PIOLA RESTAURANT
1703 East Hallandale Beach Boulevard
Florida, 33009
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/18/2025
High Priority
4
Intermediate
1
Basic
4
Total
9
Inspection Details:
- 08B-38-4:Basic - 1) Bag of carrots stored on floor in walk in cooler. 2) Cases of cooked clams stored on floor in walk in cooler. Employee elevated. **Corrected On-Site**
- 14-11-5:Basic - Gasket in Continental reach in cooler under cook line flip top torn.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1 shield missing in kitchen. **Repeat Violation**
- 36-09-5:Basic - Walk in cooler floor not in good condition.
- 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. Beverage Air Double Drawers- ; Cooked Ziti (55F - Cooling) Per Cook food item in unit overnight. Item not prepared or portioned today. See Stop sale.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal and proceeded to grab a clean container and touched containers of cooked foods without removing gloves nor washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beverage Air Double Drawers- ; Cooked Ziti (55F - Cooling) Per Cook food item in unit overnight. Item not prepared or portioned today. See Stop sale
- 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. Steam Table- Lentil Soup (128F - Reheating); Meatballs (127F - Reheating). Per cook food items in unit less than 2 hours. Cook reheating. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine chemical test kit. **Repeat Violation**
Food safety inspection conducted on 2/18/2025 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 10/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/24/2024
High Priority
4
Intermediate
4
Basic
5
Total
13
Inspection Details:
- 22-08-4:Basic - 1) Interior of microwave has accumulation of black substance/grease/food debris. 2) Interior of oven soiled
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Gasket in beverage Air 2 drawers across from stove torn.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1 shield missing in kitchen. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Employee covered ice cream container during inspection. **Corrected On-Site**
- 12A-08-4:High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. No hot water in any of the hands washing sink resulting in employees wash their hands with cold water.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad Station- ; Fresh Mozzarella (54F - Cold Holding); Cooked Quinoa (50F - Cold Holding); Cooked Shrimps (54F - Cold Holding); Cooked eggs (50F - Cold Holding). Per Manager good items in unit overnight. Items not prepared or portioned today. See Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad Station- ; Fresh Mozzarella (54F - Cold Holding); Cooked Quinoa (50F - Cold Holding); Cooked Shrimps (54F - Cold Holding); Cooked eggs (50F - Cold Holding). Per Manager good items in unit overnight. Items not prepared or portioned today. See Stop Sale
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine solution 200 PPM. Manager remade to 100PPM. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to dishwashing machine in kitchen. Manager replaced during inspection. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled during inspection. **Corrected On-Site** **Repeat Violation**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided at any of the hands washing sinks in kitchen. Manager turned on when arrived. **Corrected On-Site**
Food safety inspection conducted on 10/24/2024 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).