CORTINA'S PIZZA SHOP
922 NE 20 AVE, Fort Lauderdale FL 33304
Last inspected Mar 12, 2026 · 9 visits since September 2023
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.
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live small live flying insects prep area. Observed 1 landed on cutting board. Operator exterminated and removed flying insects and sanitized the cutting board.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025071854 | Sep 2, 2025 | Feb 2, 2026 | $400 |
| 2--2025045411 | May 23, 2025 | Jun 25, 2025 | $160 |
Inspection history
9 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
Show 4 findings ▾
Employee entered kitchen from outside, put on gloves and began working with food - removed pizza from oven for order - without first washing hands. Reviewed proper hand washing and employee washed hands.
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. Right flip top - vodka sauce 45-50F; pizza sauce 48-50F; marinara 50-55F. Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right flip top - vodka sauce 45-50F; pizza sauce 48-50F; marinara 50-55F. Per operator items held in unit overnight. No items prepped or portioned 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. Front counter - pizza by the slice. Operator time marked.
Referred for a formal case, which can lead to a fine. 3 violations recorded.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris. Operator removed cutting boards to be cleaned
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.
Cutting board has cut marks and is no longer cleanable. Butting boards on flip top,cooler container cut marks. Operator removed cutting board from cooler to be washed
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left Flip top cooler; meat balls (43-47F - Cold Holding). Per operator food in unit less than four hours. Food overfilled in unit. Operator removed access food and placed in freezer to quick chill. Item not prepared or portioned today
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 big 6 with operator
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris. Operator removed cutting boards to be cleaned
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.
Cutting board has cut marks and is no longer cleanable. Butting boards on flip top,cooler container cut marks. Operator removed cutting board from cooler to be washed
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
Drainboards or equivalent at triple sink not large enough to accommodate all soiled and/or cleaned items.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed front door not closing tightly when it closes on its own.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live small live flying insects prep area. Observed 1 landed on cutting board. Operator exterminated and removed flying insects and sanitized the cutting board.
Handwash sink not accessible for employee use at all times. Hand sink filled with dishes. Reviewed proper use of hand sinks and Operator removed items.
Buildup of food debris/soil residue on equipment door handles.
Drainboards or equivalent at triple sink not large enough to accommodate all soiled and/or cleaned items.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed front door not closing tightly when it closes on its own.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Small flip top - Raw shell eggs stored over ready to eat aioli sauce. Operator stored all items properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - glass case - pizza (121-125F - Hot Holding). Per operator less than an hour. Operator placed on Time as a Public Health control.
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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
Exterior door has a gap at the threshold that opens to the outside.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside.
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.