What is Planet Pizza's health inspection score?

Planet Pizza has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Planet Pizza last inspected?

Planet Pizza was last inspected on January 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Planet Pizza have?

Planet Pizza has 24 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Planet Pizza safe to eat at?

Planet Pizza has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Planet Pizza serve?

Planet Pizza serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Planet Pizza

Name: Planet Pizza
Address: 39 NORTH PLANK ROAD, Newburgh, 12550
Rating: 70

39 NORTH PLANK ROAD, Newburgh

Last Inspected: 1/2/2026

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

10 inspections

Last: Jan 2, 2026

high confidence

Directions Order

Inspections

30%

Clean Rate

2.4

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-21 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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39 NORTH PLANK ROAD, Newburgh, FL 12550

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Violation Timeline

Oct 2023

2 inspections

2 high priority

3 basic

Oct

Nov 2023

1 inspections

Mar 2024

1 inspections

2 basic

Mar

Nov 2024

2 inspections

2 high priority

3 basic

Dec 2024

1 inspections

Dec

Mar 2025

1 inspections

1 basic

Dec 2025

1 inspections

4 high priority

4 basic

Dec

Jan 2026

1 inspections

1 high priority

2 basic

Inspection History

10 records on file

4 Re-Inspection6 Inspection

Jan 26

Re-Inspection InspectionLatest

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (2)

−4 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−14 pts

Dec 25

Inspection Inspection

4 High4 Basic

8 total

52/100inspection score

−48 pts

High Priority (4)

−40 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (4)

−8 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2

Base deductions−48 pts

Mar 25

Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−2 pts

Dec 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Nov 24

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Base deductions−10 pts

Nov 24

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (3)

−6 pts

11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−16 pts

Mar 24

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2

Base deductions−4 pts

Nov 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Oct 23

Inspection InspectionClean

No violations

100/100inspection score

Oct 23

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (3)

−6 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−26 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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