BRONX HOUSE PIZZA
With 4 inspections documented, BRONX HOUSE PIZZA maintains a 2.7/5 food safety rating in PORT ORANGE. Recent inspections indicate some food safety concerns.
641 Crosswater Parkway
Florida, 32081
Saint Johns County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 11/4/2025
Inspection #: Visit ID: 10925843
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -debris under ice machine
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -side of prep cooler across from fryer
- 35B-02-4:Basic - Insect control device installed over food preparation area. -installed above multi use prep surface/food contact surface/food storage
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink on cook line Corrected On-Site
- 35A-02-7:High Priority - Live, small flying insects found 2 flies in back makeline prep area near ice machine 1 fly in area near slicer hovering above rethermalizer with standing water -must be in compliance upon next unannounced inspection Repeat Violation
- 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. -pasteurized cream
- 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. -partially cooked chicken wings -provided written procedures
- 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. -must be in compliance upon next unannounced inspection.
Inspection Date: 5/22/2025
Inspection #: Visit ID: 10844593
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-05-22: **Time Extended**
- 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2025-05-22: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Slicer blade with rust that has pitted the surface. - From follow-up inspection 2025-05-22: **Time Extended**
Inspection Date: 5/21/2025
Inspection #: Visit ID: 10724351
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust/debris on ceiling vents in back
- 24-05-4:Basic - Clean bowls, plates not stored inverted or in a protected manner. -clean bowls/plates stored with food contact surface facing up
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 33-29-4:Basic - Grease receptacle lid open. Open dumpster lid. -shared compound, advised to work together with other operators to have lids kept closed when seeing left open by anyone.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
- 10-18-5:Basic - In-use utensils stored in sanitizer between uses. -utensils stored in toxic-tested sanitizer water, advised to only use 135F or above water to hold utensils in between use Corrected On-Site
- 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. -pizza boxes stored next to/on top of sink basin
- 14-33-4:Basic - Slicer blade with rust that has pitted the surface.
- 08B-12-5:Basic - Stored food not covered. -top shelf beneath condenser
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour on cookline
- 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. -some barehand contact made with cooked pizzas Warning
- 35A-02-7:High Priority - Live, small flying insects found -3 flies inside corner of prep area near dough station/ice machine. -advised to place food safety/non toxic traps Warning
- 41-15-5:High Priority - Sanitizer solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -tested above 500ppm Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut sausage (49F - Cold Holding); shredded cheese (48F - Cold Holding)cooked beef (50F - Cold Holding), cut ham 51F -checked at 2pm, manager stated from 1030am, voluntarily discarded, -portioned pastas 41F-54F inside top side of cooler across from fryers. Portioned product is stacked above recommended fill level next day callback inspection required to verify cold holding temperatures Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
Inspection Date: 11/19/2024
Inspection #: Visit ID: 10704957