Pizza Over Yonder
Last inspected: Oct 15, 2025
55
Score
Pizza Over Yonder has been inspected 10 times since 2022. The newest entry in the record is dated Oct 15, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
The most common issue across all inspections has been “floor soiled/has accumulation of debris in kitchen”, showing up seven times.
That's lower than the typical Florida restaurant, which scores around 72. The record is unremarkable in either direction.
10
Inspections
2
Critical latest
0
Major latest
6
Minor latest
Inspection History
Oct 15, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - 1 Live, small flying insects found in kitchen.
35A-02-7
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. -operator sent employee for bleach during inspection. **Corrected On-Site**
22-48-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris in kitchen.
36-73-4
Basic - Ice buildup in reach-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
55
May 13, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. **Warning** - From follow-up inspection 2025-05-13: **Time Extended**
36-73-4
95
Mar 12, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
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. **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. **Warning**
11-26-1
Basic - Buildup of food debris/soil residue on salad reach in cooler lid handle. **Warning**
23-24-4
Basic - Equipment in poor repair. -bottom shelf of prep table rusted. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. **Warning**
36-73-4
Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers. **Warning**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelf above three compartment sink soiled. -surface under slicer soiled. -sugar and salt container lids soiled. -mixer base soiled. **Warning**
23-03-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, warewashing areas. **Warning**
36-30-4
Basic - Walls in kitchen by a/c soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
58
Oct 2, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -marinara sauce that was cooked/heated yesterday at 57°f to 60°f in reach in cooler.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -marinara sauce that was cooked/heated yesterday at 57°f to 60°f in reach in cooler.
01B-36-5
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. -sliced ham in reach in cooler.
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense sugar.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Floor soiled under fryer.
36-73-4
Basic - Ice buildup in reach-in freezer. **Repeat Violation**
14-69-4
Basic - Interior of microwave soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -exterior of sugar/salt containers.
23-03-4
Basic - Walls in kitchen soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
45
Mar 13, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 45°f and cheese 44°f in reach in cooler. Operator rearranged cooler to improve air flow to bottom of cooler.
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Chicken wings stored in grocery bags.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -bags of cooked chicken wings stored on top of a bag of raw chicken. **Corrected On-Site**
08A-05-6
Basic - Floors not maintained smooth and durable in front of Pepsi brand cooler in kitchen.
36-11-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ice buildup in reach-in cooler and white freezer.
14-69-4
55
Oct 27, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. **Repeat Violation**
16-32-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense cheese. **Repeat Violation**
14-01-5
Basic - Floor soiled/has accumulation of debris under equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -old food debris on exteriors of food storage containers. -dust, food debris on shelf under prep table. -grease, debris on wire shelving in kitchen.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust by three compartment sink and behind fryers.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
70
Jun 15, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. **Warning** - From follow-up inspection 2023-06-15: **Time Extended**
16-32-5
90
Apr 14, 2023
Complaint Full
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Case of mushrooms stored in raw chicken wing case. Mushrooms must be fully cooked to 165°f. **Corrected On-Site** **Warning**
08A-08-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Pre-cooking chicken wings. **Warning**
03C-89-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. **Warning**
16-32-5
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. operator had employee go purchase chlorine bleach. **Corrected On-Site** **Repeat Violation** **Warning**
22-38-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense Parmesan cheese. **Warning**
14-01-5
Basic - Cardboard used to line food-contact shelves. **Warning**
14-05-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Floor soiled/has accumulation of debris under cooking equipment and three compartment sink. **Warning**
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris. **Warning**
36-27-5
43
Jan 26, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage, cheese and ham at 45°f in top area of reach in cooler.
03A-02-5
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Corrected On-Site**
22-38-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, cooked pasta in reach in cooler.
02C-02-5
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 - 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 - Covered waste receptacle not provided in women's/unisex bathroom.
32-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit, upright cooler.
05-09-4
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
38-08-4
50
Aug 30, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped chicken and feta cheese between 50°f and 51°f. Operator stated out of cooler for 30 minutes.
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Covered waste receptacle not provided in unisex bathroom.
32-12-5
Basic - Employee personal items stored in or above a food preparation area.
40-06-5
Basic - Floor soiled/has accumulation of debris under fryer.
36-73-4
Basic - Interior of microwave has accumulation of food debris.
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Corrected On-Site**
38-07-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense feta cheese.
14-01-5
47
Frequently Asked Questions
When was Pizza Over Yonder last inspected?
The most recent health inspection at Pizza Over Yonder on file is from Oct 15, 2025. The public record contains 10 inspections in total.
What is the most common violation at Pizza Over Yonder?
Across the inspection record, “floor soiled/has accumulation of debris in kitchen” has been cited seven times, more than any other issue at Pizza Over Yonder.
Has Pizza Over Yonder's inspection record improved over time?
Results have been roughly steady. Inspections at Pizza Over Yonder have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pizza Over Yonder 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 Pizza Over Yonder inspected?
Based on the inspection history on file, Pizza Over Yonder is inspected around three times per year on average.
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