DirtyFLRestaurant Inspection Data

PIZZA RICCA

With 6 inspections documented, PIZZA RICCA maintains a 3.1/5 food safety rating in HOLLYWOOD. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

5226 S SR 7

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13469070

Met Inspection Standards

2 high, 4 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at pizza line flip top doors
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to soiled linens Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25. Operator renewed at time of inspection Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at threaded faucet on wall with hose attached. operator installed at time of inspection Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/blade soiled. Operator moved to ware washing area **Corrective Action Taken** Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand wash sink. Operator refilled 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. Cooked beef prepared 2 days ago in walk in cooler not date marked. Operator date marked Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water of 72F provided in restroom hand wash sink. Operator turned in valve and temped water at 95F Corrected On-Site

7/22/2025· 7mo ago

Visit ID: 10929508

Met Inspection Standards

1 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On the cook line, in the Parmesan cheese, a small cup was stored inside and used to dispense the cheese. The item was removed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade was soiled. The blade was washed and sanitized. Corrected On-Site

3/5/2025· 1y ago

1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with dust. The racks above the front and cook lines.

9/27/2024· 1y 5mo ago

2 high, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep area flip top cooler lower door gaskets.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front line pizza station, pizza sauce (54F - Cold Holding) . The sauce had been on the counter for less than 2 hours. The sauce was moved to refrigeration to chill and cold hold. **Corrective Action Taken**
  • 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. The pizza for slices at the front counter was not time marked and was produced at 11:30. A time mark was placed.

1/31/2024· 2y 1mo ago

Visit ID: 8499280

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

9/13/2023· 2y 6mo ago

Visit ID: 8377611

Met Inspection Standards

1 high, 3 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense Parmesan cheese in flip top cooler cook line. Operator removed Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Wrapped pizza boxes on floor in hallway to restroom.
  • 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. Establishment using TPHC for pizza slices at front counter without time mark. Operator placed time mark on pizza. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer needs batteries.
  • 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. One new employee hired, no employee reporting agreement form provided..
  • 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.