PIOLA RESTAURANT
1703 E HALLANDALE BEACH BLVD, Hallandale FL 33009 · 786-210-0789
Last inspected Jul 27, 2026 · 8 visits since September 2023
OCT 24
FEB 25
OCT 25
MAR 26
JUL 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. Employee touched lettuce and croutons with bare hands to make salad for customer. Salad discarded.
★ 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--2019048990 | Aug 22, 2019 | Oct 17, 2019 | $200 |
Inspection history
8 visits, newest first
Jul 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fresh cracked egg whites stored over cooked pasta. The egg whites were moved down
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter pizza station, pizza sauce (62F - Cold Holding); shredded cheese (62F - Cold Holding). The items were being held at room temperature to be used to order. The items were placed on Time as a Public Health Control.
No paper towels or mechanical hand drying device provided at handwash sink. At the front pizza station hand sink. Napkins were provided
Wiping cloth chlorine sanitizing solution not at proper minimum strength. All sanitizer buckets at 0ppm. The dispenser was not working properly. The operator free poured the chlorine to reach 100ppm Chlorine
Mar 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Smoked salmon; (69F - Cold Holding)Marinara sauce; (64F - Cold Holding)Cut Cherry tomatoes; Meat Sauce (65F - Cold Holding); Alfredo sauce (65F - Cold Holding); Cheese (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked salmon; (69F - Cold Holding)Marinara sauce; (64F - Cold Holding)Cut Cherry tomatoes; Meat Sauce (65F - Cold Holding); Alfredo sauce (65F - Cold Holding); Cheese (46F - Cold Holding) Food items not prepped or portioned today.
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/ Manager arrived during inspection
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved drinks bottle to bottom shelf
Food stored on floor. Observed carton boxes of tomatoes on kitchen floor Employee
Oct 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 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. Beverage Air Double drawers cooler under prep Table in cook line -; Cooked Ziti (79F - Cold Holding); Cooked Spaghetti (78F - Cold Holding), Per cook food items in unit overnight. Items not prepared or portioned today. Observed gasket torn. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage Air Double drawers cooler under prep Table in cook line-; Cooked Ziti (79F - Cold Holding); Cooked Spaghetti (78F - Cold Holding), Per cook food items in unit overnight. Items not prepared or portioned today. Observed gasket torn. See Stop Sale
Food-contact surface soiled with food debris. Can opener blade soiled. Cleaned during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine chemical test kit
No paper towels or mechanical hand drying device provided at handwash sink In kitchen. Replaced during inspection.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelet.
Gasket in Beverage Air double drawers in cook line torn.
Ice buildup in walk-in freezer.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1 shield missing in kitchen.
Working containers of flour removed from original container not identified by common name. Manager labeled during inspection.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beverage Air Double Drawers-; Cooked Ziti (55F - Cooling) Per Cook food item in unit overnight. Item not prepared or portioned today. See Stop sale.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal and proceeded to grab a clean container and touched containers of cooked foods without removing gloves nor washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beverage Air Double Drawers-; Cooked Ziti (55F - Cooling) Per Cook food item in unit overnight. Item not prepared or portioned today. See Stop sale
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam Table- Lentil Soup (128F - Reheating); Meatballs (127F - Reheating). Per cook food items in unit less than 2 hours. Cook reheating.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine chemical test kit.
1) Bag of carrots stored on floor in walk in cooler. 2) Cases of cooked clams stored on floor in walk in cooler. Employee elevated.
Gasket in Continental reach in cooler under cook line flip top torn.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1 shield missing in kitchen.
Walk in cooler floor not in good condition.
Oct 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. No hot water in any of the hands washing sink resulting in employees wash their hands with cold water.
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. Salad Station-; Fresh Mozzarella (54F - Cold Holding); Cooked Quinoa (50F - Cold Holding); Cooked Shrimps (54F - Cold Holding); Cooked eggs (50F - Cold Holding). Per Manager good items in unit overnight. Items not prepared or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad Station-; Fresh Mozzarella (54F - Cold Holding); Cooked Quinoa (50F - Cold Holding); Cooked Shrimps (54F - Cold Holding); Cooked eggs (50F - Cold Holding). Per Manager good items in unit overnight. Items not prepared or portioned today. See Stop Sale
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine solution 200 PPM. Manager remade to 100PPM.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink next to dishwashing machine in kitchen. Manager replaced during inspection.
Spray bottle containing toxic substance not labeled. Manager labeled during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided at any of the hands washing sinks in kitchen. Manager turned on when arrived.
1) Interior of microwave has accumulation of black substance/grease/food debris. 2) Interior of oven soiled
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance.
Equipment in poor repair. Gasket in beverage Air 2 drawers across from stove torn.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1 shield missing in kitchen.
Stored food not covered. Employee covered ice cream container during inspection.
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to make a salad for a customer without washing hands first. Reviewed proper handwashing procedures. Employee washed hands correctly.
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. Employee touched lettuce and croutons with bare hands to make salad for customer. Salad discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. / Fryer-; Cooked chicken (112-120F - Hot Holding) Per cook food items in unit less than 2 hours. Chef reheated.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager provided.
No soap provided at handwash sinks in kitchen and pizza station. Manager replaced.
Spray bottle containing toxic substance not labeled. Manager labeled sanitizer bottle.
Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of flour on rack at entrance door of kitchen. Employee removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1 light shield missing in kitchen.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone and proceeded to handle a clean plate without first washing hands. He immediately washed hands after.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage Air lowboy in hallway-; Milk (49-50F - Cold Holding). Per manager food item in unit less than4 hours. Manager moved to glass reach in to quick chill. 2) Pizza station-; Cut tomatoes (49-50F - Cold Holding) Per Manager food item in unit less than 4 hours from glass reach in. Item not prepared or portioned today. Observed pan shorter than the rest. Manager moved to a deeper pan.
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. Chlorine 200 ppm. Chef remade to 100 ppm.
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.
Handwash sink not accessible for employee use at all times. Hand-washing sink blocked with trays utensils and lids in kitchen. Manager removed.
Accumulation of black/green mold-like substance in the interior of the ice machine
Bags of ice stored on floor in walk in freezer
Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of cheese. Chef removed.
Ceiling tiles/ ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Ceiling tile missing. 1 tile in kitchen.
In-use tongs stored on equipment door handle between uses. Tong stored on oven handle.
Interior of oven has accumulation of black substance/grease/food debris.. Ameritav range.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf next to Atosa double doors reach in soiled with dust. Manager cleaned during inspection.
Old labels stuck to food containers after cleaning. Clean containers on shelf above triples sink. Employee removed and re washed.
Stored food not covered. Container of Lasagna in Atosa refrigerator entrance of kitchen. Containers of flour and salt not covered on lower shelf entrance of kitchen.Manager covered.
Time/temperature control for safety food thawed in an improper manner. Frozen spinach thawed in stating water next to triple sink. Employee removed water and used immediately.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen.
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.