Ny Eastlake Pizza
Last inspected: Mar 13, 2026
82
Score
Ny Eastlake Pizza appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Mar 13, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving the wrong way, with the rolling count rising from around 10 violations to closer to 12 violations per visit.
Across the inspection history, “ceiling not smooth” is the issue that surfaces most often, recorded three times.
Compared to the broader Palm Harbor restaurant scene, where the average is 74, this is a stronger showing. The record is unremarkable in either direction.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. Employee working during inspection Samy Yonan has no training. **Warning** - From follow-up inspection 2026-01-23: **Time Extended** - From follow-up inspection 2026-03-13: 1 expired employee 2 new with in 30 days **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints used by staff during inspection. Discussed the importance of of using hair restraints during food preparation. **Warning** - From follow-up inspection 2026-01-23: 2 employee working at time of inspection neither using hair restraints. Explained that all staff must use hair restraints when involved in food preparation. **Time Extended** - From follow-up inspection 2026-03-13: No employees wearing hair restraint, discussed again the importance of using a hair restraint when involved in food preparation **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors, drains and walls heavily soiled in the cook line prep area and storage areas. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-23: Cook line, prep areas and food storage areas **Time Extended** - From follow-up inspection 2026-03-13: **Time Extended**
36-73-4
82
Jan 23, 2026
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Food placed in soiled container/equipment. Dry ingredient bins heavily soiled **Repeat Violation** **Warning** - From follow-up inspection 2026-01-23: Dry ingredient bins have a heavy accumulation of grease and food debris **Admin Complaint**
08B-27-4
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Chemical in sprayer and spray bottle stored next to clean equipment with spillage on the shelf. Operator removed chemicals from the area and pulled equipment to be washed rinsed and sanitized. **Warning** - From follow-up inspection 2026-01-23: Spray bottle of chemical stored next to clean knives and potato cutter. Operator removed chemical during inspection **Time Extended** **Corrected On-Site**
41-10-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer, floor mixer and microwave all heavily soiled with food debris. Bulk dry ingredient food containers heavily soiled.. Shelved holding dry food stock have an accumulation of grease and food debris. Prep tables soiled with food debris. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-23: Meat slicer, floor mixer and microwave all heavily soiled with food debris. Bulk dry ingredient food containers heavily soiled.. Shelved holding dry food stock have an accumulation of grease and food debris. Prep tables soiled with food debris. **Admin Complaint**
22-02-4
Intermediate - - From initial inspection : 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. Employee working at time of inspection has no proof that he was informed of his reporting responsibilities. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-23: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. Employee working during inspection Samy Yonan has no training. **Warning** - From follow-up inspection 2026-01-23: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta operator was able to determine the prep date of pasta and will date accordingly **Repeat Violation** **Warning** - From follow-up inspection 2026-01-23: Cooked pasta, cooked chicken **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Large sprayer containing white liquid not labeled with common name. Employee working stated he does not know what the chemical is. **Warning** - From follow-up inspection 2026-01-23: Large sprayer containing white liquid not labeled with common name. Employee working stated he does not know what the chemical is. I recommended that the sprayer be discarded or removed from the kitchen **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored on heavily soiled shelving. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-23: Clean utensils and equipment stored on heavily soiled rack **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints used by staff during inspection. Discussed the importance of of using hair restraints during food preparation. **Warning** - From follow-up inspection 2026-01-23: 2 employee working at time of inspection neither using hair restraints. Explained that all staff must use hair restraints when involved in food preparation. **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors, drains and walls heavily soiled in the cook line prep area and storage areas. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-23: Cook line, prep areas and food storage areas **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Squeeze bottles have a build up of grease around lid. Discussed with operator the need to clean squeeze bottles before refilling and as needed. **Warning** - From follow-up inspection 2026-01-23: Squeeze bottles and spice shakers have a build up of grease around lid. Discussed with operator the need to clean squeeze bottles before refilling and as needed. Discussed the need to clean containers before they are refilled **Time Extended**
22-09-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves of prep tables heavily soiled Pipes along walls heavily soiled **Repeat Violation** **Warning** - From follow-up inspection 2026-01-23: Bottom shelves of prep tables heavily soiled **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior and shelves have a heavy accumulation of soil residues. Reach in at the end of cook line and lower reach in cooler below make table interiors both heavily soiled. **Warning** - From follow-up inspection 2026-01-23: Reach in at the end of cook line and lower reach in cooler below make table interiors both heavily soiled **Time Extended**
22-16-4
33
Jan 15, 2026
Routine - Food
