JOHNNY PIES PIZZERIA

Name: JOHNNY PIES PIZZERIA
Address: 4855 COCONUT CREEK PKWY UNIT B, COCONUT CREEK, FL, 33063, US
Rating: 69

4855 COCONUT CREEK PKWY UNIT B, COCONUT CREEK, FL 33063

License #1624806

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69 Grade F / 100

Failing Health Score

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Quick take

JOHNNY PIES PIZZERIA in COCONUT CREEK currently holds an InspectFL Health Score of 69 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 19, 2026. Across those visits, inspectors documented 30 total violations — 7 critical, 10 major, 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In lowboy cooler, prepared lasagna with no date mark. Operator stated lasagna made less than 72hrs ago. Operator started datemarking
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over dough in reach in cooler. Operator moved eggs to bottom
[14-01-5] Bowl or other container with no handle used to dispense food. Observed small serving bowl used as scoop in parmesan, inside flip top. Operator removed
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed dingy rag under cutting board. Operator removed

Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In Pepsi cooler , observed pork thawing in bucket of water in refrigerator. Educated operator on proper thawing procedures. Operator discarded water and placed pork in refrigerator to thaw.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on the stove handle touching operator legs when cooking . Operator removed, washed rinsed and sanitized tongs.
[14-09-4] Cutting board has cut marks and is no longer cleanable. At steam table cutting board has marks and stains and is no longer cleanable.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizer solution reading 10 ppm. Operator remade wiping cloth chlorine sanitizer solution to 100ppm.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing violations observed sink next to pizza preparation table. Operator provided during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Pepsi reach in cooler - egg plant Parmesan (49F - Cold Holding); cooked beef lasagna (49F); block of ham sausage (51F - Cold Holding); raw calamari (51- Cold Holding). 2. At cook line 4 drawer true refrigerator - breaded chicken (48F - Cold Holding); egg plant parmesan (53F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night. See stop sale.
[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. 1.Pepsi reach in cooler - egg plant Parmesan (49F - Cold Holding); cooked beef lasagna (49F); block of ham sausage (51F - Cold Holding); raw calamari (51- Cold Holding). 2. At cook line 4 drawer true refrigerator - breaded chicken (48F - Cold Holding); egg plant parmesan (53F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night.
[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. Observed employee preparing sandwich , touch ready to eat onions and tomatoes and placed on customer sandwich. Educated operator on bare hand contact with ready to eat foods. Operator washed hands and put on new pair of gloves.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1.Midea one door freezer, raw pork chops stored over ready to eat pasta. Operator reorganized storing pork chops to the bottom shelf of freezer.
[05-08-4] No probe thermometer provided to measure temperature of food 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. Operator using time as time/temperature control for safety food but has no written plan. Provided operator with procedure. Operator filled out during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. In kitchen , employee phone stored on top flip with food ingredients. 2 .Employee hat hanging over flip top with food ingredients. Operator removed and stored away from food.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table at cook line - Italian soup (73F - Hot Holding); cooked meat balls (113F - Hot Holding). Per operator items were made less than four hours ago . Operator reheated on stove during inspection. Items now reading - Italian soup - (171 -Hot Holding), Cooked Meatballs -(179-Hot Holding).
[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. Printed poster for operator. Operator posted during inspection.

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