Mr. Pizza Plus
Last inspected: Apr 8, 2026
70
Score
Mr. Pizza Plus appears in inspection records 10 times, starting in 2022. On Apr 8, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up five times.
Mr. Pizza Plus scores about where you'd expect for a Daytona Beach restaurant. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -only food handler training certification is expired as of 3/2025 **Warning** - From follow-up inspection 2026-04-08: Must be in compliance upon the next unannounced inspection **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handle to stand up freezer - From follow-up inspection 2026-04-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2026-04-08: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - urinal not flushing/functioning properly/in disrepair - From follow-up inspection 2026-04-08: **Time Extended**
32-23-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -area under 3 compartment sink - From follow-up inspection 2026-04-08: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -areas of tile floor in back area - From follow-up inspection 2026-04-08: **Time Extended**
36-11-4
70
Apr 6, 2026
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched lined garbage can in prep area while handling dough **Warning**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken wings 44-45F inside bottom of heavily loaded vertical single door cooler in prep area. Advising operator to avoid heavily loading single door coolers and prioritize food that requires 41F or below. Mozzarella cheese (50F - Cold Holding); white American cheese (50F - Cold Holding); feta cheese (47F - Cold Holding) inside lowboy prep cooler at entrance to prep area, top and bottom sections. See stop sale for stored in unit more than 4 hours with danger zone temperatures recorded. -next day follow up inspection required to verify compliance. **Warning**
03A-02-5
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. -ricotta cheese **Corrected On-Site**
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -only food handler training certification is expired as of 3/2025 **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. -purple chemical inside unlabeled spray bottle near 3 compartment sink **Corrected On-Site**
41-17-4
Basic - urinal not flushing/functioning properly/in disrepair
32-23-5
Basic - Floor soiled/has accumulation of debris. -area under 3 compartment sink
36-73-4
Basic - Floors not maintained smooth and durable. -areas of tile floor in back area
36-11-4
Basic - In-use pizza peel stored on soiled surface between uses. -top of soiled oven **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handle to stand up freezer
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
37
Nov 24, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
61
Apr 16, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. -degreaser/window cleaner stored against rack containing canned tomatoes/sauce **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded and whole mozzarella cheese, 46-54F inside single door beverage cooler in back from prior day. Cheese is stacked in bottom shelf of cooler that is not adequate for air circulation. See stop sale. Advised to split product into coolers than can maintain 41F or below internal temperatures. -must be in compliance upon next unannounced inspection.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -mozzarella cheese
01B-02-5
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. -feta cheese from 4/15, manager corrected **Corrected On-Site**
02C-03-5
Basic - Can opener blade with rust that has pitted the surface **Corrective Action Taken**
14-34-4
Basic - Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
14-45-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -pizza peel stored on top of oven
10-02-4
Basic - Objectionable odors in bathroom or other areas of the establishment.
36-64-5
45
Sep 18, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact with food **Corrected On-Site**
14-31-5
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. -sink in restroom
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - In-use pizza peel stored on soiled surface between uses. **Corrected On-Site**
10-12-5
Basic - Some Floor tiles in back are in disrepair.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface/exterior of squeeze bottles -top surface of pizza oven
23-03-4
61
Feb 20, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ricotta, feta cheese both 51F overnight, see stop sale. Product in cooler at end of line with frozen coils not allowing cold air to flow in unit. Advised to operator to only use non temperature controlled food inside unit until thawed/coils cleaned and food is stabilized at 41F internal. -operator discard
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -feta cheese, ricotta cheese. Above 41F overnight.
01B-02-5
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. Soft cheeses/feta, ricotta
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
16-37-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. -restroom
31B-04-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -hand sink in prep area in back
33-38-4
50
Dec 11, 2023
Routine - Food
4 minor violations.
View 4 violations
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
78
Jun 28, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ricotta cheese 59F overnight, see stop sale -feta cheese 49F, placed in cooler prior to opening less than 1 hour ago, manager moved into other unit
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ricotta cheese 59F
01B-02-5
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. -cheesecake in front cooler
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Hole in or other damage to wall. -in back near racks
36-24-5
52
Oct 11, 2022
Food-Licensing Inspection
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings (50F - Cold Holding); shredded cheese (44-49F - Cold Holding); cooked sausage (50F - Cold Holding); cut ham (50F - Cold Holding); cooked spaghetti (50F - Cold Holding)- inside makeline cooler acroas from pizza oven, inside cold holding unit not holding adequate temperatures for longer than 4 hours, see stop sale. **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 - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
50-08-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No hot running water at three-compartment sink. **Warning**
27-06-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. **Warning**
27-16-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. **Warning**
14-74-7
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - No hot running water at mop sink. **Warning**
27-10-4
Basic - No mop sink or curbed cleaning facility provided at establishment. -operator stated mop sink was made inoperable/inaccessible by prior owner, must be installed and functional prior to receiving license. **Warning**
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of sugar container in back **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -sugar container **Warning**
02D-01-5
Basic - window has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
30
Aug 17, 2022
Routine - Food
2 critical violations. 5 major violations. 14 minor violations.
View 21 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site** **Warning**
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pasta **Warning**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. **Warning**
27-16-4
Basic - Floor soiled/has accumulation of debris. -under pizza oven **Warning**
36-73-4
Basic - Can opener blade with rust that has pitted the surface. **Warning**
14-33-4
Basic - Bathroom facility in disrepair. -toilet cover broken **Warning**
32-05-4
Basic - No functional mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - Inside of trash can not clean. **Warning**
33-10-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Ice buildup in reach-in freezer. **Warning**
14-69-4
Basic - Food stored on floor. -case of plastic water bottles up front **Warning**
08B-38-4
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink **Warning**
29-11-4
Basic - urinal not flushing/functioning properly. **Warning**
32-23-4
Basic - Reuse of single-service or single-use articles. **Warning**
25-32-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ansul lines -surface of pizza oven -pvc line above refrigerator in back -surface of fire extinguisher in back -suefwce of camera above make table **Warning**
23-03-4
Basic - Bathroom facility fixtures not clean. **Warning**
32-07-4
Basic - Equipment in poor repair. -countertop next to cutting board across from hand sink in back **Warning**
14-11-5
22
Frequently Asked Questions
When was Mr. Pizza Plus last inspected?
The most recent health inspection at Mr. Pizza Plus on file is from Apr 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mr. Pizza Plus?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Mr. Pizza Plus.
How does Mr. Pizza Plus compare to other restaurants in Daytona Beach?
Mr. Pizza Plus most recently scored 70 out of 100, which is about the same as the Daytona Beach average of 72.
Has Mr. Pizza Plus' inspection record improved over time?
Results have been roughly steady. Inspections at Mr. Pizza Plus have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mr. Pizza Plus 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 Mr. Pizza Plus inspected?
Based on the inspection history on file, Mr. Pizza Plus is inspected around three times per year on average.
Nearby Restaurants