🪰514,879 violations tracked across 67 Florida counties

GIOVANNI'S PIZZERIA

723 N ATLANTIC AVE, DAYTONA BEACH, FL 32118

License #7406076

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
79 Grade C / 100

Mixed Health Record

How is this score calculated? →
Quick take

GIOVANNI'S PIZZERIA in DAYTONA BEACH currently holds an InspectFL Health Score of 79 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 20 total violations — 3 critical, 4 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
2
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on April 30, 2026 included 2 critical violations, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Imported observations
20
Coverage note
Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here
  • •Imported DBPR observations appear directly inside inspection entries when available.
  • •When note coverage is missing, the official violation record still stays visible.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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.

  • Warning Issued
  • [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. -raw chicken 45F, ricotta cheese 45F, shredded cheese 45F, pizza sauce 50F inside lowboy across from oven from overnight per manager, see stop sale. -canoli cream 45F inside single door glass door cooler in server area behind pass through, overnight, see stop sale
  • [16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  • [32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • [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 chicken -alfredo
  • [10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -portion cups used to dispense seasoning
  • [14-69-4] Ice buildup in reach-in freezer. -significant ice build up in ice cream freezers
  • [29-49-6] Standing water in bottom of reach-in-cooler.
Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse

Would you eat here?

GIOVANNI'S PIZZERIA has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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