PIZZA LOVERS #2
1860 N NOB HILL RD, Plantation FL 33322
Last inspected Jan 28, 2026 · 12 visits since January 2024
SEP 24
FEB 25
MAY 25
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Meatballs 96F-111F @4:05 cooling since 1:00 Meatballs not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025015988 | Feb 28, 2025 | Mar 25, 2025 | $400 |
| 2--2018031763 | May 18, 2018 | Aug 29, 2018 | $160 |
| 2--2015041815 | Aug 18, 2015 | Mar 16, 2016 | $600 |
| 2--2014044480 | Sep 17, 2014 | Jan 22, 2015 | $2,320 |
Inspection history
12 visits, newest first
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed personal phone from shelf above prep table at pizza station proceeded to initiate task working with food without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top-; Cooked Meatballs (41-49F - Cold Holding). Per Manager food item in unit less than 4 hours. Item not prepared or portioned today. Observed pan overfilled. Overfilled portion moved to walk in cooler to quick chill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored on shelf above prep table at pizza station. Employee removed during inspection.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Meatballs 96F-111F @4:05 cooling since 1:00 Meatballs not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over tomato sauce. Employee stored correctly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Meatballs 96F-111F @4:05 cooling since 1:00 Meatballs not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Single-service articles improperly stored. Observed pizza boxes stored on the floor I dry storage room
Unwashed fruits/vegetables stored with ready-to-eat food. Observed apples and avocados stored over parm cheese in walk-in cooler
Working containers of food flour removed from original container not identified by common name.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed boxes stored in front of exit door.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam tags not marked with last date served.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed no original copies for some employees.
Food stored on floor. -Observed container with water used for pizza stored on walk in cooler floor. -Observed container with pasta stored on walk in freezer floor.
Single-service articles improperly stored. -Observed case with takeout containers stored on kitchen floor. Operator removed and stored on shelf.
May 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 28, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Yamile A. and Maria A expired 2.17.25.
Feb 28, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed frozen shrimp not frozen before packaging stored in low boy freezer below cook line.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed unlabeled frozen shrimp store in low boy cooler below cook line.
Live, small flying insects found Observed: - 2 flying insect landing on clean pans on shelf next to hand wash sink in kitchen. - Approximately 4 landing on clean utensil shelf - Approximately 3 flying around kitchen - 3 flying insects flying around storage area next to back exit - 1 landing on wall next to back exit - 2 flying insects landing on reach in cooler - 1 flying around slicer - 5 flying insects landing on shelf across from dis machine - 3 landing on shelf holding clean utensils next to dish machine - Approximately 60 flying insects landing on wall leading from reach in freezer to pizza oven in kitchen. - 2 landing on wall next to pizza oven at front counter
Stop Sale issued due to food not being in a wholesome, sound condition. Observed fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed frozen shrimp not frozen before packaging stored in low boy freezer below cook line.
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: - in walk-in cooler meat sauce (45F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: -in flip top cooler across from cook line fresh mozzarella (44-46F - Cold Holding). Per operator, item has been out of temperature for approximately 1.5 hours. Item placed in walk-in cooler to rapid cool. - in walk-in cooler meat sauce (45F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Yamile A. and Maria A expired 2.17.25.
Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion rice in dry storage area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed unlabeled packs of cooked chicken and meat stored in walk-in freezer.
Nov 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed raw fish, cooked chicken, raw beef packaged using ROP and held for more than 24 hours with a HACDP Plan or Process waver.
Sep 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (41-46F - Cold Holding); fresh mozzarella cheese (53F - Cold Holding); meat balls (41-48F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for approximately 1 hours. Items placed walk-in to rapid cool.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed raw fish, cooked chicken, raw beef packaged using ROP and held for more than 24 hours with a HACDP Plan or Process waver.
Sep 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sausage (48F at 2:15 - Cooling since 9:00). Operator places sausage in cooler to rapid cool. Second temperature 41-46F at 3:25. Item did not make it to 41F within 6 hours. See stop sale.
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. Observed sausage (48F at 2:15 - Cooling since 9:00). Operator places sausage in cooler to rapid cool. Second temperature 41-46F at 3:25. Item did not make it to 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (41-46F - Cold Holding); fresh mozzarella cheese (53F - Cold Holding); meat balls (41-48F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for approximately 1 hours. Items placed walk-in to rapid cool.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed raw fish, cooked chicken, raw beef packaged using ROP and held for more than 24 hours with a HACDP Plan or Process waver.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on can cutter across from dish machine.
Food stored on floor. Observed bag of cornmeal stored on floor. Employee removed and stored appropriately.
Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on prep table across from cook line. Employee removed and stored appropriately.
Apr 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
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. Observed 0ppm. Second reading 50ppm.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed octopus being cooked using sous vide process.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed octopus being cooked using sous vide process.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed egg plant balls cooked over 24 hours not date marked. Employee date marked.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee plate stored with plates used in restaurant. PIC removed and stored appropriately.
Soiled dry wiping cloth in use. Observed at pizza station. Employee removed soiled wiping cloth from prep table.
Jan 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chemical test kit used at warewashing machine.
Jan 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - walk-in cooler Observed meat sauce (47-51F - Cooling); cut tomatoes (47F - Cooling). Per operator, items have been cooling the day prior to inspection but did not make it to 41F with 6 hours. See stop sale.
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. - walk-in cooler Observed meat sauce (47-51F - Cooling); cut tomatoes (47F - Cooling). Per operator, items have been cooling the day prior to inspection but did not make it to 41F with 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Front counter Observed cooked peppers (46F - Cold Holding); blue cheese (46F - Cold Holding); sliced ham (46F - Cold Holding); cooked artichoke (46F - Cold Holding); cooked onions (46F - Cold Holding). Per operator items were placed in unit from walk-in cooler approximately 4 hours prior to inspection. Items have been out of temperature for approximately 2 hours. Items were not prepared or processed today. Operator placed items in freezer to rapid cool.
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener Observed can opener with an accumulation of old food.
Handwash sink not accessible for employee use at all times. - Kitchen Observed no water at hand wash sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chemical test kit used at warewashing machine.
No soap provided at handwash sink. - Ladies bathroom
Bowl or other container with no handle used to dispense food. - Dough making station Observed no handle cups used to dispense salt. PIC removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Storage area Observed employee items next/on top of ingredients used in establishment. PIC removed.
Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored in a way to allow proper air drying. Employee stored mop appropriately.
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.