DON MARKO PIZZA & PASTA
5945 S UNIVERSITY DR, Davie FL 33328 · 9544341505
Last inspected Jul 21, 2026 · 12 visits since January 2024
MAY 24
NOV 24
APR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023. License paid during inspection. License current and active at the end of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,370
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025007961 | Nov 22, 2024 | Apr 2, 2025 | $400 |
| 2--2021016845 | Apr 9, 2021 | Nov 22, 2021 | $250 |
| 2--2021004479 | Dec 18, 2020 | Jul 1, 2021 | $320 |
| 2--2017042447 | Aug 24, 2017 | Sep 20, 2017 | $400 |
Inspection history
12 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Wall soiled with accumulated grease, food debris, and/or dust. Wall above prep tables in back area soiled.
May 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen True reach in cooler, container of raw calamari on shelf above grilled chicken. Manager moved shrimp to bottom of cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In lowboy drawers at cook line, 2 pieces snapper filet and 3 pieces salmon fully thawed still in vacuum sealed bags. All thawed more than 4 hours.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, buckets of soups, marinara, and pizza sauce not date marked. Per employee made more than 24 hours ago.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors no longer self closing.
Bowl or other container with no handle used to dispense food. Plastic containers in bulk sugar and chicken base. Employee removed all cups.
Clean utensils stored between equipment and wall. In back prep area, multiple knives between prep tables and wall.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In lowboy drawers at cook line, 2 pieces snapper filet and 3 pieces salmon fully thawed still in vacuum sealed bags. All thawed more than 4 hours. See stop sale.
Stored food not covered. In walk in cooler, buckets of soups and tomato sauces not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Wall above prep tables in back area soiled.
Oct 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Carbon dioxide/helium tanks not adequately secured. CO2 tank by syrup box rack not secured.
Ceiling/ceiling tile shows damage or is in disrepair. Tiles damaged above walk in cooler.
Floor area(s) covered with standing water. Standing water on floor in walk in cooler.
Oct 9, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate4 Basic
Show 5 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. Dishmachine reading 0ppm chlorine after multiple attempts. Manager set up sanitizer sink to 100ppm chlorine to use.
Carbon dioxide/helium tanks not adequately secured. CO2 tank by syrup box rack not secured.
Ceiling/ceiling tile shows damage or is in disrepair. Tiles damaged above walk in cooler.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Drain not operating on dish machine to allow waste water out before refilling, rinsing, and sanitizing.
Floor area(s) covered with standing water. Standing water on floor in walk in cooler.
Oct 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority2 Intermediate7 Basic
Show 15 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. Dishmachine reading 0ppm chlorine after multiple attempts. Manager set up sanitizer sink to 100ppm chlorine to use.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned to pizza station after using restroom and did not wash hands a second time before preparing pizza order.
Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, cut romaine, sliced fresh garlic, and fried eggplant all stored directly in cardboard boxes. Advised manager when able to change all to metal pans.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In kitchen Valpro reach in freezer, container of raw portioned steak above container of raw portioned calamari. Manager rearranged for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On countertop in hallway opposite pizza station, bowl of individual butters (78F - Cold Holding). Per manager out of cooler approximately 2.5-3 hours. Employee returned butter to reach in to rechill. 2) In kitchen FLIPTOP UPPER - prepared ziti (56F - Cold Holding); fried eggplant (56F - Cold Holding); sliced provolone (58F - Cold Holding); breaded raw chicken (56F - Cold Holding) LOWER - grilled chicken (57F - Cold Holding); portioned lasagna (52F - Cold Holding); portioned pasta (55F - Cold Holding). Per manager items not prepared or portioned today and placed in unit at 12:00pm. All items moved to reach in cooler to rechill.
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. Whole pizza and fresh garlic in oil at pizza station and pasta by main line missing time marks. Per employee, all prepared between 12:00pm and 12:15pm. Employees added time marks to 4:00pm.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand sink. Manager replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, buckets of soup and tomato sauce, portioned lasagna, and fried eggplant not date marked.
Carbon dioxide/helium tanks not adequately secured. CO2 tank by syrup box rack not secured.
