BRONX HOUSE PIZZA

Name: BRONX HOUSE PIZZA
Address: 1665 DUNLAWTON AVE 101, PORT ORANGE, FL, 32127, US
Rating: 55.5

1665 DUNLAWTON AVE 101, PORT ORANGE, FL 32127

License #7406766

🍕 Pizza/Italian ℹ️

55.5 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 14 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BRONX HOUSE PIZZA in PORT ORANGE currently holds an InspectFL Health Score of 55.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 56 total violations — 7 critical, 13 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 18, 2026

The latest inspection on October 30, 2026 shows 14 observation rows: 2 critical, 4 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

BRONX HOUSE PIZZA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[11-27-4] 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. -inspector provided the DBPR Clean-Up of Vomiting and Diarrheal Events handout
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. -operator states the replacement filter is being fabricated
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[22-02-4] Food-contact surface soiled with food debris. -inside of microwave
[25-05-4] Single-service articles improperly stored. -multiple packages of pizza boxes stored on the floor, operator elevated
[35A-02-8] Live, small flying insects found. -3 live, small flying insects over chemicals in dishwashing area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over dishwashing area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall in dishwashing area over dish drying shelf
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[55-01-5] Establishment charging 2.9% credit card processing fee without properly disclosing the information on the to-go menu.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -shelf below dry goods containers -reach-in cooler door gaskets -walk-in cooler fan covers have an accumulation of dust/debris -exterior of microwave
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw calamari 54F, stored in the bottom of the breading station reach-in cooler next to cooling chicken wings less than 2 hours, operator relocated to walk-in cooler to rapidly cool
[51-13-4] No Heimlich maneuver/choking sign posted. -inspector provided the DBPR Choking First Aid Procedures handout
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink in prep area used to store steel wool, employee removed

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -due on light covers/support beams on cook line in front of oven -black substance on some vents around prep area
[36-03-4] Cove molding at floor/wall juncture broken/missing. -some damage to cove molding
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. -grout in back of house -some areas on cook line
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine on prep line -hood filters
[16-21-4] Significant Accumulation of debris on exterior of warewashing machine.
[08B-54-4] Uncovered food stored near sink exposed to splash. -employee breading on top of hand sink at end of cook line
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -pesto, ricotta
[31A-09-4] Handwash sink not accessible for employee use at all times. -obstructed by pan used for breading at end of cook line
[53B-13-5] 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. -training provided for 1 employee, manager has books on site for further food handler training -callback inspection required in 60 days to verify compliance
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -risotto

Disposition: Warning Issued
[36-34-5] 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] Clean bowls, plates not stored inverted or in a protected manner. -clean bowls/plates stored with food contact surface facing up
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[33-29-4] 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] Hood filter missing from automatic fire suppression/exhaust system.
[10-18-5] 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
[25-22-4] 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] Slicer blade with rust that has pitted the surface.
[08B-12-5] Stored food not covered. -top shelf beneath condenser
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour on cookline
[09-01-4] 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
[35A-02-7] 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
[41-15-5] 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
[03A-02-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade