I Love Ny Pizza
Last inspected: Apr 28, 2026
12
Score
Inspectors have visited I Love Ny Pizza 12 times, with records going back to 2022. The most recent report on file is from Apr 28, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around 19 violations per visit versus roughly 15 violations earlier in the record.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded 11 times.
The city-wide average sits at 67, which I Love Ny Pizza's 12 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
4
Critical latest
5
Major latest
20
Minor latest
Inspection History
Apr 28, 2026
Complaint Full
4 critical violations. 5 major violations. 20 minor violations.
View 29 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -4 pizzas on pizza line time marked 10-2pm. Inspection started at 2:23 pm **Warning**
03F-04-5
High Priority - Time/temperature control for safety food controlled by time and required to be discarded by use by time was not discarded by time marked. 10:00-2:00. See stop sale. **Warning**
01B-19-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over open package of spinach, reach in cooler on cook line, operator moved eggs to bottom **Corrected On-Site** **Warning**
08A-05-6
High Priority - Live, small flying insects found -4 live flying insects in dish and storage areas **Warning**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -fryer baskets -interior of reach in coolers -interior of pizza oven and regular oven -dough mixer **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -soda drain line in hand sink at soda station in front area **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line and hand sink in front area. **Warning**
31B-02-4
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. -portioned lasagna in white reach in freezer **Warning**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -throughout the establishment **Warning**
02C-02-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -under hand sink and soda machine in front area **Warning**
35A-06-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -uncovered cup of coffee and uncovered cup of water on cook line, operator discarded **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. **Warning**
12B-09-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag on shelf above dry goods and clean plates on cook line. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. -fryer baskets are heavily warped -gaskets on all coolers -pizza pans **Warning**
14-11-5
Basic - Floor drains soiled/has accumulation of debris. **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -bag of onions and case of eggs in walk in cooler, operator placed on shelf. **Corrected On-Site** **Warning**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -112F, operator turned up heat, 144F **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior front and sides of all cooking equipment -gaskets on all coolers -cart on cook line -exterior of dough containers -exterior plastic containers in dry storage -mop sink -area under soda machine and hand sink in front area **Warning**
23-03-4
Basic - Outer openings not protected with self-closing doors. -back door **Warning**
35B-03-4
Basic - Reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Standing water or very slow draining water in handwash sink on front area, operator used plunger to drain. **Corrected On-Site** **Warning**
29-20-5
Basic - Stored food not covered. -throughout the establishment **Warning**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. -operator hung to dry **Corrected On-Site** **Warning**
42-01-4
12
Dec 22, 2025
Routine - Food
3 critical violations. 6 major violations. 13 minor violations.
View 22 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over spinach and precooked meatballs in reach in cooler on cook line **Repeat Violation**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. -bread stored in take out bag in reach in cooler in kitchen, operator placed in plastic wrap. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Italian sausage (51F - Cold Holding), reach in cooler on cook line, held less than four hours per operator. Moved to reach in freezer for quick chill, 41F **Corrected On-Site**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. -soda machine in front area
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -fryer baskets have residue buildup -can opener and interior of can opener holder are soiled
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by soda machine in front area and disabled stall in women's restroom
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator had form completed but it got thrown away. Provided new form to operator.
