DOUGHBOYS PIZZERIA AND ITALIAN RESTAURANT
829 SE 17 ST, Fort Lauderdale FL 33316
Last inspected Aug 17, 2026 · 9 visits since July 2023
OCT 24
FEB 25
DEC 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. 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 →
Inspection history
9 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
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 wearing gloves pulled up pants, after served a bowl of hot soup for a customer,busing same gloves. After manager educated employee on proper hand wash violations, employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-meat balls (79-81F - Hot Holding), per employee food hot held less than two hours. Employee reheated on stove.
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/. 5 employees working in food preparation at the time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 compartment sink, employee provided.
Show the remaining 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flip top- portioned lasagna, made on Saturday, employee labeled.
Floor soiled/has accumulation of debris. Soiled floor inside walk in cooler, under storage racks, build up,of old food residues.
Opened employee beverage container in a cold holding unit with food to be served to customers. Coke can. Open Arizona drink, open bottle of water inside one door freezer. Manager removal.
Mar 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Under shelves prep tables with abundant build up of rust.
Hole in or other damage to wall. Next to two doors reach in cooler- storage of pizza dough.
Mar 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 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. Employee touched cell phone, then continue making pizza without washing hands first. After instructed, employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. ham (50F - Cold Holding); mozzarella shredded cheese (47F - Cold Holding); sausages (48F - Cold Holding), per employee food held less than 4 hours. Operator placed ice on food containers for a quick chill.
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.
Manager or person in charge lacking proof of food manager certification. Per employee manager will be in tomorrow to provided documentation.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Under shelves prep tables with abundant build up of rust.
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. Per employee manager will be in tomorrow to provided documentation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire kitchen- AC vents and ceiling tiles with 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. Walk in coolers
Floor soiled/has accumulation of debris. Soiled floor, entire kitchen, old food residues and black like substance
Hole in or other damage to wall. Next to two doors reach in cooler- storage of pizza dough.
Feb 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ John Hardin expired 11/2025
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.
Food stored on floor. In walk in cooler, buckets of pickles stored on floor. Operator put buckets on shelf.
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 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. At pizza station, shredded cheese and pizza sauce stored out of refrigerator. Operator stated held out for pizza preparation. Discussed with operator put items on time as a public health control.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ John Hardin expired 11/2025
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, at prep station large cutting board soiled with food debris. Slicer soiled with food debris.
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.
Food stored on floor. In walk in cooler, buckets of pickles stored on floor. Operator put buckets on shelf.
Utensils in poor condition. On cook line, squeeze bottles in poor condition/ soiled.
Wall soiled with accumulated grease, food debris, and/or dust. In kitchen, wall in prep area soiled with food debris.
Feb 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority1 Intermediate1 Basic
Show 10 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 employee scooping Parmesan cheese into small condiment cups with another condiment cup, no gloves. Reviewed proper food handling with employee. Employee discarded affected Parmesan cheese cups and put gloves on. Stop sale.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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 employee scooping Parmesan cheese into small condiment cups with another condiment cup, no gloves. Reviewed proper food handling with employee. Employee discarded affected Parmesan cheese cups and put gloves on. Stop sale.
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 sandwich station// cooked penne (47F - Cold Holding). Per operator, food not prepped or portioned today; operator unable to determine how long food was out of temperature. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sandwich station// cooked penne (47F - Cold Holding). Per operator, food not prepped or portioned today; operator unable to determine how long food was out of temperature. 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 cut tomatoes (49F - Cooling) since 9:00am, at 12:22 pm. 46F at 12:45pm. Per cooling calculator, food will not reach 41F for cold holding in allotted time. Operator put tomatoes inside reach in freezer to quick chill.
Toxic substance/chemical improperly stored. Observed vape stored on shelf above flip top cooler at pizza station. Employee removed.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200ppm). Operator remade to 100ppm.
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) at cook line. Operator remade to 50ppm.
No probe thermometer provided to measure temperature of food products.
Buildup of food debris/soil residue on equipment door handles. Observed exterior of microwaves in kitchen soiled with food debris.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate5 Basic
Show 12 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 in kitchen - operator made vegetable salad with bare hands. Operator discarded at will. See stop sale.
Ready-to-eat food contaminated by employee under restriction/exclusion. See stop sale. 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 in kitchen - operator made vegetable salad with bare hands. Operator discarded at will. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station - pizza sauce (46F - Cold Holding) as per operator item not portioned or prepared today - item held out of temperature for approximately 30 minutes. Operator placed bags of ice in container and decided to put item in time control.
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 6 pizzas without time marks - as per operator items held for approximately 1 hour. Operator provided 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 steam table- beans (110F - Hot Holding); meatballs (112F - Hot Holding) as per operator items held out for approximately 1 hours - operator raised table's temperature.
No probe thermometer provided to measure temperature of food products.
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 proper written plan for time control. Provided operator with time control form.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on the base of slicer. Employee removed and stored properly.
Food stored on floor. Observed at back by dough mixer - boxes of oil stored directly on the floor. Additionally observed at dry good room - plastic soda bottles stored directly on floor - breading satchel stored directly on floor. Additionally observed at walk in cooler - buckets of tomato sauce stored directly on floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed multiple microwaves in kitchen with accumulation of food debris.
Single-service articles improperly stored. Observed at dry goods room - boxes of pizza stored directly on the floor.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Wet wiping clothes not stored in solution.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator had incomplete written plans on procedure form.
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 10ppm). Operator corrected to 50ppm.
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 pizza pie stored without time mark. Per operator, pizza made at 3:30pm. Operator put time mark on pizza.
Food stored on floor. Observed carton of frying oil stored on floor in kitchen. Operator properly stored.
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.