STEVE'S PIZZA
5866 S FLAMINGO RD, Cooper City FL 33330 · 954.434.7331
Last inspected Aug 16, 2025 · 6 visits since August 2023
AUG 23
MAR 24
DEC 24
MAR 25
AUG 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. December 1, 2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017053201 | Oct 27, 2017 | May 21, 2018 | $600 |
| 2--2017030879 | Jun 12, 2017 | Sep 15, 2017 | $160 |
Inspection history
6 visits, newest first
Aug 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at pizza station - sliced meatballs (46F - Cold Holding); sliced sausage (45F - Cold Holding) as per operator item held out of temperature for approximately 1 hour. Operator stored items in working cooler. Observed on counter next to pizza over - garlic oil (68F - Cold Holding) as per operator item held out of temperature for approximately 30 minutes, operator forgot to put item back in cooler. Employee stored in working cooler. Observed at flip top cooler next to grill - meatballs (48F - Cold Holding); sliced tomato (49F - Cold Holding); feta cheese (49F - Cold Holding); black olives (49F - Cold Holding) as per operator item held out of temperature overnight. Items not portioned or prepared today. See stop sale.
Handwash sink used for purposes other than handwashing. Observed handwashing sink next to triple sink used for storing. Evident by bucket and sponge in sink. Employee removed and stored correctly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee cup stored on prepping table in kitchen. Operator removed item.
Exterior door has a gap at the threshold that opens to the outside.
Show the remaining 6 findings ▾
Floor soiled/has accumulation of debris. Observed in kitchen, dishwasher area, prepping area and in walk in cooler.
Food stored on floor. Observed at rear of establishment - plastic soda bottles and plastic bottled water stored directly on the floor. Operator stored properly.
Ice buildup in chest freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drinks stored in cooler next to grill. Operator removed item.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
Aug 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink at 10ppm. Operator added more chlorine. 100ppm
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 at flip top cooler next to grill - meatballs (48F - Cold Holding); sliced tomato (49F - Cold Holding); feta cheese (49F - Cold Holding); black olives (49F - Cold Holding) as per operator item held out of temperature overnight. Items not portioned or prepared today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at pizza station - sliced meatballs (46F - Cold Holding); sliced sausage (45F - Cold Holding) as per operator item held out of temperature for approximately 1 hour. Operator stored items in working cooler. Observed on counter next to pizza over - garlic oil (68F - Cold Holding) as per operator item held out of temperature for approximately 30 minutes, operator forgot to put item back in cooler. Employee stored in working cooler. Observed at flip top cooler next to grill - meatballs (48F - Cold Holding); sliced tomato (49F - Cold Holding); feta cheese (49F - Cold Holding); black olives (49F - Cold Holding) as per operator item held out of temperature overnight. Items not portioned or prepared today. 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. Observed on counter top - pizza by the slice without time mark. Employee provided proper time mark.
Toxic substance/chemical improperly stored. Observed fireworks stored on shelf at dough station. Operator removed items.
Handwash sink not accessible for employee use at all times. Observed handwashing sink next to triple sink blocked by bucket and soiled dishes. Employee removed items
Handwash sink used for purposes other than handwashing. Observed handwashing sink next to triple sink used for storing. Evident by bucket and sponge in sink. Employee removed and stored correctly.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to triple sink.
Spray bottle containing toxic substance not labeled. Observed spray bottle with bleach without common name. Operator provided proper name label.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee cup stored on prepping table in kitchen. Operator removed item.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Observed in kitchen, dishwasher area, prepping area and in walk in cooler.
Food stored on floor. Observed at rear of establishment - plastic soda bottles and plastic bottled water stored directly on the floor. Operator stored properly.
Ice buildup in chest freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drinks stored in cooler next to grill. Operator removed item.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed TCS cheese cold held at 50F at front line. Per operator, cheese place at front line 1 hour prior to the inspection. Advise operator to transfer to freezer for quick chill.
