PETER'S PIZZERIA
1166 N FEDERAL HWY, Pompano Beach FL 33062 · 954-933-7333
Last inspected Jan 6, 2026 · 5 visits since November 2024
NOV 24
FEB 25
JUL 25
JAN 26
≈ ERRATIC
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Emailed to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
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. Emailed poster to manager.
Food stored on floor. 1). Pizza dough in pans stored on floor in dough room. 2). Bags of flour stored on floor in dough room. Manager placed food items on table.
No Heimlich maneuver/choking sign posted. Emailed poster to manager.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority5 Intermediate2 Basic
Show 11 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. At kitchen cook line flip top cooler, raw breaded chicken (45F - Cold Holding); cooked chicken (53F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen cook line flip top cooler, breaded chicken (45F - Cold Holding); cooked chicken (53F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight See stop sale.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. At kitchen, meatballs (110F - Reheating) in microwave. Item did not reach 165F. Advised operator to reheat product to 165F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam table, marinara sauce (109F - Hot Holding). Operator stated item held for approximately 1 hour. Advised operator to reheat item to 165F.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge-Nick Sindoni
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for pizza by slice, strombolis, and other items in display counter. Provided form to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food items-cooked chicken, pizza sauce, vodka sauce, meatballs stored in walk in cooler, and reach in coolers, prepared onsite and held over 24 hours without proper date marking. Advised operator that all food items prepared onsite and held over 24 hours must be properly date marked.
Spray bottle containing toxic substance not labeled. Spray bottles containing chemicals without proper labeling at kitchen dish wash area.
Wet wiping cloths stored in detergent and sanitizer mixed together. Advised operator the proper procedure for wiping cloth sanitizer.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary solution 0ppm.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. At front counter, handwashing sink blocked with dough boxes.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
Nov 15, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 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. Emailed to operator
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. Emailed to operator
Food stored on floor. In prep area in kitchen, fryer oil and canned tomatoes stored less than 6 inches off floor.
No Heimlich maneuver/choking sign posted. Emailed 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.