DAVILA'S PIZZA
5240 US 1 #103 & 104
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/30/2025
High Priority
0
Intermediate
0
Basic
10
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-16-4:Basic - Interior of Salad cooler vents are soiled in black/ white substance. Bottom of cooler is soiled. Interior of ovens have old food debris.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cups being used to scoop cheese in various coolers on cooks line
- 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner. Stored on top shelf on wire rack next to dishwasher Dough pans above 3CS
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of Grease on floor between stove and flat top
- 36-24-5:Basic - Hole in or other damage to wall. In kitchen
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
- 36-62-4:Basic - Light not functioning. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Interior of salad cooler Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On cooks line. Educated employee. Employee double lined bucket Corrected On-Site
Food safety inspection conducted on 1/30/2025 revealed 10 total violations (0 high priority, 0 intermediate, 10 basic).
Inspection on 10/17/2024
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In blue cheese no parm. Cheese - From follow-up inspection 2024-10-17: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation - From follow-up inspection 2024-10-17: **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2024-10-17: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. On hood system Repeat Violation - From follow-up inspection 2024-10-17: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At cook line sink - From follow-up inspection 2024-10-17: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters 2. Gaskets on reach in freezer door soiled Repeat Violation - From follow-up inspection 2024-10-17: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Salad cooler - From follow-up inspection 2024-10-17: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in metal pans are being stored over raw sausage in walk in cooler. - From follow-up inspection 2024-10-17: **Time Extended**
- 29-37-4:High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. In 3 compartment sink - From follow-up inspection 2024-10-17: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade is soiled - From follow-up inspection 2024-10-17: **Time Extended**
- 02C-08-5:Intermediate - - From initial inspection : 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. Cooked Lasagna and eggplant in reach in cooler on cooks line. Educated cook - From follow-up inspection 2024-10-17: **Time Extended**
Food safety inspection conducted on 10/17/2024 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 8/12/2024
High Priority
2
Intermediate
5
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In blue cheese no parm. Cheese
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 36-62-4:Basic - Light not functioning. On hood system Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At cook line sink
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters 2. Gaskets on reach in freezer door soiled Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Salad cooler
- 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 in metal pans are being stored over raw sausage in walk in cooler.
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. In 3 compartment sink
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No other proof of a CFM for establishment Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade is soiled
- 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/
- 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
- 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. Cooked Lasagna and eggplant in reach in cooler on cooks line. Educated cook
Food safety inspection conducted on 8/12/2024 revealed 14 total violations (2 high priority, 5 intermediate, 7 basic).
Inspection on 3/21/2024
High Priority
0
Intermediate
3
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall by walk in cooler and ceiling Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 36-62-4:Basic - Light not functioning. 3 under hood fan
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets freezer door Gasket small reach in cooler by triple sink Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Ground beef and sausage walk in cooler
- 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. Heavy cream. Reach in cooler
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary
- 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. Emily Jester
Food safety inspection conducted on 3/21/2024 revealed 10 total violations (0 high priority, 3 intermediate, 7 basic).
Inspection on 11/13/2023
High Priority
1
Intermediate
1
Basic
11
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used as scoop in yeast bin. Operator removed Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Wallet sitting on cook line cooler. 2. Bags hanging on wire shelf Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Flip top cooler missing handle on flip top and held together with tape
- 08B-38-4:Basic - Food stored on floor. Sugar container, pickles in walk in cooler
- 06-06-5:Basic - Ground beef being slacked at room temperature. Operator moved to walk in cooler. Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. 1. Near walk in cooler. 2. Hole in ceiling in kitchen
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On stove. Advised operator to reheat water to 135F . Rechecked and now at 165F. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on flip top cooler next to kitchen door
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cooler on cook line next to kitchen door
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados next to ready to eat hard boiled eggs. Operator washed and removed stickers Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy whipping cream found at 54F. Operator threw away during 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. Cooked Meatballs in cook line cooler with no date. Operator added date. Corrected On-Site Repeat Violation
Food safety inspection conducted on 11/13/2023 revealed 13 total violations (1 high priority, 1 intermediate, 11 basic).