NY EASTLAKE PIZZA

Name: NY EASTLAKE PIZZA
Address: 2525 E LAKE RD S, PALM HARBOR, FL, 34685, US
Rating: 78

2525 E LAKE RD S, PALM HARBOR, FL 34685

License #6216277

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

78 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

NY EASTLAKE PIZZA in PALM HARBOR currently holds an InspectFL Health Score of 78 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 13, 2026. Across those visits, inspectors documented 28 total violations — 4 critical, 12 major, 12 minor.

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.

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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 March 13, 2026 had no critical findings, but inspectors still documented 1 major and 2 minor violations.

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.

Location + actions

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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.

Call Back - Complied
[13-03-4] No employees wearing hair restraint, discussed again the importance of using a hair restraint when involved in food preparation
[36-73-4] Cook line, prep areas and food storage areas
[53B-13-5] 1 expired employee 2 new with in 30 days

Warning Issued
[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. Ham, shredded cheese, sausage. Operator to date accordingly
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Knife stored on soiled surface.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee working at time of inspection has no proof that he was informed of his reporting responsibilities.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves of prep tables heavily soiled Pipes along walls heavily soiled
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink. Operator provided paper towels during the inspection.
[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. Employee working during inspection Samy Yonan has no training.
[08B-27-4] Food placed in soiled container/equipment. Dry ingredient bins heavily soiled
[36-73-4] Floor soiled/has accumulation of debris. Floors, drains and walls heavily soiled in the cook line prep area and storage areas.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored on heavily soiled shelving.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer, floor mixer and microwave all heavily soiled with food debris. Bulk dry ingredient food containers heavily soiled.. Shelved holding dry food stock have an accumulation of grease and food debris. Prep tables soiled with food debris.
[22-16-4] Reach-in cooler interior and shelves have a heavy accumulation of soil residues. Reach in at the end of cook line and lower reach in cooler below make table interiors both heavily soiled.
[41-17-4] Spray bottle containing toxic substance not labeled. Large sprayer containing white liquid not labeled with common name. Employee working stated he does not know what the chemical is.
[13-03-4] Employee with no hair restraint while engaging in food preparation. No hair restraints used by staff during inspection. Discussed the importance of of using hair restraints during food preparation.
[41-10-4] Toxic substance/chemical improperly stored. Chemical in sprayer and spray bottle stored next to clean equipment with spillage on the shelf. Operator removed chemicals from the area and pulled equipment to be washed rinsed and sanitized.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta operator was able to determine the prep date of pasta and will date accordingly

Community reaction

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Community pulse