DirtyFLRestaurant Inspection Data

CIAO AMMORE MOZZARELLA MARKET / NAPULEATAN PIZZERIA

Based on 9 health inspections, CIAO AMMORE MOZZARELLA MARKET / NAPULEATAN PIZZERIA in FORT LAUDERDALE has earned a 3.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 9 reports on file

2500 E COMMERCIAL BLVD A

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 9 health inspection reports

All Inspection Reports

3/30/2026· 2w ago

Visit ID: 13621287

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

2/26/2026· 1mo ago

Visit ID: 13639561

Met Inspection Standards

2 high, 2 int, 3 basic

  • 29-09-4:Basic - Hot water handle in disrepair at prep area hand sink.
  • 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 raw burger. Reviewed proper procedures. Operator voluntarily discarded item. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline reach in
  • 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 cook slice cheese and handle ready to eat washed tomatoes with bare hands. Reviewed proper procedures and cook washed hands/put on gloves. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Cooked sausage in grab and go case. Operator unable to provide info that item is from an approved USDA facility and contains nitrates. Reviewed proper procedures. See stop sale.
  • 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. Cooked sausage in grab and go case. Operator unable to provide info that item is from an approved USDA facility and contains nitrates. Reviewed proper procedures. See stop sale. Operator stated establishment will discontinue reduced oxygen packing items. Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area hand sink - water 79F. Repeat Violation

1/28/2026· 2mo 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· 2mo 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· 8mo 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· 1y ago

Visit ID: 10756008

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

1/8/2025· 1y 3mo 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 10mo 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 2mo 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