BACI PIZZERIA & RISTORANTE

Name: BACI PIZZERIA & RISTORANTE
Address: 830 N DIXIE FREEWAY, NEW SMYRNA BEACH, FL, 32168, US
Rating: 9.8

830 N DIXIE FREEWAY, NEW SMYRNA BEACH, FL 32168

License #7407311

🍕 Pizza/Italian ℹ️

9.8 Grade F / 100

Failing Health Score

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Latest inspection

April 17, 2026 · 13 findings · 6 critical

Routine - Food

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Usually lower-risk context.

Quick take

BACI PIZZERIA & RISTORANTE in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 9.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 90 total violations — 37 critical, 30 major, 23 minor.

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The latest inspection on April 17, 2026 shows 13 observation rows: 6 critical, 4 major, and 3 minor.

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Inspection coverage

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Inspector notes

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BACI PIZZERIA & RISTORANTE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon. See stop sale
[14-12-4] Utensils in poor condition. Silicone spatula chipped. Operator discarded
[08B-38-4] Water bottles for employees stored on the floor in the ice machine area under chemical storage.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder 53F cooling from previous day in large plastic tub
[12A-02-4] Dishwasher handled soiled dishes or utensils and then picked up clean plates without hand washing
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over eggplant walk in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham in plastic 1/6 pan nested on top of 1/3 pan of pepperoni in the pizza cooler:46F. Stocked this morning per operator. Moved underneath
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Tiki bar: Soda gun; Top corners of ice bin soiled with black substance; Visible buildup inside beer nozzles
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Next to ice machine
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggplant from Tuesday
[53B-14-5] 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. Emily and Trinity

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Reach in cooler toppings
[14-11-5] Equipment in poor repair. Gaskets torn, under counter server cooler Repaired with duct tape, 22 L plastic container
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. fan cover dessert cooler
[22-41-4] 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 cl. Corrected to 50 ppm cl
[35A-02-7] Live, small flying insects found. Tiki bar around keg cooler, approximately 4
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw scallops over broccoli
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta 4/21
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 1 next to ice machine
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter above fill line up to 55F Cream left out 65F
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza sauce 43-46F cooling overnight in 22 L container
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[53A-01-7] Manager or person in charge lacking proof of food manager certification. John

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes next to ice machine, corrected on site Cell phone cookline
[14-11-5] Equipment in poor repair. Plastic 1/2 pan cracked and repaired with tape. Operator discarded
[22-41-4] 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. Main dish, 0 ppm cl. Operator primed and 100 pp was reached
[28-08-4] Handsink in the ice machine area draining through pvc pipe onto the ground on the other side of the fence
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fettuccine 11/1, linguine 11/4, spaghetti 11/6, penne 11/6, vodka sauce 11/6, pesto 11/4, feta 11/4
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza cooler over night, pizza sauce 44F, shredded cheese 45F, sausage 51F, ham 48F, meatballs 47F, pizza sauce 47F and 51F, meatballs 43F, see stop sale
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Metal pizza peel Slicer
[53A-01-7] Manager or person in charge lacking proof of food manager certification. John
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggplant, cooked greens, meatballs
[41-17-4] Spray bottle containing toxic substance not labeled. Across from ice machine

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi
[24-08-4] Equipment and utensils not properly air-dried - Employee towel drying out of the dish washer
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara 50F cooling from previous day in walk in cooler large plastic container
[01B-01-4] Dented/rusted cans present. See stop sale. Can of artichokes dented across top seal
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta 4/1, 4/1, 3/30, 3/31 Feta 3/24; goat cheese 3/24; Italian wedding soup 4/1; ham 4/1; opened canned artichokes 4/1, meat sauce 3/30
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. John
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees on duty
[11-26-1] 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. Multiple employees with no food handler training
[41-17-4] Spray bottle containing toxic substance not labeled. Bar, cookline

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Cookline
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Corrected to 100 ppm cl . Operator changed out gallon
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara made previous day 51F in the middle and 55F in the middle. Both in 5 gallon plastic containers. See stop sale
[22-41-4] 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. Less than 25 ppm cl Operator changed out container and 100 ppm cl was reached
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw scallops over cheese
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta 1/3 pans dated the 4th, 5th, and 6th in the reach in cooler Pasta 1/3 pans in the walk in cooler dated 6th
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Sitting out at room temperature less than 4 hours on top of microwave. Operator returned to cooler,
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Made at approximately 10 am per operator: at 12:55 pasta cooling in large covered plastic lexans 51-64F. @ 1:46, 46-64F.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. John.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Pizza area Ice machine area
[53B-14-5] 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. Caitlyn
[41-17-4] Spray bottle containing toxic substance not labeled. Pink substance in the main bar