SCUOLA PIZZA
5240 NW 34 BLVD STE A
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. No training for any employees. **Warning** - From follow-up inspection 2025-02-11: **Time Extended** - From follow-up inspection 2025-04-15: Observed national registry and Florida restaurant lodging association certificates for front of house employees, no certificates for back of house employees. **Admin Complaint**
Food safety inspection conducted on 4/15/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/11/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. No training for any employees. **Warning** - From follow-up inspection 2025-02-11: **Time Extended**
Food safety inspection conducted on 2/11/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/5/2025
High Priority
7
Intermediate
4
Basic
12
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. 2 ceiling tiles missing by soda syrup hookups, tiles look to be present but not placed correctly.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to sauce bottles on cooks line and 1 drink on prep table across from walk in cooler. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Box of fries on floor in walk in freezer. **Repeat Violation**
- 36-24-5:Basic - Hole in or other damage to wall. Hole on wall by soda machine in kitchen.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife on cooks line between reach in cooler and table. Tongs on oven door handles on cooks line.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cups handle directly in salt bin on back dry storage shelf. **Repeat Violation**
- 33-11-4:Basic - Missing drain plug at dumpster. Main dumpster outside back of restaurant.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guards. Walk in cooler food racks. Walk in cooler door gasket. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In pizza reach in cooler. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Stack of raw beef patties on shelf not wrapping or cover in walk in freezer. **Repeat Violation**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed eggplant and mushrooms in original cardboard boxes over sauces in walk in cooler. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large bulk container with white substance inside (salt or sugar) no label on dry storage shelf in prep area. **Repeat Violation**
- 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. Employee touched glasses then immediately grabbed tongs to make salads.
- 35A-02-7:High Priority - Live, small flying insects found. Approximately 12 on wall and dry storage shelf legs by the dough mixer in back prep area and 2-4 flying around floor drains in front of dishwasher and on cooks line. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over baklava and raw beef over milk in walk in cooler, employee moved raw items to the bottom. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (61F - Cold Holding) item sitting out on counter at room temperature, employee stated they use on time as a public health control but no time mark and time application. **Repeat Violation** **Admin Complaint**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. meat sauce 1.5 hours (56F - Reheating) As indicated by the rate of reheat temperature the sauce would not hit 165F within 2 hours, employee placed container of flat top to rapidly reheat. Retemped at 173F. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pizza slices (119F - Hot Holding) item in hot box, employee stated they keep on temperature control hot box set at 140F. Spoke to operator about possibly putting on 4 hour time control since they only sell slices 11-3.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter on mop sink with red hose attached.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave on cooks line. Stained cutting board on salad reach in cooler.
- 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/ 6 employees present no certified manager present. **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. No training for any employees. **Warning**
- 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. Lasagna made 3 days prior in walk in cooler, employee stated he is going to throw away for quality purposes. **Repeat Violation**
Food safety inspection conducted on 2/5/2025 revealed 23 total violations (7 high priority, 4 intermediate, 12 basic).
Inspection on 9/18/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Observed chicken sous vide cooking. **Warning** - From follow-up inspection 2024-09-18: Manager on duty is not sure if they have submitted, inspector checked approved haccp list they are not on it. **Admin Complaint**
Food safety inspection conducted on 9/18/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/17/2024
High Priority
6
Intermediate
8
Basic
11
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of reach in freezer on cooks line, on top of seasoning on dry storage shelf, and on back prep table.
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler gasket torn on cooks line and walk in cooler door.
- 08B-38-4:Basic - Food stored on floor. Seafood and other frozen items on floor in walk in freezer. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door handle on cooks line. Rice scoop in standing water at 81F.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles in cucumbers and tomatoes in salad prep cooler, employee moved tongs. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blender and bottles on bottom shelf of rolling cart behind the prep area. Fan guard in walk in cooler. **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Box of dinner napkins on floor near back door in kitchen.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. On cooks line.
- 08B-12-5:Basic - Stored food not covered. Cooked beef in walk in freezer.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed mushrooms and green onion stored over cooked noodles in walk in cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container on shelf under tea urns no label, employee labeled it as sugar. **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo sauce in reach in cooler at 61F employee stated item was cooked last night and left out on the counter to cool overnight, then this morning he placed in cooler. See stop sale.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed beef on flat top wiped gloves with paper towel then grabbed clean dishes and placed cooked lasagna in bowl to microwave. Stopped employee and had him change gloves and wash hands. **Repeat Violation** **Admin Complaint**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2024.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo overnight (61F - Cooling)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauce (54F - Cold Holding) item sitting on counter of pizza reach in cooler, employee placed item back in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. 2 chemical spray bottles on top of soda syrup boxes. Medicine cough syrup stored on shelf by pizza boxes in back prep area.
- 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee washed gloves at Handwash sink on cooks line.
- 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/ 8 employees working, manager not present. **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink on cooks line, manager replaced soap. **Corrected On-Site**
- 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. Observed chicken sous vide cooking. **Warning**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All kitchen staff. **Repeat Violation**
- 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. Lasagna and pork made previous days in walk in cooler and ricotta opened previous days no date marks.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle by prep sink in salad prep, employee labeled it as sanitizer.
Food safety inspection conducted on 7/17/2024 revealed 25 total violations (6 high priority, 8 intermediate, 11 basic).