PIZZA PIEZ
1489 SE 17 ST SE 17 ST STE 1-D, Fort Lauderdale FL 33316 · 954.463.4033
Last inspected Jul 20, 2026 · 12 visits since September 2023
JUL 24
DEC 24
JUL 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/01/2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025055959 | Jul 10, 2025 | Aug 20, 2025 | $400 |
| 2--2024041169 | Jul 1, 2024 | Oct 2, 2024 | $200 |
| 2--2022027261 | Apr 18, 2022 | Jun 29, 2022 | $160 |
| 2--2019018699 | Apr 1, 2019 | May 9, 2019 | $160 |
Inspection history
12 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. TPHC- 4 Hours- Pizza by the slice- Assorted pizza by the slice, per employee food on time one hour ago, employee placed time label.
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
Packaged food not labeled as specified by law. Large container of flour, sugar and panko.
Carbon dioxide/helium tanks not adequately secured. 3 tanks around hand wash sink, ext to pizza oven
Show the remaining 4 findings ▾
Current Hotel and Restaurant license not displayed. Not available on site.
Equipment in poor repair. Top of crest freezer- substantial build up of rust
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside container of sugar, employee removed.
Wet mop not stored in a manner to allow the mop to dry mop inside yellow bucket, employee removed..
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 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.
Food thermometer(s) not calibrated according to manufacturer's specifications. Not able to calibrate new thermometer, taking out of original package.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment offers pizza by the slice, form emailed to operator.
Cutting board has cut marks and is no longer cleanable. Prep table in cook line.
Equipment in poor repair. Top of chest freezer- substantial build up of rust.
Reach-in cooler interior/shelves have accumulation of soil residues. Inside corners of flip top in front of grill flat
Soiled dry wiping cloth in use. 3 wiping cloth on top of cutting board by pizza station. Employee removed.
Wet mop not stored in a manner to allow the mop to dry. Mop inside yellow bucket, employee removed to store properly.
Sep 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer.
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. Observed no time as a public health control procedures for establishment. Emailed procedures to operator.
Current Hotel and Restaurant license not displayed.
Jul 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority5 Intermediate2 Basic
Show 10 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 flip top cooler// fresh garlic in oil (60F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler// fresh garlic in oil (60F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale.
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. Observed pizza slices stored inside display case without time marking. Per operator, food put on time approximately two hours prior to inspection. Operator put time marking on pizza slices.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer.
No probe thermometer provided to measure temperature of food products.
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. Observed no time as a public health control procedures for establishment. Emailed procedures to operator.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed oil cartons two boxes of potatoes stored on floor under prep table shelf, in kitchen. Operator properly stored.
Feb 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Observed tray of bread rolls stored inside garbage bag on speed rack at cook line.
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. Per operator, pizza prepared 30 minutes prior to inspection. Operator put time mark on pizza slices.
Manager or person in charge lacking proof of food manager certification.
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.
Current Hotel and Restaurant license not displayed.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water, at triple sink. Educated employee on proper thawing method.
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Observed tray of bread rolls stored inside garbage bag on speed rack at cook line.
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. Per operator, pizza prepared 30 minutes prior to inspection. Operator put time mark on pizza slices.
Manager or person in charge lacking proof of food manager certification.
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.
Current Hotel and Restaurant license not displayed.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water, at triple sink. Educated employee on proper thawing method.
Jul 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside flip top cooler at cook line.
Jul 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs stored above tomato sauce and margarine, inside 3 door Atosta cooler in kitchen. Operator properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meatballs (47F - Cold Holding); mozzarella cheese (52F - Cold Holding); feta cheese (47F - Cold Holding) inside flip top cooler at cook line. Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meatballs (47F - Cold Holding); mozzarella cheese (52F - Cold Holding); feta cheese (47F - Cold Holding) inside flip top cooler at cook line. Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale.
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. Operator put time mark on pizza slices.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed tomato sauce (122F - Reheating) since 9:00am, at 1:20pm. Educated operator on proper reheating for hot holding. Operator put tomato sauce on stovetop to reheat to 165F for hot holding.
No probe thermometer provided to measure temperature of food products.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meatballs (47F - Cold Holding); mozzarella cheese (52F - Cold Holding); feta cheese (47F - Cold Holding) inside flip top cooler at cook line. Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside flip top cooler at cook line.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at front counter hand wash sink.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/01/2023.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded chicken (50F - Cold Holding) in Atosta flip top cooler, in kitchen. Per operator, food not prepped or portioned today; food out of temperature for approximately 2.5 hours. Operator removed some of the chicken and put back in reach in cooler to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in kitchen soiled with food debris.
Buildup of food debris/soil residue on equipment door handles. Observed Bison 3 door cooler doors soiled with food debris, at front counter area.
Food stored on floor. Observed case of soda stored on floor, under dry storage shelf in hallway. Operator properly stored.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior and exterior soiled with food debris.
Reach-in cooler shelves with rust that has pitted the surface. Observed shelved rusted inside 3 door Randell cooler at front counter area.
Sep 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. Observed gaskets on Randell cooler doors and Atosta flip top cooler doors in disrepair.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light in front of bathroom without light shield.
Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves inside Randell cooler at front counter area.
Sep 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of bread, stored inside Randell cooler. Operator properly stored.
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. 1) Observed Atosta Flip Top Cooler// cooked spaghetti (45°F - Cold Holding); fried chicken (56°F - Cold Holding); meatballs (50°F - Cold Holding); chicken wings (55°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale. 2) Observed Randell Cooler// deli ham (46°F - Cold Holding); shredded cheddar (48°F - Cold Holding); breaded chicken (49°F - Cold Holding); cooked fries (48°F - Cold Holding); marinara sauce (48°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed Atosta Flip Top Cooler// cooked spaghetti (45°F - Cold Holding); fried chicken (56°F - Cold Holding); meatballs (50°F - Cold Holding); chicken wings (55°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale. 2) Observed Randell Cooler// deli ham (46°F - Cold Holding); shredded cheddar (48°F - Cold Holding); breaded chicken (49°F - Cold Holding); cooked fries (48°F - Cold Holding); marinara sauce (48°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. 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. Provided bodily fluid cleanup procedures to operator.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods stored inside Randell cooler without date mark. Per operator, all food prepared within past three days. Operator date marked foods.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed Atosta Flip Top Cooler// cooked spaghetti (45°F - Cold Holding); fried chicken (56°F - Cold Holding); meatballs (50°F - Cold Holding); chicken wings (55°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale. 2) Observed Randell Cooler// deli ham (46°F - Cold Holding); shredded cheddar (48°F - Cold Holding); breaded chicken (49°F - Cold Holding); cooked fries (48°F - Cold Holding); marinara sauce (48°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale.
Equipment in poor repair. Observed gaskets on Randell cooler doors and Atosta flip top cooler doors in disrepair.
Food stored on floor. 1) Observed oil carton stored on floor, in front of hand wash sink in kitchen. Operator properly stored. 2) Observed cases of pizza sauce stored on floor, under dry storage shelf. Operator properly stored.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and Atosta three door cooler, in kitchen. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside flour bin, handle in contact with flour. Operator removed.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light in front of bathroom without light shield.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris inside Randell cooler at front counter area.
Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves inside Randell cooler at front counter area.
Sep 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back kitchen storage area.
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.