2 critical violations. 9 major violations. 10 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored. Chemical in sprayer and spray bottle stored next to clean equipment with spillage on the shelf. Operator removed chemicals from the area and pulled equipment to be washed rinsed and sanitized. **Warning**
41-10-4
High Priority - Food placed in soiled container/equipment. Dry ingredient bins heavily soiled **Repeat Violation** **Warning**
08B-27-4
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. Ham, shredded cheese, sausage. Operator to date accordingly **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer, floor mixer and microwave all heavily soiled with food debris. Bulk dry ingredient food containers heavily soiled.. Shelved holding dry food stock have an accumulation of grease and food debris. Prep tables soiled with food debris. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking hand wash sink. Cart was moved from the area **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Accumulation of food debris in hand wash sinkk across from prep tables soiled. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink. Operator provided paper towels during the inspection. **Warning**
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. Employee working at time of inspection has no proof that he was informed of his reporting responsibilities. **Repeat Violation** **Warning**
11-26-1
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. Employee working during inspection Samy Yonan has no training. **Warning**
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. Pasta operator was able to determine the prep date of pasta and will date accordingly **Repeat Violation** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Large sprayer containing white liquid not labeled with common name. Employee working stated he does not know what the chemical is. **Warning**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Door and handles of both reach in refrigerators in preparation area. Discussed the need to keep doors and handles clean and sanitized **Repeat Violation** **Warning**
23-24-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored on heavily soiled shelving. **Repeat Violation** **Warning**
24-06-4
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints used by staff during inspection. Discussed the importance of of using hair restraints during food preparation. **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floors, drains and walls heavily soiled in the cook line prep area and storage areas. **Repeat Violation** **Warning**
36-73-4
Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Squeeze bottles have a build up of grease around lid. Discussed with operator the need to clean squeeze bottles before refilling and as needed. **Warning**
22-09-5
Basic - Food stored on floor. Walk in freezer- prepared beef patties stored on the floor of freezer on sheet pan. Operator moved beef patties to gain compliance. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Knife stored on soiled surface. **Warning**
10-01-5
Basic - Interior of oven and microwave has accumulation of food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves of prep tables heavily soiled Pipes along walls heavily soiled **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior and shelves have a heavy accumulation of soil residues. Reach in at the end of cook line and lower reach in cooler below make table interiors both heavily soiled. **Warning**
22-16-4
18
Mar 24, 2025
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed and rinsed food container did not sanitize. Operator filled 3rd sink of 3 complaint sink with sanitizer solution to sanitize food contact surfaces **Corrective Action Taken**
22-45-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Food placed in soiled container/equipment. Exterior of ingredient containers heavily soiled
08B-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep tables, squeeze bottles
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler-pasta, turkey, beef,chicken. Operator was able to determine prep date and will date accordingly
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling
36-37-5
Basic - Clean utensils or equipment stored in dirty surface. Food containers stored on heavily soiled plastic shelving.
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to pizza held on time as a public health control. Operator removed beverage **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Walls and floors throughout the establishment in cooking, prepping and storage areas heavily soiled. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. E terror of fixed equipment, coolers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding foods removed from its original container container not labeled with common name. Discussed the importance of of labeling food once removed from its original container.
02D-01-5
29
Jan 14, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-01-14: **Time Extended** - From follow-up inspection 2025-01-14: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen and storage area. - From follow-up inspection 2025-01-14: **Time Extended** - From follow-up inspection 2025-01-14: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors soiled throughout kitchen and storage area and underneath equipment. **Repeat Violation** - From follow-up inspection 2025-01-14: Soiled floor underneath pizza over and fryers **Time Extended** **Corrective Action Taken** - From follow-up inspection 2025-01-14: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled and rusted shelves in reach in cooler. - From follow-up inspection 2025-01-14: **Time Extended** - From follow-up inspection 2025-01-14: **Time Extended**
22-16-4
82
Jan 13, 2025
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings on shelf in storage area, 2 rodent droppings on hot water tank. 17 droppings on floor under rack by walk in freezer. 19 rodent droppings underneath soda syrups. 1 rodent droppings on silver pan 2 rodent droppings on top of soda syrup. 1 under triple sink. Approximately 100 rodent droppings underneath plastic rack. 1 rodent droppings under rack holding canned foods. 22 rodent droppings underneath boxes of canned sodas in kitchen. 53 rodent droppings underneath reach on cooler.
