PIZZA RAYS SUBMARINE SANDWICHES

Name: PIZZA RAYS SUBMARINE SANDWICHES
Address: 3340 S NOVA RD, PORT ORANGE, FL, 32129, US
Rating: 25.6

3340 S NOVA RD, PORT ORANGE, FL 32129

License #7406703

🍕 Pizza/Italian ℹ️

25.6 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 8 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PIZZA RAYS SUBMARINE SANDWICHES in PORT ORANGE currently holds an InspectFL Health Score of 25.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 46 total violations — 13 critical, 18 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 20, 2025

The latest inspection on September 28, 2026 shows 8 observation rows: 4 critical, 3 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

PIZZA RAYS SUBMARINE SANDWICHES 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: Inspection Completed - No Further Action
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -above 3 compartment sink
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -paper towel making direct contact with spinach
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -baked beans, pico de gallo for customer self service
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -processed mushrooms
[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. -cheese pizza no time marked. Employee stated from 2.5 hours prior.
[31A-11-4] Handwash sink used for purposes other than handwashing. -container with bottles of sinus rinse inside basin of hand sink
[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. -advised to obtain chlorine test strips for bleach food contact surface sanitizing measurement
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut melon

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -portion cup used to dispense cheese
[14-05-4] Cardboard used to line food-contact equipment. -cardboard used as liner for pizza peel. Advised to only use surfaces designed and constructed to be cleaned and withstanding repeated rigorous warewashing
[36-03-4] Cove molding at floor/wall juncture broken/missing. -floor juncture at corner of wall/floor next to dough mixer
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-47-4] Food not stored at least 6 inches off of the floor. -pickle bucket on floor inside walk in cooler -plastic container on cook line with bag of flour inside
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -mens restroom
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand sink
[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 preparing container of seasoning/flour using barehands, with direct contact.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -feta cheese
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler- Mozzarella cheese 48F, feta cheese 45F, au jus 45F, commercially processed mushrooms 45F, inside walk in cooler. Manager stated temperatures were adequate below 41F as of 3 hours prior to inspection, employees in and out of walk in cooler during preparation. Temperatures rechecked 30 minutes later with observed dropping of temperatures in short timeframe. Callback inspection required next available day to verify compliance for cold holding temperatures inside the walk in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[02C-03-5] 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
[13-06-4] Employee with artificial nails/long nails working with exposed food without wearing intact gloves.
[31A-04-4] Handwash sink non functioning from food preparation/dishwashing area. Must be reinstalled/repaired in the same location where removed.
[31A-09-4] Handwash sink not accessible for employee use at all times. -obstructed hand wash sink next to 3 compartment sink in back, equipment stored inside basin
[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. -employee hired less than 60 days ago, no proof of employee health reporting agreement
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -house pico

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -hand wash sink on cook line
[32-17-4] Self-closing device on bathroom door disconnected/broken.
[25-06-4] Single-service articles not stored inverted or protected from contamination. -top shelf across from grill
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above marinara inside cooler under grill Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef removed from commercial packaging stored above packaged bread inside freezers
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -mortadella marked from 11/13
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -by the slice cheese pizza 118F at front cabinet, manager stated placed out 2 hours prior. Provided paperwork for time as a public health control. Advised to fill out procedures for approval using a 4 hour maximum time inside danger zone.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -test strips needed for quat ammonium concentration(QAC)
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-06-5] 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.