Coast to Coast Pizza Company
Last inspected: Dec 8, 2025
29
Score
The most recent inspection for Coast To Coast Pizza Company, located at 61 53 St Ocean in Marathon, FL, on December 8, 2025, resulted in a high-risk score of 29. This inspection identified five critical, three major, and four minor violations. Previous inspections for this pizza establishment have predominantly fallen into the medium-risk category.
9
Inspections
5
Critical latest
3
Major latest
4
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
29
Jul 1, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
58
Jan 3, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
52
Aug 13, 2024
Routine - Food
1 major violation. 1 minor violation.
86
Aug 1, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
55
Feb 1, 2024
Routine - Food
1 major violation. 7 minor violations.
64
Sep 21, 2023
Routine - Food
1 critical violation. 2 minor violations.
78
Jun 27, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
61
Apr 20, 2023
Routine - Food
No violations found.
100
Violations — Dec 8, 2025 Inspection
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - 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. Pizza prep table is cold holding at 55-58 F , all TCS foods were stopped sealed or relocated to working unit if under 4 hour out of temperature.
14-74-7
Basic - Duct tape used to repair nonfood-contact surface. Duct tape is holding the prep table lid together
14-71-4
Basic - Employee personal items, purses, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
22-45-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ham 58F sausage (58*F - Cold Holding); cut tomatoes (56*F - Cold Holding); meatballs are (59*F - Cold Holding) pizza prep table all slice pies at front counter are out of temp with no time mark
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (58*F - Cold Holding); cut tomatoes (56*F - Cold Holding); meatballs are (59*F - Cold Holding)
03A-02-5
High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. No time mark on slice pies at front counter
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times.the handwashing sing is being used for holding the floor fans. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at front counter handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink in kitchen **Corrected On-Site**
31B-03-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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