Davila's Pizza
Last inspected: Nov 17, 2025
61
Score
Public records show nine inspections at Davila's Pizza stretching back to 2022. Inspectors last stopped by on Nov 17, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around six violations compared to roughly eight violations earlier on.
The most common issue across all inspections has been “bowl or other container with no handle used to dispense food”, showing up three times.
By comparison, the average Vero Beach facility scores 77, putting Davila's Pizza on the weaker side. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : 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. Reading 0ppm. Primed and ran multiple times. Still reading 0ppm **Warning** - From follow-up inspection 2025-11-17: Dishwasher still is not sanitizing properly. Eco lab is scheduled to come today. Manager provided correspondence messages with eco lab and work order number for repair. Dishwasher is not in use and 3 bay sink is set up **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup observed at 108f. Advised to reheat **Corrective Action Taken** - From follow-up inspection 2025-11-17: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food debris - From follow-up inspection 2025-11-17: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease and food debris under cook line equipment . Floor drain and floors under dishmachine have buildup - From follow-up inspection 2025-11-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles, Gaskets and door frames of reach in freezer and cooler in back prep room have buildup. Manager started to wipe down **Corrective Action Taken** - From follow-up inspection 2025-11-17: **Time Extended**
23-03-4
61
Nov 7, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
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. Reading 0ppm. Primed and ran multiple times. Still reading 0ppm **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup observed at 108f. Advised to reheat **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food debris
22-02-4
Basic - Floor soiled/has accumulation of debris. Grease and food debris under cook line equipment . Floor drain and floors under dishmachine have buildup
36-73-4
Basic - Food stored on floor. Bag of flour next to mixer **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles, Gaskets and door frames of reach in freezer and cooler in back prep room have buildup. Manager started to wipe down **Corrective Action Taken**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados stored with avocados with stickers. Manager removed cut avocados **Corrected On-Site**
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. Soufle cup In parm cheese **Corrected On-Site**
14-01-5
52
Jun 24, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in walk in manager added date **Corrected On-Site**
02C-02-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating on prep table/cooler. Employee moved to table. Educated manager
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. CEll phone on prep table **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Grease and food buildup between fryers and flat top Gaskets on reach in freezer soiled. Manager cleaned gaskets and hood filters are scheduled to be cleaned next month **Corrective Action Taken**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At pizza cooler
21-12-4
74
Dec 12, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
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.Employee added time to board **Corrected On-Site**
03F-02-5
High Priority - 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. Employee used bare hands to slide ready to eat pizza pie into box. Educated employee
09-01-4
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/
53A-05-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna in reach in cooler. Employee added date **Corrected On-Site**
02C-04-5
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. 2 employees
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. In feta cheese. **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85f. Manager turned up heat **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and hood filters
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line pizza cooler soiled in old food residue . Employee cleaned **Corrected On-Site**
22-16-4
Basic - Stored food not covered. Pizza pies. Employee covered with tray **Corrected On-Site**
08B-12-5
43
Jul 22, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Jan 16, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
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. For pizzas and sauce. Operator claims it was erased put back on board **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Minestrone soup 92f hot holding. Reheated to 172f hh **Corrected On-Site**
03B-01-6
High Priority - Spray hose at mop sink lower than flood rim of sink. **Corrected On-Site**
29-37-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream **Corrected On-Site**
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar and salt **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Light not functioning. Several under hood fan
36-62-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
41
Aug 29, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
52
Feb 27, 2023
Routine - Food
5 major violations. 7 minor violations.
View 12 violations
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/. Q is PIC with no CFM. Certified food manager came in. **Corrected On-Site**
53A-05-6
Intermediate - 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. For newer employees provided form. **Corrective Action Taken**
11-26-1
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. Provided. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer in hand wash sink at cook line. Removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia or chlorine test strips. **Repeat Violation**
16-37-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large bowls inverted. **Corrected On-Site**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Pizza cook.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - In-use utensil stored in sanitizer between uses. Removed and air dried. **Corrected On-Site**
10-18-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line water 89f with utensils. Heated to 147f. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths on prep tables.
21-12-4
43
Jul 5, 2022
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Have chlorine test strips for dishwasher,but using quaternary for sanitizer bucket and do not have quat test strips.
16-37-1
90
Frequently Asked Questions
When was Davila's Pizza last inspected?
The most recent health inspection at Davila's Pizza on file is from Nov 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Davila's Pizza?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Davila's Pizza.
How does Davila's Pizza compare to other restaurants in Vero Beach?
Davila's Pizza most recently scored 61 out of 100, which is lower than the Vero Beach average of 77.
Has Davila's Pizza's inspection record improved over time?
Yes. Recent inspections at Davila's Pizza have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Davila's Pizza means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Davila's Pizza inspected?
Based on the inspection history on file, Davila's Pizza is inspected around three times per year on average.
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