SOPRANOS PIZZA CAFE
10160 FOREST HILL BLVD STE C110, Wellington FL 33414 · 770-354-3363
Last inspected Nov 18, 2025 · 8 visits since August 2023
JAN 24
JUL 24
AUG 24
DEC 24
NOV 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies flying around in backend of kitchen; 1 landing on prep table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024008664 | Jan 24, 2024 | Mar 4, 2024 | $400 |
| 2--2021044960 | Aug 18, 2021 | Nov 8, 2021 | $400 |
| 2--2016056078 | Dec 2, 2016 | Dec 23, 2016 | $1,040 |
Inspection history
8 visits, newest first
Nov 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Walk-in cooler interior/shelves have accumulation of soil residues. Discussed with operator to clean and sanitize.
Dec 5, 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 or wiping cloths. Establishment uses quaternary ammonium.
Dec 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies flying around in backend of kitchen; 1 landing on prep table.
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Establishment uses quaternary ammonium.
Food (box of oil) stored on floor. Employee removed.
Aug 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate1 Basic
Show 11 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef use hand to wipe a section of his face then handled clean pan with dough; no hand wash. Chef washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler on rolling rack: Raw ground beef stored over cooked Pasta sauce in open pan. Chef stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. No tag for container of raw, in-shell mussels. See stop sale. Mussels in pan in lower section of flip top cooler; no tag.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house made marinara (104F at 12:26pm; 111F at 1:05pm- Reheating); chicken base (131F at 12:26pm; 144F at 1:05pm- Reheating) As per chef reheating since 11am. House made marinara and chicken broth did not reheat to 165F in 2 hours. See 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 and the time removed from temperature control cannot be determined. Pizza in display case held using TPHC not time marked. As per chef, stored since 11:30am. Chef time marked.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house made marinara (104F at 12:26pm; 111F at 1:05pm- Reheating); chicken base (131F at 12:26pm; 144F at 1:05pm- Reheating) As per chef reheating since 11am. House made marinara and chicken broth did not reheat to 165F in 2 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler across from cookline: sliced cheese (60F at 12:30pm; 58F at 1:00pm- Cooling) As per chef, sliced today and cooling since 1 hour. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Advised chef to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at handwash sink near triple sink.
No tag for container of raw, in-shell mussels. See stop sale. Mussels in pan in lower section of flip top cooler; no tag.
Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labeled. Employee labeled.
Food stored on floor. Various juices stored on floor near prep area near walk in freezer.
Jul 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Italian Style Tomato Strips dented- 3 Peeled Plum tomatoes dented -1
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary ammonium sanitizer 0ppm) Employee stated that he will correct.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter kitchen through door at backend of kitchen from outside wearing gloves then handled container of sauce with gloves; no glove change. Employee changed gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: house made tomato sauce (118F - Hot Holding) As per operator, tomato sauce reheated 2 hours prior. Employee reheated.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to manager.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; sitting on stovetop : cooked chicken (120F at 3:29pm; 114F at 3:51pm- Cooling) As per employee, cooling since 20 mins. At current rate of cooling, chicken will not cool to 70F within 2 hours. Employee moved to walk in cooler to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At triple sink: No quaternary ammonium test kit provided.
Spray bottle containing toxic substance not labeled. Spray bottle of unidentified chemical not labelled on lower shelf of dry storage area. Operator labelled.
Food stored on floor. Juices and water stored on floor in backend of kitchen. At walk in cooler: Container of potatoes with water on floor.
Ice buildup in reach-in freezer and/or walk-in freezer.
Jan 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator sells salmon under cooked no evidence of parasite destruction.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold holding equipment along cook line: chicken stock (59F - Cold Holding); tomato sauce (62F - Cold Holding) As per operator, taken out of walk in cooler 20 minutes prior. Not prepped or portioned today. No ice was in unit to keep cold. Operator moved items back to walk in cooler to quick chill. At pizza make station:; diced chicken (45F - Cold Holding) As per operator held for 2 hours. Not prepped or portioned today. Item double panned. Operator moved items to reach in cooler to quick chill. At flip top reach in cooler unit:; butter (60F - Cold Holding); mozzarella cheese (56F - Cold Holding); ham (53F - Cold Holding) As per operator held overnight. Not prepped or portioned today. Items over stacked. See stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 11 high priority.
11 High priority10 Intermediate1 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: house made marinara sauce (47F - Cooling) As per operator, prepared yesterday and held overnight. Not prepped or portioned today. See stop sale.
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. Employee touched cooked chicken with bare hand to feel temperature. Operator discarded chicken.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects; 1 in dish washing area and one on cook line landing in pizza sauce.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator sells salmon under cooked no evidence of parasite destruction.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 500ppm+ppm). Advised operator to change solution to one of 200ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. A small flying insect landed in pizza sauce stored in a cold holding equipment on cook line. 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. At flip top reach in cooler unit:; butter (60F - Cold Holding); mozzarella cheese (56F - Cold Holding); ham (53F - Cold Holding) As per operator held overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: house made marinara sauce (47F - Cooling) As per operator, prepared yesterday and held overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold holding equipment along cook line: chicken stock (59F - Cold Holding); tomato sauce (62F - Cold Holding) As per operator, taken out of walk in cooler 20 minutes prior. Not prepped or portioned today. No ice was in unit to keep cold. Operator moved items back to walk in cooler to quick chill. At pizza make station:; diced chicken (45F - Cold Holding) As per operator held for 2 hours. Not prepped or portioned today. Item double panned. Operator moved items to reach in cooler to quick chill. At flip top reach in cooler unit:; butter (60F - Cold Holding); mozzarella cheese (56F - Cold Holding); ham (53F - Cold Holding) As per operator held overnight. Not prepped or portioned today. Items over stacked. See 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 and the time removed from temperature control cannot be determined. See stop sale. Pizza at front counter stored on TPHC; no time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: chicken stock (122F - Hot Holding); vegetable soup (120F - Hot Holding) As per operator, cooked and placed in steam table 3 hours ago. Operator reheated to 165F.
Toxic substance/chemical improperly stored. Near dishwashing area: WD-40 stored over prep table with clean bowls and pans.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. The tag for the current batch was stored in a cup amongst the old tags.
Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink as evidenced by sauce in sink.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit provided for dish machine. Operator provided quaternary ammonium test kit.
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/
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Emailed form to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza at front counter is stored using TPHC; no written plan. Emailed to operator.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for salmon sold under cooked. Provided operator with consumer advisory; operator posted.
Ice buildup in walk-in freezer.
Aug 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bowl used to dispense sugar at the back of the kitchen Operator removed
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.