BEACHSIDE PIZZA
BEACHSIDE PIZZA in NEW SMYRNA BEACH has 6 health inspections on record with an overall food safety rating of 2.2/5. Food safety practices have remained consistent.
Last inspection: 2 months ago · 6 reports on file
3318 South Atlantic Avenue
New Smyrna Beach, Florida, 32169
South Beach
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
All Inspection Reports
1/9/2026· 2mo ago
Visit ID: 13470703
Met Inspection Standards2 high, 6 int, 9 basic
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Storage room
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 08B-38-4:Basic - Food stored on floor. Case on the floor in the freezer Repeat Violation
- 14-11-5:Basic - Gaskets in poor repair. - Victory cooler, stained and soiled with large gaps where not adhered properly - arctic air pizza cooler, gaskets torn and hanging - atosa cooler gaskets hanging
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - Chest freezer on the line - walk in freezer around door, preventing it from shutting
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelf under burners - Interior cookline reach in cooler, unit off and not in use - underside of mixer head around where blade attaches
- 25-32-4:Basic - Plastic container for chopped garlic reused to hold dry spice, holes added to lid to use as shaker
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided as required. - Walk in cooler Light on but not functioning properly; barely Illuminated - single service and bag in the box soda storage closet
- 14-36-5:Basic - Walk in freezer door interior exposed insulation Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over produce, walk in cooler
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. White base 12/5 Meat sauce 12/30
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - slicer blade guard - soda gun nozzle outside of the bar
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar Cookline
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Multiple items dated and frozen in house, pulled from freezer with no change to the date mark making the item appear to be out of date. Turkey, ham,
- 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. Wings Salad meat
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
7/23/2025· 7mo ago
Visit ID: 10878676
Met Inspection Standards2 high, 5 int, 9 basic
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Bar Bag in the box soda area
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Spatulas in visibly soiled container, bottom prep table outside walk in cooler
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment
- 08B-38-4:Basic - Food stored on floor. Walk in freezer
- 36-62-4:Basic - Light not functioning. Bag in the box soda area
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. lid for gravy Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can inside dough cooler and on walk in cooler above dough Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meatballs Corrected On-Site
- 14-36-5:Basic - Walk in freezer door in disrepair/has exposed insulation.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat sauce 52F cooked previous day
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets, next to handsink at the kitchen entrance from the dining room Stained cutting board Cook line cooler across from the fryers .
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Waitstation
- 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. Murph Corrected On-Site
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Deli meats Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pink substance
1/17/2025· 1y 1mo ago
Visit ID: 8831767
Met Inspection Standards3 high, 2 int, 6 basic
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In server cooler
- 08B-38-4:Basic - Food stored on floor. Oil containers
- 36-62-4:Basic - Light not functioning. Walk in freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom gaskets cooler right of steam table
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Keg cooler
- 14-11-5:Basic - Walk in freezer door in disrepair.
- 12A-10-4:High Priority - Employee touched cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handling pizza dough
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bruschetta 1/8 Penne 1/9 shells 1/8 Repeat Violation
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. One of the mop sink hoses
- 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. New employee with no food handler training
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Dated with frozen date in reach in cooler turkey Ham Meatballs Sausage Lasagna
7/24/2024· 1y 7mo ago
Visit ID: 8831466
Met Inspection Standards1 int
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - From follow-up inspection 2024-07-24: **Time Extended**
7/17/2024· 1y 7mo ago
Visit ID: 8723653
Follow-up Inspection Required6 high, 3 int, 2 basic
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in the dining room
- 08B-52-4:Basic - Food stored under dripping water. Walk in cooler fan dripping condensation onto food containers
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wings from previous day up to 48F.
- 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. 0 ppm
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Deli meat 7/6, 7/9
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45F top right salad cooler. Operator discarded Shredded cheese out and returned to cooler 44-45F
- 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. Pizza sauce 45-46F from previous day
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Hdx spray Corrected On-Site
2/27/2024· 2y ago
Visit ID: 8613294
Met Inspection Standards3 basic