GREENACRES PIZZA

Name: GREENACRES PIZZA
Address: 4645 LAKE WORTH RD, GREENACRES, FL, 33463, US
Rating: 10.3

4645 LAKE WORTH RD, GREENACRES, FL 33463

License #6013687

🍕 Pizza/Italian ℹ️

10.3 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 18 findings · 3 critical

Routine - Food

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Quick take

GREENACRES PIZZA in GREENACRES currently holds an InspectFL Health Score of 10.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 69 total violations — 23 critical, 18 major, 28 minor.

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The latest inspection on October 30, 2026 shows 18 observation rows: 3 critical, 2 major, and 13 minor.

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Inspector notes

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GREENACRES 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
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator document electronically.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed soiled cardboard used as shelf liner at storage rack next to cookline in kitchen.
[14-33-4] Two door reach-in cooler shelves with rust that has pitted the surface in kitchen.
[16-37-1] No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth stored on food prep table. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen.
[36-36-4] Ceiling tile missing above triple sink.
[36-73-4] Floor soiled/has accumulation of debris, at cookline and in walk in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed large hole in door jamb next to bottom of exterior back door.
[35B-03-4] Outer openings not protected with self-closing doors.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues at refrigerator freezer combo unit in kitchen.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed frozen cooked sausages in direct contact with Bravo "thank you" bag in reaching freezer in kitchen.
[08B-38-4] Food stored on floor. Observed case of plastic water bottles stored directly on floor at front counter.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall heavily stained by triple sink and next to cookline in kitchen.
[36-34-5] Ceiling tiles and vents heavily soiled with accumulated food debris, grease, dust, or mold-like substance.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed two opened personal water bottles stored in two door reach in cooler in kitchen with food for the public.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping counter with soiled wet wiping cloth then handling pan of dough immediately after without first handwashing.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle personal cell phone then single service plates immediately after without first handwashing.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in cooler door handled and gaskets soiled p, discussed with operator to clean and sanitize.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen ceiling vents soiled with food splatter and grease build up, discussed with operator to clean and sanitize.
[14-09-4] Cutting board has cut marks and is no longer cleanable. All cutting boards grooved and no longer cleanable, discussed with operator to replace or repair.
[36-17-5] Floor tiles missing and/or in disrepair. Thought-out kitchen floor tiles soiled and in disrepair, discussed with operator to repair or replace.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of oven has heavy accumulation of grease build up, discussed with operator to clean and sanitize.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves have rusted and pitted, discussed with operator to repair or replace.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with food splatter debris at dish washing area and steam table, discussed with operator clean and sanitize.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and without washing hands handled ladle to pizza sauce, discussed with operator who educated employee and washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw beef stored above tiramisu and cheese sticks, discussed with operator who corrected storage of products.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time is a public health control for pizza by the slice with no written procedures, discussed with operator and provided email copy of written procedures.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen next to 3 compartment sink unlabeled spray bottle of cleaner, discussed with operator to label bottle.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. 1 dead roach In kitchen by mop sink. Discussed with operator who cleaned and sanitized area.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. In kitchen ceilings and walls heavily accumulated with grease vapors from oven hood being turn off. Operator turned on hood.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Through out kitchen walls heavily soiled with food and grease debris discussed with operator to clean and sanitize areas.
[41-07-4] Container of medicine improperly stored. In kitchen above meat slicer bottle of medication stored on shelf operator removed.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment open at time of inspection operating on expired DBPR seating license.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on prep table next to stove fresh garlic in oil (87F - Cold Holding) per operator held at room temperature since 10:00. Product not portioned or prepared today. See stop sale. In flip top cooler #3 sliced salami (66F - Cold Holding); cut lettuce (73F - Cold Holding); cut tomatoes (71F - Cold Holding); sliced cheese (68F - Cold Holding); shredded cheese (47F - Cold Holding); tomato sauce (56F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on prep table next to stove fresh garlic in oil (87F - Cold Holding) per operator held at room temperature since 10:00. Product not portioned or prepared today. See stop sale. In flip top cooler #3 sliced salami (66F - Cold Holding); cut lettuce (73F - Cold Holding); cut tomatoes (71F - Cold Holding); sliced cheese (68F - Cold Holding); shredded cheese (47F - Cold Holding); tomato sauce (56F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Discussed with operator
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using time is a public health control for sliced pizza. Operator unable to provide written plan for time is a public health control. Provided form to operator.
[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. Operator only has one food handler training certification for himself. Other 2 employees do not have food handler training.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen hanging on 3 compartment sink bottle of degreaser unlabeled. Operator labeled bottle.

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken wings 52F in walk in cooler , food was cooked yesterday, not cooling due to walk in cooler incapable to maintain proper temperature according to food code . Stop sale issue .
[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...grabbed bread to storage with bare hands , employee stated he washed hands right before . Stop sale issue . Employee washed hands ,putting gloves on hands .
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 55F (commercial package not opened ), block mozzarella cheese 53F, ham 52F, chicken wings 52F, pizza sauce 48-50F in walk in cooler . Food not prepped or portion today , food being held more than 4 hours . ... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....pizza sauce 48-50F at walk in cooler , pizza sauce was opened and prepped yesterday
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 55F (commercial package not opened ), block mozzarella cheese 53F, ham 52F, chicken wings 52F, pizza sauce 48-50F in walk in cooler . Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Advise manager to discarded food.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....pizza sauce 48-50F at walk in cooler , pizza sauce was opened and prepped yesterday , not cooling due to walk in cooler incapable to maintain proper temperature according to food code . Stop sale issue .
[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.