DirtyFLRestaurant Inspection Data

FIRED UP PIZZA

With 8 documented inspections, FIRED UP PIZZA in LOXAHATCHEE has achieved a 2.0/5 food safety rating. Food safety practices have remained consistent.

195 Malabar Road Southwest
Palm Bay, Florida, 32907
Brevard County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/9/2025

Inspection #: Visit ID: 10922646

  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Roasted garlic 8/22
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza cooler front counter. Meatballs 45F cold holding, cooked chicken 45F cold holding, Per operator products not prepared or portioned today. Per operator items stored for approximately 2 hours. Operator moved items to walk in cooler **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottles of bleach stored on a shelf above boxes of soda on prep area. Operator moved bleach Corrected On-Site
  • 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. Emailed form to operator to be filled out by employee hired less than 60 days.

Inspection Date: 10/15/2024

Inspection #: Visit ID: 10652597

  • 01B-02-5:High Priority - - From initial inspection : 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. Make table: cooked diced chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding); cut cooked meat balls (48F - Cold Holding); cut cooked sausage (48F - Cold Holding); cut tomatoes (47F - Cold Holding); sautéed roasted onions (48F - Cold Holding); sliced ham (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. Warning - From follow-up inspection 2024-10-15: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cut tomatoes (50F - Cold Holding); sautéed roasted onions (59F - Cold Holding); sautéed roasted garlic (48F - Cold Holding); sautéed roasted peppers (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cooked diced chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding); cut cooked meat balls (48F - Cold Holding); cut cooked sausage (48F - Cold Holding); cut tomatoes (47F - Cold Holding); sautéed roasted onions (48F - Cold Holding); sliced ham (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. At ice bath on pizza prep counter: pesto with roasted garlic (53F - Cold Holding) As per operator, removed from reach in cooler and stored on ice since 2 hours. Not prepped or portioned today. Operator moved to quick chill. Warning - From follow-up inspection 2024-10-15: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cut tomatoes (50F - Cold Holding); sautéed roasted onions (59F - Cold Holding); sautéed roasted garlic (48F - Cold Holding); sautéed roasted peppers (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. At make table: cut cooked meat balls (48F - Cold Holding); cut cooked sausage (50F - Cold Holding); sliced ham (49F - Cold Holding) As per operator placed in top section of make table from lower section less than 4 hours. Not prepped or portioned today. Advised operator to quick chill. At ice bath on pizza prep counter: pesto with roasted garlic (50F - Cold Holding) As per operator, removed from reach in cooler and stored on ice since 1 hour. Not prepped or portioned today. Operator moved to quick chill. Admin Complaint
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Giorgio Schiavone expired 12/14/2021 (ServSafe) Warning - From follow-up inspection 2024-10-15: Same. **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Employee employee 2 weeks. Emailed form to operator. Warning - From follow-up inspection 2024-10-15: Same. Admin Complaint
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-10-15: Same. **Time Extended**

Inspection Date: 10/14/2024

Inspection #: Visit ID: 9001599

  • 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. Make table: cooked diced chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding); cut cooked meat balls (48F - Cold Holding); cut cooked sausage (48F - Cold Holding); cut tomatoes (47F - Cold Holding); sautéed roasted onions (48F - Cold Holding); sliced ham (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cooked diced chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding); cut cooked meat balls (48F - Cold Holding); cut cooked sausage (48F - Cold Holding); cut tomatoes (47F - Cold Holding); sautéed roasted onions (48F - Cold Holding); sliced ham (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. At ice bath on pizza prep counter: pesto with roasted garlic (53F - Cold Holding) As per operator, removed from reach in cooler and stored on ice since 2 hours. Not prepped or portioned today. Operator moved to quick chill. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: meat balls in marinara (97F - Hot Holding) Operator reheated to 172F in oven. Corrected On-Site Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Giorgio Schiavone expired 12/14/2021 (ServSafe) Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scoop stored in hand wash sink at front counter. Operator removed. Corrected On-Site Repeat Violation Warning
  • 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. Employee employee 2 weeks. Emailed form to operator. Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 7/1/2024

Inspection #: Visit ID: 8732190

  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hand on apron several times then prepared pizza. Advised manager than employee should wash hands.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near triple sink blocked by trash can. Operator removed trash can.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink near triple sink, ware washing materials stored in hand wash sink. Operator removed.
  • 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. Employee employed since 2019.
  • 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. Employee employed approximately 1.5 months. Emailed to operator.

