SAL'S RESTAURANT & PIZZERIA
13875 W SUNRISE BAY F
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 12/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/17/2024
High Priority
4
Intermediate
3
Basic
2
Total
9
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion cheese in reach in cooler across from wait station. **Warning**
- 08B-12-5:Basic - Stored food not covered. Observed soups and sauces stored uncovered in walk-in cooler. **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm. **Repeat Violation** **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. Observed in walk-in cooler, cooked wings (44-49F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler cooked wings (44-49F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Observed at wait station across from reach in cooler, pasta (48F cold holding). Per operator, items were not prepared or portioned today. Operator voluntarily discarded. **Repeat Violation** **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. Observed at wait station across from reach in cooler garlic and oil (118F - Hot Holding). Per operator, items have been out of temperature for approximately 20mins. Item placed to be reheated. **Corrective Action Taken** **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in kitchen across from dish machine, cooked pasta (73-78F @ 12:45 - Cooling since 11:15). Item was being held at room temperature during cooling. PIC placed pasta in walk-in freezer to rapid cool. **Corrective Action Taken** **Warning**
- 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. Observed no proof of training for Secroinese C. **Warning**
- 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. Observed in walk-in cooler, pasted cooked 12/16/24 not date marked. **Warning**
Food safety inspection conducted on 12/17/2024 revealed 9 total violations (4 high priority, 3 intermediate, 2 basic).
Inspection on 8/29/2024
High Priority
5
Intermediate
1
Basic
5
Total
11
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon thawed in reduced Oxygen Packaging in reach in cooler next to flip top cooler in kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at pizza station.
- 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. Observed cup handle not stored above mozzarella at pizza station. Employee removed.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms stored with ready to eat deli slices in walk-in cooler. PIC removed and stored appropriately. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table across from cook line. OIC removed wet wiping cloth. **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0 ppm. Corrected to 100ppm. **Corrected On-Site**
- 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (47F at 2:08 - Cooling since 10:00). See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed provolone cheese (42-47F - Cold Holding); cut tomatoes (42-47F - Cold holding ). Per operator, items were prepared appropriately 9:00am but top part fell out of temp as a result of cooler being opened.
- 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. Observed cut tomatoes (47F at 2:08 - Cooling since 10:00). See stop sale.
- 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. Observed no date mark for ranch dressing prepared 8/29/24. Employee date marked. **Corrected On-Site**
Food safety inspection conducted on 8/29/2024 revealed 11 total violations (5 high priority, 1 intermediate, 5 basic).