03F-10-5
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 white reach in freezer **Repeat Violation**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna in white reach in freezer, cooked pasta in walk in cooler
02C-02-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in salta container in kitchen, operator removed **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment **Repeat Violation**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. -entry to kitchen **Repeat Violation**
36-03-4
Basic - Equipment in poor repair. -gaskets on reach in coolers on cook line are torn -gaskets on walk in cooler **Repeat Violation**
14-11-5
Basic - Food stored on floor. -container of salt in kitchen, operator placed on shelf **Corrected On-Site**
08B-38-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. -bar
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in coolers and cooking equipment on cook line are soiled -cart on cook line is soiled -exterior of sugar,flour and dough containers in kitchen are soiled -rack holding canned goods
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -upright silver double cooler in kitchen and dry storage shelves **Repeat Violation**
14-33-4
Basic - Single-service articles improperly stored. -pizza boxes on floor in front dining area
25-05-4
Basic - Stored food not covered. -breaded pasta in white reach in freezer in kitchen
08B-12-5
Basic - Upright white reach-in freezer interior/shelves and reach in cooler shelves have accumulation of soil residues.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. -spray bottle of water in bar area, operator labeled **Corrected On-Site**
02D-01-5
18
Aug 18, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food storage containers are soiled. Mixer head is soiled. Residue build up surrounding drink nozzles. Small white cutting board at the bar. Dishwashing racks are soiled. **Warning** - From follow-up inspection 2025-06-17: **Time Extended** - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-08-18: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2025-06-17: **Time Extended** - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-08-18: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing.Bar area. **Warning** - From follow-up inspection 2025-06-17: **Time Extended** - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-08-18: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Dry storage shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-06-17: **Time Extended** - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-08-18: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wipe down all reach in cooler doors. Residue build up on top back of fryer cabinets and exterior of ovens. Side of walk in cooler door is soiled. Hood filers under the hood suppression system are soiled. Exterior of dough containers are soiled . **Warning** - From follow-up inspection 2025-06-17: **Time Extended** - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-08-18: **Time Extended**
23-03-4
74
Jun 18, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food storage containers are soiled. Mixer head is soiled. Residue build up surrounding drink nozzles. Small white cutting board at the bar. Dishwashing racks are soiled. **Warning** - From follow-up inspection 2025-06-17: **Time Extended** - From follow-up inspection 2025-06-18: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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 2025-06-17: **Time Extended** - From follow-up inspection 2025-06-18: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Under flat grill area. **Warning** - From follow-up inspection 2025-06-17: **Time Extended** - From follow-up inspection 2025-06-18: **Time Extended**
14-20-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2025-06-17: **Time Extended** - From follow-up inspection 2025-06-18: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing.Bar area. **Warning** - From follow-up inspection 2025-06-17: **Time Extended** - From follow-up inspection 2025-06-18: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Dry storage shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-06-17: **Time Extended** - From follow-up inspection 2025-06-18: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wipe down all reach in cooler doors. Residue build up on top back of fryer cabinets and exterior of ovens. Side of walk in cooler door is soiled. Hood filers under the hood suppression system are soiled. Exterior of dough containers are soiled . **Warning** - From follow-up inspection 2025-06-17: **Time Extended** - From follow-up inspection 2025-06-18: **Time Extended**
23-03-4
64
Jun 17, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese,46 f,47 f held from last night .Stop Sale. Cheese,45 f,ham,45 f,sausage,45 f held less than four hours.Technician has been called. **Warning** - From follow-up inspection 2025-06-17: Operator took out all time temperature control for safety food to pressure wash.Cheese,46 f f,cream,46 f,butter,45 f,raw chicken,43 f. Ham,45 ,cheese,46 f,sausage,45 f at reach in cooler. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese,47 f,48 f held from last night . Marinara sauce,44 f cooling from last night. Stop Sale. **Warning** - From follow-up inspection 2025-06-17: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food storage containers are soiled. Mixer head is soiled. Residue build up surrounding drink nozzles. Small white cutting board at the bar. Dishwashing racks are soiled. **Warning** - From follow-up inspection 2025-06-17: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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 2025-06-17: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2025-06-17: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing.Bar area. **Warning** - From follow-up inspection 2025-06-17: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Dry storage shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-06-17: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wipe down all reach in cooler doors. Residue build up on top back of fryer cabinets and exterior of ovens. Side of walk in cooler door is soiled. Hood filers under the hood suppression system are soiled. Exterior of dough containers are soiled . **Warning** - From follow-up inspection 2025-06-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Under flat grill area. **Warning** - From follow-up inspection 2025-06-17: **Time Extended**
14-20-4
47
Jun 13, 2025
Routine - Food
6 critical violations. 7 major violations. 15 minor violations.
