DirtyFLRestaurant Inspection Data

UMBERTO'S PIZZA AND RESTAURANT

UMBERTO'S PIZZA AND RESTAURANT has 7 health inspections on file for its FORT LAUDERDALE location, with an overall rating of 2.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

3051 East Commercial Boulevard
Fort Lauderdale, Florida, 33308
The Landlings
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13523077

Met Inspection Standards

3 high, 8 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom at hallway.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in calamari. Operator removed. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles and gaskets- all cookline cold holding units and microwaves.
  • 01C-06-5:Basic - Clams and mussels removed from original container without tag at cookline. Operator placed tags on product. Corrected On-Site
  • 22-08-4:Basic - Interior of both cookline microwaves has accumulation of black substance/grease/food debris.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Left cookline flip top - bottom of unit visibly soiled. Also visibly soiled by circulation fan.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Left cookline flip top.
  • 29-17-4:Basic - Waste line missing at soda gun holster - bar.
  • 08A-05-6:High Priority - Cook line - left flip top - Raw shrimp stored over/not properly separated from ready-to-eat lemon sauce. Right cookline flip top - raw chicken and raw veal stored over ready to eat sauce and ready to eat potatoes. Operator stored all items properly. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 2 cookline employees entered cookline and began preparing items without first washing hands. Reviewed proper hand washing and employees washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza area - countertop - pizza sauce - canned with added ingredients (45-50F). Per operator placed out less than an hour. Operator placed in ice bath to quick chill. **Corrective Action Taken**

9/17/2025· 5mo ago

Visit ID: 10929319

Met Inspection Standards

3 basic

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container while preparing pizza dough. Reviewed proper drinking containers with operator, operator changed drinking container. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

4/29/2025· 10mo ago

Visit ID: 10828039

Met Inspection Standards

2 basic

  • 14-01-5:Basic - Bowl with no handle used to dispense calamari at cook line and marinara in walk in cooler. Operator removed. Corrected On-Site Repeat Violation
  • 14-17-4:Basic - Walk-in cooler and Produce walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

3/14/2025· 12mo ago

2 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Cookline 2 quart bowl in raw squid. Operator removed. Corrected On-Site Repeat Violation
  • 33-15-4:Basic - Garbage can located outside has no lid.
  • 33-20-4:Basic - Grease on the pad around grease receptacle.
  • 14-17-4:Basic - Walk-in cooler and walk in produce cooler shelves with rust that has pitted the surface.
  • 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. -2 Employees hired less than 60 days, reviewed employee reporting agreement with operator, printed form, reviewed with employees. Employees acknowledged and signed. 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. -Front line 2 door reach in tiramisu prepared on site made Monday not date marked. Operator began date marking. **Corrective Action Taken**

11/18/2024· 1y 3mo ago

2 high, 1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Spice shelf left of salad station; soufflé cup in container of red pepper spice, operator removed. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer at ware washing station.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -Wait Station -Cookline -prep area
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -Cookline; Right reach in cooler -Salad station; Right reach in cooler
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -Dry storage room, dented can of sliced olives.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Prepped Raw chicken stored over raw beef. Operator stored properly. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided Corrected On-Site

5/6/2024· 1y 10mo ago

Visit ID: 8626822

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense sauce bolognese in walk in cooler. Operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw chicken and veal stored over/not properly separated from ready-to-eat marinara sauce on cook line. None of the items are covered. Cook placed chicken and veal to the bottom. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauce francaise 82°F, next to stove on prep table. Chef stated for less than one hour. Chef stated he will rather hot hold the sauce. Sauce was reheated to 178°F and placed in steam table. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar.

3/6/2024· 2y ago

Visit ID: 8382472

Met Inspection Standards

4 high, 4 int

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 - 10lbs cans of pizza sauce 1 - 10lbs can of olives See stop sale
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw chicken over sauce in flip top unit. 2. Raw shrimp over sauce in flip top unit. Operator rearranged to proper placement. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door glass across from flip top:; butter (51F). In unit less than 4 hours. Operator moved to reach in freezer to quick chill. Establishment has multiple working cold holding units. Do not store TCS foods in unit until unit consistent maintains TCS foods at 41F or below **Corrective Action Taken** Repeat Violation
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Spray bottle used for cleaning food contact surfaces labeled as quaternary containing undiluted chlorine bleach. Tested at 200+ppm. Instructed operator to remove bleach and dilute solution to proper ppm. Retested at 100ppm in sanitizer bucket. Operator discarded spray bottles Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served.
  • 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. Establishment holds pizza by the slice, garlic in oil and garlic knots on TPHC. Items time marked to be discarded at the end of 4 hours. Operator unable to provide written plan at time of inspection. Provided written plan and operator filled out at time of inspection Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at dishwashing area. Operator repaired Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at cookline hand washing sink. 80F