New York New York Pizza Wesley Chapel
Last inspected: Feb 12, 2026
86
Score
The health department has logged seven inspections at New York New York Pizza Wesley Chapel, the earliest from 2022. The latest inspection on file is from Feb 12, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to four violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Among Wesley Chapel restaurants, this is a fairly standard result. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves on wall at kitchen entrance. Manager removed cardboard **Corrected On-Site**
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed long white cutting board across from stove in back kitchen.
14-09-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes and lids not inverted above cutting board in kitchen. Employee inverted. **Corrected On-Site**
25-06-4
86
Jun 4, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Nonfood-grade bags used in direct contact with food. Glu free bread cook line **Repeat Violation**
14-31-5
Basic - Stored food not covered. Pasta shells in reach in freezer and container of seasoning.
08B-12-5
Basic - Uncleanable knife block in use to store knives.
14-55-4
78
Jan 13, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. White bag used to stored pita in silver Keninator freezer Employee removed product from bag **Corrected On-Site**
14-31-5
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment using sanitizer used for laundry cleaning.
22-48-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by prep table Employee removed **Corrected On-Site**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on shelf in dry storage area Employee removed **Corrected On-Site**
40-06-5
Basic - Wet mop not stored in a manner to allow the mop to dry. 2 mops stored in mop sink Employee inverted mops **Corrected On-Site**
42-01-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
58
Feb 19, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta cheese 64F. Employee placed into reachin cooler for quick cool down **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand washing sinks
31B-02-4
Basic - Single-service articles improperly stored. Unfolded pizza boxes stored on floor.
25-05-4
67
Jul 13, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade with debris on the blade.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pizza sauce and toppings with no labels or dates.
02C-02-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed the to go containers stored incorrectly. Employee turned the containers the correct side. **Corrected On-Site**
25-06-4
70
Feb 28, 2023
Routine - Food
2 critical violations. 7 major violations. 2 minor violations.
View 11 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. Pizzas with no time mark. Employee time marked all pizzas. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At room temperature on counter, employee states items were out for one hour. garlic butter 84F, recheck 52F shredded mozzarella 63F recheck 60F Chicken wings 64F, recheck 43F Employee moved to cooler to chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items date marked. No items over seven days. Discussed with manager.
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink.
12A-03-4
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 - Handwash sink used for purposes other than handwashing. Employee put whisk in hand sink by dough mixer. Employee removed whisk. **Corrected On-Site**
31A-11-4
Intermediate - No 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 handwash sink by walk in cooler or by dough mixer. Employee placed paper towels at sinks. **Corrected On-Site** **Repeat Violation**
31B-02-4
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.
11-26-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Hole in or other damage to wall. By triple sink
36-24-5
33
Aug 29, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 70F. Manager placed in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Paper towel used as liner for food container in walk in cooler. Discussed with manager.
14-86-1
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee certificate with unapproved provider. Discussed with manager.
53B-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front and back kitchen hand sinks. Manager placed paper towels at sink. **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees at front and back hand sinks. Manager placed hand wash signs at sink. **Corrected On-Site** **Repeat Violation**
31B-04-4
58
Frequently Asked Questions
When was New York New York Pizza Wesley Chapel last inspected?
The most recent health inspection at New York New York Pizza Wesley Chapel on file is from Feb 12, 2026. The public record contains seven inspections in total.
What is the most common violation at New York New York Pizza Wesley Chapel?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at New York New York Pizza Wesley Chapel.
How does New York New York Pizza Wesley Chapel compare to other restaurants in Wesley Chapel?
New York New York Pizza Wesley Chapel most recently scored 86 out of 100, which is about the same as the Wesley Chapel average of 85.
Has New York New York Pizza Wesley Chapel's inspection record improved over time?
Yes. Recent inspections at New York New York Pizza Wesley Chapel have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at New York New York Pizza Wesley Chapel 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 New York New York Pizza Wesley Chapel inspected?
Based on the inspection history on file, New York New York Pizza Wesley Chapel is inspected around two times per year on average.
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