Oceanside Pizza
Last inspected: Jan 8, 2026
70
Score
Going back to 2022, Oceanside Pizza has eight inspections in the public record. The latest inspection on file is from Jan 8, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around four violations compared to roughly eight violations earlier on.
The most common issue across all inspections has been “current hotel and restaurant license not displayed”, showing up three times.
Oceanside Pizza's latest score of 70 falls below the Indialantic average of 83. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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 - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labeled. Manager labeled bottle. **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. License posted is expired. License is current. Establishment is open and operating.
50-09-4
Basic - Gasket torn on reach in cooler in pizza area.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
70
Jul 29, 2025
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager went and got test strips. **Corrected On-Site**
16-37-1
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. Heavy cream opened Sunday not date marked. Employee marked date. **Corrected On-Site**
02C-03-5
Basic - Floor tiles missing and/or in disrepair. Corner going into kitchen.
36-17-5
Basic - Wiping cloth sanitizing solution stored on the floor. Next to flip top cooler on cook line. Shift manager relocated off the floor. **Corrected On-Site**
21-38-4
74
Jan 17, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (44F - Cold Holding); sliced meatballs (44F - Cold Holding), found filter clogged, manager cleaned unit filter. **Corrective Action Taken**
03A-02-5
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
Basic - Time/temperature control for safety food thawed in an improper manner. Lasagna thawing at room temperature. **Corrected On-Site**
06-01-5
Basic - Current Hotel and Restaurant license not displayed. Owner verified, license is current **Corrected On-Site**
50-09-4
70
Jul 2, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Feb 15, 2024
Routine - Food
1 critical violation. 12 minor violations.
View 13 violations
High Priority - Dented can present. See stop sale. Roasted red peppers- 65 oz
01B-01-4
Basic - Cutting boards have cut marks and are no longer cleanable.
14-09-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Accumulation of mildew-like substance in the interior of the ice machine and door to ice machine soiled
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment in poor repair, gaskets torn on reach-in coolers and walk-in cooler.
14-11-5
Basic - Gaskets on reach-in freezer and reach-in coolers soiled with food debris
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Pans in ware washing area not properly air-dried - wet nesting, operator separated to let them air dry **Corrected On-Site**
24-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface **Repeat Violation**
14-33-4
Basic - Scoop stored directly on rack of reach-in cooler **Corrected On-Site**
24-07-4
Basic - Stored food not covered, creamer in reach-in cooler missing lid
08B-12-5
Basic - Employee personal items stored above dressings in reach-in cooler
40-06-5
47
Sep 5, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
52
Mar 22, 2023
Routine - Food
No violations found.
100
Aug 3, 2022
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 128f hot holding. Marinara sauce 129f hh Reheated to 165f for hot holding **Corrected On-Site**
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook. Educated **Corrective Action Taken**
12A-07-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara meat sauce 74-76f after 3.5 hours. Covered in walk in. Cook will reheat
03D-01-5
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. Half and half reach in cooler. Buttermilk walk in cooler
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board several
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Gaskets 2 door pizza cooler
14-11-5
35
Frequently Asked Questions
When was Oceanside Pizza last inspected?
The most recent health inspection at Oceanside Pizza on file is from Jan 8, 2026. The public record contains eight inspections in total.
What is the most common violation at Oceanside Pizza?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited three times, more than any other issue at Oceanside Pizza.
How does Oceanside Pizza compare to other restaurants in Indialantic?
Oceanside Pizza most recently scored 70 out of 100, which is lower than the Indialantic average of 83.
Has Oceanside Pizza's inspection record improved over time?
Yes. Recent inspections at Oceanside Pizza have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Oceanside Pizza means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Oceanside Pizza inspected?
Based on the inspection history on file, Oceanside Pizza is inspected around two times per year on average.
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