DirtyFLRestaurant Inspection Data

NY PIZZA DEPT II

With 5 inspections documented, NY PIZZA DEPT II maintains a 2.1/5 food safety rating in LAKE WORTH. Food safety practices have remained consistent.

6177 JOG RD D-13

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/17/2025

Inspection #: Visit ID: 10931700

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first- inside the walk-in cooler
  • 08B-38-4:Basic - Food stored on floor- oil cases by steam table Advised to store properly
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- shelves by dishwasher area; Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers throughout the kitchen
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator was able to fix to 100 ppm Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs, wiping cutting board with the same gloved hands and touching clean utensils and started to whisk the raw shell eggs; Educated and employee washed hands and changed gloves; Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (50F - Cold Holding);in top part of the cooler at cook line ; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved inside walk-in cooler; sliced cheese (44F - Cold Holding); in walk-in cooler; food not prepared or portioned today; food out of temperature for approximately 30 minutes operator set thermostat lower; **Corrective Action Taken** Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced ham (61-59F - Cooling)at 10:26 to 61 F at 11:30 since 10:00;in top cooler at cook line; at this rate food will not reach 41 F or below within 4 hours; food moved to bottom and smaller portions made **Corrective Action Taken** Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at pizza station- provided Corrected On-Site

Inspection Date: 2/24/2025

Inspection #: Visit ID: 10713086

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. In walk in cooler shelves lined with cardboard discussed with operator. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In kitchen large pot of cooked chicken wings stored on floor discussed with operator employee placed pot on table. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen at dishwashing area shelves have surface with heavy food debris, dirt, slime or dust. Discussed with operator to clean and sanitize. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In kitchen on shelf bottles of oils not labeled discussed with operator who added labels. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands employee handled tongs to remove lasagna from oven and handle clean plate to put food on. Discussed with operator employee washed hands. Corrected On-Site
  • 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 broom and dust pan, dirty dishes and without washing hands employee grabbed container of cooked pasta on table to move. Discussed with operator employee washed hands. Corrected On-Site
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. In kitchen bowl of pasta stored in mop sink discussed with operator who had employee remove the bowl of pasta. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler cut tomatoes (50F - Cooling) per operator product prepared at 9:00 and stored in flip top cooler. At this rate of cooling product never reached 41F within 4 hours see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler bucket of tomato sauce (50F - Cold Holding) per operator product on shelf was removed for cleaning and left out for approximately one hour. Per operator product was not portioned or prepared today. Operator moved to freezer. **Corrective Action Taken**
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler cut tomatoes (50F - Cooling) per operator product prepared at 9:00 and stored in flip top cooler. At this rate of cooling product never reached 41F within 4 hours see stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table cooked chicken wings (113F - Cooling)at 2:00 since 1pm to 111F at 2:30. At this current rate of cooling product will not reach 70F within 2 hours discussed with operator who moved wings to speed rack and placed in walk in cooler. In kitchen on table cooked pasta (76F - Cooling) at 2:15 since 1pm to 77F at 2:45. At this current rate of cooling product will not reach 70F within 2 hours discussed with operator who moved wings to speed rack and placed in walk in cooler. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in kitchen hand washing sink next to cook line discussed with operator employee removed. Corrected On-Site

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8747624

  • 14-05-4:Basic - Cardboard used to line food-contact shelves by dishwasher Advised to remove
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable- pizza station and cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- handles and gaskets a5 all coolers
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- glass door coolers a5 cook line
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw calamari portions over gluten free pizza pies - all not commercially packaged in freezer on the hallway Stored properly Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards all at cook line and pizza station

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8491896

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at kitchen
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...eggplant 53°, ham 52°, spinach 53° , cut lettuce 49° in flip top reach in cooler at pizza station, ..artichoke 48°, blue cheese 49°, feta cheese 44°, capers 50° in flip top reach in cooler in cook line , per operator food being held less than 4 hours , operator time marked food , some discarded. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...pine apple in handwashing sink at pizza station
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, employee provided Corrected On-Site

Inspection Date: 9/5/2023

Inspection #: Visit ID: 8364122

  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed: 1.Between equipment in service station, buildup of debris on floor. Operator had cleaned during inspection. 2.Floors between pizza oven and cooler. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees by dish room. Operator provided a sign. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink by dish room. Operator provided. **Corrective Action Taken**