BIG C'S PIZZERIA FORT LAUDERDALE
1509 S ANDREWS AVE, Fort Lauderdale FL 33316 · 315-262-7367
Last inspected Apr 9, 2026 · 11 visits since February 2024
OCT 24
MAR 25
AUG 25
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Poster emailed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025031148 | Mar 5, 2025 | May 6, 2025 | $400 |
| 2--2023023096 | Mar 28, 2023 | May 30, 2023 | $400 |
Inspection history
11 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. TPHC- 4 hours-pizza by the slice, fresh garlic and oil mix Two cheese pizzas, per employee pizza on time one hour ago, employee placed time label.
Bathroom facility in disrepair. One of two bathrooms is out of service.
Floor soiled/has accumulation of debris. Soiled floor under refrigerator, cooking equipment, prep tables, around mop sink and ice machine- old food residues, black like substance stains in floors.
In-use knife/knives stored in cracks between pieces of equipment. Two knives between steam table and flip top, in cook line, employee removed both knives.
Show the remaining 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Steam table, serving spoons on water temperature (112F) employee removed.
Light shield damaged/in disrepair. Missing 7 light shields in kitchen- preparation area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. End of three compartment sink, floor drain with loose food debris and grease. Under shelf of prep table in front of triple sink, food spills and soiled.
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 3) flip top; pasta salad (51F - Cold Holding); provolone cheese (48F - Cold Holding); mozzarella cheese (51F - Cold Holding), per employee food held less than 4 hours, employee moved food out of unit to the reach in glass cooler for a quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried breaded chicken (95F - Hot Holding), per employee food hot held less than two hours. Food reheated on microwave to 166F.
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. Poster emailed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers wet. Not able to check accurate chlorine levels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Incomplete form, employee filled form, during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler-Several preparedl food made yesterday morning not dated.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in rear kitchen, build up of black like substance.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 3) flip top in cook line.
Equipment in poor repair. Under shelf of steam table, substantial build up of rust and old food residues inside
Floor soiled/has accumulation of debris. Old food residues inside and black like substance Walk in cooler Under cooking equipment Under cooling equipment Under steam table.
Light shield damaged/in disrepair. Missing 7 light shields in preparation area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Aug 21, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Non-pitting surface rust on food-contact equipment. Observed non-pitting surface rust on can opener blade, stored in kitchen.
Carbon dioxide/helium tanks not adequately secured. Observed co2 tank stored unsecured, next to Frigidaire freezer, in kitchen. Operator properly stored.
Covered waste receptacle not provided in women's bathroom.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored inside maxx cold cooler at pizza station, not properly identified and segregated. Employee removed food.
Twenty (20) foot-candles of light not provided inside equipment where food is stored. Observed no lighting inside Frigidaire freezer, in kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelf with rusted and pitted surface stored inside walk in cooler.
Aug 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Manager or person in charge lacking proof of food manager certification. No certified food manager certificate for Sergio Molina.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer above +2 degrees Fahrenheit.
Buildup of food debris/soil residue on equipment door handles. Observed cooler doors throughout kitchen soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses, at pizza station.
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken, not commercially packaged, stored above cooked noodles, not commercially packaged, inside reach in freezer at cook line. Operator properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pizza station// cooked spinach (48F - Cold Holding); diced chicken (46F - Cold Holding); breaded chicken (45F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored inside pizza station cooler for approximately 3 hours. Operator put foods inside different cooler to quick chill.
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. Observed no time mark on garlic oil at cook line. Per operator, food held in time for approximately 2 hours. Operator put time mark on foods.
Manager or person in charge lacking proof of food manager certification. No certified food manager certificate for Sergio Molina.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer above +2 degrees Fahrenheit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed inside walk in cooler cooked penne and spaghetti made yesterday, not date marked. Advised operator to put date marking on foods.
Buildup of food debris/soil residue on equipment door handles. Observed cooler doors throughout kitchen soiled with food debris.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pizza station// cooked spinach (48F - Cold Holding); diced chicken (46F - Cold Holding); breaded chicken (45F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored inside pizza station cooler for approximately 3 hours. Operator put foods inside different cooler to quick chill.