Ceiling/ceiling tile shows damage or is in disrepair. Tiles damaged above walk in cooler.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Drain not operating on dish machine to allow waste water out before refilling, rinsing, and sanitizing.
Employee with no hair restraint while engaging in food preparation. Employee at pizza station not wearing hair restraint.
Floor area(s) covered with standing water. Standing water on floor in walk in cooler.
Soiled dry wiping cloth in use. Soiled dry cloth on fliptop cutting board in kitchen.
Stored food not covered. Multiple containers and buckets of goods in walk in cooler not covered.
Apr 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 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 in kitchen quick wiped hands on apron and continued to work preparing food items. Reviewed proper procedures with employee and employees washed hands and changed gloves.
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. Employee handled fried piece of chicken cutlet and sliced cheese to place in oven for order. Stopped employee, manager discarded food items, and reviewed with manager and employees proper hand wash procedures. Employee washed hands and put on gloves to remake order.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen Balpro reach in freezer, containers of raw breaded veal cutlets above open case of ravioli and bag of cooked shrimp. Employee moved chicken to bottom of opposite reach in cooler to properly separate.
Handwash sink does not have enough water pressure to properly wash hands. Pressure low on both hot and cold water at hand sink in service area by walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks in kitchen and service area. Employee replaced paper towels
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple buckets of pizza sauce and tomato sauce in walk in cooler missing date marking.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in service area not secured.
Ceiling/ceiling tile shows damage or is in disrepair. Above front of walk in cooler.
Drain cover(s) missing. Floor drain missing in back prep kitchen near dish machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on pizza prep table in back kitchen while employee preparing dough. Employee removed phone.
Employee with no hair restraint while engaging in food preparation. Employee at pizza station not wearing hair restraint.
Equipment in poor repair. Gasket on right door of kitchen fliptop unit cooler damaged hanging off bottom of door.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on back kitchen prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside lower gasket of kitchen fliptop unit and door rails of Coke glassfront cooler in service area soiled with food debris.
Standing water in bottom of reach-in-cooler. Standing water in bottom of kitchen fliptop cooler.
Stored food not covered. Multiple buckets of pizza sauce and tomato sauce at proper temperature in walk in walk in cooler missing covers.
Dec 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in kitchen has no hot water with valve turned fully on.
Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles in front of walk in cooler and freezer.
Drain cover(s) missing. Floor drain cover missing in back dish area in front of back door.
Nov 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority1 Intermediate13 Basic
Show 21 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. Dishmachine reading 0ppm chlorine after several attempts and priming. Pump is operating properly.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling clean dish ware after handling dirty dishwater without washing hands first. Reviewed proper procedures and employee began washing hands.
Employee washed hands with cold water. Employee at cook line washed hands several times with cold water at kitchen hand sink. Advised employee to use hand sink directly on opposite side of wall in dish area with hot water. Employee complied and used other sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Valproate reach in freezer in kitchen container of raw breaded shrimp on shelf above open bag of cooked shrimp. Employee moved shrimp to bottom of freezer to properly separate.
Stop Sale issued due to food not being in a wholesome, sound condition. In cook line lowboy drawers, fully thawed raw salmon and snapper fillets still in reduced oxygen packages. Per employee thawed overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table next to soup steam well, under no time of temperature control, cooked pasta (75F - Cold Holding). Per employee not prepared or portioned today and removed from cooler at 11:00am. Employee voluntarily discarded.
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 in oil at pizza station missing time mark. Per employee, prepared new at 11:00am. Employee added time mark to 3:00pm.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in kitchen has no hot water with valve turned fully on.
Bowl or other container with no handle used to dispense food. Plastic soufflé cup in parma sean cheese container in glassfront cooler by walk in. Employee removed and replaced with handled spoon.
Carbon dioxide/helium tanks not adequately secured. Small CO2 tank in server area by walk in cooler not secured.
Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles in front of walk in cooler and freezer.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In cook line lowboy drawers, fully thawed raw salmon and snapper fillets still in reduced oxygen packages. Per employee thawed overnight. See stop sale.
Current Hotel and Restaurant license not displayed.
