DirtyFLRestaurant Inspection Data

CIAO AMMORE MOZZARELLA MARKET / NAPULEATAN PIZZERIA

Based on 8 health inspections, CIAO AMMORE MOZZARELLA MARKET / NAPULEATAN PIZZERIA in FORT LAUDERDALE has earned a 3.2/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 8 reports on file

2500 E COMMERCIAL BLVD A

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

2/26/2026· 2w ago

Inspection #: 3692480

Inspection Completed - No Further Action

1/28/2026· 1mo ago

Visit ID: 13620354

Follow-up Inspection Required

3 int, 2 basic

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles - all cookline cold holding units. Warning - From follow-up inspection 2026-01-28: Observed same. **Time Extended**
  • 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Hot water faucet not working in back prep room hand sink. Warning - From follow-up inspection 2026-01-28: Observed same. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packing raw meat. Warning - From follow-up inspection 2026-01-28: Observed same. **Time Extended**
  • 53B-03-5:Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler certificate through The Always Safe Food Company, however does not include "HMCS Education Programs" on the certificate. Warning - From follow-up inspection 2026-01-28: Observed same. **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Back prep area hand sink - hot water 76F. Warning - From follow-up inspection 2026-01-28: Observed same. **Time Extended**

1/27/2026· 1mo ago

Visit ID: 13490366

Follow-up Inspection Required

2 high, 3 int, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles - all cookline cold holding units. Warning
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hot water faucet not working in back prep room hand sink. Warning
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go items missing date packaged. Warning
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment vacuum packing raw meat. In freezer. No production date/time. Repeat Violation Warning
  • 08A-05-6:High Priority - Prep area reach in - Raw pork stored over/not properly separated from ready-to-eat cheese. Operator stored all items properly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - cheese (50F); pesto (52F). Per operator items placed in unit approximately an hour ago. No items prepped or portioned today. Operator moved items to another reach in to quick chill. Front counter - glass case - cheese (52F); cooked pork (52F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items back to reach in to quick chill. **Corrective Action Taken** Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packing raw meat. Warning
  • 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler certificate through The Always Safe Food Company, however does not include "HMCS Education Programs" on the certificate. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Back prep area hand sink - hot water 76F. Warning

8/12/2025· 7mo ago

Visit ID: 10876767

Met Inspection Standards

1 high, 3 basic

  • 14-36-5:Basic - Interior of standing reach in cooler gaskets in disrepair.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
  • 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. Front counter cheese Focaccia Breads not time marked, operator marked time. Corrected On-Site

4/1/2025· 11mo ago

Visit ID: 10756008

Met Inspection Standards
  • N/A:No Violations Were Observed

1/8/2025· 1y 2mo ago

1 high, 2 int, 1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer. -Front self service reach in freezer.
  • 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. -Pizza by the slice made today at 10am, operator time marked. Corrected On-Site
  • 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. -Reviewed requirements for having food items under time control, operator filled out form. Corrected On-Site
  • 35A-22-5:Intermediate - Non-service animals permitted in the premises of the establishment. -1 Support dog in premises.

6/4/2024· 1y 9mo ago

Visit ID: 8603984

Met Inspection Standards

1 high

  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observe raw beef above unwashed lettuce. Operator placed raw beef on lower shelf. Corrected On-Site

2/1/2024· 2y 1mo ago

Visit ID: 8344733

Met Inspection Standards

4 int

  • 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. Provided handout to operator. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items in front counter hand sink. Operator removed. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out 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. Marinara - per operator prepared 2 days ago. Operator date marked. Corrected On-Site Repeat Violation