator discarded food during inspection. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (56F - Cold Holding); cooked breaded chicken (54F - Cold Holding); in reach in cooler across flat grill , as per operator more than four hours, operator discarded food during inspection. Also observed raw shrimp (54F - Cold Holding); raw chicken (48F - Cold Holding); raw burger (48F - Cold Holding); mozzarella sticks (48F - Cold Holding); gyro meat (45F - Cold Holding); cooked lasagna (48F - Cold Holding) in reach in cooler across flat grill. As per operator less than 1 hour, operator moved all products to walk in cooler. **Corrective Action Taken** Warning
  • 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. Observed tomato sauce opened can, not date marked on shelves at walk in cooler, as per operator over 24 hours.operator dated during inspection. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Repeat Violation Warning
  • 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. Observed cooked lasagna not dated on shelves at walk in cooler, as per operator over 24 hours. Operator dated during inspection. Corrected On-Site Warning

4/16/2025· 11mo ago

Visit ID: 10735804

Met Inspection Standards

2 high, 3 int, 2 basic

  • 21-17-4:Basic - Clean linens stored on floor. Observed bag with clean wiping cloths stored on floor at pizza station, employee stored properly. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observe employee preparing a cold wrap not wearing gloves. Inspector coached employee on proper procedures.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (118F - Hot Holding) on steamer at kitchen area, as per employee less than 1 hour. Employee proceeded to reheat food. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Also soiled reach in cooler interior at pizza station.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes inside hand wash sink by dishwasher area.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name by dishwasher area.

12/5/2024· 1y 3mo ago

1 high, 4 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at preparation area. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed shredded cheese containers not covered in walk in cooler. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by stove at kitchen area.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (118F - Hot Holding); bolognese sauce (98F - Hot Holding); meatballs (179F - Reheating); bolognese (181F - Reheating) Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at salad station.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge being stored inside HWS by dry storage area. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. 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. Observed cooked lasagna not date marked inside walk in cooler. As per employee over 24 hours. Corrected On-Site Repeat Violation

3/18/2024· 1y 11mo ago

Visit ID: 8501378

Met Inspection Standards

2 high, 2 int, 7 basic

  • 08B-38-4:Basic - Food stored on floor. Observed unwashed lettuce container and plastic sauce container stored on floor at kitchen area, employee rearranged properly. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves on reach in cooler at front counter.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at front counter. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at pizza station.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour white bin container not identified with common name, at dry storage area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced meatballs (45F - Cold Holding); feta cheese (47F - Cold Holding in reach in cooler at pizza station, as per employee less than 3 hours. Employee close lid to keep cool. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sauce and meatballs (127F - Hot Holding) on steamed table at kitchen area, as per employee less than 2 hours. Employee proceeded to reheated. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
  • 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. Observed cooked pasta not date marked inside reach in cooler at cook line, as per employee from previous day. Corrected On-Site

9/15/2023· 2y 5mo ago

Visit ID: 8359539

Met Inspection Standards

1 high, 2 int, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in rice container, Manager removed during inspection. Corrected On-Site
  • 12B-06-4:Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Observed a vape in preparation area, Manager removed during inspection. Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed at kitchen area, also at pizza station.
  • 08B-38-4:Basic - Food stored on floor. Observed chicken powder container stored on floor next to walk in cooler, Manager stored properly during inspection. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Employee removed during inspection.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container at the dry storage area, Manager stored properly. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in kitchen area, also in cooler at front counter.
  • 08B-12-5:Basic - Stored food not covered. Observed cut tomatoes not covered in walk-in cooler, Manager covered during inspection. Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen, also at the front counter.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed oil bottle not identified at salad station, Manager labeled during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); mozzarella sticks (48F - Cold Holding); tuna salad (46F - Cold Holding) as per employee less than 2 hours. Manager start to moved food to walk in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, also veggie cutter.
  • 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. Observed tuna salad not date marked, as per employee salad was prepared 2 days ago. Employee dated salad during inspection. Corrected On-Site