View 28 violations
High Priority - Toxic substance/chemical improperly stored.All purpose cleaner stored next to plates on the rack. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese,46 f,47 f held from last night .Stop Sale. Cheese,45 f,ham,45 f,sausage,45 f held less than four hours.Technician has been called. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over raw calamari in walk in cooler. **Warning**
08A-05-6
High Priority - Dented cans present. Marinara.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,44 f cooling from last night. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese,47 f,48 f held from last night . Marinara sauce,44 f cooling from last night. Stop Sale. **Warning**
01B-02-5
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 a copy to operator. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Marinara is covered while cooling from last night. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food storage containers are soiled. Mixer head is soiled. Residue build up surrounding drink nozzles. Small white cutting board at the bar. Dishwashing racks are soiled. **Warning**
22-02-4
Intermediate - No soap provided at handwash sink.Cooks line. **Repeat Violation** **Warning**
31B-03-4
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 white freezer. **Warning**
02C-04-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Water,75 degrees f. **Warning**
27-16-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation** **Warning**
16-23-4
Basic - Ceiling ties soiled with accumulated food debris, grease, dust, or mold-like substance.Back line area. Ceiling is dusty in the dining room. **Repeat Violation** **Warning**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing.Bar area. **Warning**
36-03-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Dry storage shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Employee beverage container on a food preparation table. **Warning**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor.Soda bottles. **Repeat Violation** **Warning**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses.Oven door. **Corrected On-Site** **Warning**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Front line area. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wipe down all reach in cooler doors. Residue build up on top back of fryer cabinets and exterior of ovens. Side of walk in cooler door is soiled. Hood filers under the hood suppression system are soiled. Exterior of dough containers are soiled . **Warning**
23-03-4
Basic - Pizza screens in poor repair. **Warning**
14-11-5
Basic - Ripped/worn tin foil used as shelf cover. Under flat grill area. **Warning**
14-20-4
Basic - Unwashed tomatoes stored over milk in upright cooler. **Warning**
08B-17-4
Basic - Walk in cooler shelves have accumulation of soil residues. Bottom of all reach in freezers are soiled. **Warning**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Flour is not labeled. **Warning**
02D-01-5
10
Jan 30, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -dish racks **Warning** - From follow-up inspection 2025-01-30: -dish racks **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -pasta noodles in hand sink on cook line. Educated operator **Warning** - From follow-up inspection 2025-01-30: Soda drain in hand sink by soda machine **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Dry storage rack shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler in kitchen -fryer baskets **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks in back kitchen -top back of fryers heavily encrusted -interior fryer cabinets heavily soiled -exterior sides of fryers and grill heavily soiled -hoods on hood suppression system heavily soiled -exterior of dough pans and cheese containers in walk in cooler **Warning** - From follow-up inspection 2025-01-30: -top back of fryers heavily encrusted -exterior sides of fryers and grill heavily soiled **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered. -various items in reach in coolers and reach in freezer **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
08B-12-5
67
Jan 21, 2025
Routine - Food
3 critical violations. 8 major violations. 17 minor violations.
View 28 violations
High Priority - Employee washed hands with no soap. -cook line **Warning**
12A-20-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -112F. Operator moved to higher heat, rechecked was 167F **Corrected On-Site** **Warning**
10-05-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw Philly meat over cooked lasagna in reach in freezer. Operator relocated. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked lasagna in reach in cooler **Warning**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -dish racks **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -pasta noodles in hand sink on cook line. Educated operator **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at entry to kitchen **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. -both handwashing sinks in kitchen. Operator provided. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -pizza slices, provided copy to operator **Warning**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. -bottle of yellow liquid in bar area **Warning**
41-17-4
Basic - All reach-in cooler and reach in freezer interior/shelves have heavy accumulation of soil residues. **Warning**
22-16-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Stored food not covered. -various items in reach in coolers and reach in freezer **Warning**
08B-12-5
Basic - Single-service articles improperly stored. -pizza boxes on floor -plastic soda bottles on floor. Operator relocated. **Corrected On-Site** **Warning**
25-05-4
Basic - Ripped/worn tin foil used as shelf cover. -prep table shelf by hand sink **Warning**
14-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks in back kitchen -top back of fryers heavily encrusted -interior fryer cabinets heavily soiled -exterior sides of fryers and grill heavily soiled -hoods on hood suppression system heavily soiled -exterior of dough pans and cheese containers in walk in cooler **Warning**
23-03-4
Basic - Heavy buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Floor heavily soiled/has accumulation of debris underneath cooking equipment and reach in coolers in kitchen. **Warning**
36-73-4
Basic - Equipment in poor repair. -gaskets on reach in cooler in kitchen -fryer baskets **Warning**
14-11-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee making pizzas **Warning**
13-04-4
Basic - Dry storage rack shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Clean utensils stored between equipment and wall. -knife at prep table in kitchen by hand sink. **Warning**
24-14-4
Basic - Clean utensils or equipment stored in dirty container. Spoons in metal pan. Operator placed in dish area for cleaning. **Corrected On-Site** **Warning**
24-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen **Warning**
36-34-5
Basic - Ceiling tile missing in kitchen. **Warning**
36-36-4
Basic - Bowl or other container with no handle used to dispense food. -bowl in pizza sauce in walk in cooler **Warning**
14-01-5
12
Feb 26, 2024
Routine - Food
5 critical violations. 6 major violations. 10 minor violations.
