DirtyFLRestaurant Inspection Data

BIG C'S DOWNTOWN PIZZERIA

1509 South Andrews Avenue
Fort Lauderdale, Florida, 33316
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/7/2025

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed cooler doors throughout kitchen soiled with food debris. - From follow-up inspection 2025-03-07: Observed same. **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses, at pizza station. - From follow-up inspection 2025-03-07: Observed same. **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No certified food manager certificate for Sergio Molina. Warning - From follow-up inspection 2025-03-07: Observed same. Time extended 58 days. **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation - From follow-up inspection 2025-03-07: Observed same. **Time Extended**
  • 05-06-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer above +2 degrees Fahrenheit. - From follow-up inspection 2025-03-07: Observed same. Operator waiting for new thermometer to arrive. **Time Extended**

Inspection Date: 3/5/2025

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed cooler doors throughout kitchen soiled with food debris.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pizza station// cooked spinach (48F - Cold Holding); diced chicken (46F - Cold Holding); breaded chicken (45F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored inside pizza station cooler for approximately 3 hours. Operator put foods inside different cooler to quick chill.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses, at pizza station.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken, not commercially packaged, stored above cooked noodles, not commercially packaged, inside reach in freezer at cook line. Operator properly stored. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pizza station// cooked spinach (48F - Cold Holding); diced chicken (46F - Cold Holding); breaded chicken (45F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored inside pizza station cooler for approximately 3 hours. Operator put foods inside different cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - 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. Observed no time mark on garlic oil at cook line. Per operator, food held in time for approximately 2 hours. Operator put time mark on foods. Corrected On-Site Repeat Violation Admin Complaint
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No certified food manager certificate for Sergio Molina. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer above +2 degrees Fahrenheit.
  • 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 inside walk in cooler cooked penne and spaghetti made yesterday, not date marked. Advised operator to put date marking on foods.

Inspection Date: 10/24/2024

  • 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed by male restroom entrance- box of cups stored directly on the floor. - From follow-up inspection 2024-10-24: Same **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Employee stored correctly. Corrected On-Site - From follow-up inspection 2024-10-24: Same **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in front of ovens - shredded cheese (46F - Cold Holding); pizza sauce (47F - Cold Holding); sausage (47F - Cold Holding) as per operator items not portioned or prepared today - items held out of temperature for approximately 2 hours - operator placed bags of ice to bring temperature down. Observed at Maxx Cold cooler next to oven - diced sausage (52F - Cold Holding); sliced sausage (50F - Cold Holding) as per operator items held out of temperature for over 4 hours. See stop sale. Observed at Pepsi beverage cooler - key lime pie (54F - Cold Holding); cheese cake (56F - Cold Holding) as per operator items held out of temperature for over 4 hours. Items not portioned or prepared today. See stop sale **Corrective Action Taken** - From follow-up inspection 2024-10-24: Observed at flip top cooler in front of ovens - pizza sauce (47F - Cold Holding); Admin Complaint
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. As per employee- no test strips. Repeat Violation Warning - From follow-up inspection 2024-10-24: Same **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator no written plan. Emailed time control form to operator. - From follow-up inspection 2024-10-24: Same **Time Extended**

Inspection Date: 10/22/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in lentils container. Employee removed and stored correctly.
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed spatula stored between column and flip top cooler. Employee stored properly. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed by male restroom entrance- plastic bottles of water stored directly on the floor - operator stored correctly Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Observed by male restroom entrance- box of cups stored directly on the floor.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Employee stored correctly. Corrected On-Site
  • 01B-02-5:High Priority - 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. Observed at Maxx Cold cooler next to oven - diced sausage (52F - Cold Holding); sliced sausage (50F - Cold Holding) as per operator items held out of temperature for over 4 hours. See stop sale. Observed at Pepsi beverage cooler - key lime pie (54F - Cold Holding); cheese cake (56F - Cold Holding) as per operator items held out of temperature for over 4 hours. Items not portioned or prepared today. See stop sale Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in front of ovens - shredded cheese (46F - Cold Holding); pizza sauce (47F - Cold Holding); sausage (47F - Cold Holding) as per operator items not portioned or prepared today - items held out of temperature for approximately 2 hours - operator placed bags of ice to bring temperature down. Observed at Maxx Cold cooler next to oven - diced sausage (52F - Cold Holding); sliced sausage (50F - Cold Holding) as per operator items held out of temperature for over 4 hours. See stop sale. Observed at Pepsi beverage cooler - key lime pie (54F - Cold Holding); cheese cake (56F - Cold Holding) as per operator items held out of temperature for over 4 hours. Items not portioned or prepared today. See stop sale **Corrective Action Taken**
  • 03F-02-5:High Priority - 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 and the time removed from temperature control cannot be determined. Observed 3 pizzas without proper time marks. As per operator items held for approximately 1 hours. Operator placed proper time mark for remaining time.
  • 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 oven warmer in kitchen - chicken cutlet (100F - Hot Holding); chicken wing (104F - Hot Holding) As per operator items held out of temperature for approximately 2 hours, operator raised temperature in oven.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. As per employee- no test strips. Repeat Violation Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator no written plan. Emailed time control form to operator.

Inspection Date: 6/17/2024

Inspection #: Visit ID: 8654515

  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-06-17: Observed same. Admin Complaint

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8605740

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor inside walk in cooler soiled with food debris.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between steam table and flip top cooler at cookline. Operator removed. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed marinated raw chicken wings (45F - Cooling) overnight in walk in cooler. Per operator, wings prepared last night and stored covered inside walk in cooler. Stop sale.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed marinated raw chicken wings (45F - Cooling) overnight in walk in cooler. Per operator, wings prepared last night and stored covered inside walk in cooler. Stop sale.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm). Operator corrected to 100ppm.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed marinated raw chicken wings (45F - Cooling) overnight in walk in cooler. Per operator, wings prepared last night and stored covered inside walk in cooler. Stop sale.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for chlorine sanitizer. Repeat Violation
  • 53B-01-5:Intermediate - 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. Warning

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8367499

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed several employees eating in food preparation area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on counter next to food preparation area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 08B-38-4:Basic - Food stored on floor. Observed tomato sauce stored on floor in walk in cooler.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching soiled cloth then proceeded to prepare food without washing hands.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees engaged in food preparation without a certified food manager present.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.