35A-04-4
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. Emailed operator clean up of vomit and diarrhea poster.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Plunger in handwash sink. Plunger was relocated. **Corrected On-Site**
31A-11-4
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. For one employee named Sam who has worked at establishment for less than 60 days. **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. No soap or paper towels at handwash sink by triple sink. **Repeat Violation**
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. For pizza by the slice. Operator has pizzas time marked but does not have a written procedure available. Emailed to operator at time of inspection. Operator filled out plan before the end of the inspection. **Corrected On-Site** **Repeat Violation**
03F-10-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen and storage area.
36-37-5
Basic - Floor soiled/has accumulation of debris. Floors soiled throughout kitchen and storage area and underneath equipment. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Box of bread, ravioli, burgers on floor of walk in freezer. Liquid shortening on floor.
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Emailed operator choking poster at time of inspection.
51-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled and rusted shelves in reach in cooler.
22-16-4
39
May 29, 2024
Routine - Food
2 critical violations. 7 major violations. 12 minor violations.
View 21 violations
High Priority - Dented/rusted cans present. See stop sale. From shelf in dry-storage. a. Sliced black olives dented at seam.
01B-01-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw beef stored on top unpackaged fern fries in reach-in freezer at front counter. Operator placed raw beef on bottom shelf. **Corrected On-Site**
08A-17-6
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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1. Sam Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
11-26-1
Intermediate - No soap provided at handwash sink near front counter. Employee provided soap. **Corrected On-Site**
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. Will email DBPR Form 5022-090. Time As a Public Health Control.
03F-10-5
Intermediate - Person in charge unable to answer basic questions about allergens. Will email DBPR Form 5030-165. Big 6 Foodborne illnesses.
53A-15-4
Intermediate - Spray bottle located at front counter containing toxic substance not labeled.
41-17-4
Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
51-13-4
Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reuse of single-service or single-use articles. Reuse of sour cream and parmesan cheese containers.
25-32-4
Basic - Soiled dry wiping cloth stored inside reach-in cooler at front counter. Operator discarded towel. **Corrected On-Site**
21-10-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water at hand wash sink near front counter.
29-20-5
Basic - Water leaking from pipe at hand wash sink near front counter.
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler on cooks line. Table below flat-top grill is soiled with grease.
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle used as scoop in containers of seasoning and parmesan cheese.
14-01-5
Basic - Equipment in poor repair. Bottom shelf of prep table is rusted.
14-11-5
Basic - Floor along wall of cooks line soiled with debris.
36-73-4
Basic - Ice buildup in reach-in freezer at front counter.
14-69-4
Basic - In-use tongs stored on pizza door handle between uses.
10-20-4
20
Jun 26, 2023
Routine - Food
10 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
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
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Dec 8, 2022
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food ( chicken ) stored over/not properly separated from pizza sauce in triple door cooler - manager rearranged food **Corrected On-Site**
08A-05-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Manager added water - recheck 100 ppm chlorine **Corrected On-Site**
41-18-4
Intermediate - Equipment drain line draining into handwash sink in dish washing area - manager relocated drain line to below triple sink **Corrected On-Site**
31A-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near pizza oven and dishwashing areas - manager placed paper towels at hand wash sink **Corrected On-Site**
31B-02-4
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. - lunch meat opened in triple door cooler
02C-03-5
Basic - Cardboard used to line nonfood-contact shelves - employee removed cardboard **Corrected On-Site**
14-45-4
Basic - In-use wiping cloth/towel used under cutting board at cook line - manager removed cloth **Corrected On-Site**
21-04-4
Basic - In-use tongs stored on equipment door handle of pizza oven between uses. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.- employee cleaned microwave **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled inside hand wash sinks - soiled outside area of microwave - employee cleaned microwave and hand wash sinks **Corrected On-Site**
23-03-4
Basic - Single-service articles ( aluminum pans) not stored inverted or protected from contamination in dry storage area **Corrected On-Site**
25-06-4
Basic - Triple door cooler shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen and dishwashing areas
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry in dish washing area **Corrected On-Site**
42-01-4
35
Frequently Asked Questions
When was Ny Eastlake Pizza last inspected?
The most recent health inspection at Ny Eastlake Pizza on file is from Mar 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Ny Eastlake Pizza?
Across the inspection record, “ceiling not smooth” has been cited three times, more than any other issue at Ny Eastlake Pizza.
How does Ny Eastlake Pizza compare to other restaurants in Palm Harbor?
Ny Eastlake Pizza most recently scored 82 out of 100, which is higher than the Palm Harbor average of 74.
Has Ny Eastlake Pizza's inspection record improved over time?
No. Recent inspections at Ny Eastlake Pizza have averaged around 12 violations per visit, up from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Ny Eastlake Pizza 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 Ny Eastlake Pizza inspected?
Based on the inspection history on file, Ny Eastlake Pizza is inspected around three times per year on average.
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