DirtyFLRestaurant Inspection Data

BLUE SPRING PIZZA

With 8 inspections documented, BLUE SPRING PIZZA maintains a 1.1/5 food safety rating in ORANGE CITY. Recent inspections indicate some food safety concerns.

501 N VOLUSIA AVE

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 8/7/2025

Inspection #: Visit ID: 10887408

  • 13-03-4:Basic - Food employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
  • 08B-28-4:High Priority - Food prepared with soiled equipment/utensil. Hair on mural container of pizza sauce on pizza station.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 70F, for 10 minutes on pizza station top. Operator placed in cold holding unit. **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 for pizza, operator placed time. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ladle placed in kitchen hand wash sink.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived. Corrected On-Site Repeat Violation

Inspection Date: 1/13/2025

Inspection #: Visit ID: 10756713

  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2025-01-13: No wiping bucket set up, **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara (50F - Cooling ); placed overnight . Operator instructed to discard **Corrective Action Taken** Warning - From follow-up inspection 2025-01-13: No food cooling **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler noodles (47F - Cold Holding); placed overnight , operator instructed to discard ; sliced sausage (47F - Cold Holding); raw chicken (47F - Cold Holding); sliced cheese (46F - Cold Holding); deli meat (43F - Cold Holding); cheese cake (45F - Cold Holding); butter (45F - Cold Holding).less than 4 hours . Operator placed ice . **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2025-01-13: walk in cooler Cooked ham 41F, cheese 38F, cheese 46F, butter 46F,mozzarella 46F, whole cheese 43F ,cheese cake 45F ,tzatziki sauce 40F. Food placed overnight . Ice was on food that was in temperature. Operator to discard food placed overnight, Admin Complaint

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8830726

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 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. Marinara (50F - Cooling ); placed overnight . Operator instructed to discard **Corrective Action Taken** Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored in kitchen reach in cooler over dressing .operator relocated. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler noodles (47F - Cold Holding); placed overnight , operator instructed to discard ; sliced sausage (47F - Cold Holding); raw chicken (47F - Cold Holding); sliced cheese (46F - Cold Holding); deli meat (43F - Cold Holding); cheese cake (45F - Cold Holding); butter (45F - Cold Holding).less than 4 hours . Operator placed ice . **Corrective Action Taken** Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at wash ware handwash sink. Operator restocked. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8831286

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair, in kitchen area. Warning - From follow-up inspection 2024-07-17: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - sausage, 48F at 10:45 am, cooling since previous day Warning - From follow-up inspection 2024-07-17: Cooked wings 44F , operator placed ice, Sliced sausage 46F, marinara 46F, cooling from overnight, operator instructed to discard. Admin Complaint - From follow-up inspection 2024-09-16: Cooked sausage 46-47F , pasta 45F from overnight . Operator instructed to discard sausages.Operator instructed to place ice. Admin Complaint **Corrective Action Taken**
  • 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. - meatballs, rolls, in to-go grocery bags Warning - From follow-up inspection 2024-07-17: **Time Extended** - From follow-up inspection 2024-09-16: Admin Complaint
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-07-17: **Time Extended** - From follow-up inspection 2024-09-16: Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-07-17: **Time Extended** - From follow-up inspection 2024-09-16: Admin Complaint

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8830133

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair, in kitchen area. Warning - From follow-up inspection 2024-07-17: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is not on site. Warning - From follow-up inspection 2024-07-17: **Time Extended**
  • 14-45-4:Basic - - From initial inspection : Basic - Soiled Cardboard used to line wash ware shelves. Warning - From follow-up inspection 2024-07-17: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - sausage, 48F at 10:45 am, cooling since previous day Warning - From follow-up inspection 2024-07-17: Cooked wings 44F , operator placed ice, Sliced sausage 46F, marinara 46F, cooling from overnight, operator instructed to discard. Admin Complaint
  • 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. - meatballs, rolls, in to-go grocery bags Warning - From follow-up inspection 2024-07-17: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-07-17: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-07-17: **Time Extended**

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8773691

  • 14-01-5:Basic - Bowl or other container with no handle provided to dispense food. - yeast, paprika Corrected On-Site Warning
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair, in kitchen area. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is not on site. Warning
  • 35A-03-4:Basic - Dead roaches on premises. 1- dead roach in mop sink. 1- dead roach by mixer. 1- dead roach by air handler. Corrected On-Site Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Food worker drinking at pizza station from open cup. Educated operator. **Corrective Action Taken** Repeat Violation Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Warning
  • 35B-02-4:Basic - Insect control device installed over bottled beverages. Corrected On-Site Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of stove - low boy gaskets Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - single door cooler at cookline Warning
  • 14-45-4:Basic - Soiled Cardboard used to line wash ware shelves. Warning
  • 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. - sausage, 48F at 10:45 am, cooling since previous day Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. - meatballs, rolls, in to-go grocery bags Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked chicken wings. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1- live roach in mop sink. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - walk in cooler: ham, 45F; provolone cheese, 44F; raw chicken 46F; placed ice. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - make table cutting board soiled with food debris. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Garbage can placed in front of wash ware area hand sink. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 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. Warning
  • 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. Corrected On-Site 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. - lasagna portions, meatballs prepared 48 hours ago . Corrected On-Site Warning

Inspection Date: 12/27/2023

Inspection #: Visit ID: 8445647

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is not on site.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle in food preparation area make table Corrected On-Site
  • 13-02-4:Basic - Food Employee at cookline ,with ineffective hair restraint while engaging in food preparation.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site
  • 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. Sides of fryers soiled with food debris, Ventilation hood laden with grease
  • 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 . Corrected On-Site Repeat Violation
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
  • 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. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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. Operator updated lasagna thawed out 24 hours ago. Corrected On-Site

Inspection Date: 7/14/2023

Inspection #: Visit ID: 8389877

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Souflee cup used to dispense feta cheese in kitchen make table unit.
  • 13-03-4:Basic - Food employees with no hair restraint while engaging in food preparation.
  • 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. -pizza grill vent soiled with dust,
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2023. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over broccoli in kitchen reach in cooler. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelving soiled with food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plunger in washware hand sink.
  • 16-37-1:Intermediate - No chlorine or quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.