SANDWICH MAN PIZZA TOO

Name: SANDWICH MAN PIZZA TOO
Address: 2001 W ATLANTIC AVE, DELRAY BEACH, FL, 33445, US
Rating: 75.2

2001 W ATLANTIC AVE, DELRAY BEACH, FL 33445

License #6011786

🍕 Pizza/Italian ℹ️

75.2 Grade C / 100

Mixed Health Record

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Latest inspection

September 8, 2025 · 9 findings · 7 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SANDWICH MAN PIZZA TOO in DELRAY BEACH currently holds an InspectFL Health Score of 75.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 8, 2025. Across those visits, inspectors documented 32 total violations — 16 critical, 11 major, 5 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 28, 2024

The latest inspection on September 8, 2025 shows 9 observation rows: 7 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

SANDWICH MAN PIZZA TOO 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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*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
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands....employee grabbed raw steak and then pick fried bacon from prep table . Operator discarded food and washed hands .
[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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above tuna salad at walk in cooler . Operator properly stored.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw breaded chicken above raw hamburger at walk in cooler . Operator properly stored.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition..... 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 grabbed cheese , bread , bacon with bare hands . Stop sale issue . Operator discarded food .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 49F, pizza sauce 57F , slice cheese 52F , omelette mix 47F , sausages 62F in flip top pizza reach in cooler at pizza station . Per operator food not prepped or cooked today , food being held less than 4 hours . Operator removed food to walk in cooler .
[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....cut lettuce 47F-51F , slice roast beef 52F , slice turkey 55F in flip top reach cooler . Took another temperature about after 30 minutes, it was cut lettuce 52F, turkey 55F , roast beef 53F . Operator removed food to walk in cooler .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink...employee provided.
[41-17-4] Spray bottle containing toxic substance not labeled...white spray bottle , blue liquid spray bottle . Employee removed .

Disposition: Warning Issued
[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 prepped sandwiches, grabbed bread, clean utensils with barehands , no gloves in the premises. Employee washing hands frequently after discussion.
[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....ham, turkey,cheeses, cold cut meat, roast beef, cream cheese , butter , cut tomato, cut lettuce all at 51-53F in flip top reach in cooler at sandwich station . Food not prepped or portion today , food being held more than 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham, turkey,cheeses, cold cut meat, roast beef, cream cheese , butter , cut tomato, cut lettuce all at 51-53F in flip top reach in cooler at sandwich station . Food not prepped or portion today , food being held more than 4 hours. Stop sale issue . Advise operator discarded food.
[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...slice cheese , steak at cook line being held less than 4 hours. Operator time marked.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink...dishwashing sink due to no handwashing sink at kitchen .
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled...cleaner spray bottle.

Disposition: Warning Issued
[12B-01-4] Employee eating while preparing food.
[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 grab roast beef , cheese with bare hands . Stop sale issue . Employee discarded food . Employee washed hands putting gloves on hands.
[08A-11-5] Raw animal food stored over canned/bottled drinks.... raw commercially package beef above dressings , vegetables at walk in cooler . Advise operator to properly stored food.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition...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 grab roast beef , cheese with bare hands .
[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....single serve butter 47°, in Bain-Marie cooler at sandwich station being held more than 4 hours .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 47°, in Bain-Marie cooler at sandwich station being held more than 4 hours . Stop sale issue . Employee discarded butter.. .. ham 51°, turkey 52°, cut lettuce 52°cold cut meat 53°, slice cheese 53°, tuna salad 47°, chicken salad 49°, egg salad 47° in same Bain Marie flip top cooler at sandwich station and slice cheese 55° temperature control in ice at cook line , per operator food being held less than 4 hours . Operator stated that he will discarded food when will reached four hours .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink...employee provided.