DirtyFLRestaurant Inspection Data

NEW YORKS FAMOUS PIZZA & PASTA OF PANAMA CITY INC

1000 EAST 23 ST A-5

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/21/2025

Inspection #: Visit ID: 8988985

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at make bar.
  • 29-08-4:Basic - Plumbing system in disrepair. No water from hand sink on cook line, right side faucet will not turn. Left side turns with no water. Manager fixed left side faucet to run hot water 110F. Right side cold faucet not working and still being repaired. **Corrective Action Taken** 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. Pizza- (12:00-4:00)Provided establishment with written form to hold pizza on time for 4 hours. **Corrective Action Taken**

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8777347

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee drink on shelf over bread on cook line. Employee removed drink at time of inspection. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and cigarettes stored on baking paper. Items removed at time of inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on microwave shelf on cook line. Grease build up on wood shelves by back door.
  • 29-08-4:Basic - Plumbing system in disrepair. No water from hot water side of hand wash sink on cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Softened butter 77F, no time mark. Per employee, on counter approximately 2 hours.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee drink stored in hand wash sink. Employee removed drink at time of inspection. 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. No date mark on spaghetti on 9-25-24. Per employee, cooked 9-20-24 date marked at time of inspection. Corrected On-Site
  • 45-06-4:Portable fire extinguisher is inaccessible. For reporting purposes only. K class extinguisher obstructed behind ladder, ladder moved at time of inspection. Corrected On-Site

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8592988

  • N/A:No Violations Were Observed

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8449163

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks with no hair restraint. 1 cook with ineffective hair restraint for front bangs.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic butter 66F, per manager over night. See stop sale.
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Garlic butter 66F, per manager over night. See stop sale.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on ice machine chute. Cleaned at time of inspection. Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for operator Mitchel Trancynger 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. 2 employees with no food handler training.
  • 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. Fettuccine prepared approximately 3 days ago per cook, not date marked. Fettuccine date marked at time of inspection. Corrected On-Site

Inspection Date: 9/18/2023

Inspection #: Visit ID: 8455185

  • N/A:No Violations Were Observed

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8448663

  • N/A:No Violations Were Observed

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8390140

  • 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. Dish machine tested at 0ppm. Per operator, no backup containers of chlorine sanitizer. Employee set up three compartment sink at time of inspection. Warning
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Pizza display cooler: pizza by the slice 79F, held under time, no time mark,operator unable to find written plan. Pizza time marked and written plan sent to operator.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: garlic butter 72F, per manager less than 4 hours. Manager chose to hold butter on time. Provided Time as a Public Health Control form for written plan. Repeat Violation
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of manager certification for manager on duty Leandra Cox. No other manager certificate provided at time of inspection. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At pizza station Hand wash sink and kitchen Hand wash sink. Both sinks restocked at time of inspection. 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. No proof for some employees. Provided blank employee reporting agreement to operator.