DirtyFLRestaurant Inspection Data

PIOLA RESTAURANT

1703 East Hallandale Beach Boulevard
Florida, 33009
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/18/2025

  • 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

Inspection Date: 10/25/2024

  • N/A:No Violations Were Observed

Inspection Date: 10/24/2024

  • 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

Inspection Date: 2/7/2024

Inspection #: Visit ID: 8496670

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of flour on rack at entrance door of kitchen. Employee removed. Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1 light shield missing in kitchen. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to make a salad for a customer without washing hands first. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site
  • 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. Employee touched lettuce and croutons with bare hands to make salad for customer. Salad discarded.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. / Fryer- ; Cooked chicken (112-120F - Hot Holding) Per cook food items in unit less than 2 hours. Chef reheated. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sinks in kitchen and pizza station. Manager replaced. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled sanitizer bottle. Corrected On-Site

Inspection Date: 9/11/2023

Inspection #: Visit ID: 8351650

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine
  • 08B-38-4:Basic - Bags of ice stored on floor in walk in freezer Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of cheese. Chef removed. Corrected On-Site
  • 36-34-5:Basic - Ceiling tiles/ ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
  • 36-36-4:Basic - Ceiling tile missing. 1 tile in kitchen.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven handle. Repeat Violation
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.. Ameritav range.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf next to Atosa double doors reach in soiled with dust. Manager cleaned during inspection. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean containers on shelf above triples sink. Employee removed and re washed. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Container of Lasagna in Atosa refrigerator entrance of kitchen. Containers of flour and salt not covered on lower shelf entrance of kitchen.Manager covered. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen spinach thawed in stating water next to triple sink. Employee removed water and used immediately. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen.
  • 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 phone and proceeded to handle a clean plate without first washing hands. He immediately washed hands after. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage Air lowboy in hallway-; Milk (49-50F - Cold Holding). Per manager food item in unit less than4 hours. Manager moved to glass reach in to quick chill. 2) Pizza station- ; Cut tomatoes (49-50F - Cold Holding) Per Manager food item in unit less than 4 hours from glass reach in. Item not prepared or portioned today. Observed pan shorter than the rest. Manager moved to a deeper pan. **Corrective Action Taken**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200 ppm. Chef remade to 100 ppm. Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand-washing sink blocked with trays utensils and lids in kitchen. Manager removed. Corrected On-Site