View 21 violations
High Priority - Nonfood-grade bags used in direct contact with food. -shredded coconut in non food grade togo bag in dry storage area.
14-31-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200++ at wiping bucket.
41-27-4
High Priority - Toxic substance/chemical improperly stored. -Windes stored by coffee pot in back area. -Bleach stored next to togo containers in the dry storage area.
41-10-4
High Priority - Raw pounded breaded chicken stored over portioned cooked lasagna in reach in freezer - not all products commercially packaged.
08A-02-6
High Priority - One flying insect near front bar area.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grater is soiled with residue. -
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Red wiping bucket in hand sink at entrance to kitchen. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink near entrance to kitchen and at the handwash sink next to fryer.
31B-02-4
Intermediate - No soap provided at handwash sink at the entrance to the kitchen.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled at the bar area.
41-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Bowl or other container with no handle used to dispense food. -bowl in flour container and soufflé cup in sugar container across from single door reach in cooler/freezer.
14-01-5
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in back area.
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair throughout the establishment.
36-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler gaskets are soiled on the front counter. -Top back of fryers and interior of cabinets have a residue buildup. -Ansuls over cooking equipment on the cooks line are heavily soiled.
23-03-4
Basic - One dead fly in back dry storage area.
35A-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -In reach in cooler on the front line.
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface in the bar area.
14-33-4
Basic - Unwashed lemons stored with ready-to-eat food on the cooks line.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers across from single door reach in coolers are not labeled.
02D-01-5
16
Jul 31, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over garlic mix for knots in double door reach in cooler **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink Across from three compartment sink **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing green toxic substance not labeled on shelf located next to hand sink across from three comp sink. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit shut off at employee handwash sink in mens bathroom.
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk in under part of sandwich top cooler across from fryer on cooks line.
08B-49-4
Basic - Floor soiled/has accumulation of debris. Behind kitchen equipment on cooks line **Repeat Violation**
36-73-4
Basic - Single-service articles improperly stored. Case of napkins on floor behind the bar. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Walk-in cooler with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Next to bar **Corrected On-Site**
42-01-4
47
Feb 7, 2023
Complaint Full
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Spray bottles of chemicals next to single serve dressing packets and single service cups on shelf next to bar. **Repeat Violation** - From follow-up inspection 2023-02-07: **Time Extended**
41-10-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda machine in dining room - ice chute at soda machine - white cutting board on cooks line stained - deli slicer soiled - dough mixer heavily soiled - From follow-up inspection 2023-02-07: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Pizza display case cracked. - From follow-up inspection 2023-02-07: **Time Extended**
14-16-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Manager could not locate. - From follow-up inspection 2023-02-07: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the lower left side that opens to the outside. **Repeat Violation** - From follow-up inspection 2023-02-07: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris throughout all kitchen areas **Repeat Violation** - From follow-up inspection 2023-02-07: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair throughout kitchen. Owner states new floor being installed. **Repeat Violation** - From follow-up inspection 2023-02-07: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees near dish machine. - From follow-up inspection 2023-02-07: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - counter under soda machine - interior of storage cabinets under soda machine - interior of beverage cooler at bar - shelves under prep tables - fan covers in walk in cooler - From follow-up inspection 2023-02-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Opened box of dinner napkins on floor behind bar. - From follow-up inspection 2023-02-07: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen and prep areas **Repeat Violation** - From follow-up inspection 2023-02-07: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Employees remixed to 200+ppm. Manager coached and corrected to 100ppm. **Corrected On-Site** - From follow-up inspection 2023-02-07: **Time Extended**
21-07-4
45
Sep 6, 2022
Routine - Food
7 critical violations. 5 major violations. 22 minor violations.
