SAL'S ITALIAN RISTORANTE
14317 MIRAMAR PKWY, Miramar FL 33027 · 9544379077
Last inspected Oct 6, 2025 · 8 visits since July 2023
DEC 23
JUL 24
DEC 24
JUL 25
OCT 25
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
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. Emailed poster
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Oct 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped hands on dirty apron then touched ready to eat bread in cook line without washing hands first. Instructed cook to washed hands and changed gloves. Cook complied
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm in kitchen. Operator remade to 100ppm chlorine.
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands at triple sink, educate operator, hands to be washed at hand wash sink only. Cook complied
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. Emailed poster
Show the remaining 11 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza slices in kitchen and front counter using Time as a public health. Operator has plan but it was not filled out. Operator filled out form during inspection.
Records/documents for required employee training do not contain all of the required information. Employees training records missing trainer certificate number and expiration date. Manager filled out information during inspection.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator drink on top prep table in expo line. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee car keys on top shelf in kitchen. Operator removed
Equipment in poor repair. Gaskets torn or in disrepair in reach in cooler next to pizza hand washing sink.
Ice machine reflector soiled in kitchen. Operator cleaned and sanitized during inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle buried in flour in dry storage room. Operator removed and stored scoop correctly.
No handwashing sign provided at a hand sink used by food employees in pizza station.
Self-closing device on bathroom door disconnected/broken in men's restroom.
Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken thawing in standing water in kitchen. Operator placed under running water
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 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 and the time removed from temperature control cannot be determined. Pizza by the slice, per employee made one hour ago. Employee time labeled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler-Lasagna and chicken wings, prep yesterday morning, employee dated
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.. May/2021
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized
Food stored on floor. Walk in freezer-containers of food stored on floor..employee placed on shelves
Food-contact surface not smooth and easily cleanable. Cook line flip top- Chili peppers stored on open can, employee removed and placed on food grade container
No handwashing sign provided at a hand sink used by food employees. Cook line-hand wash sink.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from outside, wear gloves to begins working in cook line, without washing hands first. After instructed, employee discarded gloves, washed hands and put in new pair of gloves.
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. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer at 100 ppm.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen- Employee cleaned and sanitized
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone chargers same counter of single utensils storage. Employee removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metallic container inside flour, employee removed.
Soiled dry wiping cloth in use. Two soiled wiping clothes Top of cutting board- flip top in cook line, employee removed.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Employee used cook line hand wash sink to wash whole tomatoes, employee redirected to use prep sink.
Records/documents for required employee training do not contain all of the required information. Missing the date of training, manager completed, May 2024
Current Hotel and Restaurant license not displayed. Not available on business site,
Employee personal food not properly identified and segregated from food to be served to the public. One door glass cooler in pizza station- container with food, employee removed.
Food stored on floor. Six gallons of tomatoes and marinated sauce stored on floor, inside walk in freezer
Dec 20, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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: Marinara 46F. Per operator cooling overnight. See stop sale.
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1)Walk in cooler: Marinara 46F. Per operator cooling overnight. See stop sale. 2)Soup station: noodles 63F. In unit over 4 hours. Ice level low. See stop sale
Dec 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Spray hose at triple sink. Operation repaired at inspection.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Marinara 46F. Per operator cooling overnight. See stop sale.
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1)Walk in cooler: Marinara 46F. Per operator cooling overnight. See stop sale. 2)Soup station: noodles 63F. In unit over 4 hours. Ice level low. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Soup station: noodles 63F. In unit over 4 hours. Observed Ice level low. See stop sale Pizza station: mozzarella 54F. Per operator less than 4 hours. Operator placed on time 11-3pm Heavy cream 67°. Observed at no temperatures control.per operator less than 3 hours outside temperature. Operator place in reach on cooler to quick chill. Corrective action taken.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Wait station: Milk opened on 12-17 not date marked. Operator date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder soiled with mold-like substance. Operator cleaned.
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/ 2 cooks, 2 servers, 2 kitchen helper working at time of inspection- No CFM on site. Manager Jeffrey Marzouka arrived at the end of the inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 79F at Kitchen Hand wash sink
Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 used clothes at cook-line not stored in sanitizing solution. Cooked placed in solution.
Wiping cloth sanitizing solution stored on the floor. Operator elevated.
Working containers of food removed from original container not identified by common name. Oil bottles not labeled. Operator labeled.
Sep 15, 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 ▾
Reach-in cooler shelves with rust that has pitted the surface. WIC- right side, las two bottom shelves.Build up of rust and soil.
Jul 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Around soda nozzles. Employee cleaned and sanitized.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Substantial build up of black like substance, employee cleaned and sanitized
Floor soiled/has accumulation of debris. Inside WIF, under shelves and front.
Food stored on floor. Two boxes of food, in WIF
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Several knives on table next flip top in cook line, employee removed to be clean and store property
Reach-in cooler shelves with rust that has pitted the surface. WIC- right side, las two bottom shelves.Build up of rust and soil.
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.