PEPPERONI GRILL
9174 WILES RD, Coral Springs FL 33065 · 954-345-1604
Last inspected Jan 14, 2026 · 6 visits since September 2023
APR 24
JUL 24
NOV 24
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed sausage cold held at 44 degrees Fahrenheit in cookline cooker. Per operator, sausage transfer to unit 30 minutes prior to the inspection. Operator placed ice pack on item for quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. Dishwasher (Chlorine 0ppm). Observed chemical sanitizer container empty. Operator replenished. Machine now at 100ppm
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels at main cook line hand sink not stocked. Operator restocked
Spray bottle containing toxic substance not labeled. Spray bottle with pink substance not labeled. Operator labeled
Cutting board has cut marks and is no longer cleanable. Most white cutting boards throughout the establishment shows black cut marks.
Show the remaining 2 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer, on shelves and partially covering a closed box of food.
Wet wiping cloth not stored in sanitizing solution between uses. Operator use washcloths for a period of time not storing in sanitizer bucket, but instead leave them out until they are discarded in dirty bin.
Jul 15, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Left two door cooler gasket torn
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 3:05pm pizza sauce 52F ambient cooling for 40min to 52F at 3:30pm. At this rate proper cooling to 41F in 4 hours will not occur. Observed unit cooling in warm ambient environment. Operator placed pizza sauce in ice bath to rapid cool.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. Operator removed ice
Old labels stuck to food containers after cleaning. Observed at kitchen. Operator removed labels
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline in the reach in on the right, raw chicken (47F - Cold Holding); baked ziti (47F - Cold Holding). The items were stored in the cooler less than 3 hours. The items were moved to the walk in cooler to quick chill and cold hold.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable.
Floors not maintained smooth and durable. Walk in freezer floor in disrepair
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed sausage cold held at 44 degrees Fahrenheit in cookline cooker. Per operator, sausage transfer to unit 30 minutes prior to the inspection. Operator placed ice pack on item 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 at 2:45 p.m. no time mark on fresh garlic in butter held using time as a public health control. Operator determined that item was prepared 30 minutes prior to the inspection. Operator correctly time marked item.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on cutting boards in dishwashing area.
Stored food not covered. -Observed an uncovered container with cooked eggplant stored in walk-in cooler. Operator covered.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Uncovered food stored near sink exposed to splash. -Observed container with garlic in butter stored next to hand wash sink exposed to cross contamination. Operator relocate.
Unwashed fruits/vegetables stored with ready-to-eat food. -Observed several cases with unwashed produces stored over containers with marinara sauce in walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth at front line not stored in sanitizer solution between uses. Operator place cloth in sanitizer container.
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.