FIRED UP PIZZA
15673 SOUTHERN BLVD UNITS 105-106, Loxahatchee FL 33470 · 561-508-7800
Last inspected Aug 6, 2026 · 10 visits since November 2023
JUL 24
OCT 24
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. 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. At front counter; pizza make station: 1 live small flying insect observed landing on cutting boards At soda bibs near vegetable wash sink: approximately 6 live small flying insects coming from soda bibs
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027359 | Feb 20, 2026 | Jun 23, 2026 | $600 |
| 2--2025073778 | Sep 9, 2025 | Oct 27, 2025 | $600 |
| 2--2024072028 | Oct 15, 2024 | Jan 9, 2025 | $400 |
| 2--2024022713 | Mar 29, 2024 | May 21, 2024 | $400 |
| 2--2022052351 | Sep 13, 2022 | Nov 17, 2022 | $400 |
Inspection history
10 visits, newest first
Aug 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator handled cellphone then put gloves on to handle meatballs in pizza make table; no hand wash. Operator washed hands. See stop sale for meatballs.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed operator handled cellphone then put gloves on to handle meatballs in pizza make table; no hand wash. Operator washed hands. See stop sale for meatballs.
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. At pizza make table: cooked and cut meatballs (45F - Cold Holding) As per operator stored overnight in cooler. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked and cut meatballs (45F - Cold Holding) As per operator stored overnight in cooler. Not prepped or portioned today. See stop sale.
Show the remaining 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked meatballs (130F - Hot Holding) As per operator, reheated and stored 75 mins. Operator placed to reheat to 168F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: roasted onions (134F at 11:30am; 115F at 12:00pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling, onions will not cool from 135F to 70F in a total of 2 hours. Stored in large quantity in deep container. Advised operator to quick chill.
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed at warehouses wash area, dirty utensils stored on rack with clean pans.
Feb 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of artichokes
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table across from pizza oven; in pan sitting on ice: house made pesto with fresh garlic and oil (67F - Cold Holding) As per operator, stored 1.5 hours. Not prepped or portioned today. Operator placed to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked meatballs (100F - Hot Holding) As per operator, reheated in oven to 165F and stored since 1 hour. Operator placed to reheat to 168F.
Handwash sink not accessible for employee use at all times. Hand wash sink at triple sink blocked by garbage bin.
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Roasted garlic 8/22
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza cooler front counter. Meatballs 45F cold holding, cooked chicken 45F cold holding, Per operator products not prepared or portioned today. Per operator items stored for approximately 2 hours. Operator moved items to walk in cooler
Toxic substance/chemical improperly stored. Bottles of bleach stored on a shelf above boxes of soda on prep area. Operator moved bleach
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. Emailed form to operator to be filled out by employee hired less than 60 days.
Oct 15, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
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. Make table: cooked diced chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding); cut cooked meat balls (48F - Cold Holding); cut cooked sausage (48F - Cold Holding); cut tomatoes (47F - Cold Holding); sautéed roasted onions (48F - Cold Holding); sliced ham (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cooked diced chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding); cut cooked meat balls (48F - Cold Holding); cut cooked sausage (48F - Cold Holding); cut tomatoes (47F - Cold Holding); sautéed roasted onions (48F - Cold Holding); sliced ham (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. At ice bath on pizza prep counter: pesto with roasted garlic (53F - Cold Holding) As per operator, removed from reach in cooler and stored on ice since 2 hours. Not prepped or portioned today. Operator moved to quick chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Giorgio Schiavone expired 12/14/2021 (ServSafe)
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. Employee employee 2 weeks. Emailed form to operator.
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.
Oct 14, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
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. Make table: cooked diced chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding); cut cooked meat balls (48F - Cold Holding); cut cooked sausage (48F - Cold Holding); cut tomatoes (47F - Cold Holding); sautéed roasted onions (48F - Cold Holding); sliced ham (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cooked diced chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding); cut cooked meat balls (48F - Cold Holding); cut cooked sausage (48F - Cold Holding); cut tomatoes (47F - Cold Holding); sautéed roasted onions (48F - Cold Holding); sliced ham (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. At ice bath on pizza prep counter: pesto with roasted garlic (53F - Cold Holding) As per operator, removed from reach in cooler and stored on ice since 2 hours. Not prepped or portioned today. Operator moved to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: meat balls in marinara (97F - Hot Holding) Operator reheated to 172F in oven.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Giorgio Schiavone expired 12/14/2021 (ServSafe)
Handwash sink used for purposes other than handwashing. Scoop stored in hand wash sink at front counter. 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. Employee employee 2 weeks. Emailed form to operator.
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.
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate0 Basic
Show 5 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. Observed employee wipe hand on apron several times then prepared pizza. Advised manager than employee should wash hands.
