Blue Spring Pizza
Last inspected: Mar 11, 2026
27
Score
The health department has logged 11 inspections at Blue Spring Pizza, the earliest from 2022. Blue Spring Pizza was last inspected on Mar 11, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
Blue Spring Pizza's latest score of 27 falls below the Orange City average of 76. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
6
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
27
Aug 7, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
37
Jan 13, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara (50F - Cooling ); placed overnight . Operator instructed to discard **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-13: No food cooling **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler noodles (47F - Cold Holding); placed overnight , operator instructed to discard ; sliced sausage (47F - Cold Holding); raw chicken (47F - Cold Holding); sliced cheese (46F - Cold Holding); deli meat (43F - Cold Holding); cheese cake (45F - Cold Holding); butter (45F - Cold Holding).less than 4 hours . Operator placed ice . **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-01-13: walk in cooler Cooked ham 41F, cheese 38F, cheese 46F, butter 46F,mozzarella 46F, whole cheese 43F ,cheese cake 45F ,tzatziki sauce 40F. Food placed overnight . Ice was on food that was in temperature. Operator to discard food placed overnight, **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2025-01-13: No wiping bucket set up, **Time Extended**
21-12-4
70
Jan 9, 2025
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler noodles (47F - Cold Holding); placed overnight , operator instructed to discard ; sliced sausage (47F - Cold Holding); raw chicken (47F - Cold Holding); sliced cheese (46F - Cold Holding); deli meat (43F - Cold Holding); cheese cake (45F - Cold Holding); butter (45F - Cold Holding).less than 4 hours . Operator placed ice . **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. **Warning**
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara (50F - Cooling ); placed overnight . Operator instructed to discard **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored in kitchen reach in cooler over dressing .operator relocated. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at wash ware handwash sink. Operator restocked. **Warning**
31B-02-4
Intermediate - 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. **Warning**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
33
Sep 16, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. - meatballs, rolls, in to-go grocery bags **Warning** - From follow-up inspection 2024-07-17: **Time Extended** - From follow-up inspection 2024-09-16: **Admin Complaint**
14-31-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - sausage, 48F at 10:45 am, cooling since previous day **Warning** - From follow-up inspection 2024-07-17: Cooked wings 44F , operator placed ice, Sliced sausage 46F, marinara 46F, cooling from overnight, operator instructed to discard. **Admin Complaint** - From follow-up inspection 2024-09-16: Cooked sausage 46-47F , pasta 45F from overnight . Operator instructed to discard sausages.Operator instructed to place ice. **Admin Complaint** **Corrective Action Taken**
03D-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-07-17: **Time Extended** - From follow-up inspection 2024-09-16: **Admin Complaint**
16-62-1
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-07-17: **Time Extended** - From follow-up inspection 2024-09-16: **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair, in kitchen area. **Warning** - From follow-up inspection 2024-07-17: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended**
36-32-5
58
Jul 17, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Jul 16, 2024
Routine - Food
6 critical violations. 7 major violations. 12 minor violations.
View 25 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked chicken wings. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. - meatballs, rolls, in to-go grocery bags **Warning**
14-31-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - sausage, 48F at 10:45 am, cooling since previous day **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - walk in cooler: ham, 45F; provolone cheese, 44F; raw chicken 46F; placed ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1- live roach in mop sink. **Warning**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - make table cutting board soiled with food debris. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can placed in front of wash ware area hand sink. **Warning**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - 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. **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - lasagna portions, meatballs prepared 48 hours ago . **Corrected On-Site** **Warning**
02C-02-5
Basic - Bowl or other container with no handle provided to dispense food. - yeast, paprika **Corrected On-Site** **Warning**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair, in kitchen area. **Warning**
36-32-5
Basic - Current Hotel and Restaurant license not displayed. License is not on site. **Warning**
50-09-4
Basic - Dead roaches on premises. 1- dead roach in mop sink. 1- dead roach by mixer. 1- dead roach by air handler. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee eating in a food preparation or other restricted area. Food worker drinking at pizza station from open cup. Educated operator. **Corrective Action Taken** **Repeat Violation** **Warning**
12B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
10-17-4
Basic - Insect control device installed over bottled beverages. **Corrected On-Site** **Warning**
35B-02-4
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site** **Warning**
51-13-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of stove - low boy gaskets **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - single door cooler at cookline **Warning**
22-16-4
Basic - Soiled Cardboard used to line wash ware shelves. **Warning**
14-45-4
11
Dec 27, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Non-Food Contact Surfaces Clean
FL-23
Food in Good Condition, Safe, and Unadulterated
FL-13
43
Jul 14, 2023
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2023. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over broccoli in kitchen reach in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelving soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Plunger in washware hand sink.
31A-11-4
Intermediate - No chlorine or quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - No copy of latest inspection report available. **Repeat Violation**
51-18-6
Basic - Food employees with no hair restraint while engaging in food preparation.
13-03-4
Basic - Bowl or other container with no handle used to dispense food. -Souflee cup used to dispense feta cheese in kitchen make table unit.
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pizza grill vent soiled with dust,
23-03-4
37
Jan 17, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
30
Jul 18, 2022
Routine - Food
2 critical violations. 7 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station table top Ricotta cheese 68F/ 40 minutes. Operator placed in unit.
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license 4-1-2022. **Admin Complaint**
50-17-2
Intermediate - No Quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at wash ware handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - 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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sliced Gyro meat, thawed 24 hours ago.
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -In walk in cooler lasagna prepared 3 days ago. Operator updated. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner not labeled on shelf above slicer.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink.
27-16-4
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
35
Frequently Asked Questions
When was Blue Spring Pizza last inspected?
The most recent health inspection at Blue Spring Pizza on file is from Mar 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Blue Spring Pizza?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Blue Spring Pizza.
How does Blue Spring Pizza compare to other restaurants in Orange City?
Blue Spring Pizza most recently scored 27 out of 100, which is lower than the Orange City average of 76.
Has Blue Spring Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Blue Spring Pizza have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Blue Spring Pizza means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Blue Spring Pizza inspected?
Based on the inspection history on file, Blue Spring Pizza is inspected around three times per year on average.
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