Philly Pizza Authority
Last inspected: Mar 24, 2026
86
Score
Philly Pizza Authority has been inspected 13 times since 2022. The most recent report on file is from Mar 24, 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 eight violations earlier in the record.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged four times.
The city-wide average for New Smyrna Beach sits at 72, putting Philly Pizza Authority on the better side of that line. The file should reassure diners considering a visit.
13
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Chicken breading in the freezer **Warning** - From follow-up inspection 2026-03-24: **Time Extended**
14-31-5
86
Mar 23, 2026
Routine - Food
5 critical violations. 4 major violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Oct 21, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
74
May 9, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : 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 as required. **Warning** - From follow-up inspection 2025-04-08: **Time Extended** - From follow-up inspection 2025-05-09: log present, not completed for current day **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale cooked peppers 1/22 **Warning** - From follow-up inspection 2025-04-08: Cooked peppers 3/27 **Time Extended** - From follow-up inspection 2025-05-09: Mushrooms 4/30 operator stated date incorrect and discarded. **Time Extended**
01B-24-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 59F. Operator returned to cooler **Warning** - From follow-up inspection 2025-04-08: Cooked garlic in oil 72F for 3.25 hours per operator **Time Extended** - From follow-up inspection 2025-05-09: Fresh garlic in oil pulled out for an order 71F, returned to cooler **Time Extended**
03A-02-5
64
Apr 8, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - - From initial inspection : 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 as required. **Warning** - From follow-up inspection 2025-04-08: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 59F. Operator returned to cooler **Warning** - From follow-up inspection 2025-04-08: Cooked garlic in oil 72F for 3.25 hours per operator **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale cooked peppers 1/22 **Warning** - From follow-up inspection 2025-04-08: Cooked peppers 3/27 **Time Extended**
01B-24-5
High Priority - - From initial inspection : 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. Touching the edges of a pizza while cutting it **Warning** - From follow-up inspection 2025-04-08: **Time Extended**
09-01-4
Intermediate - - From initial inspection : 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. A few employees over 60 days **Warning** - From follow-up inspection 2025-04-08: **Time Extended**
53B-01-5
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. Items dated incorrectly per operator. Cooked mushrooms 1/27, cooked sausage 1/27, cannoli cream 1/15, diced tomatoes 1/21, **Warning** - From follow-up inspection 2025-04-08: Marinara 3/30 **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on cutting board next to exposed food **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-08: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-08: **Time Extended**
13-07-4
41
Feb 4, 2025
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 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 as required. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 59F. Operator returned to cooler **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale cooked peppers 1/22 **Warning**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cheese **Corrected On-Site** **Warning**
08A-05-6
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. Touching the edges of a pizza while cutting it **Warning**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer **Corrected On-Site** **Warning**
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. A few employees over 60 days **Warning**
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. Employee on duty **Corrected On-Site** **Warning**
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. Items dated incorrectly per operator. Cooked mushrooms 1/27, cooked sausage 1/27, cannoli cream 1/15, diced tomatoes 1/21, **Warning**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on cutting board next to exposed food **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch **Corrected On-Site** **Warning**
13-07-4
Basic - Grease on the ground and/or pad around back door. Where 2 uncovered 5 gallon containers of oil are stored. Operator moved grease to grease recycle container **Corrective Action Taken** **Warning**
33-20-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
14-42-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat corrected to 200 ppm quat **Corrected On-Site** **Warning**
21-08-4
25
Nov 15, 2024
Routine - Food
2 major violations.
View 2 violations
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. Delivery driver on duty; no food handler training **Warning** - From follow-up inspection 2024-09-18: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza by the slice **Warning** - From follow-up inspection 2024-09-18: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**
03F-10-5
82
Sep 18, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tzatziki 52F, sliced cheese 43-47F, True cooler overnight - glass door triple cooler overnight: Opened canned mushrooms 51-52F Shredded cheese 50-54F Ham 53F Opened canned peppers 50F Ricotta 53-55F Cannoli cream48-49F Fresh mozzarella 55F Burrata 54F Marscapone 48f Tzatziki 48F Marinara 50F Mozzarella 48-50F Cheesecake **Warning** - From follow-up inspection 2024-09-18: Sliced cheese 45F, cut tomatoes 47F, small cooler. Operator moved to another cooler. Operator adjusted thermostat. Glass door cooler Cream 31F Cheese 35F **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Dining room removed, prep area expanded - slicer, prep table. Pizza display cases. **Warning** - From follow-up inspection 2024-09-18: **Time Extended**
51-16-7
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. Delivery driver on duty; no food handler training **Warning** - From follow-up inspection 2024-09-18: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza by the slice **Warning** - From follow-up inspection 2024-09-18: **Time Extended**
03F-10-5
64
Sep 17, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tzatziki 52F, sliced cheese 43-47F, True cooler overnight - glass door triple cooler overnight: Opened canned mushrooms 51-52F Shredded cheese 50-54F Ham 53F Opened canned peppers 50F Ricotta 53-55F Cannoli cream48-49F Fresh mozzarella 55F Burrata 54F Marscapone 48f Tzatziki 48F Marinara 50F Mozzarella 48-50F Cheesecake **Warning**
03A-02-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Dining room removed, prep area expanded - slicer, prep table. Pizza display cases. **Warning**
51-16-7
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. Delivery driver on duty; no food handler training **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza by the slice **Warning**
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.uncovered drink on speed rack **Warning**
12B-07-4
52
Jan 25, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Spray sanitizer solution exceeds the maximum concentration allowed. Bleach greater than 200 ppm cl. Corrected to 200 ppm cl **Corrected On-Site**
41-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella 46F, cannoli filling 46F, feta 46F in glass door cooler. Cheese blend 48-58F. All overnight. See stop sale
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Corrected On-Site**
41-17-4
Basic - Outer openings not protected with self-closing doors. Back door
35B-03-4
Basic - Food stored on floor. Container of oil
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on canned tomatoes **Corrected On-Site**
40-06-5
45
Sep 18, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing utensils and containers, then moving them to air dry. Discussed with manager, who set up three compartment sink to sanitize at 200 ppm quat and moved items to sanitize **Corrected On-Site**
22-45-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard/sharpener area **Corrective Action Taken**
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Powdered sugar **Corrected On-Site**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table **Corrected On-Site**
40-06-5
70
Mar 23, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-23: **Time Extended**
32-04-4
95
Jul 21, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Nonfood-grade basting brush used in food. In garlic oil. Operator discarded. **Corrected On-Site**
14-14-4
Basic - Outer openings not protected with self-closing doors. Back door
35B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom drawer gaskets lightly soiled
23-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Sliced sausage sitting at room temperature **Corrected On-Site**
06-01-5
52
Frequently Asked Questions
When was Philly Pizza Authority last inspected?
The most recent health inspection at Philly Pizza Authority on file is from Mar 24, 2026. The public record contains 13 inspections in total.
What is the most common violation at Philly Pizza Authority?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Philly Pizza Authority.
How does Philly Pizza Authority compare to other restaurants in New Smyrna Beach?
Philly Pizza Authority most recently scored 86 out of 100, which is higher than the New Smyrna Beach average of 72.
Has Philly Pizza Authority's inspection record improved over time?
Yes. Recent inspections at Philly Pizza Authority have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Philly Pizza Authority 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 Philly Pizza Authority inspected?
Based on the inspection history on file, Philly Pizza Authority is inspected around four times per year on average.
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