MANHATTAN PIZZA

Name: MANHATTAN PIZZA
Address: 5677 PARK ST N, SAINT PETERSBURG, FL, 33709, US
Rating: 48.9

5677 PARK ST N, SAINT PETERSBURG, FL 33709

License #6218377

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

48.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

August 19, 2026 · 8 findings · 1 critical

Routine - Food (follow-up)

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MANHATTAN PIZZA in SAINT PETERSBURG currently holds an InspectFL Health Score of 48.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on August 19, 2026. Across those visits, DBPR recorded 31 total findings; InspectFL has detailed violation rows for 27 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 19, 2026 shows 7 observation rows: 1 critical, 2 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Extension given, pending
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Bathrooms not properly enclosed with self-closing doors, missing covered receptacles in women's restrooms, doors left open or self-closers broken.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products.
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food throughout multiple cooler units, not segregated from restaurant foods or labeled as personal. Operator separated personal foods from restaurant foods.
[53B-01-5] 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. Sole food handler employee, Reyna Rexha, does not have food handler training.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 2/1/24
[32-12-6] Covered waste receptacle not provided in all gender bathroom.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -pizza oven handles soiled
[14-69-4] Ice buildup in reach-in freezer near kitchen exit
[03A-02-5] cooked sausage (46F - Cold Holding, operator moved to freezer, retemped at 39F); cannolis (44F Cold Holding, retemped at 46F) cooked wings (47F - Cold Holding, operator moved to freezer, retemped at 38F) tiramisu (44F Cold Holding, retemped at 46F), meatballs (47F Cold Holding) spanakopita (48F Cold Holding) calzones (47F Cold Holding) Operator says repairman was here from 6AM to 1 PM defrosting and fixing walk in cooler and that it was going to get cooler now that it was fixed, however temperatures were elevated. I explained that he could not store food in this unit until it could hold foods at 41F and below. He says that all foods were kept in different units until repairs were done around 1PM, so I told operator to move all temperature controlled foods from walk in cooler to other units until walk in is maintaining temperatures of 41F or below. I told operator many times to move all temperature controlled foods to different units and he kept saying he did or he would but he did not and/or waiting until the last minute to do so. I made sure he understood that stop sales would be issued on any foods inside or moved from the walk in cooler if they were not temping 41F by 5PM.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food -raw shell eggs stored above cooked wings in walk in cooler Emailed operator safe cooler storage handout
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Operator remade sanitize bucket with bleach and water only.
[32-12-6] Covered waste receptacle not provided in all gender bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food throughout multiple cooler units, not segregated from restaurant foods or labeled as personal. Operator separated personal foods from restaurant foods.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 2/1/24
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Operator diluted and retested at 100PPM.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -pizza oven handles soiled
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (45F - Cold Holding, operator prepped them so they retemped at 60F, moved to freezer); cooked wings (45F - Cold Holding, retemped at 42F); cooked noodles (45F - Cold Holding, retemped at 45F, uncovered for faster cooling) All foods in walk in cooler temping 45F. Operator says the checked temperatures this morning and it was at 35F, but he noticed the cooler was freezer over and called for repairs. Ambient temperature of cooler 43F at time of inspection. Operator moved all temperature controlled foods he could fit to other units until walk in is serviced and can maintain foods at 41F or below. He did not have room for the desserts, cannolis and tiramisu, and said he would voluntarily discard these items.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. cooked sausage (45F - Cold Holding); cooked wings (45F - Cold Holding); cooked noodles (45F - Cold Holding) All foods in walk in cooler temping 45F. Operator says the checked temperatures this morning and it was at 35F, but he noticed the cooler was freezer over and called for repairs. Ambient temperature of cooler 43F at time of inspection. Operator moved all temperature controlled foods he could fit to other units until walk in is serviced and can maintain foods at 41F or below. He did not have room for the desserts, cannolis and tiramisu, and said he would voluntarily discard these items.
[53B-01-5] 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. Sole food handler employee, Reyna Rexha, does not have food handler training.