SAL'S RESTAURANT & PIZZERIA
13875 W SUNRISE BAY F, Sunrise FL 33323 · 954-835-9970
Last inspected Aug 14, 2026 · 11 visits since October 2023
AUG 24
DEC 24
JUL 25
OCT 25
AUG 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Container of medicine improperly stored. Container of Tylenol stored on shelf next to clean dishes. Removed during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer-; Cooked Chicken (126F - Hot Holding). Per cook food item in unit less than an hour. Cook discarded voluntarily.
Toxic substance/chemical improperly stored. Bottle of cleaner hock above triple sink. Manager removed during inspection.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Manager replaced thermometer during inspection.
Show the remaining 8 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
2 Light shields missing in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. In kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on shelf next to clean containers in kitchen. Removed during inspection.
Gasket in Lower Reach in next to Pepsi Reach cooler in poor repair.
Ice buildup in walk-in freezer.
No Heimlich maneuver/choking sign posted. Provided to operator during inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dishes rack soiled.
Oct 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler, tomato sauce dated 9/1/2025, chicken stock dated 9/24/2025, marina sauce 9/1, clam sauce 9/16. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, tomato sauce dated 9/1/2025, chicken stock dated 9/24/2025, marina sauce dated 9/1, clam sauce dated 9/16. See stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Did not have time as a public health control form showing time marked items on time house pie, racks, rolls garlic in oil, soup. Emailed Time as a public health control log
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to Pepsi cooler soiled with debris and mold like substance.
Clean utensils stored between equipment and wall. Large spoon stored in between wall and equipment. Operator moved.
Dry storage shelving soiled with grease, food debris, dirt, slime or dust.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone stored above prep area above food. Operator moved.
In the kitchen near the prep table. Wall soiled with accumulated grease, food debris, and/or dust.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching avocados and cut leafy greens.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven near cook line soiled with food debris. Operator asked employee to clean.
Working containers of food removed from original container not identified by common name. Container of sugar not labeled below prep counter next to Pepsi cooler.
Jul 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began working at pizza station and put on gloves but did not wash their hands when handling clean utensils sinks and preparing food for order- educated operator - employee washed hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled dirty equipment then proceeded to change their gloves and handle clean dishes and plate food for order without washing their hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. At cookline area- employee washed hands for 6 seconds before starting to prepare food for order- educated operator - employee washed hands.
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. Observed in reach in cooler near prep area several packages of reduced oxygen packaged salmon still in packaging while being thawed. See stop sale.
Spray bottle containing toxic substance not labeled. Observed a spray bottle in dishwashing area without a label. Educated operator and label was added.
Bowl or other container with no handle used to dispense food. Observed in prep area several containers hold sugar, flour and salt with scoop that didn't have handled. Educated operator and scoops with handles were used.
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. Observed in reach in cooler near prep area several packages of reduced oxygen packaged salmon still in packaging while being thawed. See stop sale.
Dead roaches on premises. Observed approximately 20 dead roaches under prep area, underneath reach in coolers, prep counters, storage shelves and on floor.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees purse stored over flour in prep area and employees keys stored over clean dishes in dishwashing area. Educated operator and items were stored properly.
Food stored on floor. Observed in walk in freezer several food items stored on floor. Educated operator and the items were stored properly.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer cloth in bucket with weak sanitizer, 25ppm- operator corrected to 100ppm.
Dec 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 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.
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, cooked wings (44-49F - Cold Holding). Per operator, items were not prepared or portioned today. Items have 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 walk-in cooler cooked wings (44-49F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Observed at wait station across from reach in cooler, pasta (48F cold holding). Per operator, items were not prepared or portioned today. Operator voluntarily discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at wait station across from reach in cooler garlic and oil (118F - Hot Holding). Per operator, items have been out of temperature for approximately 20mins. Item placed to be reheated.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in kitchen across from dish machine, cooked pasta (73-78F @ 12:45 - Cooling since 11:15). Item was being held at room temperature during cooling. PIC placed pasta in walk-in freezer to rapid cool.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Secroinese C.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler, pasted cooked 12/16/24 not date marked.
Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion cheese in reach in cooler across from wait station.
Stored food not covered. Observed soups and sauces stored uncovered in walk-in cooler.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate5 Basic
Show 11 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 0 ppm. Corrected to 100ppm.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (47F at 2:08 - Cooling since 10:00). See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed provolone cheese (42-47F - Cold Holding); cut tomatoes (42-47F - Cold holding ). Per operator, items were prepared appropriately 9:00am but top part fell out of temp as a result of cooler being opened.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (47F at 2:08 - Cooling since 10:00). See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date mark for ranch dressing prepared 8/29/24. Employee date marked.
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. Observed salmon thawed in reduced Oxygen Packaging in reach in cooler next to flip top cooler in kitchen.
Cutting board has cut marks and is no longer cleanable. Observed at pizza station.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup handle not stored above mozzarella at pizza station. Employee removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms stored with ready to eat deli slices in walk-in cooler. PIC removed and stored appropriately.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table across from cook line. OIC removed wet wiping cloth.
Feb 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw egg plant stored on top of raw minced beef. Items not commercially packaged. PIC removed and stored appropriately.
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 fried chicken breast (45F - Cold Holding); raw salmon (47F - Cold Holding); raw snapper (47F - Cold Holding). Per operator. Items were not prepared or portioned today. Items have been in cooler the day prior to inspection. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried chicken breast (45F - Cold Holding); raw salmon (47F - Cold Holding); raw snapper (47F - Cold Holding). Per operator. Items were not prepared or portioned today. Items have been in cooler the day prior to inspection and fell out of temperature due to cooler gasket being in disrepair. See stop sale. Observed feta cheese (42-45F - Cold Holding); mozzarella cheese (42-45F - Cold Holding); cappacola (42-45F - Cold Holding). Items were packed above fill line resulting in the top layer falling out of temperature. PIC placed top layer in cooler to cool down. Second temperature 42F.
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 capicola, opened more than 24hours not date marked.
No soap provided at handwash sink. Observed no soap at handwashing sink next to triple sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - kitchen Observed vents with an accumulation of dust.
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.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 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. At the front pizza counter, the pizza slices and garlic oil were not timed. The items were placed on the station less than 2 hours ago. A time mark was applied.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.