New Yorks Famous Pizza & Pasta of Panama City
Last inspected: Apr 17, 2026
78
Score
Public records show 12 inspections at New Yorks Famous Pizza & Pasta of Panama City stretching back to 2022. Inspectors last stopped by on Apr 17, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The pattern that stands out is “dishmachine chlorine sanitizer not”, which has been cited four times.
The city-wide average sits at 83, which New Yorks Famous Pizza & Pasta of Panama City's 78 doesn't quite reach. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle above handwashing sink in cooking line, and spray bottle in use to wipe tables, without labels.
41-17-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Gerard, hired over 60 days.
53B-02-5
Basic - Walls, ceilings and floors soiled with accumulated grease, food debris, and/or dust throughout the kitchen.
36-27-5
78
Aug 21, 2025
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. Operator was instructed to set up three compartment sink to wash, rinse, sanitize and air dry dishes until dish machine was fixed. **Repeat Violation**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Per operator no test strips on site to test sanitizer in DM. Test strips provided to operator to test chlorine until test kit is purchased. **Corrected On-Site**
16-37-1
Basic - Plumbing system in disrepair. Right side of hand wash sink in kitchen turns but no water comes out. Left side of sink does have hot water 105F. Right side cold faucet not working. **Repeat Violation**
29-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in both the salt and sugar containers with the handle not stored above the food.
10-01-5
70
May 21, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza- (12:00-4:00)Provided establishment with written form to hold pizza on time for 4 hours. **Corrective Action Taken**
03F-10-5
Basic - Plumbing system in disrepair. No water from hand sink on cook line, right side faucet will not turn. Left side turns with no water. Manager fixed left side faucet to run hot water 110F. Right side cold faucet not working and still being repaired. **Corrective Action Taken** **Repeat Violation**
29-08-4
Basic - Cutting board has cut marks and is no longer cleanable at make bar.
14-09-4
82
Sep 25, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Softened butter 77F, no time mark. Per employee, on counter approximately 2 hours.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee drink stored in hand wash sink. Employee removed drink at time of inspection. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on spaghetti on 9-25-24. Per employee, cooked 9-20-24 date marked at time of inspection. **Corrected On-Site**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on microwave shelf on cook line. Grease build up on wood shelves by back door.
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and cigarettes stored on baking paper. Items removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee drink on shelf over bread on cook line. Employee removed drink at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Plumbing system in disrepair. No water from hot water side of hand wash sink on cook line.
29-08-4
58
Jan 24, 2024
Routine - Food
No violations found.
100
Jan 17, 2024
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 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. Garlic butter 66F, per manager over night. See stop sale.
03F-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic butter 66F, per manager over night. See stop sale.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on ice machine chute. Cleaned at time of inspection. **Corrected On-Site**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for operator Mitchel Trancynger **Warning**
53A-01-7
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 with no food handler training.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fettuccine prepared approximately 3 days ago per cook, not date marked. Fettuccine date marked at time of inspection. **Corrected On-Site**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks with no hair restraint. 1 cook with ineffective hair restraint for front bangs.
13-03-4
47
Sep 18, 2023
Routine - Food
No violations found.
100
Jul 26, 2023
Routine - Food
No violations found.
100
Jul 19, 2023
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Pizza display cooler: pizza by the slice 79F, held under time, no time mark,operator unable to find written plan. Pizza time marked and written plan sent to operator.
03B-15-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: garlic butter 72F, per manager less than 4 hours. Manager chose to hold butter on time. Provided Time as a Public Health Control form for written plan. **Repeat Violation**
03A-02-5
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. Dish machine tested at 0ppm. Per operator, no backup containers of chlorine sanitizer. Employee set up three compartment sink at time of inspection. **Warning**
22-41-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of manager certification for manager on duty Leandra Cox. No other manager certificate provided at time of inspection. **Warning**
53A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At pizza station Hand wash sink and kitchen Hand wash sink. Both sinks restocked at time of inspection. **Corrected On-Site**
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. No proof for some employees. Provided blank employee reporting agreement to operator.
11-26-1
41
Dec 27, 2022
Routine - Food
4 critical violations. 1 major violation.
View 5 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. Tested at 0ppm. Employee hooked up new chlorine to machine. Retested at 100ppm chlorine. **Repeat Violation**
22-41-4
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. Observed employee handle bread and cheese sticks with bare hands. Discussed with employee, employee put on gloves. **Corrected On-Site**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shelf by stove: garlicbutter 66F, undetermined amount of time. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shelf by stove: garlic butter 66F, undetermined amount of time. See stop sale. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris/residue build up on underside of large mixer head.
22-02-4
50
Jul 25, 2022
Routine - Food
No violations found.
100
Jul 22, 2022
Routine - Food
4 critical violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make table: Mozzarella 49F, sliced ham 48F, sausage 52F, approximately 2 hours per employee with temperature log. **Repeat Violation** **Warning**
03A-02-5
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. Tested at 0ppm. Chlorine.
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22
50-17-2
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 by the slice placed on time at 2:00pm per employee. No time mark. Marked at time of inspection. **Corrected On-Site**
03F-02-5
55
Frequently Asked Questions
When was New Yorks Famous Pizza & Pasta of Panama City last inspected?
The most recent health inspection at New Yorks Famous Pizza & Pasta of Panama City on file is from Apr 17, 2026. The public record contains 12 inspections in total.
What is the most common violation at New Yorks Famous Pizza & Pasta of Panama City?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited four times, more than any other issue at New Yorks Famous Pizza & Pasta of Panama City.
How does New Yorks Famous Pizza & Pasta of Panama City compare to other restaurants in Panama City?
New Yorks Famous Pizza & Pasta of Panama City most recently scored 78 out of 100, which is lower than the Panama City average of 83.
Has New Yorks Famous Pizza & Pasta of Panama City's inspection record improved over time?
Results have been roughly steady. Inspections at New Yorks Famous Pizza & Pasta of Panama City have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at New Yorks Famous Pizza & Pasta of Panama City 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 Yorks Famous Pizza & Pasta of Panama City inspected?
Based on the inspection history on file, New Yorks Famous Pizza & Pasta of Panama City is inspected around three times per year on average.
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