JOHNNY PIES PIZZERIA

Name: JOHNNY PIES PIZZERIA
Address: 4855 COCONUT CREEK PKWY UNIT B, COCONUT CREEK, FL, 33063, US
Rating: 3.7

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

License #1624806

🍕 Pizza/Italian ℹ️

3.7 Grade F / 100

Failing Health Score

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Latest inspection

September 10, 2026 · 10 findings · 4 critical

Routine - Food

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Quick take

JOHNNY PIES PIZZERIA in COCONUT CREEK currently holds an InspectFL Health Score of 3.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 90 total violations — 26 critical, 25 major, 39 minor.

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The latest inspection on September 10, 2026 shows 10 observation rows: 4 critical, 2 major, and 4 minor.

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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

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Official DBPR inspection report ↗

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. 1. Three tongs stored on oven door handle. Operator stored properly.
[25-06-4] Single-service articles on flip top next to circuit breaker in kitchen not stored inverted or protected from contamination. Operator stored properly.
[29-11-4] Water leaking from triple sink faucet when hands are fully closed off.
[41-07-4] Container of medicine improperly stored. 1. Pouch of vitamin D3 and cayenne pepper supplements stored on shelf used to stored plastic to go bowls next to circuit breaker in kitchen. Operator removed and stored properly.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm), operator remade solution Sanitizer Bucket (Chlorine 100ppm)
[12A-16-4] Employee began working handling clean utensils without first washing hands. 1. Employee handled raw chicken then grabbed clean utensils to continue food preparation. Instructed employee to remove gloves and wash hands.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. 1. Front counter pizza by the slice no time marking, operator time marked.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Right flip top unit next to fryers raw chicken (60F - Cooling) stored over fill line. Per operator item prepared at 1:30pm approximately 3 hrs ago. At this rate food item will not reach 41F in the remaining hour. Instructed operator to remove excess and store in reach in freezer to quick chill.
[22-08-4] Interior roof of microwave has accumulation food debris.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1. Staff Chris N, Ray A, and Giovanni R all expired 05-23-26

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. 10 ounce cup used as scoop in kitchen flip top cooler
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open coffee cup on front kitchen prep table. Operator removed
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee in kitchen preparing foods without hair restraint. Employee put on hat
[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. Pepsi cooler ; cooked rice balls (47F - Cold Holding); butter (47F - Cold Holding); heavy whipping cream (48F - Cold Holding). Per operator food cold holding in unit overnight. Food not prepared or portioned today. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pepsi cooler ; cooked rice balls (47F - Cold Holding); butter (47F - Cold Holding); heavy whipping cream (48F - Cold Holding). Per operator food cold holding in unit overnight. Food not prepared or portioned today. See stop sale
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza station flip top cooler at 11:15am portioned cheese 49F ambient cooling for 30 minutes to 49F at 12:00pm ; cooked beef (43F). At 11:20am portioned ham 49F ambient cooling for 1 hour to 49F at 12:05pm. At this rate, proper ambient cooling to 41F in 4 hours will not occur. Operator placed food over ice to quick chill.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Dennis Mannarino 3/14/2025
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed tomato sauce can in kitchen hand sink. Operator removed

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. At pizza preparation station , bowl with no handle used to scoop flour. Operator removed and replaced with scoop with handle.
[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.
[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.
[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.
[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.
[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.
[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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. True refrigerator next to triple sink , raw shell eggs stored over pizza dough. Operator reorganized storing eggs on the bottom shelf.
[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.
[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.
[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).
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided operator with poster. Operator posted during inspection.
[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.
[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.
[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.

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Value series cooler; meat balls (48F). Per operator items left in cooler for less than four hours. Observed unit holding warm ambimemt temp. Operator moved items to freezer to rapid chill.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Four drawer coolers at kitchen at 3:00pm cooked chicken 74F cooling for 5 minutes to 72F at 3:30pm. 2. At 3:05pm cooked pasta 46 ambient cooling for 1 hour to 52F at. Observed items cooling in a cooler that is in disrepair. At this rate proper cooling to 41F in 4 hours will not occur. Operator moved items to freezer to quick chill 3. at 4:00pm raw beef 48F ambient cooling for 1 hour to 48F at 4:25pm. At this rate proper cooling to 41F will not occur. Observed unit holding warm ambient temperature s. Operator moved item to freezer to rapid chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen flip top soiled with food debris
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Observed at back restroom.
[14-01-5] Bowl or other container with no handle used to dispense food. 10 ounce cup used as scoop in kitchen flip top cooler. Operator removed
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee in kitchen working with food without a hair restraint. Employee put on ball cap
[14-11-5] Equipment in poor repair. Four drawer cooler in kitchen has torn gaskets and does not close securely.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw veal over ready to eat sausage. Operator properly separated

Disposition: Met Inspection Standards
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. 1) Employee bottle of Gatotade in kitchen right glassfront cooler. 2) Employee bottled beverages in pizza fliptop lower cooler.
[08B-12-5] Stored food not covered. In Victory reach in cooler, bulk container house pizza sauce at proper temperature not covered.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottle in at cook line not labeled.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In pizza station lower cooler, cooked peppers (54F - Cooling); cooked onions (56F - Cooling). Per employee not prepared or portioned today, both in unit more than 6 hrs from night before. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen 4 drawer reach in unit, container of raw breaded chicken above container of cooked wings. Manager moved chicken to bottom of opposite side to properly separate.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In pizza station lower cooler, cooked peppers (54F - Cooling); cooked onions (56F - Cooling). Per employee not prepared or portioned today, both in unit more than 6 hrs from night before.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading greater than 200ppm chlorine. Manager remade to proper 100ppm chlorine.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned lasagna in reach in freezer not date marked from when prepared.
[41-17-4] Spray / squeeze bottle containing toxic substance not labeled. Squeeze bottle of hand sink next to triple sink and beside meat slicer not labeled.

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen 4 DRAWER UNIT - cooked spaghetti (48F - Cold Holding); cooked penne (49F - Cold Holding); meatballs (48F - Cold Holding); cooked wings (48F - Cold Holding); fried eggplant (49F - Cold Holding); breaded raw chicken (48F - Cold Holding); grilled chicken (49F - Cold Holding). Per employee no items prepared, portioned, or pulled today and items in unit more than 4 hrs. See stop sale. 2) In Victory upright reach in cooler, commercial shredded mozzarella (59F - Cold Holding). Per employee in unit more than 4 hrs. and not pulled, portioned, or prepped today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen 4 DRAWER UNIT - cooked spaghetti (48F - Cold Holding); cooked penne (49F - Cold Holding); meatballs (48F - Cold Holding); cooked wings (48F - Cold Holding); fried eggplant (49F - Cold Holding); breaded raw chicken (48F - Cold Holding); grilled chicken (49F - Cold Holding). Per employee no items prepared, portioned, or pulled today and items in unit more than 4 hrs. See stop sale. 2) In Victory upright reach in cooler, commercial shredded mozzarella (59F - Cold Holding). Per employee in unit more than 4 hrs. and not pulled, portioned, or prepped today. See stop sale.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter in excess of 200ppm chlorine. Employee remade to correct 100ppm chlorine.
[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. Bulletin printed and provided.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to find chlorine test kit.
[53A-05-6] 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/ PIC Harry Behrend
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer broken; unable to calibrate.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open canned beverage with straw on cutting board at fliptop make line. Employee removed beverage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys next to to go containers on shelf above make line in kitchen.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in back kitchen wearing watch. Employee removed.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and hand wash sink at front of kitchen. Employee removed knife.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water in back kitchen missing labels.