O VESUVIO 1926 PIZZERIA NAPOLETANA
10800 PINES BLVD STE 12, Pembroke Pines FL 33026 · 954-589-5974
Last inspected Jan 20, 2026 · 10 visits since October 2023
JUL 24
NOV 24
JUN 25
OCT 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 touch cooked pizza with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024010990 | Feb 1, 2024 | Mar 18, 2024 | $480 |
| 2--2015015040 | Feb 24, 2015 | May 29, 2015 | $360 |
Inspection history
10 visits, newest first
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
No Heimlich maneuver/choking sign posted.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification.
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 food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Jun 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with tomato at dry storage.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on can opener blade.
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, sauce was prepared on 06/14/2025.
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. -Observed all employees training certification expired on 03/25/2025
Carbon dioxide/helium tanks not adequately secured. -Observed Co2 tanks in storage area not secured.
Wet mop not stored in a manner to allow the mop to dry.
Jan 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed meatballs cold held at 55F in front line cooler. Per operator, item placed in unit from yesterday. Meatballs didn't remove from unit since.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed meatballs cold held at 55F in front line cooler. Per operator, item placed in unit from yesterday. Meatballs didn't remove from unit since. See stop-sale.
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 at 1:15 p.m. no time marked on pizza held using time as a public health control. Per operator, pizza cooked 20 minutes prior to the inspection. Operator correctly time marked pizza.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed meatballs hot held in steam table at 129F. Per operator, meatballs reheat and place in steam table1.5 hours prior to the inspection. Operator reheat item to 176F.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing station.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing and rinsing food containers without sanitizing.
Jul 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. -Observed 2 badly dented cans with tomato paste in storage area.
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 touch cooked ready to eat pizza with bare hands. Advised employee to wear gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over sauces and cheese in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pasta (53F - Cold Holding); lasagna (53F - Cold Holding); cheese 56F, ham (56F - Cold Holding). Per operator, all items placed in unit from 07/06-07/07/2024.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pasta (53F - Cold Holding); lasagna (53F - Cold Holding); cheese 56F, ham (56F - Cold Holding). Per operator, all items placed in unit from 07/06-07/07/2024. See stop sale.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towel at hand wash sink in dishwashing area.
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. Observed no data mark on lasagna in refrigerator that was cooked on 07/06/2024.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on exit lights, ceiling tiles and AC vents in kitchen areas.
Employee with no hair restraint while engaging in food preparation. Chef
Equipment in poor repair. -Observed flip top cooler at cookline ambient temperature at 56F.
No conspicuously located ambient air temperature thermometer in holding unit. In flip top unit.
Apr 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Document has been given to the new operator
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of black mold like substance buildup on AC vents and ceiling tiles throughout kitchen areas.
Reach-in freezer interior/shelves have accumulation of soil residues. Observed accumulation of old food residue buildup inside true freezer.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Observed yeast removed from the original container not identified by common name. Operator label
Feb 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations 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. -Observed at 1:47 p.m. pizza held using time as a public health control has no time marked. As per operator, pizza cooked at 12:30 p.m. operator correctly time marked pizza
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
No soap provided at handwash sink in dishwashing area.
Spray bottle containing toxic substance not labeled. -Observed several unlabeled spray bottles containing cleaning chemicals at dishwashing area.
No handwashing sign provided at a hand sink used by food employees at cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on walk in cooler shelves.
Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 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 chlorine sanitizer solution at dishwashing machine at 00 ppm. Operator replenished and prime machine. Final test at 100 ppm.
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 touch cooked pizza with bare hands.
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 at 1:23 p.m. no time mark on pizza held using time as a public health control. Operator determined that pizza was cooked at 1:08 p.m. Operator correctly time marked pizza.
Handwash sink not accessible for employee use at all times. -Observed handwash sink at dishwashing area block with cardboard boxes.
No paper towels or mechanical hand drying device provided at handwash sink in prep area.
No soap provided at handwash sink in prep area
Spray bottle containing toxic substance not labeled. -Observed 2 unlabeled spray bottles with cleaning chemicals at dishwashing station. Operator label bottles.
Carbon dioxide/helium tanks not adequately secured. -Observed 2 C02 tanks at prep area not adequately secured. Operator secured tanks.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance onAC vents and ceiling tiles throughout kitchen areas
No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at handwash sink at cookline.
Single-service articles improperly stored. -Observed case with takeout containers lids st on floor in office area.
Walk-in cooler shelves with rust that has pitted the surface.
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.