DirtyFLRestaurant Inspection Data

PIZZA EXPRESS AND LA CEIBA

With 6 documented inspections, PIZZA EXPRESS AND LA CEIBA in OCALA has achieved a 1.5/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

2602 SW 19 AVE STE 104

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 6 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13499051

Follow-up Inspection Required

3 high, 5 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from cook line. Manager placed bottle of water in managers office. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in reach-in cooler next to walk-in freezer. Manager placed chicken on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from pizza oven: ham (51F - Cold Holding). Manager stated ham placed in cooler two hours prior to temperature being taken. Manager moved ham to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line grill: seafood soup (101F - Hot Holding). Manager stated soup placed on grill two hours prior to temperature being taken. Manager placed soup on stovetop to reheat, 177F. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle for Tamarindo dispenser. Manager cleaned nozzle during inspection. Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 50F when calibrated in ice water. Manager calibrated thermometer to read 32F in ice water. 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. Marinara sauce stored in reach-in cooler next to office. Manager stated sauce was prepared on 1/10. Manager added proper date marked to marinara sauce. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner stored in dish area.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand washing sink, 74F. Manager fixed hot water, 103F. Corrected On-Site Repeat Violation

8/20/2025· 6mo ago

Visit ID: 10907559

Follow-up Inspection Required

4 high, 3 int, 1 basic

  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored on floor at end of cook line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over bananas in reach-in cooler across from office. Manager moved fish to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line hand washing sink: cheese (58F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager moved cheese to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
  • 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. Pizza stored on front counter. Manager stated pizza was placed on counter at 3:00 pm. Manager placed proper time marking on pizza. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on top of cook line grill: potatoes (113F - Hot Holding); beans (127F - Hot Holding). Manager stated items placed on grill two hours prior to temperature being taken. Manager turned up grill to reheat items. **Corrective Action Taken**
  • 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. Milk stored in reach-in cooler next to office. Manager stated milk was opened on 8/17. Manager placed proper time marking on pizza. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to kitchen entrance.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at end of cook line,77F.

5/7/2025· 10mo ago

Visit ID: 8859944

Met Inspection Standards

1 high, 1 int, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Large vent on ceiling in back of kitchen soiled with dust.
  • 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 phone on prep table beside clean dishes and above food near ice machine.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old date labels stuck to side of two pans on clean dishes and rack in back of kitchen.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Large open bowl containing raw frozen chicken stored directly above pan containing raw frozen beef on shelf inside walk-in freezer. Manager moved the chicken to another freezer during this inspection. 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. One National Registry of Food Safety Professionals Food Handler certificate expired on 02/24/2025.

8/14/2024· 1y 7mo ago

Visit ID: 8726501

Met Inspection Standards

3 int, 6 basic

  • 32-05-4:Basic - Bathroom facility in disrepair. Bathroom on pizza side of establishment is marked out of order.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep table and above flour bags. Manager removed water bottle Corrected On-Site Repeat Violation
  • 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has ice build up
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( plantains ) stored over ready-to-eat food ( pupusa sauce ) in reach in cooler. Manager removed sauce Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
  • 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. Milk opened two days earlier per manager not date marked, also portioned beef in walk-in-cooler prepared two days earlier not date marked.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( Fabuoso ). Manager labeled bottle Corrected On-Site

1/5/2024· 2y 2mo ago

Visit ID: 8480052

Met Inspection Standards

3 high, 4 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at the cook line.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under triple sink heavily soiled.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler next to pizza cooler with shelves soiled.
  • 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. Female employee at the cook line touched with her bare hands already heated Cuban sandwich, Inspector explained the correct handling of ready to eat food.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. At the prep area, observed roach and flying insect killer on prep table next to steam table, manager moved to chemical area. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line at room temperature, fresh garlic and oil 76F, per employee items is in constantly used. Inspector explained the use of time as a Public Health control.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags available for fresh clams. Repeat Violation
  • 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. No documents available, Inspector provided a digital copy.
  • 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. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the mop sink area, spray bottle with liquid not labeled.

8/22/2023· 2y 6mo ago

Visit ID: 8348170

Met Inspection Standards

2 high, 2 int

  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At the cook line, observed white rice stored in thank you bags, Manager discarded the rice. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, observed raw chicken tray stored above pork and beef, Manager stored food properly. Corrected On-Site
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. For clams.
  • 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. Reach-in cooler at the cook line, soup no date marked , per manager item was made 08/20/23.