ALL STAR PIZZA & ITALIAN RESTAURANT
6560 N ST RD 7, Coconut Creek FL 33073
Last inspected Feb 9, 2026 · 9 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
APR 24
NOV 24
FEB 25
OCT 25
FEB 26
▼ IMPROVING
5 inspections trending up, 24 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (58F - Cold Holding); mozzarella (58F - Cold Holding) Items discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (58F - Cold Holding); mozzarella (58F - Cold Holding) Items discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (58F - Cold Holding); mozzarella (58F - Cold Holding) in flip top cooler, unit was unplugged. See stop sale Cook discarded items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl or other container with no handle used to dispense food. Bowl being used as a scoop, manager discarded bowl
Show the remaining 4 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen has holes and damaged ceiling tiles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen very dusty
Employee with no hair restraint while engaging in food preparation. Cook engaged in food preparation not wearing a hair restraint. Cook put on hair restraint
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station prep table; fresh garlic and oil (82F - Cold Holding). Per operator food out of temperature for less than four hours. Introduced Garlic and oil to the TPHC list. Observed food under no temperature control
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink. Reviewed proper hand washing procedures. Employee washed hands in hand sink
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.
Hole in or other damage to wall. Hole in wall in dry storage area
Old labels stuck to food containers after cleaning. Observed old label on sausage container innwalk in cooler. Operator removed
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink chlorine 0ppm. Operator added solution. Chlorine tested 100ppm
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. Fresh Garlic and oil not time marked. Per operator item out of temperature for less than four hours. Operator time marked item
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. kitchen flip top cooler at 2:50pm portioned cooked pasta (49F) ambient cooling for 1 1/2 hours to 49F 3:05pm. At this rate proper cooling to 41 in 4 hours will not occur. Observed flip top cooler door not securely fastening to gaskets. Operator moved items to freezer to quick chill
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employs phone on prep table in kitchen. Operator removed
Equipment in poor repair. Kitchen flip top door not securely fastening to gaskets
Floor tiles missing and/or in disrepair. Walk in cooler floor metal panels broken in unit
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in stand up reach in freezer
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket chlorine 0ppm. Operator added solution. Chlorine tested 100ppm
Nov 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
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. Kitchen Left flip top cooler. under unit, cooked spaghetti (50F - Cold Holding); fresh garlic (52F - Cold Holding); upper unit raw chicken (47F - Cold Holding). Per operator items held in unit more than 4 hours. Items not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Kitchen right flip top cooler; cut tomato (46F - Cold Holding); cut lettuce (50F - Cold Holding) per operator items placed in unit from walk in cooler less than four hours ago. Observed items in double stacked containers. Operator removed the double layer and moved items into freezer to rapid cool. Items not prepared or portioned today. 2. Front counter flip top cooler; ham (50F - Cold Holding); cooked beef (50F - Cold Holding). Under unit; pizza sauce (50F - Cold Holding); cut tomatoes (46F - Cold Holding) per operator items placed in unit from walk in cooler less than four hours ago. Observed unit set to warm temperature setting. Operator set unit to cold temperatures setting and moved items in freezer to quick chill. Items not prepared or portioned today. 3. Kitchen Left flip top cooler; cheese (47F - Cold Holding); butter (47F - Cold Holding) under unit; cooked chicken wings (50F - Cold Holding). Per operator items placed in unit from walk in cooler less than four hours ago. Operator moved items to freezer to rapid chill. Items not prepared or portioned today. 4. Kitchen Left flip top cooler. under unit, cooked spaghetti (50F - Cold Holding); fresh garlic (52F - Cold Holding); upper unit raw chicken (47F - Cold Holding). Per operator items held in unit more than 4 hours. Items not prepared or portioned today. See stop sale.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm) operator remade solution chlorine tested 100ppm
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). Operator remade solution. Charline tested 100ppm
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses and symptoms with operator. Provided handout
Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board in kitchen soiled with food debris. Operator discarded cutting board
Handwash sink used for purposes other than handwashing. Kitchen employee hand sink used to store steel wool. Operator removed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and filled out with operator
Working containers of food removed from original container not identified by common name. Oil squeeze bottles in kitchen not labeled. Operator labeled
Jun 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Approved employee training not provided for any employees
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
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. Dish machine tested at 0ppm chlorine. Triple sink set up at 50ppm chlorine
Raw animal food stored in same container as ready-to-eat food. Raw chicken stored above cooked chicken wings in walk in cooler. Operator reorganized
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked beef stored in walk in cooler date marked 3-31. Cooked sausage in walk in cooler date marked 3-23. See stop sale.
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. 2 pizzas in display window not time marked, per operator pizzas were prepared appropriately 3.5 hours ago
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at Cook line cutting boards
No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection
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. Approved employee training not provided for any employees
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at pizza station, prep area
Old labels stuck to food containers after cleaning.
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper bags used to line food containers. Chef removed bags
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in the ceiling where pipes go into ceiling
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling Vents in kitchen very dusty and full of debris
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.