PIZZA CITY

Name: PIZZA CITY
Address: 4319 66 ST N, KENNETH CITY, FL, 33709, US
Rating: 58.9

4319 66 ST N, KENNETH CITY, FL 33709

License #6215385

🍕 Pizza/Italian ℹ️

58.9 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 8 findings · 1 critical

Routine - Food (follow-up)

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Major

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Minor

Usually lower-risk context.

Quick take

PIZZA CITY in KENNETH CITY currently holds an InspectFL Health Score of 58.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 47 total violations — 9 critical, 10 major, 28 minor.

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Inspections on file

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The latest inspection on October 7, 2026 shows 8 observation rows: 1 critical, 2 major, and 5 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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DBPR

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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: Call Back - Complied
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards in prep area grooved
[14-69-4] Ice buildup in reach-in freezer behind front counter and in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in prep area stained -Diet Coke soda machine nozzle soiled
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[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. In pizza prep cooler- shredded mozzarella (50F - Cold Holding); ham (48F - Cold Holding); sausage (49F - Cold Holding) Cooler ambient temperature reading 49F. Water stored in lower compartment of cooler temped 53F. Secondary thermometer temped 45F in coldest part of cooler. Operator said he had top compartment of cooler open for last hour, and has been in and out of lower compartment frequently. I explained that if his equipment cannot keep food at 41F and below, it cannot be used for cold holding foods.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator added sanitize tablets and retested at 200PPM.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Chef/owner does not have CFM.

Official DBPR inspection report ↗

Disposition: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs stored over pepperoncinis in reach in cooler on cookline Operator moved eggs to bottom shelf.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards in prep area grooved
[14-69-4] Ice buildup in reach-in freezer behind front counter and in kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator returned cloth to sanitize solution.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in prep area stained -Diet Coke soda machine nozzle soiled
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Chef/owner does not have CFM.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[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. In pizza prep cooler- shredded mozzarella (50F - Cold Holding); ham (48F - Cold Holding); sausage (49F - Cold Holding) Cooler ambient temperature reading 49F. Water stored in lower compartment of cooler temped 53F. Secondary thermometer temped 45F in coldest part of cooler. Operator said he had top compartment of cooler open for last hour, and has been in and out of lower compartment frequently. I explained that if his equipment cannot keep food at 41F and below, it cannot be used for cold holding foods.
[14-01-5] Bowl or other container with no handle used to dispense food. -bowl used as scoop for fries in reach in freezer on cookline.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator added sanitize tablets and retested at 200PPM.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza prep cooler- shredded mozzarella (50F - Cold Holding, retemped at 46F); ham (48F - Cold Holding, retemped at 47F); sausage (49F - Cold Holding, retemped at 46F) Cooler ambient temperature reading 49F. Water stored in lower compartment of cooler temped 53F. Secondary thermometer temped 45F in coldest part of cooler. All items had been stocked at 11AM, so operator moved to different unit to cool within next hour.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.

Disposition: Warning Issued
[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. Shredded mozzarella (62F - Cold Holding); tomato sauce (59F - Cold Holding); cooked sausage (62F - Cold Holding) In reach in deli cooler across from flat top. Operator says the cooler was at 34F when they arrived at 11AM, as was the food inside when he temped it. Around 12 PM they noticed it was displaying a high temperature. Ambient temperature read 64F on front display at 1:50 PM. Operators moved all food from cooler to other coolers and freezers to allow to cool and will discontinue use of the broken cooler until it has been serviced and is able to hold foods 41F or below.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired Feb 1 2026
[35A-03-4] Dead roaches on premises. 1 dead roach on floor behind pizza oven 1 dead roach on floor behind soda machine Operator cleaned up areas.
[36-73-4] Floor soiled/has accumulation of debris. -under cook line equipment
[33-23-4] Grease receptacle and dumpster are on dirt, not on proper pad/nonabsorbent surface.
[14-69-4] Ice buildup in reach-in freezer near kitchen exit
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cook line equipment soiled with grease
[21-12-4] Wet wiping cloth on cutting board near meat slicer not stored in sanitizing solution between uses. Operator made sanitizer bucket and stored cloth in solution.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee prepared raw shrimp with gloves and proceeded to remove cooked shrimp from fryer using same gloves. Operator washed hands and changed gloves.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm, added sani tabs and retested at 200PPM)
[08A-04-5] Raw animal food stored over unwashed produce. -raw beef stored over produce in reach in cooler at kitchen entrance. Operator moved raw beef to store below produce.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella (62F - Cold Holding); tomato sauce (59F - Cold Holding); cooked sausage (62F - Cold Holding) In reach in deli cooler across from flat top. Operator says the cooler was at 34F when they arrived at 11AM, as was the food inside when he temped it. Around 12 PM they noticed it was displaying a high temperature. Ambient temperature read 64F on front display at 1:50 PM. Operators moved all food from cooler to other coolers and freezers to allow to cool and will discontinue use of the broken cooler until it has been serviced and is able to hold foods 41F or below. Mozzarella retemped at 51F, sauce retemped at 52F and sausage retemped at 49F at 3 PM. Operator moved all items to freezer to ensure they get to 41F or below in 4 hours.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -at mop sink hose bibs
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep table with meat slicer are stained -soda machine nozzles has accumulation of debris inside.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -operator does not have test strips to test quaternary sanitizer Provided operator with quaternary test strips.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at kitchen entrance had hot water turned off. Operator turned on.