MICKEYS PIZZA CITY

Name: MICKEYS PIZZA CITY
Address: 5882 S RIDGEWOOD AVE, PORT ORANGE, FL, 32127, US
Rating: 32.7

5882 S RIDGEWOOD AVE, PORT ORANGE, FL 32127

License #7405639

🍕 Pizza/Italian ℹ️

32.7 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MICKEYS PIZZA CITY in PORT ORANGE currently holds an InspectFL Health Score of 32.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 63 total violations — 13 critical, 13 major, 37 minor.

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Record snapshot

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The latest inspection on September 24, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

MICKEYS PIZZA CITY 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[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. -sausage
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. -gaskets
[21-05-5] Cloth used as a food-contact surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on fan cover above the chest freezer
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -reach in freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham 47F, sausage 45-46F less than 4 hours, manager placed into freezer. Rechecked at 41F or below.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -feta cheese
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw philly beef placing onto grill prior to handling stack of cheese at the prep cooler without washing hands

Disposition: Met Inspection Standards
[14-45-4] Cardboard used to line nonfood-contact shelves.
[36-32-5] Ceiling tiles shows damage or is in disrepair. -in back prep area
[13-03-4] Employee/cook with no hair restraint while engaging in food preparation.
[36-22-4] Floor area(s) covered with standing water. -floor area in front of dish machine -back dry storage area near drying mops
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wood shelving above cut table -surface area of cut table along back corner -hood filters -racks/shelving inside walk in cooler
[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. -cook sprinkled grated cheese over cooked Stromboli/calzone with bare hands. Advised to use utensil to avoid unnecessary barehand contact with ready to eat food that is not immediately being cooked after barehand contact. -employee retrieved utensil for use
[35A-02-6] Live, small flying insects in food storage area. -3 live flying insects inside back dry storage room around old dish machine/unused equipment/mop heads
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded mozzarella 42-48F inside top of makeline cooler, some cheese is above level that allows for maintaining 41F or below. Employee corrected level of product. -cut sausage 47F inside top of makeline cooler, employee stated replacing with fresh sausage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on portions of flat top
[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. -bill
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna inside walk in cooler