Drain cover(s) missing. Floor drain cover missing in back dish area in front of back door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top beverage container on small fliptop unit by kitchen hand sink. Employee discarded beverage.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top beverage container on small fliptop unit by kitchen hand sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on pizza dough prep table in back prep area.
Employee with no hair restraint while engaging in food preparation. Employee in pizza station not wearing hair restraint.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like buildup around backsplash of soda dispenser behind nozzles.
Soiled dry wiping cloth in use. Employee at pizza station has soiled wiping cloth tucked into apron. Employee removed wiping cloth.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading 0ppm chlorine, Employee remade to proper 100ppm chlorine.
Jul 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Plumbing system in disrepair. Observed hot water handle in disrepair at cook line hand wash sink.
May 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority6 Intermediate6 Basic
Show 15 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. Observed Dishwasher (Chlorine 0ppm). Operator will setup triple sink to wash, rinse, and sanitize dishware.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dish ware, remove clean dish ware from dish machine, and put away clean dish ware, no hand wash. Educated operator to relay to dishwasher on proper hand washing procedures when handling dirty to clean dishware.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw shell eggs stored above ground beef inside walk in cooler. Educated operator on proper cooler storage. 2) Observed raw shell eggs stored above salads inside reach in cooler, in kitchen. Operator properly stored. Corrected on site.
Food-contact surface soiled with food debris, mold-like substance or slime. 1) Observed soda nozzles at soda machine soiled with slime. Operator cleaned and sanitized during inspection. Corrected on site. 2) Observed can opener soiled with food debris. Operator put can opener in dish pit to wash, rinse, and sanitize. Corrective action taken.
Handwash sink not accessible for employee use at all times. 1):Observed container stored inside hand wash sink at cook line. Operator removed. 2) Observed cart blocking hand wash sink next to dish pit. Operator moved cart.
Handwash sink used for purposes other than handwashing. Observed ice and lemons dumped in hand wash sink next to dish pit.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at ei5er hand wash sink in kitchen. Operator provided.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Covered waste receptacle not provided in women's bathroom. Observed garbage can without lid inside right women's restroom.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between steam table and flip top cooler at cook line. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored in panko bin, handle in contact with food.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign inside left women's restroom.
Plumbing system in disrepair. Observed hot water handle in disrepair at cook line hand wash sink.
Stored food not covered. Observed multiple containers of food stored uncovered inside reach in cooler in kitchen.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority6 Intermediate6 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023. License paid during inspection. License current and active at the end of inspection.
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. Flip top / reach in cooler in cook line; ( 50F - Cold Holding); cooked chicken (50F- Cold Holding); chicken Francese (55F cold holding ); grilled chicken (50F - Cold Holding) cooked egg plant (50F - Cold Holding) held more than 4 hours ago in reach in cooler per cook. Operator discarded foods. Foods not prepared or portioned today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top / reach in cooler in cook line; ( 50F - Cold Holding); cooked chicken (50F- Cold Holding); chicken Francese (55F cold holding ); grilled chicken (50F - Cold Holding) cooked egg plant (50F - Cold Holding) held more than 4 hours ago in reach in cooler per cook. Operator discarded foods. See stop sale. Foods not prepared or portioned today
1.Hand wash sink not accessible for employee use at all times in cook line. Container stored inside hand wash sink. Inspector removed. * corrected on site* 2. Hand wash sink in drink station blocked. Observed helium tanks in front of hand wash sink next to soda rack.
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. Emailed written procedures to manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled / strained with blackish substance on prep table in ware washing area. Operator moved to be washed, rinsed and Sanitized.
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.
No proof provided that all food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed reporting agreement forms to manager.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza slices, garlic in oil using 4 hour hold time without written procedure. Emailed written procedure form to manager.
Bowl or other container with no handle used to dispense sugar in dry storage area. Operator removed
Carbon dioxide/helium tanks not adequately secured in drink station.
Cutting board has cut marks and is no longer cleanable.
Opened employee beverage container in a cold holding unit with food to be served to customers in true reach in cooler in kitchen. Operator moved to bottom shelf and stored away from restaurant foods.
Single-service articles ( wrapped in plastic to go pizza boxes )improperly stored on floor in storage area. Operator elevated
Standing water in bottom of reach-in-cooler opposite stove in cook line.
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.