Napoli Pizza & New York Oven
Last inspected: Jan 28, 2026
82
Score
Across the available record, Napoli Pizza & New York Oven has nine inspections on file, the first dated 2022. Napoli Pizza & New York Oven was last inspected on Jan 28, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 11 violations earlier in the record.
Looking across the full record, “ice buildup in reach-in freezer” is the recurring theme, flagged three times.
The city-wide average for Daytona Beach sits at 72, putting Napoli Pizza & New York Oven on the better side of that line. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. -ricotta - From follow-up inspection 2026-01-28: **Time Extended**
02C-03-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep area - From follow-up inspection 2026-01-28: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled wire air drying rack above 3 compartment sink -hood filters -backsplash behind fryers near oven -top/side exteriors of pizza oven - From follow-up inspection 2026-01-28: **Time Extended**
23-03-4
82
Jan 26, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
Aug 1, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
52
Feb 7, 2025
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
27
Oct 2, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. -can of processed mushrooms
01B-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink located near to 3 compartment sink **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. -hand sink located next to 3 compartment sink **Corrected On-Site**
31B-03-4
Basic - Accumulation of pink/black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside of ice machine, corners
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling
36-34-5
Basic - Floor soiled/has accumulation of debris. -warewashing area in back
36-73-4
Basic - Ice buildup in reach-in freezer. -chest freezer next to stove
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave
22-08-4
Basic - Old labels stuck to food containers after cleaning. -on spaghetti **Corrected On-Site**
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink
29-11-4
50
Feb 1, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 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. -bye the slice pizza less than 1 hour, manager added time **Corrected On-Site**
03F-02-5
High Priority - hose at mop sink lower than flood rim of sink. -mop sink next to 3 compartment sink
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board
22-02-4
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 - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open sleeve of American cheese
02C-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent un front service counter area
36-34-5
Basic - Food not stored at least 6 inches off of the floor. -soda 2 liters stored on floor in soda rack
08B-47-4
Basic - Nonfood-contact equipment not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. -shelving at dry storage, particle
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -bottom section of head at mixer overhanging bowl -lid to jalapeno container inside walk in cooler
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Standing water or very slow draining water in handwash sink. -end of cookline
29-20-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -liquid nails/caulk laying on top of sleeve of single service portion cups
42-03-5
39
Aug 18, 2023
Routine - Food
2 critical violations. 3 major violations. 15 minor violations.
View 20 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
In-Use Utensils Properly Stored
FL-43
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
18
Feb 15, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -pesticide/spray container stored inside establishment across from soda bibs
41-04-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -handsink next to 3 compartment sink
27-19-4
Basic - Equipment in poor repair. -shelving sagging above 3 compartment sink
14-11-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of microwave -shelving above 3 compartment sink -hood filters
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -chlorine 25ppm inside sani bucket in warewashing area. Required to maintain 50-100ppm, advised to use test strips to control chlorine levels.
21-07-4
Basic - Ceiling tile missing/gaps. -above warewashing area, above pizza boxes, above walk in freezer
36-36-4
55
Nov 4, 2022
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw philly beef not commercially packaged stored above open bag of fried food inside chest freezer. **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -commercially processed mushrooms 44-48F, ricotta cheese 50F inside makeline cooler with intermittent temperatures during inspection. Person in charge moved to other cooler. **Corrective Action Taken** **Warning**
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. -by the slice pizza, employee stated 1 hour. Placed time marking on pizza **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -cooked sausage, removed from cooler and cut on site for prep at 9:30 am stated employee. 50F at 2:30pm, see stop sale. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -cooked sausage, removed from cooler and cut on site for prep at 9:30 am stated employee. 50F at 2:30pm, see stop sale. **Warning**
03D-06-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink up front **Warning**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked spaghetti inside walk in **Warning**
02C-02-5
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -black substance , top portion of ice machine after opening lid **Warning**
22-20-5
Basic - Cardboard used to line nonfood-contact equipment. -soiled cardboard uses to line cart with pans inside **Warning**
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Ice buildup in walk-in freezer. -inside door area, ice build up and door not properly sealing allowing air inside **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation** **Warning**
10-17-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink near cook line **Warning**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -surface of pizza oven **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink **Warning**
29-11-4
22
Frequently Asked Questions
When was Napoli Pizza & New York Oven last inspected?
The most recent health inspection at Napoli Pizza & New York Oven on file is from Jan 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Napoli Pizza & New York Oven?
Across the inspection record, “ice buildup in reach-in freezer” has been cited three times, more than any other issue at Napoli Pizza & New York Oven.
How does Napoli Pizza & New York Oven compare to other restaurants in Daytona Beach?
Napoli Pizza & New York Oven most recently scored 82 out of 100, which is higher than the Daytona Beach average of 72.
Has Napoli Pizza & New York Oven's inspection record improved over time?
Yes. Recent inspections at Napoli Pizza & New York Oven have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Napoli Pizza & New York Oven means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Napoli Pizza & New York Oven inspected?
Based on the inspection history on file, Napoli Pizza & New York Oven is inspected around three times per year on average.
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