PANHEADS PIZZERIA

Name: PANHEADS PIZZERIA
Address: 113 S ORANGE ST, NEW SMYRNA BEACH, FL, 32168, US
Rating: 18.5

113 S ORANGE ST, NEW SMYRNA BEACH, FL 32168

License #7406969

🍕 Pizza/Italian ℹ️

18.5 Grade F / 100

Failing Health Score

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Latest inspection

April 9, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

PANHEADS PIZZERIA in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 18.5 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 April 9, 2026. Across those visits, inspectors documented 111 total violations — 23 critical, 28 major, 60 minor.

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Record snapshot

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The latest inspection on April 9, 2026 shows 11 observation rows: 2 critical, 4 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

111

Coverage note

Inspector notes linked where available

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Community reaction

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PANHEADS PIZZERIA 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
[36-36-4] Ceiling tile missing. Above rack in kitchen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Cell phone above prep area - purse next to pizza boxes
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire shelving in pizza area - Walk in cooler shelving and dough racks - bottom interior freezer
[29-49-6] Standing water in bottom of reach-in-cooler. Cooler between oven and kitchen door
[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. Employee cutting basil as ready to eat food
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 44F, chicken 44F, tomatoes 45F, salad cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Heavily blackened cutting board - interior rim of pizza cooler - slicer blade guard - interior cooler next to oven
[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. 1 expired, 2 missing
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hummus from Monday Spin dip
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. - Indoor bar - outdoor bar - back storage area
[36-73-4] Floor soiled/has accumulation of debris. Under ovens
[08B-42-4] Food stored outside. - Unused oil container stored on the ground outside
[14-11-5] Gaskets in poor repair. Several coolers, gaskets stained and uneven
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire cart and wire shelving - Mixer - inside door and area behind and under door hinge for ice machine - interior proofing cabinets - Walk in cooler shelving
[16-46-4] Old labels stuck to food containers after cleaning.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Whole head of lettuce
[29-49-6] Standing water in bottom of reach-in-cooler. - Pizza cooler - cooler right of ovens
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Spinach in water completely thawed
[35A-02-7] Live, small flying insects found. - approximately 10 in outdoor bar around 1/3 pan on the floor that keg cooler drains into
[35A-23-4] Roach excrement and/or droppings present. In the shed in the Maintanence/unused equipment storage area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad cooler less than 4 hours Top, feta 61F, sausage61F, diced tomatoes 62Fsliced tomatoes 63F Underneath meatballs44F, wings46F, shredded cheese 46F, blue cheese 47F
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Blackened/stained cutting boards - Reach in cooler gaskets - Interior freezer - soda machine nozzles in the bar heavily soiled
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hummus

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over Prep area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys over reach in cooler
[36-73-4] Floor soiled/has accumulation of debris. - Walk in cooler heavy soil - storage shed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of mixer head Wire shelving Exterior ovens Walk in cooler shelving Interior cabinets for pizza dough
[16-48-4] Old food stuck to clean dishware/utensils. Bustubs walk in cooler
[29-49-6] Standing water in bottom of reach-in-cooler. 2 coolers
[33-34-4] Storage area not maintained clean and organized. Outside area
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed with employee, who washed hands
[35A-02-7] Live, small flying insects found. 2 pizza area
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hummus 3/22, Alfredo 3/25
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 46F, artichokes 44F. Pizza cooler top left. Operator rearranged cooler
[03F-02-5] 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 proofing pizzas at room temp
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ owner
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Heavy soil reach in cooler gaskets and surrounding area. - soda machine nozzles - Interior ice bin - interior ice machine - Iced tea nozzles
[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. Gabe

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over expo area
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Large plastic bus tubs, walk in cooler
[36-73-4] Floor/ceiling soiled/has accumulation of debris. Under shelving walk in cooler Vent above three compartment sink
[14-11-5] Gaskets in poor repair. Pizza cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire shelving kitchen - walk in cooler shelving - interior holding cabinet - hand sink dish area - interior bottom white freezer - area around soda nozzles - interior keg coolers
[29-49-6] Standing water in bottom of reach-in-cooler. Pizza cooler Cooler next to pizza oven
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink, standing soiled water
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar in large container, pizza area
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 pizza area
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Alfredo 9/20
[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/ 2 CFMs
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Salad cooler gaskets Cooler next to pizza oven gaskets Pizza cooler gaskets Slicer blade guard Interior ice machine baffle
[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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Pizza area
[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. 2 new employees on duty.
[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. Maxwell, Damien, Kimberly
[41-17-4] Spray bottle containing toxic substance not labeled. Hanging from cookline hand sink

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over chicken prep. Operator discarded
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket, cell phone, employee bag on prep table and bagged flour
[08B-38-4] Food stored on floor. Cases of cheese walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire shelving above salad cooler a¿¿ walk in cooler shelving, interior and exterior holding cabinets - outside beer cooler
[29-49-6] Standing water in bottom of reach-in-cooler. Pizza cooler , cooler next to pizza oven
[33-31-5] Unnecessary items/unused equipment on the premises. Outside area
[33-32-4] Walking surfaces not maintained - outside back area. Pooling water in trenches with 2x12 boards used as walking area. Attracting flies. No water backup observed.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm corrected to 200 ppm quat
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies above pizza 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. Ground beef 47-53F. Chicken 41-46F. Top left pizza cooler overnight. See stop sale Meatballs 46F bottoms right salad cooler
[03F-02-5] 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 as required. Pizzas
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior and gaskets soiled, cooler next to oven
[53B-14-5] Required employee training missing or expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Outdoor bar
[50-09-4] Current Hotel and Restaurant license not displayed. Displayed license expired 4/01/23
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on wire rack above salad cooler
[36-73-4] Floor soiled/has accumulation of debris. Walk in cooler under shelving
[08B-38-4] Food stored on floor. - In the walk in cooler, tub of cheese and case of produce - in dry storage shed, multiple cases and containers
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving Handsink in dish area Interior outdoor beer cooler heavily soiled with standing water and residue/debris
[29-49-6] Standing water in bottom of reach-in-cooler. Pizza cooler and cooler next to pizza oven
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink standing soiled water
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked onions 10/5, Alfredo 10/7
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs 44-45F. Bottom right of salad cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Stained and soiled reach in cooler gaskets, cooler next to oven - green cutting board - reach in cooler gaskets, cooler between mixer and pizza oven
[31A-11-4] Handwash sink used for purposes other than handwashing. Back handsink use to hold dirty dishes
[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. New front of the house employee on duty
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pico from Saturday
[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. 2 current employees
[41-17-4] Spray bottle containing toxic substance not labeled. Bleach