Stavro's Pizza Place
Last inspected: Dec 2, 2025
67
Score
The health department has logged 11 inspections at Stavro's Pizza Place, the earliest from 2022. The latest inspection on file is from Dec 2, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around four violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded seven times in the inspection record.
The city-wide average sits at 72, which Stavro's Pizza Place's 67 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
67
Apr 11, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Spaghetti 4/4
01B-24-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage meat 45F next to walk in cooler door. Shredded cheese 44F bottom of glass door cooler
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several expired 3/31
53B-14-5
Basic - Cardboard reused to hold clean equipment and portioned bags in the freezer
14-45-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Mixer blade in visibly soiled bustub **Corrected On-Site**
24-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust, behind hand sink and on window ledge cookline. Around hood
23-03-4
50
Nov 13, 2024
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Nov 12, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Walk in cooler overnight Feta 45F, shredded cheese 44-46F, salad meat 46F, cut tomatoes 47F. Other cooler temps overnight feta 41F, feta 42F, meat sauce 42F, meatloaf 42F, turkey 41F. - shredded lettuce bottom of glass door cooler 44F. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-12: Walk in cooler - gyro 45F, turkey 46F , lasagna 44f, spaghetti 45F, ham 43F, sliced cheese 43F, salad meat 47F, feta 46F, feta 44F, cooked peppers 45F, sausage 44F, raw sausage 44F. Cooler serviced day of callback in the morning. glass door cooler shredded lettuce 43F, sliced cheese 43F **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Wire shelving rusted, dough cooler. **Warning** - From follow-up inspection 2024-11-12: **Time Extended**
14-11-5
82
Nov 8, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Walk in cooler overnight Feta 45F, shredded cheese 44-46F, salad meat 46F, cut tomatoes 47F. Other cooler temps overnight feta 41F, feta 42F, meat sauce 42F, meatloaf 42F, turkey 41F. - shredded lettuce bottom of glass door cooler 44F. **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Marinara 125F after 2 hours. Employee returned to stove and reached 169F within 2 hours. **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp thawing in walk in cooler over deli meat **Corrected On-Site** **Warning**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site** **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bottom of baffle **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on reach in cooler door **Corrected On-Site** **Warning**
40-06-5
Basic - Wire shelving rusted, dough cooler. **Warning**
14-11-5
Basic - Working containers of food removed from original container not identified by common name. Dough mix **Warning**
02D-01-5
43
Feb 8, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-08: **Time Extended**
11-27-4
90
Feb 6, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Shredded cheese 49-50F after approximately 5 hours. In walk in cooler bus tubs **Repeat Violation** **Warning**
03D-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Glass door salad cooler: sliced provolone 45F, salad mix 44F, shredded cheese 54F, shredded lettuce 47F. - in bowls above other containers in sandwich cooler: salad meat 49F, feta 49F, diced tomatoes 50F. Operator discarded. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Can of mushrooms dented across top lip **Warning**
01B-01-4
High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. No sanitizer at handsink; employees unable to follow **Corrected On-Site** **Warning**
09-05-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta 1/30 **Repeat Violation** **Warning**
01B-24-5
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. **Repeat Violation** **Warning**
11-27-4
Intermediate - No hand antiseptic and/or nail brushes provided at handwash sink in area(s) where bare hand contact occurs in an establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food that requires the use of hand antiseptic and/or nail brushes as control measures. **Corrected On-Site** **Warning**
31B-07-5
Basic - Working containers of food removed from original container not identified by common name. Sugar waitstation **Corrected On-Site** **Warning**
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef room temperature. Operator moved to cooler **Corrective Action Taken** **Warning**
06-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons used for pizza dough **Warning**
10-07-4
33
Sep 20, 2023
Routine - Food
1 critical violation.