Handwash sink not accessible for employee use at all times. Handwash sink near triple sink blocked by trash can. Operator removed trash can.
Handwash sink used for purposes other than handwashing. At hand wash sink near triple sink, ware washing materials stored in hand wash sink. Operator removed.
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. Employee employed since 2019.
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. Employee employed approximately 1.5 months. Emailed to operator.
Apr 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. chicken (45F - Cold Holding); ham (45F - Cold Holding); sausage (45F - Cold Holding); meatball (45F - Cold Holding); chicken (45F - Cold Holding) top of first pizza make table. In unit over four hours. Not prepped or portioned.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); ham (45F - Cold Holding); sausage (45F - Cold Holding); meatball (45F - Cold Holding); chicken (45F - Cold Holding) top of first pizza make table. In unit over four hours. Not prepped or portioned.
Nov 18, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; make station: Italian sausage (53F - Cold Holding); shredded cheddar cheese (46F - Cold Holding); cooked chicken (52F - Cold Holding); ham (50F - Cold Holding); spicy sausage (50F - Cold Holding); meatball (50F - Cold Holding); cut tomatoes (53F - Cold Holding); sautéed onion (46F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator taken from reach in cooler since 11am. Not prepared or portioned today. See stop sale. On prep counter near fire area on ice: pesto sauce (68F - Cold Holding) As per operator taken out of reach in cooler at 11am. See stop sale. At front counter prep area, reach in coolers: cooked steak 44F - Cold Holding); Italian sausage (45F - Cold Holding); ham (45F - Cold Holding); cooked chicken (50F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator held overnight Not prepared or portioned today. See stop sale.
Nov 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked steak (135 at 3:45F; 112F at 4:50pm - Cooling) cooling since 2:15pm Item did not cool to 70F within 2 hours. See stop sale.
Dented/rusted cans present. See stop sale. 2 dented cans of Sliced jalapeño pepper 1 dented can of ripe olives
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At front counter; pizza make station: 1 live small flying insect observed landing on cutting boards At soda bibs near vegetable wash sink: approximately 6 live small flying insects coming from soda bibs
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink: Quaternary ammonium sanitizer solution was 0ppm. Operator was unable to obtain sanitizer from the Quaternary ammonium sanitizer sink set up but was able to manually prepare Quaternary ammonium sanitizer solution which was 200ppm.
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. At front counter; make station: Italian sausage (53F - Cold Holding); shredded cheddar cheese (46F - Cold Holding); cooked chicken (52F - Cold Holding); ham (50F - Cold Holding); spicy sausage (50F - Cold Holding); meatball (50F - Cold Holding); cut tomatoes (53F - Cold Holding); sautéed onion (46F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator taken from reach in cooler since 11am. Not prepared or portioned today. See stop sale. On prep counter near fire area on ice: pesto sauce (68F - Cold Holding) As per operator taken out of reach in cooler at 11am. See stop sale. At front counter prep area, reach in coolers: cooked steak 44F - Cold Holding); Italian sausage (45F - Cold Holding); ham (45F - Cold Holding); cooked chicken (50F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator held overnight Not prepared or portioned today. See 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. At front line make station, reach in cooler: cut lettuce (46F at 3:20pm;44F at 4:49pm- Cooling) As per operator cut at 11:30am Cut lettuce did not cool to 41F within 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked steak (135 at 3:45F; 112F at 4:50pm - Cooling) cooling since 2:15pm Item did not cool to 70F within 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; make station: Italian sausage (53F - Cold Holding); shredded cheddar cheese (46F - Cold Holding); cooked chicken (52F - Cold Holding); ham (50F - Cold Holding); spicy sausage (50F - Cold Holding); meatball (50F - Cold Holding); cut tomatoes (53F - Cold Holding); sautéed onion (46F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator taken from reach in cooler since 11am. Not prepared or portioned today. See stop sale. On prep counter near fire area on ice: pesto sauce (68F - Cold Holding) As per operator taken out of reach in cooler at 11am. See stop sale. At front counter prep area, reach in coolers: cooked steak 44F - Cold Holding); Italian sausage (45F - Cold Holding); ham (45F - Cold Holding); cooked chicken (50F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator held overnight Not prepared or portioned today. See 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. At front line make station, reach in cooler: cut lettuce (46F at 3:20pm;44F at 4:49pm- Cooling) As per operator cut at 11:30am Cut lettuce did not cool to 41F within 4 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked chicken (114F at 3:30pm; 106F at 4:55pm-Cooling) As per operator cooked 30mins. At this cooling rate product will not reach 70F within 2 hours. Operator portioned separately and in smaller portions.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium compound sanitizing solution was 0ppm. Operator changed to Wiping cloth quaternary ammonium compound sanitizing solution of 200ppm.
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.