FERRO PIZZERIA
8146 N UNIVERSITY DR, Tamarac FL 33321 · 786-226-6233
Last inspected Apr 6, 2026 · 8 visits since January 2024
OCT 24
MAR 25
SEP 25
JAN 26
APR 26
▲ GETTING WORSE
5 inspections trending down, 29 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026040115 | Apr 6, 2026 | Jul 7, 2026 | $480 |
| 2--2022011769 | Feb 4, 2022 | Mar 25, 2022 | $200 |
Inspection history
8 visits, newest first
Apr 6, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
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 touching cooked pizza with bare hands. After brief education, employee then wash hands and wear gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil cold held at 55F at front line. Per operator, item transfer to front line 1.5 hours prior to the inspection. Operator placed item on ice pack for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup hot held in steam table at 102F and meatballs at 118F. Per operator, both items reheat and transfer to unit 1.5 hours prior to the inspection. Operator reheat items on stove top to 180-188F.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed mixer head soiled with accumulated old food residue. -Observed accumulation of black mold like substances buildup on can opener blade.
Show the remaining 8 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on tomato sauce stored in walk in cooler. Per operator, sauces made on 04/04/2026.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substances buildup inside ice machine.
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. Observed fish thawing in vacuum packaging at walk in cooler. Advised operator to follow instructions on packaging.
Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed between prep sink and handwashing sink at cook line.
Food stored on floor. -Observed various food items stored on dry storage floor. -Observed various food items stored on walk in cooler floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave.
Light shield damaged/in disrepair. Observed light shield missing in dry storage area.
Single-service articles improperly stored. Observed pizza boxes stored on floor at passageway.
Mar 24, 2026□ 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 ▾
Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed between food at hand wash sink at cook line.
Single-service articles improperly stored. -Observed pizza boxes stored on floor at passageway.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black substances buildup on walls at 3 compartment sink.
Jan 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 01/14/2025. Operator renewed his license during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed sausages at flip top cooler cold held at 44F. Per operator, sausages transfer to unit 30 minutes prior to the inspection. Operator placed ice packs on item for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed meatballs hot held at 104F on steam table. Operator reheat on stove top to 177F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Observed at 3:45 p.m. no date marked on open gallon of milk. Per operator, milk open yesterday at 2:00 p.m. Operator correctly date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substances buildup on can opener blade.
Manager or person in charge lacking proof of food manager certification. -Observed no proof of food manager certification at this time.
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 of employees training at this time.
Employee eating in a food preparation or other restricted area. -Observed employee eating his lunch at cook line. Advised employee to always have his meals in dinner area or other approved location. Employee removed to dining room.
Employee eating while preparing food. Observed employee eating his lunch while preparing customer food.
Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed between food at hand wash sink at cook line.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. -Observed containers with cooking oil stored on dry storage floor. Operator removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substances buildup on can opener holster.
Plumbing line from a removed fixture not capped off. -Observed pipes at mop sink capped off. No hot or cold running water.
Single-service articles improperly stored. -Observed pizza boxes stored on floor at passageway.
Uncovered food stored near sink exposed to splash. -Observed 2 uncover containers with butter and cheese next to hand washing sink can lead to contamination.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black substances buildup on walls at 3 compartment sink.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with a blue tint at counter in dining room. Operator labeled.
Current Hotel and Restaurant license not displayed. Establishment has copy of old license displayed
Employee with no hair restraint while engaging in food preparation. Operator preparing dough with no hair restraint
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust build up on shelf above kitchen flip top
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Garbage bag used to hold garlic rolls
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In 2 door freezer, raw ground beef over cooked chicken wings. Operator reorganized
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue and pink substance. Operator labeled
Ceiling tile missing above cookline
Food stored on floor. In walk in cooler, raw chicken stored on floor in walk in cooler. Operator removed
In-use wet wiping cloth/towel used under cutting board. Rags under cutting boards. Operator removed
Opened employee beverage container in a cold holding unit with food to be served to customers. In single door cooler, open can of Schweppes in cooler. Operator removed
Single-service articles not stored inverted or protected from contamination. To go containers at cook line not properly inverted. Operator inverted
Wet wiping cloth not stored in sanitizing solution between uses. Used wet rags on cutting boards.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot well; chicken and orzo soup (127F - Hot Holding); minestrone soup (127F). Observed hot well turned on a low setting. Per operator in unit less than 2hrs. Operator made to reheat to 165F and hot hold properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1) cooked lasagna (45F at 1145am to 45F at 1205pm - Heated cooling since 0800am). In unit completely covered with aluminum foil and plastic wrap. Operator removed cover so it can cool properly
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with a clear liquid left unlabeled operator labeled.
Exterior door has a gap at the threshold that opens to the outside. Exit door by triple sink
In-use ice scoop stored on soiled surface between uses. Ice scoop in direct contact with surface above 2 door reach in ATOSA freezer
Walk-in cooler shelves with rust that has pitted the surface.
Jan 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Traulsen reach in freezer, tray of wrapped raw breaded veal above containers of frozen mozzarella and artificial crab meat. Employee moved veal to bottom of cooler.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on half wall by dining room entrance. Employee labeled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water by cook line. Employee dumped water and replaced utensils.
Uncovered food stored near sink exposed to splash. Fresh garlic in oil, butter, and parmesan cheese on prep table next to kitchen handsink potentially could be contaminated by splash.
Jan 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In bottom door of Traulsen reach in freezer, tray of non commercially wrapped raw veal above open case and packs of clams. Employee rearranged for proper separation.
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. Bulletin printed and posted.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish machine. Employee replaced paper paper towels.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at front counter near espresso machine and by half wall in dining room. Employee labeled both as cleaners.
Bowl or other container with no handle used to dispense food. Plastic cup in container of croutons at salad station. Employee removed cup.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean hotel pans at salad station not inverted on shelf. Employee inverted all.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash sink set up in middle sink of three instead of in first sink. Employee drained sink to reset properly.
Food stored on floor. In walk in cooler, trays with ground beef tubes and breaded chicken on floor.
Hole in or other damage to wall. Wall damaged by triple sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water at sauté station. Employee dumped water and replaced with clean utensils in dry container.
No Heimlich maneuver/choking sign posted. Bulletin printed and provided.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at sauté station not labeled.
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.