North Palm Beach Pizzeria Removes Iguana Pizza Topping After Backlash

Bucks Coal Fired Pizza discontinued its 'The Everglades' pizza amid health concerns over the use of invasive iguana meat.

Published on Feb. 18, 2026

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A specialty pizza shop in North Palm Beach, Florida, Bucks Coal Fired Pizza, has decided to stop selling a pizza with an iguana meat topping called 'The Everglades' after receiving complaints from the Florida Department of Health. The restaurant had started offering the pizza during a recent cold snap when residents were allowed to collect the invasive, cold-stunned iguanas, but some customers expressed concerns that the reptiles were being kept alive in the shop, which the owners denied.

Why it matters

The use of invasive species as food is a controversial topic, with some seeing it as a way to control populations, while others raise ethical and health concerns. This incident highlights the challenges restaurants face in balancing customer demand, regulatory oversight, and public perception when introducing novel or unconventional ingredients.

The details

Bucks Coal Fired Pizza along Northlake Boulevard in North Palm Beach had been selling 'The Everglades' pizza, which featured iguana meat as a topping. The restaurant started offering the pizza during a recent cold snap when residents were allowed to collect the invasive, cold-stunned iguanas. However, the Florida Department of Health received complaints from people concerned that the reptiles were being kept alive in the shop, which the owners denied.

  • The restaurant started selling the iguana pizza during a recent cold snap in North Palm Beach.
  • The Florida Department of Health received complaints about the pizza in February 2026.

The players

Bucks Coal Fired Pizza

A specialty pizza shop in North Palm Beach, Florida, that had been offering a pizza with an iguana meat topping called 'The Everglades'.

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The takeaway

This incident highlights the complexities and sensitivities around the use of unconventional or invasive species as food ingredients, as restaurants must balance customer demand, regulatory oversight, and public perception when introducing novel menu items.