View 1 violation
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. Meat sauce 9/12 - on 8th day **Repeat Violation** **Warning** - From follow-up inspection 2023-09-20: Ham 9/13 **Time Extended**
01B-24-5
86
Sep 19, 2023
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Shredded mozzarella in walk in cooler from previous day 46F in the middle and 44F at the edge. Plastic container stored between two other covered plastic containers in top corner of walk in cooler. See stop sale **Warning**
03D-07-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cooling 4-5 hours per employee on duty, shredded mozzarella and feta 50F in the middle, cooling in plastic covered stacked tubs in walk in cooler **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Bowl of feta on top of other containers, salad cooler 47F. Moved underneath - walk in cooler shredded mozzarella in top corner of cooler 44F overnight **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-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. Meat sauce 9/12 - on 8th day **Repeat Violation** **Warning**
01B-24-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Shredded cheese **Repeat Violation** **Warning**
03F-10-5
Intermediate - Chemical bottle containing toxic substance not labeled. Under hand sink in waitstation **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
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. Issued to operator **Corrected On-Site** **Repeat Violation** **Warning**
11-27-4
Basic - Bowl or other container with no handle used to dispense food. In olives, walk in cooler **Corrected On-Site** **Warning**
14-01-5
Basic - Equipment and utensils not properly air-dried - employee towel drying as dish racks come through dish washer **Warning**
24-08-4
Basic - Equipment in poor repair. Lids to feta tubs cracked and broken/chipped **Corrected On-Site** **Warning**
14-11-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Coffee in reach in freezer **Corrected On-Site** **Warning**
12B-13-4
29
Dec 29, 2022
Complaint Full
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Overfilled containers 45-46F at the top holding Turkey, sliced cheese, ham. Stocked within previous 2 hours. Advised to keep containers below fill line - shredded cheese 46-47F; provolone 45F. Glass door cooler. Both moved from walk in cooler prior to inspection - cheesecake 46F and 48F in black server cooler **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Marinara 109F in the middle, meat sauce 119F in the middle. Heated on the stove a little over 2 hours ago and then placed in steam table. Both items have a higher temperature at the container edge indicating they are still reheating. Removed to reheat **Corrective Action Taken** **Warning**
03E-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 gyro meat 12/19 **Warning**
01B-24-5
Intermediate - Chemical bottle not labeled. - Gallon under waitstation handsink - spray bottle under dish machine **Warning**
41-17-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter not changed a minimum on 1x per year. Ice machine filter dated 4/13/21 **Warning**
29-28-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for ricotta and garlic butter **Corrected On-Site** **Warning**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ravioli in standing water **Warning**
06-01-5
Basic - Gaskets in poor repair. Bottom right Raetone reach in cooler door **Warning**
14-11-5
Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Warning**
09-04-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups **Warning**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass door lettuce cooler tracks **Warning**
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door cooler **Corrected On-Site** **Warning**
05-09-4
27
Sep 14, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Ravioli 45F, pasta 44F, lasagna 44F. Raetone cooler - Cooked chicken 45-46F bottom right true cooler next to glass cooler in kitchen. - shredded lettuce 45F in glass cooler - walk in cooler spaghetti 45F, meat sauce 44F, ham 46F, shredded meat 44F - shredded lettuce 44F, moved from glass cooler with shredded lettuce at 45F prior to inspection - black cooler in waitstation: cheese cake 45F, tcs dressing made in house 46F. Moved items to another cooler **Repeat Violation** **Warning** - From follow-up inspection 2022-09-13: Per operator, all coolers were serviced day of inspection. All coolers were running at 38-43F when serviced approximately 5 hours earlier. Operator provided invoice for service - Raetone cooler holding marinara 46-47F, ravioli at 46 and 51F. - walk in cooler shredded cheese 47F, shredded deli meats 46F, ham 46F, roast beef 45F, pasta 43F. - chicken 46F, ham 47F, meatballs 44F left cookline double cooler - shredded lettuce 45F and 48F in glass cooler next to kitchen entrance from dining room - Black server cooler cheesecake 49-50F **Time Extended** - From follow-up inspection 2022-09-14: - In walk in cooler, pasta 40F, gyro meat 40F, marinara 40F, deli meat 40F. -;In Raetone cooler, pasta 42F, ravioli 39F, marinara 40F - in glass cooler next to kitchen entrance to dining room, shredded lettuce 43-50F, milk 46F. Motor on order for unit. - in bottom right side of left cookling double cooler, chicken breast 44F. Ham 40F. - no tcs in black server cooler. All items in coolers overnight per operator. Trailer walk in cooler will be at establishment later in the day. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2022-09-13: **Time Extended** - From follow-up inspection 2022-09-14: **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-13: **Time Extended** - From follow-up inspection 2022-09-14: **Time Extended**
50-09-4
74
Frequently Asked Questions
When was Stavro's Pizza Place last inspected?
The most recent health inspection at Stavro's Pizza Place on file is from Dec 2, 2025. The public record contains 11 inspections in total.
What is the most common violation at Stavro's Pizza Place?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Stavro's Pizza Place.
How does Stavro's Pizza Place compare to other restaurants in New Smyrna Beach?
Stavro's Pizza Place most recently scored 67 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Stavro's Pizza Place's inspection record improved over time?
Results have been roughly steady. Inspections at Stavro's Pizza Place have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Stavro's Pizza Place 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 Stavro's Pizza Place inspected?
Based on the inspection history on file, Stavro's Pizza Place is inspected around three times per year on average.
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