Inspection Date: 4/1/2024

Inspection #: Visit ID: 8643199

  • N/A:No Violations Were Observed

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8555676

  • 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. chicken (45F - Cold Holding); ham (45F - Cold Holding); sausage (45F - Cold Holding); meatball (45F - Cold Holding); chicken (45F - Cold Holding) top of first pizza make table. In unit over four hours. Not prepped or portioned. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); ham (45F - Cold Holding); sausage (45F - Cold Holding); meatball (45F - Cold Holding); chicken (45F - Cold Holding) top of first pizza make table. In unit over four hours. Not prepped or portioned. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 11/18/2023

Inspection #: Visit ID: 8555570

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; make station: Italian sausage (53F - Cold Holding); shredded cheddar cheese (46F - Cold Holding); cooked chicken (52F - Cold Holding); ham (50F - Cold Holding); spicy sausage (50F - Cold Holding); meatball (50F - Cold Holding); cut tomatoes (53F - Cold Holding); sautéed onion (46F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator taken from reach in cooler since 11am. Not prepared or portioned today. See stop sale. On prep counter near fire area on ice: pesto sauce (68F - Cold Holding) As per operator taken out of reach in cooler at 11am. See stop sale. At front counter prep area, reach in coolers: cooked steak 44F - Cold Holding); Italian sausage (45F - Cold Holding) ; ham (45F - Cold Holding); cooked chicken (50F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator held overnight Not prepared or portioned today. See stop sale. - From follow-up inspection 2023-11-18: Shredded cheese 41 f , Italian sausage 44 f( ( as per manager 2 hours ) fresh mozzarella 45 f top section 40 f in the middle over stocked. As per manager 2 hours there. Cooked chicken 48 as per manager 2 hours, spicy sausage 48 f 2 hours in there, ham 45 f 2 hours in the cooler cut tomatoes 41 f , grilled onions 43 f , no lids on all .all removed from walk in cooler at 11 am current time 1:14 pm. Advised to move to walk in cooler to cool quickly by 3 pm. and use lids to keep it covered . Not prepared or portion today Admin Complaint

Inspection Date: 11/17/2023

Inspection #: Visit ID: 8353578

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium compound sanitizing solution was 0ppm. Operator changed to Wiping cloth quaternary ammonium compound sanitizing solution of 200ppm. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked steak (135 at 3:45F; 112F at 4:50pm - Cooling) cooling since 2:15pm Item did not cool to 70F within 2 hours. See stop sale.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of Sliced jalapeño pepper 1 dented can of ripe olives
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At front counter; pizza make station: 1 live small flying insect observed landing on cutting boards At soda bibs near vegetable wash sink: approximately 6 live small flying insects coming from soda bibs Repeat Violation Admin Complaint
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink: Quaternary ammonium sanitizer solution was 0ppm. Operator was unable to obtain sanitizer from the Quaternary ammonium sanitizer sink set up but was able to manually prepare Quaternary ammonium sanitizer solution which was 200ppm. Corrected On-Site
  • 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. At front counter; make station: Italian sausage (53F - Cold Holding); shredded cheddar cheese (46F - Cold Holding); cooked chicken (52F - Cold Holding); ham (50F - Cold Holding); spicy sausage (50F - Cold Holding); meatball (50F - Cold Holding); cut tomatoes (53F - Cold Holding); sautéed onion (46F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator taken from reach in cooler since 11am. Not prepared or portioned today. See stop sale. On prep counter near fire area on ice: pesto sauce (68F - Cold Holding) As per operator taken out of reach in cooler at 11am. See stop sale. At front counter prep area, reach in coolers: cooked steak 44F - Cold Holding); Italian sausage (45F - Cold Holding) ; ham (45F - Cold Holding); cooked chicken (50F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator held overnight Not prepared or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front line make station, reach in cooler: cut lettuce (46F at 3:20pm ;44F at 4:49pm- Cooling) As per operator cut at 11:30am Cut lettuce did not cool to 41F within 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked steak (135 at 3:45F; 112F at 4:50pm - Cooling) cooling since 2:15pm Item did not cool to 70F within 2 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; make station: Italian sausage (53F - Cold Holding); shredded cheddar cheese (46F - Cold Holding); cooked chicken (52F - Cold Holding); ham (50F - Cold Holding); spicy sausage (50F - Cold Holding); meatball (50F - Cold Holding); cut tomatoes (53F - Cold Holding); sautéed onion (46F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator taken from reach in cooler since 11am. Not prepared or portioned today. See stop sale. On prep counter near fire area on ice: pesto sauce (68F - Cold Holding) As per operator taken out of reach in cooler at 11am. See stop sale. At front counter prep area, reach in coolers: cooked steak 44F - Cold Holding); Italian sausage (45F - Cold Holding) ; ham (45F - Cold Holding); cooked chicken (50F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator held overnight Not prepared or portioned today. See stop sale.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front line make station, reach in cooler: cut lettuce (46F at 3:20pm ;44F at 4:49pm- Cooling) As per operator cut at 11:30am Cut lettuce did not cool to 41F within 4 hours. See stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked chicken (114F at 3:30pm; 106F at 4:55pm-Cooling) As per operator cooked 30mins. At this cooling rate product will not reach 70F within 2 hours. Operator portioned separately and in smaller portions. **Corrective Action Taken**