DirtyFLRestaurant Inspection Data

MICKEYS PIZZA CITY

Health inspection records show MICKEYS PIZZA CITY in PORT ORANGE has 7 inspections with a food safety rating of 2.3/5. Recent inspections show improving food safety practices.

5882 South Ridgewood Avenue
Florida, 32127
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/14/2025

Inspection #: Visit ID: 13488768

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. -build up at edge near door side - From follow-up inspection 2025-08-14: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -tile hanging at corner above prep table in back -tiles in cookline/storage area sagging - From follow-up inspection 2025-08-14: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -door to walk in cooler, strongly advised to repair when convenient - From follow-up inspection 2025-08-14: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -areas of floor under warewashing area in back -corner/edge of floor in back storage area - From follow-up inspection 2025-08-14: **Time Extended**

Inspection Date: 8/11/2025

Inspection #: Visit ID: 10889681

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -build up at edge near door side
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense sugar from bulk container
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -tile hanging at corner above prep table in back -tiles in cookline/storage area sagging
  • 14-11-5:Basic - Equipment in poor repair. -door to walk in cooler, strongly advised to repair when convenient
  • 36-11-4:Basic - Floors not maintained smooth and durable. -areas of floor under warewashing area in back -corner/edge of floor in back storage area
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pizza sauce(made on prior day) 46-47F inside makeline cooler -diced ham 46F, shredded cheese 43-47F, diced tomatoes 46F, ground sausage 46F, inside makeline cooler less than 2 hours, employee removed from unit and placed into walk in cooler. Advised to seek service on unit, next day followup required to verify compliance -sliced ham/turkey 45-46F inside top section of cooler next to chest freezer. Advised to avoid using insulated material(food grade bags)between pan ad food product. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Building/material repair spray/chemicals on ledge above stores bags of food/salt Corrected On-Site
  • 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. -thawed cheesecake -thawed canolis
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks. Corrected On-Site

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8839251

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
  • 36-32-5:Basic - Ceiling tiles shows damage or is in disrepair. -in back prep area
  • 13-03-4:Basic - Employee/cook with no hair restraint while engaging in food preparation.
  • 36-22-4:Basic - Floor area(s) covered with standing water. -floor area in front of dish machine -back dry storage area near drying mops
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wood shelving above cut table -surface area of cut table along back corner -hood filters -racks/shelving inside walk in cooler
  • 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. -cook sprinkled grated cheese over cooked Stromboli/calzone with bare hands. Advised to use utensil to avoid unnecessary barehand contact with ready to eat food that is not immediately being cooked after barehand contact. -employee retrieved utensil for use **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in food storage area. -3 live flying insects inside back dry storage room around old dish machine/unused equipment/mop heads
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded mozzarella 42-48F inside top of makeline cooler, some cheese is above level that allows for maintaining 41F or below. Employee corrected level of product. -cut sausage 47F inside top of makeline cooler, employee stated replacing with fresh sausage. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on portions of flat top
  • 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. -bill
  • 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 inside walk in cooler

Inspection Date: 8/2/2024

Inspection #: Visit ID: 8838793

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -under dish machine - From follow-up inspection 2024-08-02: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -surface of water heater -shelf above pizza makeline - From follow-up inspection 2024-08-02: **Time Extended**

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8788489

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense bulk food
  • 36-22-4:Basic - Floor area(s) covered with standing water. -under dish machine
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -surface of water heater -shelf above pizza makeline
  • 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. 0-10ppm chlorine, manager had employee switch to new sanitizer, rechecked at 0-10ppm Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded mozzarella cheese 44-45F inside makeline cooler across from oven, employee stated brought from walk in cooler 2 hours prior, advised to keep lid closed between use.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine test strips for dish machine
  • 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

Inspection Date: 2/12/2024

Inspection #: Visit ID: 8481599

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cups used fi dispense salt, sugar without handles
  • 14-05-4:Basic - Cardboard used to line food-contact equipment /utensils -pizza peel on top of cardboard Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -soda bib
  • 14-36-5:Basic - Interior of chest freezer in disrepair/has exposed insulation.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gas lines behind grill
  • 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. -ricotta, feta cheese
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -pasta

Inspection Date: 8/22/2023

Inspection #: Visit ID: 8387201

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cup used Corrected On-Site
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -cardboard used to line top of pizza oven
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under pizza ovens at end of cooline, under refrigeration equipment
  • 36-11-4:Basic - Floors not maintained smooth and durable. -under dish machine
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.
  • 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. -top shelf above makeline cooler
  • 14-12-4:Basic - Utensils in poor condition. -pizza peel, cut down to smaller side with edge that is not smooth and easily cleanable.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese cut day prior, 51F inside makeline cooler across from cook line. Employee stated on line more than 4 hours. See stop sale.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -200ppm, manager corrected to 100ppm
  • 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.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.