PIZZA LOVERS
1691 BONAVENTURE BLVD, Weston FL 33326 · 954-314-7099
Last inspected Aug 6, 2026 · 10 visits since February 2024
NOV 24
MAR 25
AUG 25
MAR 26
AUG 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
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 slicing meat with bare hands.
★ 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--2026031609 | Mar 9, 2026 | May 19, 2026 | $200 |
Inspection history
10 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork tenderloin stored over salami in walk-in cooler. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in freezer raw chicken stored over raw shrimp. Operator stored correctly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 6 fillets of bronzino
Handwash sink used for purposes other than handwashing. Observed employee rinsing a wiping cloth in handwashing sink.
Show the remaining 3 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water faucet just spinning at hand washing sink.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. 6 fillets of bronzino
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pizza station flip top sliced ham (45F - Cold Holding); mozzarella cheese (48F - Cold Holding); tear drop tomatoes half (55F - Cold Holding); mozzarella cubes (48F - Cold Holding); tomato sauce (55F - Cold Holding) per operator held out of temperature less than 2 hours. Not portion or prepared today. Operator placed ice bags on items.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle in mozzarella cheese and sugar. Operator removed.
Equipment in poor repair. Observed pizza flip top ambient temperature 52F. Operator placed service call.
Working containers of food (Salt)removed from original container not identified by common name. Operator labeled.
Aug 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 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. Observed at flip top cooler at pizza station - sliced tomatoes (56F - Cold Holding); anchovies (54F - Cold Holding); sausage (53F - Cold Holding) as per employee items not portioned or prepared today. Items held out of temperature overnight. Held out of temperature appropriately 16 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at pizza station - sliced tomatoes (56F - Cold Holding); anchovies (54F - Cold Holding); sausage (53F - Cold Holding) as per employee items not portioned or prepared today. Items held out of temperature overnight. Held out of temperature appropriately 16 hours. See stop sale.
Clam/mussel/oyster tags not marked with last date served.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on shelf above pizza station. Employee removed item.
Food stored on floor. Observed box of oil stored on floor. Employee stored correctly.
Time/temperature control for safety food thawed in an improper manner. Observed on shelf above triple sink - Calamari thawing at room temp 37F. Employee placed item in walk in cooler.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw beef stored over shredded cheese, operator stored correctly.
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. Observed at flip top cooler near oven - sausage (49F - Cold Holding); grilled peppers (51F - Cold Holding) As per operator items not portioned or prepared today - items held out of temperature overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler near oven - sausage (49F - Cold Holding); grilled peppers (51F - Cold Holding) As per operator items not portioned or prepared today - items held out of temperature overnight. See stop sale.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment not keeping tags.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation with bracelet. Employee removed item.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratching face then proceeded to put gloves on without washing hands.
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 slicing meat 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 front counter at pizza station - pizza sauce without time mark, as per operator item held for approximately 30 minutes. Operator placed proper time mark.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator, no written plan. Provided operator with time control form.
Single-service articles improperly stored. Observed at front counter - pizza boxes stored directly on the floor. Operator stored correctly.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 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. Poster emailed to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips
Food stored on floor. Container of cooking oil under pizza oven, employee removed.
Feb 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operator unable to provide documentation for source of fish. Salmon proportioned on plastic bags. See stop sale.
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. Poster emailed to Operator.
Feb 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon to customers preferences, no proof of parasite destruction.
Operator unable to provide documentation for source of fish. Salmon proportioned on plastic bags. See stop sale.
Stop Sale issued due to food originating from an unapproved source. Operator unable to provide documentation for source of fish. Salmon proportioned on plastic bags. Employee discarded.
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. Poster emailed to Operator.
Food stored on floor. Container of cooking oil, under Floor, below pizza oven, employee moved to shelf.
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.