View 34 violations
High Priority - Toxic substance/chemical improperly stored. Above hand sink when entering kitchen by bar Above single door reach in freezer in kitchen Stored next to clean glasses and single service at the bar **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale Pizza station on front line both pans were double panned and more than four hours per operator Shredded cheese 54F Sliced sausage 53F **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza station on front line both pans were double panned and more than four hours per operator Shredded cheese 54F Sliced sausage 53F Meat sauce 50F made 2 days ago and in large stock pot in the walk in cooler.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Double reach in cooler Raw pounded chicken over cooked pasta Raw chicken breast over portioned cooked lasagna **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-22 Paid during inspection and now is current. **Corrected On-Site** **Warning**
50-17-2
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of pizza sauce on the seam on can rack **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. See stop sale Meat sauce 50F made 2 days ago and in large stock pot in the walk in cooler. **Warning**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Meat sauce 50F made 2 days ago and in large stock pot in the walk in cooler. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)Dish racks soiled 2) slicer soiled 3) marinara container soiled **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink when entering kitchen from bar. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink by hand sink when entering kitchen from bar. **Repeat Violation** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked on the pizza prep table **Warning**
02C-02-5
Basic - Floor soiled/has accumulation of debris behind equipment in the kitchen. **Warning**
36-73-4
Basic - Floor tiles in disrepair,across from reach in coolers **Warning**
36-17-5
Basic - Holes to the wall throughout back area. **Warning**
36-24-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - One Light not functioning on the hood system **Warning**
36-62-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Reach-in cooler shelves have accumulation of soil residues. **Repeat Violation** **Warning**
22-16-4
Basic - Six Dead roaches on premises Three in trap above hand sink when entering kitchen from bar. Three in the bar **Corrected On-Site** **Warning**
35A-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed sliced Mushrooms over cooked pasta in reach in cooler. **Warning**
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Equipment not designed or constructed in a durable manner. Hood filter operator ordered wrong size and getting it replaced. **Corrective Action Taken** **Warning**
14-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in the front kitchen . **Corrected On-Site** **Warning**
12B-07-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Clean utensils or equipment stored on dirty shelf above the mixer. **Warning**
24-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Warning**
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair above the mixer. **Warning**
36-32-5
Basic - Buildup of food debris/soil residue on equipment door handles on the cooks line **Warning**
23-24-4
Basic - Bowl or other container with no handle used to dispense food in unlabeled buckets on dry item shelf in kitchen **Warning**
14-01-5
Basic - Water leaking from pipe at hand sink at the front kitchen. **Warning**
29-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust above three compartment sink **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Unlabeled buckets on dry item shelf in kitchen . **Warning**
02D-01-5
7
Frequently Asked Questions
When was I Love Ny Pizza last inspected?
The most recent health inspection at I Love Ny Pizza on file is from Apr 28, 2026. The public record contains 12 inspections in total.
What is the most common violation at I Love Ny Pizza?
Across the inspection record, “food-contact surface soiled with food debris” has been cited 11 times, more than any other issue at I Love Ny Pizza.
How does I Love Ny Pizza compare to other restaurants in Clermont?
I Love Ny Pizza most recently scored 12 out of 100, which is lower than the Clermont average of 67.
Has I Love Ny Pizza's inspection record improved over time?
No. Recent inspections at I Love Ny Pizza have averaged around 19 violations per visit, up from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at I Love Ny 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 I Love Ny Pizza inspected?
Based on the inspection history on file, I Love Ny Pizza is inspected around three times per year on average.
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