DOWNTOWN PIZZA

Name: DOWNTOWN PIZZA
Address: 608 LAKE AVENUE, LAKE WORTH, FL, 33460, US
Rating: 60.5

608 LAKE AVENUE, LAKE WORTH, FL 33460

License #6012971

🍕 Pizza/Italian ℹ️

60.5 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 6 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DOWNTOWN PIZZA in LAKE WORTH currently holds an InspectFL Health Score of 60.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 40 total violations — 16 critical, 10 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 16, 2025

The latest inspection on October 5, 2026 shows 6 observation rows: 2 critical, 0 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

DOWNTOWN PIZZA 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored inside kitchen flip top reach in. Operator removed.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) at server station. Operated diluted solution, retesting at 100ppm.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Multiple pizzas marked more than 4 hours. Per operator items held less than 4 hours. Operator applied appropriate time marked.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored directly on flip top cutting board. Employee removed.
[08B-38-4] Food stored on floor. Pizza dough containers stored directly on floor in walk in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Pizza prep flip top reach in cooler soiled.

Disposition: Warning Issued
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At hand sink near pizza station
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef handling ready to eat sandwich with barehands. Educated on site gloves used by chef.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak not commercially packaged over French fries in one door reach in freezer Removed
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (50F - Cold Holding); chicken wings (50F - Cold Holding); cooked pasta (48F - Cold Holding); turkey (48F - Cold Holding); ham (48F - Cold Holding); pooled eggs (52F - Cold Holding); chicken wings (56F - Cold Holding); cut lettuce (48F - Cold Holding) reach in cooler drawers on cook line. Not prepped or portioned Today. In unit over four hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (50F - Cold Holding); chicken wings (50F - Cold Holding); cooked pasta (48F - Cold Holding); turkey (48F - Cold Holding); ham (48F - Cold Holding); pooled eggs (52F - Cold Holding); chicken wings (56F - Cold Holding); cut lettuce (48F - Cold Holding) reach in cooler drawers on cook line. Not prepped or portioned Today. In unit over four hours.
[53A-03-7] 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/ AGIM SULEJMANI 7/16/24