CIAO AMMORE MOZZARELLA MARKET / NAPULEATAN PIZZERIA
2500 E COMMERCIAL BLVD A, Fort Lauderdale FL 33308 · 9542103051
Last inspected Mar 30, 2026 · 9 visits since February 2024
JAN 25
APR 25
AUG 25
JAN 26
FEB 26
— STEADY
5 inspections within 34 points of each other. Whatever this kitchen does, it does consistently.
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. Provided handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook slice cheese and handle ready to eat washed tomatoes with bare hands. Reviewed proper procedures and cook washed hands/put on gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked sausage in grab and go case. Operator unable to provide info that item is from an approved USDA facility and contains nitrates. Reviewed proper procedures. See stop sale.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked sausage in grab and go case. Operator unable to provide info that item is from an approved USDA facility and contains nitrates. Reviewed proper procedures. See stop sale. Operator stated establishment will discontinue reduced oxygen packing items.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area hand sink - water 79F.
Hot water handle in disrepair at prep area hand sink.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go raw burger. Reviewed proper procedures. Operator voluntarily discarded item.
Reach-in cooler shelves with rust that has pitted the surface. Cookline reach in
Jan 28, 2026Call 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 ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packing raw meat.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler certificate through The Always Safe Food Company, however does not include "HMCS Education Programs" on the certificate.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Back prep area hand sink - hot water 76F.
Buildup of food debris/soil residue on equipment door handles - all cookline cold holding units.
Faucet/handle missing at plumbing fixture. Hot water faucet not working in back prep room hand sink.
Jan 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Prep area reach in - Raw pork stored over/not properly separated from ready-to-eat cheese. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - cheese (50F); pesto (52F). Per operator items placed in unit approximately an hour ago. No items prepped or portioned today. Operator moved items to another reach in to quick chill. Front counter - glass case - cheese (52F); cooked pork (52F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items back to reach in to quick chill.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packing raw meat.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler certificate through The Always Safe Food Company, however does not include "HMCS Education Programs" on the certificate.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Back prep area hand sink - hot water 76F.
Buildup of food debris/soil residue on equipment door handles - all cookline cold holding units.
Faucet/handle missing at plumbing fixture. Hot water faucet not working in back prep room hand sink.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go items missing date packaged.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment vacuum packing raw meat. In freezer. No production date/time.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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. Front counter cheese Focaccia Breads not time marked, operator marked time.
Interior of standing reach in cooler gaskets in disrepair.
Reach-in cooler shelves with rust that has pitted the surface.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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 made today at 10am, operator time marked.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Reviewed requirements for having food items under time control, operator filled out form.
Non-service animals permitted in the premises of the establishment. -1 Support dog in premises.
Ice buildup in reach-in freezer. -Front self service reach in freezer.
Jun 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over or with unwashed produce. Observe raw beef above unwashed lettuce. Operator placed raw beef on lower shelf.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
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. Provided handout to operator.
Handwash sink used for purposes other than handwashing. Items in front counter hand sink. Operator removed.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara - per operator prepared 2 days ago. Operator date marked.
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.