PHILLY PIZZA AUTHORITY

Name: PHILLY PIZZA AUTHORITY
Address: 634 E 3RD AVE, NEW SMYRNA BEACH, FL, 32169, US
Rating: 0

634 E 3RD AVE, NEW SMYRNA BEACH, FL 32169

License #7407147

🍕 Pizza/Italian ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 9, 2026 · 3 findings · 1 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PHILLY PIZZA AUTHORITY in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on October 9, 2026. Across those visits, inspectors documented 80 total violations — 33 critical, 31 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 9, 2026 shows 3 observation rows: 1 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

PHILLY PIZZA AUTHORITY 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.

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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: Call Back - Admin. complaint recommended
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[55-01-5] Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Credit card fee and delivery fee
[03A-02-5] Diablo sauce 42F, shredded cheese 47F, chick peas 43-44F. Meatballs 35F, sausage 38F. Shredded cheese on the bottom right of cooler, advised to rearrange and move commercial non tcs dressing where cheese is. Operator rearranged during callback inspection.

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara made previous day, cooled in ice bath, put into reach in cooler, and then put for approximately 40 minutes 3-4 hours earlier 70F in the middle and 49F on the outside
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched his hair, then continued to box up wings and fries to go
[14-31-5] Nonfood-grade bags used in direct contact with food. Chicken breading in the freezer
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked eggplant 49F, cheese chunks 47F. Out and returned to cooler per operator - azoda 47F, pizza sauce 47F, soup 44F, mozzarella 44F, eggplant 42-45F. Glass door cooler in and out of cooler per operator. - out at room temperature, Azoda with raw garlic in oil, cooked marinated cherry peppers 74F. Out for less than 4 hours. Returned to cooler per.er.
[41-10-4] Toxic substance/chemical improperly stored. Gallon of simple green over panko storage
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
[31A-11-4] Handwash sink used for purposes other than handwashing. - Used to hold dirty container , scrub sponge, towel
[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. Daniel
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Pesto made in house dated 2/21. Wrong month per operator. Corrected to 3/21 - cheese sauce dated with 7 day expire date, all others except desserts with prep date,

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on cutting board next to exposed food
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
[33-20-4] Grease on the ground and/or pad around back door. Where 2 uncovered 5 gallon containers of oil are stored. Operator moved grease to grease recycle container
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat corrected to 200 ppm quat
[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. Touching the edges of a pizza while cutting it
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cheese
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale cooked peppers 1/22
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 59F. Operator returned to cooler
[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 as required.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
[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. A few employees over 60 days
[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 on duty
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items dated incorrectly per operator. Cooked mushrooms 1/27, cooked sausage 1/27, cannoli cream 1/15, diced tomatoes 1/21,