CALIFORNIA PIZZA KITCHEN
10300 W FOREST HILL BLVD #197, Wellington FL 33414
Last inspected Apr 7, 2026 · 10 visits since September 2023
MAR 24
SEP 24
NOV 24
JUL 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on the wall on hallway behind the cook line space is use to stored single service items on shelves. Observed approximately 4 live roaches crawling on the floor on dry storage by electrical box under unused microwave store on a rack with wheels. Next to dirty apron containers. This is near soda boxes storage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025063185 | Jul 28, 2025 | Dec 10, 2025 | $1,800 |
| 2--2024055137 | Sep 19, 2024 | Feb 19, 2025 | $800 |
| 2--2023052658 | Sep 8, 2023 | Oct 12, 2023 | $400 |
| 2--2022034521 | Jul 1, 2022 | Aug 24, 2022 | $400 |
| 2--2021009984 | Feb 5, 2021 | Apr 7, 2021 | $200 |
Inspection history
10 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Handwash sink used for purposes other than handwashing. Utensil inside handwash sink- operator removed.
In-use wet wiping cloth/towel used under cutting board- operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed produce stored over cut lettuce - operator stored properly.
Jul 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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. Walk in cooler Deep covered containers with Cut cabbage at 3:56am(46F cooling) since 10am. Products did not cool to 41F within 4 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta cooler Iced down Butter 52F cold holding, Pizza cooler, cooked chicken 49F cold holding Per operator both products stored for approximately 1 hour. Per operator products not prepared or portioned today Operator moved to walk in cooler
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler Deep covered containers with Cut cabbage at 3:56am(46F cooling) since 10am. Products did not cool to 41F within 4 hours. See stop sale
Ice buildup in walk-in freezer. Ice waste going into open boxes of edamame, corn and salami. See stop Sale
Jul 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 9 high priority.
9 High priority0 Intermediate2 Basic
Show 11 findings ▾
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. Employee washed hands
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator moved sanitation to 3 compartment sink. Sink and surface 700 ppm. Operator also used her high temperature register thermometer and also did not reach 160F.
Live, small flying insects found Observed approximately 6 live small flying insects flying on the mop sink
Raw animal food stored over/not properly separated from ready-to-eat food. Pasta station cooler Raw chicken stored above cooked chicken and French fries. Operator stored properly
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on the wall on hallway behind the cook line space is use to stored single service items on shelves. Observed approximately 4 live roaches crawling on the floor on dry storage by electrical box under unused microwave store on a rack with wheels. Next to dirty apron containers. This is near soda boxes storage.
Stop Sale issued due to food not being in a wholesome, sound condition. Ice buildup in walk-in freezer. Ice waste going into open boxes of edamame, corn and salami. See stop Sale
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. Walk in cooler Deep covered containers with Cut cabbage at 3:56am(46F cooling) since 10am. Products did not cool to 41F within 4 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta cooler Iced down Butter 52F cold holding, Pizza cooler, cooked chicken 49F cold holding Per operator both products stored for approximately 1 hour. Per operator products not prepared or portioned today Operator moved to walk in cooler
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler Deep covered containers with Cut cabbage at 3:56am(46F cooling) since 10am. Products did not cool to 41F within 4 hours. See stop sale
Ice buildup in walk-in freezer. Ice waste going into open boxes of edamame, corn and salami. See stop Sale
Wiping cloth sink and surface sanitizing solution not at proper minimum strength.at 0 ppm Operator corrected to 700 ppm Sink and surface
Nov 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make top; cooked corn salsa (47F - Cold Holding); bean sprouts (50F - Cold Holding). Operator stated items not prepared or portioned today, held for 3 hours, moved to walk-in cooler.
Nov 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F).
Rodent activity present as evidenced by rodent droppings found. Approximately 7 rodent droppings in kitchen on floor of dry storage area.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server removed soiled dishes from customer table, carried to dish area, returned to expo line and handled clean plates to serve customer food without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make top; cooked corn salsa (47F - Cold Holding); bean sprouts (50F - Cold Holding). Operator stated items not prepared or portioned today, held for 3 hours, moved to walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; house made hot sauce with butter (120F - Hot Holding). Operator stated sauce was reheated 2 hours prior and held at room temperature until served, moved to be reheated to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At make line; House made ranch (50F - Ambient Cooling 2:00/52F - 3:00); sliced tomatoes (48F - Cooling 2:00/50F - 3:00); butter (47F - Ambient Cooling 2:00/47F - 3:00). Operator stated items were prepared 2 hours prior, at this rate will not reach 41F within 4 hours, moved to walk-in freezer to facilitate faster cooling.
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 20, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F). Operator agrees to manually sanitize dishes in triple sink until dishwasher repaired and able to sanitize properly.
Sep 19, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 4 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F). Operator agrees to manually sanitize dishes in triple sink until dishwasher repaired and able to sanitize properly.
Rodent activity present as evidenced by rodent droppings found. Approximately 100 rodent droppings in kitchen on floor of dry storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza line; fresh garlic in oil (68F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature 2 hours, moved to reach in cooler. At Pasta station; heavy cream (47F - Cold Holding). Operator stated not prepared or portioned today, held on ice, not surrounding product level for 2 hours, moved to reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. At expo line hand wash sink; no paper towels. Operator provided paper towels.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead roaches in trap in dry storage Discarded
No handwashing sign provided at a hand sink used by food employees. Next to pizza oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in drawers at pasta pantry
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers
Working containers of food removed from original container not identified by common name. Flour in dry storage
Sep 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 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. Dishwasher (Chlorine 0ppm) operator fixed to 100 ppm;
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Green linguini cooked on 9/1/23 in cooler at pasta station; See Stop Sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Green linguini cooked on 9/1/23 in cooler at pasta station;
Sink and service sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink sink and surface (150)ppm Operator fixed sink and surface sanitizer to 700 ppm;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (43-51F - Cold Holding) in cooler by pizza station; food not portioned or prepared today; food overstocked; food out of temperature for approximately 30 minutes; operator made smaller portions;
Toxic substance/chemical improperly stored. Sanitizer buckets stored next to seasoned oil containers and single service items at expo line Operator stored properly
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sautéed onions (45-46F - Cooling)at 1:46 to 48 F at 2:40 since 11:00; cooler at hot line; cooler not closed between orders; at this rate rate food will not reach 41 F or below; operator moved food in ice bath to cool properly
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table above wine and garnishes cooler Operator removed
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with customers's food in cooler at take out area Operator stored properly
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- cups with handle used to dispense lettuce touching food; operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at all coolers
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.