JACARANDA PIZZA & REST
8283 W BROWARD BLVD, Plantation FL 33324 · 954.472.4163
Last inspected Apr 22, 2026 · 11 visits since November 2023
NOV 24
MAR 25
AUG 25
DEC 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground veal over raw fish at walking cooler. Operator stored properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025068043 | Aug 15, 2025 | Oct 13, 2025 | $200 |
Inspection history
11 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust.
Floor soiled/has accumulation of food debris and grease between the large pieces of equipment in the kitchen.
Ice buildup in reach-in freezer at the bar area.
Wall soiled with accumulated grease, food debris, and/or dust in the kitchen and storage areas.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator properly using Time as a Public Health Control without the written procedure. Operator was emailed a copy of the written procedure.
Food stored on floor. Observed metal pot with marinara sauce stored on the floor in the walk in cooler. Operator stored properly.
Aug 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority5 Intermediate0 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground veal over lettuce, raw pork sausage over mozzarella. At walk-in cooler, educated operator on proper storage procedures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground veal over raw fish at walking cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler pizza counter: tomato sauce (53F - Cold Holding) Per operator not prepared or portioned today. Per operator out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to use time mark for remaining 2 hours. cooked pasta (70F - Cold Holding) observed in reach in cooler by pizza station. Per operator not prepared or portioned today.Per operator out of temperature for 1 hour.Per operator left out of cooler during lunch rush.Operator placed back in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on stove: tomato sauce (125F - Hot Holding) Observed on range top with no flame. Per operator out of temperature for approximately 15 minutes. Operator began reheating to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. meatballs (130F - Cooling)at 3:49pm, cooling since 3:34pm; 117F at 4:23pm; At current rate of cooling product will not reach 7F Fahrenheit within 2 hours.Observed on sheet pans outside of cooler. Operator placed meatballs on walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board has an accumulation of green and black mold like substance at cook line. Rust and mold like substance on can opener blade. Advised operator to clean and sanitize all food contact surfaces.
No soap provided at handwash sink. At hand sink by dish machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs and cooked peppers made 8/12, no date mark. Advised operator to date mark product.
Spray bottle containing toxic substance not labeled. Bleach sanitizer spray bottle not labeled by triple sink. Operator labeled properly.
Jun 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 19, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 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/
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over three compartment sink.
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded mozzarella cheese (55F - Cold Holding) in pan sitting on pizza station out at room temperature; pizza sauce (55F - Cold Holding) in flip top cooler. Per operator both items removed from walk in cooler and placed at pizza station not portioned or prepared today held out of temperature less than four hours. Operator placed in cooler for rapid cooling.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm operator added water rechecked 100 Ppm. At front counter.
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/
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime
No soap provided at handwash sink. Located in kitchen.
Bowl or other container with no handle used to dispense food. Observed plastic cups with no handle used to dispense sugar and flour.. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on cook line table. Employee discarded into trash.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on shelf next to clean dishes on cook line table.
Equipment in poor repair. Observed torn gasket on right door of flip top cooler.
Food stored on floor. Observed box of shredded mozzarella and pot of tomato sauce stored on walk-in cooler floor. Operator elevated.
Ice buildup in reach-in freezer and/or walk-in freezer. Thomson reach in freezer.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over three compartment sink.
Soiled dry wiping cloth in use. On cook line counter.
Stored food not covered. Observed soups and multiple containers of tomato and marinara sauce not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Though out kitchen area
Wet wiping cloths stored in detergent and sanitizer mixed together. At front counter.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed noodle cold held at 50F at cookline. Per operator, noodle transfer to cook line 45 minutes before the inspection. Operator transfer item to reach in freezer for quick chill.
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 no time mark on pizza held using time as a public health control. Operator determined that pizza was cooked 45 minutes prior to the inspection. Operator time mark pizza.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on tomato sauce stored in walk in cooler. Per operator,sauce was cooked on 11/11/2024.
Accumulation of debris on exterior of warewashing machine.
Employee with no hair restraint while engaging in food preparation. Pizza chef.
Food stored on floor. -Observed container with cooking oil stored on kitchen floor. -Observed cases with food items stored on walk in cooler floor.
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 with handle stored in bag with flour.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black substance buildup on can opener holster.
Stored food not covered. -Observed container with sauce stored inwalk in cooler not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of old food residue on walls throughout kitchen.
Mar 26, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
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 solution at 200 ppm chlorine. Operator corrected to 100 ppm.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator keeps shredded mozzarella cheese on pizza station counter. Provided TPHC form via email.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinara sauce, meat sauce, pasta fagioli soup, in walk-in cooler with no date marking. Operator states, more than 24 hours. Operator dated all products.
Buildup of food debris/soil residue on equipment door handles. Observed food buildup on cook line oven handles, thermostats, and doors.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed line cooks drink on counter.
Food stored on floor. Observed in walk-in cooler, pan of chicken, pasta fagioli soup, produce all stored directly on the floor. Operator placed on shelf.
Hole in or other damage to wall. Observed hole behind dishwasher area with temporary covering held up with tape.
Ice buildup in multiple reach-in freezers
Single-service articles improperly stored. Observed pizza boxs stored directly on the floor in storage room. Operator placed on shelves.
Stored food not covered. Observed containers and stock pots of sauces in walk-in cooler uncovered.
Wall soiled with accumulated grease, food debris, and/or dust. Observed by mixer.
Waste line passing through ice bin at bar.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
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 wiping cloth chlorine sanitizer exceeds 200 ppm. Operator correct solution to 50 ppm.
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 marinara sauce stored in walk in cooler. Per operator, sauce made yesterday morning.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking water stored on prep table next to clean plates. Operator removed.
Food stored on floor. Observed containers with cooking oil stored on kitchen floor. Operator removed and stored properly.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep table and flip top cooler. Operator removed.
Light shield damaged/in disrepair. Observed light shield missing in kitchen area.
No handwashing sign provided at a hand sink used by food employees at front line.
Stored food not covered. Observed 2 uncovered containers with marinara sauce stored in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of old food residue buildup on wall next to mixer
Wet wiping cloths stored in detergent and sanitizer mixed together.
Jan 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage link (46°F - Cold Holding) stored inside walk in cooler. Per operator, food stored in walk in cooler overnight. Stop sale. 2) 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 tilapia, thawed, stored in original packaging at cook line. Educated operator on proper thawing methods. Food stored inside reach in cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed sausage link (46°F - Cold Holding) stored inside walk in cooler. Per operator, food stored in walk in cooler overnight. Stop sale. 2) Observed fresh garlic in oil (72°F - Cold Holding). Per operator, food not prepped or portioned today; food out of temperature for approximately 1 hour. Operator put inside walk in cooler to quick chill.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at front counter blocked by cardboard box. 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.
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 tilapia, thawed, stored in original packaging at cook line. Educated operator on proper thawing methods. Food stored inside reach in cooler overnight. Stop sale.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign for hand wash sink at front counter. Provided sign to operator.
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.