No paper towels or mechanical hand drying device provided at handwash sink at front line. Operator replenished
No soap provided at handwash sink in restroom.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken wings and pasta stored in walk in cooler. Per operator, both items cooked yesterday morning. Items held for more than 24 hours.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on AC vents in kitchen areas.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. -Observed containers with cooking oil stored on kitchen floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on walk in cooler shelves.
Working containers of food removed from original container not identified by common name. -Observed sugar, salt and panko removed for original containers not labeled operator label.
Dec 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 14 findings ▾
Observed: Metal stem-type thermometer soiled. Priority: High Priority
Observed: Operating with an expired Division of Hotels and Restaurants license. Operating with expired license Dec 1, 2024 Reference: 509.241(1)FS and 61C-1.002(6) FAC: 509.241(1) LICENSES; ANNUAL RENEWALS. Each public lodging establishment and public food service establishment shall obtain a license from the division. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law. Priority: High Priority
Observed: 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. Observed cheese pizza sitting on prep table at front without time mark. As per operator item held for approximately 45 minutes. Operator provided proper time mark. Reference: 3-501.19(B)(2) and (4) and C(3) and (5) FC: (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (4) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. (C) If time without temperature control is used as the public health control up to a maximum of 6 hours: (3) The food shall be marked or otherwise identified to indicate: (a) The time when the food is removed from 41F or less cold holding temperature control, and (b) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; (5) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. Priority: High Priority
Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink.operator removed splitter. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Observed Handwashing sink next to pizza station used for storing purpose. Operator removed items. Priority: Intermediate
Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operating without written plan. Provided operator with time control form. Priority: Intermediate
Observed: Original container of toxic substance or chemical does not bear the manufacturer's label. Observed sprayer without label. Operator could not determined the type of chemical in it. Priority: Intermediate
Observed: Bowl or other container with no handle used to dispense food. Observed in sugar container. Priority: Basic
Observed: Floor soiled/has accumulation of debris. Observed throughout establishment. Reference: 6-501.12(A) FC: (A) Physical facilities shall be cleaned as often as necessary to keep them clean. Priority: Basic
Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed at large chest freezer at rear of establishment. Priority: Basic
Observed: Pesticide/insecticide labeled for household use only present in establishment. Observed Raid spray stored under microwave in front of triple sink in kitchen. Reference: 7-202.12 (1) and (2) FC: Poisonous or toxic materials shall be: (A) Used according to: (1) Law and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. Priority: High Priority
Observed: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to mop sink soiled. Priority: Basic
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on preparing table purposely kept at room temperature - container of fresh garlic in oil (65F - Cold Holding) as per operator item held out of temperature for approximately 3 hours. Operator place item in cooler. Priority: High Priority
Mar 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employees used bathroom, placed a pizza on oven, without washing hands
Operating with an expired Division of Hotels and Restaurants license. December 1, 2023.
Pesticide/insecticide labeled for household use only present in establishment. Under shelf rack of microwave, spray of Hot Shot chemical. Employee removed
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. Cheese pizza,per employee made half hour ago, time label placed..
Food-contact surface soiled with food debris, mold-like substance or slime. Fry canisters, soiled with grease - Dough mixer machine inside bowl and mixer head.
Cardboard used to line food-contact shelves. -under shelf, next to stove -under shelf, in front of dough mixer machine -several shelves inside walk in cooler -under shelf storage of cleaning pots and pans, left side of fryer station
Clean utensils or equipment stored in dirty drawer or rack. Cleaning containers on soiled rack, above trip,e sink
Exterior door has a gap at the threshold that opens to the outside. Back entrance door -broken- right side lower frame. -missing rubber protection lower front of door
Floor soiled/has accumulation of debris. Soiled floor under cooking equipment, along the cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Drain under hand wash sink- Next to triple sink, soiled with black like substance -mop sink- soiled
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink near main kitchen exit door. Operator provided paper towels.
Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler at front counter- observed employee bottle of water inside reach in cooler. Employee removed bottle of water.
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.