FIRED UP PIZZA
15673 SOUTHERN BLVD UNITS 105-106, LOXAHATCHEE 33470
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/29/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 3/29/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 11/18/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 11/18/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/17/2023
High Priority
7
Intermediate
1
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 11/17/2023 revealed 9 total violations (7 high priority, 1 intermediate, 1 basic).