The Original Stavros Pizza Restaurant
Last inspected: Apr 3, 2026
45
Score
The Original Stavros Pizza Restaurant appears in inspection records 10 times, starting in 2022. The most recent visit was on Apr 3, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
“Equipment or utensils not designed or constructed” comes up most often, recorded five times in the inspection record.
Restaurants in Fruitland Park average 80, so The Original Stavros Pizza Restaurant trails the local norm. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. -#10 can of artichoke.
01B-01-4
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 and the time removed from temperature control cannot be determined. -Cut lettuce. Manager determined correct time. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Outside hose Bibb.
29-34-4
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 - Bowl or other container with no handle used to dispense food. -Parmesan scoop.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn under stove top.
14-10-4
Basic - Food stored on floor. -Soda syrup box in side prep room. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs in 87f water.
10-07-4
45
Nov 4, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cheese pizza 77f. Less than 4 hours. Advised to reheat.
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Lasagna with expiration date of 10/31.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Lasagna expired 10/31.
01B-24-5
Intermediate - Spray bottle containing toxic substance not labeled. -Red spray bottle.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Rear ice machine. **Corrected On-Site**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse over prep cooler. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. -Soda syrup box. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs in 75f water. **Corrected On-Site**
10-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -4 door cooler.
14-33-4
45
Apr 23, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn. - From follow-up inspection 2025-04-23: **Time Extended**
14-10-4
95
Apr 22, 2025
Complaint Full
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine over 200 ppm. Manager discarded and refilled Chl 100ppm. **Corrected On-Site**
41-27-4
High Priority - Dented/rusted cans present. See stop sale. #10 artichoke hearts. **Corrected On-Site**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cheese. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 56f, Cut tomato 57f, Ham 57f, Cut tomato 56f. Less than 4 hours. Advised to rapid chill. **Warning**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn.
14-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in front line cooler.
22-16-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Server preparing salad.
13-07-4
43
Mar 17, 2025
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
67
Aug 27, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Philly meat 50f. Less than 4 hours. Manager placed back in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -Green spray bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Middle Handsink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. -Middle Handsink. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn.
14-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. -By dish machine. **Repeat Violation**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in front reach in cooler.
22-16-4
52
Mar 20, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
Nov 13, 2023
Routine - Food
No violations found.
100
Mar 15, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Operator reprimed, rechecked at Chl 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 65f. Less than 4 hours. Advised to rapid chill.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical over forks. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head. **Repeat Violation**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on single service cups. **Corrected On-Site**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Walk in cooler gasket torn.
14-10-4
Basic - Hole in or other damage to wall. Above dish machine.
36-24-5
Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar. **Repeat Violation**
02D-01-5
47
Dec 9, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -At chemical rack in rear.
41-17-4
Basic - Ceiling tile missing. -In dry storage.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Over prep cooler. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee jacket stored over ice machine in rear. **Corrected On-Site**
40-06-5
Basic - Single-service articles improperly stored. -Napkins on floor in dry storage.
25-05-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -Bag of onions not separate from bags of mortar. **Corrected On-Site**
42-03-5
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour by dough mixer. **Corrected On-Site** **Repeat Violation**
02D-01-5
61
Frequently Asked Questions
When was The Original Stavros Pizza Restaurant last inspected?
The most recent health inspection at The Original Stavros Pizza Restaurant on file is from Apr 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Original Stavros Pizza Restaurant?
Across the inspection record, “equipment or utensils not designed or constructed” has been cited five times, more than any other issue at The Original Stavros Pizza Restaurant.
How does The Original Stavros Pizza Restaurant compare to other restaurants in Fruitland Park?
The Original Stavros Pizza Restaurant most recently scored 45 out of 100, which is lower than the Fruitland Park average of 80.
Has The Original Stavros Pizza Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at The Original Stavros Pizza Restaurant have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Original Stavros Pizza Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Original Stavros Pizza Restaurant inspected?
Based on the inspection history on file, The Original Stavros Pizza Restaurant is inspected around three times per year on average.
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