Wet wiping cloth not stored in sanitizing solution between uses, at pizza station.
Oct 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in front of ovens - shredded cheese (46F - Cold Holding); pizza sauce (47F - Cold Holding); sausage (47F - Cold Holding) as per operator items not portioned or prepared today - items held out of temperature for approximately 2 hours - operator placed bags of ice to bring temperature down. Observed at Maxx Cold cooler next to oven - diced sausage (52F - Cold Holding); sliced sausage (50F - Cold Holding) as per operator items held out of temperature for over 4 hours. See stop sale. Observed at Pepsi beverage cooler - key lime pie (54F - Cold Holding); cheese cake (56F - Cold Holding) as per operator items held out of temperature for over 4 hours. Items not portioned or prepared today. See stop sale
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. As per employee- no test strips.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator no written plan. Emailed time control form to operator.
Single-service articles improperly stored. Observed by male restroom entrance- box of cups stored directly on the floor.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Employee stored correctly.
Oct 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 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. Observed at Maxx Cold cooler next to oven - diced sausage (52F - Cold Holding); sliced sausage (50F - Cold Holding) as per operator items held out of temperature for over 4 hours. See stop sale. Observed at Pepsi beverage cooler - key lime pie (54F - Cold Holding); cheese cake (56F - Cold Holding) as per operator items held out of temperature for over 4 hours. Items not portioned or prepared today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in front of ovens - shredded cheese (46F - Cold Holding); pizza sauce (47F - Cold Holding); sausage (47F - Cold Holding) as per operator items not portioned or prepared today - items held out of temperature for approximately 2 hours - operator placed bags of ice to bring temperature down. Observed at Maxx Cold cooler next to oven - diced sausage (52F - Cold Holding); sliced sausage (50F - Cold Holding) as per operator items held out of temperature for over 4 hours. See stop sale. Observed at Pepsi beverage cooler - key lime pie (54F - Cold Holding); cheese cake (56F - Cold Holding) as per operator items held out of temperature for over 4 hours. Items not portioned or prepared today. 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 and the time removed from temperature control cannot be determined. Observed 3 pizzas without proper time marks. As per operator items held for approximately 1 hours. Operator placed proper time mark for remaining time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at oven warmer in kitchen - chicken cutlet (100F - Hot Holding); chicken wing (104F - Hot Holding) As per operator items held out of temperature for approximately 2 hours, operator raised temperature in oven.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. As per employee- no test strips.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator no written plan. Emailed time control form to operator.
Bowl or other container with no handle used to dispense food. Observed in lentils container. Employee removed and stored correctly.
Clean utensils stored between equipment and wall. Observed spatula stored between column and flip top cooler. Employee stored properly.
Food stored on floor. Observed by male restroom entrance- plastic bottles of water stored directly on the floor - operator stored correctly
Single-service articles improperly stored. Observed by male restroom entrance- box of cups stored directly on the floor.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Employee stored correctly.
Jun 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
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.
Apr 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 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 marinated raw chicken wings (45F - Cooling) overnight in walk in cooler. Per operator, wings prepared last night and stored covered inside walk in cooler. 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. Observed marinated raw chicken wings (45F - Cooling) overnight in walk in cooler. Per operator, wings prepared last night and stored covered inside walk in cooler. Stop sale.
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. Observed Sanitizer Bucket (Chlorine 200ppm). Operator corrected to 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 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 marinated raw chicken wings (45F - Cooling) overnight in walk in cooler. Per operator, wings prepared last night and stored covered inside walk in cooler. Stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for chlorine sanitizer.
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.
Floor soiled/has accumulation of debris. Observed floor inside walk in cooler soiled with food debris.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between steam table and flip top cooler at cookline. Operator removed.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching soiled cloth then proceeded to prepare food without washing hands.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/ Observed 4 employees engaged in food preparation without a certified food manager present.
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.
Employee eating in a food preparation or other restricted area. Observed several employees eating in food preparation area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on counter next to food preparation area.
Floor soiled/has accumulation of debris.
Food stored on floor. Observed tomato sauce stored on floor in walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.