DirtyFLRestaurant Inspection Data

PIOLA

PIOLA has 5 health inspections on file for its DAVIE location, with an overall rating of 2.2/5. Food safety practices have remained consistent.

15641 Sheridan Street
Florida, 33331
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/7/2025

Inspection #: Visit ID: 10926486

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar- tanks not secured.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hung on oven handle. Operator stored items correctly. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed at triple sink - shrimp thawing at room temperature 38F
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - meatballs (103F - Hot Holding) as per employee item held out of temperature for approximately 30 minutes, employee reheated item. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen - green cutting board soiled with mold like substance.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink next to triple sink not accessible due to wall locker.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed at triple sink and dishwasher machiner. No quart test strip and no chlorine test strips.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to triple sink.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at handwashing sink next to triple sink - no hot water due to connection taking water to pasta boiler.

Inspection Date: 3/12/2025

  • 14-21-4:Basic - Can opener blade not readily removable for cleaning or replacement.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08B-38-4:Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not labeled.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed food utensils stored in hand wash sink at front line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on marinara sauce cooked from yesterday. Per operator, sauce cooked more than 24 hours.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Observed photocopies of employees training certification .

Inspection Date: 11/21/2024

  • 09-01-4:High Priority - 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. Observed employee touching cooked pizza with bare hands while cutting it.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station - Prosciutto (56F - Cold Holding) as per operator item held out for approximately 30 minutes. Operator placed in colder part of cooler.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handwashing sink next to dishwasher machine.

Inspection Date: 5/20/2024

Inspection #: Visit ID: 8487217

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no hand bowl used to dispense quinoa at flip top cooler.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at cookline.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substance buildup on can opener holster.
  • 08B-12-5:Basic - Stored food not covered. Observed an uncovered container with cooked potatoes stored in walk in cooler from yesterday. Operator covered. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substance buildup on can opener blade.
  • 31B-03-4:Intermediate - No soap provided at handwash sink on cookline.

Inspection Date: 8/29/2023

Inspection #: Visit ID: 8377425

  • N/A:No Violations Were Observed