PIZZA CAROUSEL
4619 UNIVERSITY DR, Coral Springs FL 33067 · 954.344.2717
Last inspected Feb 27, 2026 · 6 visits since July 2023
JAN 24
NOV 24
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler wrapped in plastic on top of cloth towel at cheese (47F - Cold Holding); salami (47F - Cold Holding) chef removed towel and placed in freezer to cool back to 41°
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 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. The pizza pies for slices were not time marked. The pies came out 30 minutes ago. The time marked was placed.
Accumulation of black/green substance in the interior of the ice machine/bin.
Food stored on floor. In the dry storage area, a case of pizza sauce was stored on the floor. The case was moved up
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (53F - Cold Holding); feta cheese (55F - Cold Holding) not prepared or portioned today stored at room temperature with no ice or refrigeration on pizza prep line. Per employee, items were out of cooler for less than 1 hour. Operator placed items back into reach in cooler to 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. Pizza slices at pizza oven missing time mark. Per operator, pizza slices were made less than 1 hour ago. Operator applied appropriate time marking.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above ice machine heavily soiled with dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on pizza board. Operator removed.
Floor soiled/has accumulation of debris throughout back prep areas.
Food stored on floor. Box of raw pork stored on floor of walk in cooler.
Food stored under dripping water line. Protected bin of cooked pasta stored underneath dripping condensation line in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan/motor cover heavily soiled with mold and dust.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Hanging on the dry storage shelf with a box of oil and cans of food, a bottle of windex was stored. The bottle was removed
Spray bottle containing toxic substance not labeled. Hanging on the dry storage rack, a spray bottle of blue liquid was not labeled. The bottle was labeled by the dish washer as windex.
Bowl or other container with no handle used to dispense food. In the container of crushed red pepper, two small plastic ramekins were stored inside and being used to dispense the food. The items were removed
Buildup of food debris/soil residue on equipment handles. On the flip top cooler handle. The handle was cleaned during the inspection
Carbon dioxide/helium tanks not adequately secured. At the soda station, the bungee cord was located and installed.
Food stored on floor. In the walk in cooler, a pan of shredded cheese and pails of mushrooms were stored on the floor. The items were moved up off of the floor.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Food stored in plastic thank you bags
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler wrapped in plastic on top of cloth towel at cheese (47F - Cold Holding); salami (47F - Cold Holding) chef removed towel and placed in freezer to cool back to 41°
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on the steam table at chicken soup (125F - Hot Holding); minestrone (125F - Hot Holding), chef reheated items to 165° and above
No paper towels or mechanical hand drying device provided at handwash sink. Using napkins as paper towels at handwashing sink by front counter
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. Form emailed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Spray bottle containing toxic substance not labeled. Spray bottle with chemicals not labeled. Maintenance person labeled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At front prep area and back prep area
Cloth used as a food-contact surface. Cloth towels used as food liner. Chef discarded
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Using cloth towels as liners, chef removed
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for pizza slices.
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Girl labeled bottles
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has mold like substance
Carbon dioxide/helium tanks not adequately secured. Co tanks secured
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded
Food stored on floor. Box of food on the walk-in cooler floor. Chef picked up item
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw tilapia stored over bucket of feta cheese- operator removed raw tilapia.
Spray bottle containing toxic substance not labeled. Spray bottle of windex not labeled-operator labeled.
Exterior door has a gap at the threshold that opens to the outside. Gap at back door near bathroom area.
Single-service articles improperly stored. At hallway in front of bathrooms- pizza boxes stored on floor- operator moved off floor.
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.