DirtyFLRestaurant Inspection Data

SAL'S ITALIAN RISTORANTE

SAL'S ITALIAN RISTORANTE located in MIRAMAR has undergone 8 health department inspections, achieving a 2.2/5 overall safety rating. Recent inspections indicate some food safety concerns.

14317 MIRAMAR PKWY

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/6/2025

Inspection #: Visit ID: 13532828

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator drink on top prep table in expo line. Operator removed Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee car keys on top shelf in kitchen. Operator removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn or in disrepair in reach in cooler next to pizza hand washing sink.
  • 22-20-5:Basic - Ice machine reflector soiled in kitchen. Operator cleaned and sanitized during inspection. Corrected On-Site Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle buried in flour in dry storage room. Operator removed and stored scoop correctly. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in pizza station. Repeat Violation
  • 32-17-4:Basic - Self-closing device on bathroom door disconnected/broken in men's restroom.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken thawing in standing water in kitchen. Operator placed under running water **Corrective Action Taken**
  • 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. Cook wiped hands on dirty apron then touched ready to eat bread in cook line without washing hands first. Instructed cook to washed hands and changed gloves. Cook complied Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm in kitchen. Operator remade to 100ppm chlorine. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands at triple sink, educate operator , hands to be washed at hand wash sink only. Cook complied Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza slices in kitchen and front counter using Time as a public health. Operator has plan but it was not filled out. Operator filled out form during inspection. Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Employees training records missing trainer certificate number and expiration date. Manager filled out information during inspection. Corrected On-Site

Inspection Date: 7/14/2025

Inspection #: Visit ID: 10891654

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Walk in freezer-containers of food stored on floor..employee placed on shelves Corrected On-Site
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Cook line flip top- Chili peppers stored on open can, employee removed and placed on food grade container Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cook line-hand wash sink.
  • 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 and the time removed from temperature control cannot be determined. Pizza by the slice, per employee made one hour ago. Employee time labeled. 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. Walk in cooler-Lasagna and chicken wings, prep yesterday morning, employee dated Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.. May/2021

Inspection Date: 12/11/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen- Employee cleaned and sanitized Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone chargers same counter of single utensils storage. Employee removed. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metallic container inside flour, employee removed. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Two soiled wiping clothes Top of cutting board- flip top in cook line, employee removed. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from outside, wear gloves to begins working in cook line, without washing hands first. After instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site
  • 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. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer at 100 ppm. Corrected On-Site

Inspection Date: 7/24/2024

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Not available on business site,
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. One door glass cooler in pizza station- container with food, employee removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Six gallons of tomatoes and marinated sauce stored on floor, inside walk in freezer
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee used cook line hand wash sink to wash whole tomatoes, employee redirected to use prep sink. **Corrective Action Taken**
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Missing the date of training, manager completed, May 2024 Corrected On-Site

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8578130

  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Marinara 46F. Per operator cooling overnight. See stop sale. Warning - From follow-up inspection 2023-12-20: Walk in cooler: Marinara 40-41F, soup 41-47F. Per operator cooling overnight. Observed soup in tall plastic container. No items prepped or portioned today. See stop sale. Admin Complaint
  • 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1)Walk in cooler: Marinara 46F. Per operator cooling overnight. See stop sale. 2)Soup station: noodles 63F. In unit over 4 hours. Ice level low. See stop sale Warning - From follow-up inspection 2023-12-20: Walk in cooler: soup 41-47F. Per operator cooling overnight. Observed soup in tall plastic container. No items prepped or portioned today. See stop sale. Admin Complaint

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8440786

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 used clothes at cook-line not stored in sanitizing solution. Cooked placed in solution. Corrected On-Site Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator elevated. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Oil bottles not labeled. Operator labeled. Corrected On-Site Warning
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Spray hose at triple sink. Operation repaired at inspection. Corrected On-Site Warning
  • 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. Walk in cooler: Marinara 46F. Per operator cooling overnight. See stop sale. Warning
  • 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1)Walk in cooler: Marinara 46F. Per operator cooling overnight. See stop sale. 2)Soup station: noodles 63F. In unit over 4 hours. Ice level low. See stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Soup station: noodles 63F. In unit over 4 hours. Observed Ice level low. See stop sale Pizza station: mozzarella 54F. Per operator less than 4 hours. Operator placed on time 11-3pm Heavy cream 67°. Observed at no temperatures control.per operator less than 3 hours outside temperature. Operator place in reach on cooler to quick chill. Corrective action taken. Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Wait station: Milk opened on 12-17 not date marked. Operator date marked. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder soiled with mold-like substance. Operator cleaned. Corrected On-Site Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, 2 servers, 2 kitchen helper working at time of inspection- No CFM on site. Manager Jeffrey Marzouka arrived at the end of the inspection. Corrected On-Site Warning
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 79F at Kitchen Hand wash sink Warning

Inspection Date: 9/15/2023

Inspection #: Visit ID: 8440411

  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. WIC- right side, las two bottom shelves.Build up of rust and soil. Warning - From follow-up inspection 2023-09-15: Observed same **Time Extended**

Inspection Date: 7/10/2023

Inspection #: Visit ID: 8371710

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Substantial build up of black like substance, employee cleaned and sanitized Corrected On-Site Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Inside WIF , under shelves and front. Warning
  • 08B-38-4:Basic - Food stored on floor. Two boxes of food, in WIF Warning
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Several knives on table next flip top in cook line, employee removed to be clean and store property Corrected On-Site Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. WIC- right side, las two bottom shelves.Build up of rust and soil. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around soda nozzles. Employee cleaned and sanitized. Corrected On-Site Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning