DirtyFLRestaurant Inspection Data

BIG C'S PIZZERIA FORT LAUDERDALE

BIG C'S PIZZERIA FORT LAUDERDALE in FORT LAUDERDALE has 3 health inspections on record with an overall food safety rating of 2.3/5. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 3 reports on file

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

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

4/9/2026· 1w ago

Visit ID: 13670354

Met Inspection Standards

1 high, 6 basic

  • 32-05-4:Basic - Bathroom facility in disrepair. One of two bathrooms is out of service.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Soiled floor under refrigerator , cooking equipment, prep tables, around mop sink and ice machine- old food residues, black like substance stains in floors. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives between steam table and flip top, in cook line, employee removed both knives. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Steam table, serving spoons on water temperature (112F) employee removed. Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair. Missing 7 light shields in kitchen- preparation area. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. End of three compartment sink, floor drain with loose food debris and grease. Under shelf of prep table in front of triple sink, food spills and soiled .
  • 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. TPHC- 4 hours-pizza by the slice, fresh garlic and oil mix Two cheese pizzas , per employee pizza on time one hour ago, employee placed time label. Corrected On-Site

3/23/2026· 3w ago

Visit ID: 13500457

Met Inspection Standards

2 high, 4 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in rear kitchen, build up of black like substance.
  • 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. 3) flip top in cook line.
  • 14-11-5:Basic - Equipment in poor repair. Under shelf of steam table, substantial build up of rust and old food residues inside
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Old food residues inside and black like substance Walk in cooler Under cooking equipment Under cooling equipment Under steam table.
  • 38-01-4:Basic - Light shield damaged/in disrepair. Missing 7 light shields in preparation area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 3) flip top; pasta salad (51F - Cold Holding); provolone cheese (48F - Cold Holding); mozzarella cheese (51F - Cold Holding), per employee food held less than 4 hours, employee moved food out of unit to the reach in glass cooler for a quick chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried breaded chicken (95F - Hot Holding), per employee food hot held less than two hours. Food reheated on microwave to 166F. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers wet. Not able to check accurate chlorine levels.
  • 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. Incomplete form, employee filled form, during inspection. Corrected On-Site
  • 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. Walk in cooler-Several preparedl food made yesterday morning not dated.

8/21/2025· 7mo ago

Visit ID: 13493514

Met Inspection Standards

1 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tank stored unsecured, next to Frigidaire freezer, in kitchen. Operator properly stored. Corrected On-Site
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored inside maxx cold cooler at pizza station, not properly identified and segregated. Employee removed food. Corrected On-Site
  • 38-08-4:Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Observed no lighting inside Frigidaire freezer, in kitchen.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelf with rusted and pitted surface stored inside walk in cooler.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed non-pitting surface rust on can opener blade, stored in kitchen.