UMBERTO'S PIZZA AND RESTAURANT
3051 E COMMERCIAL BLVD, Fort Lauderdale FL 33308 · 954.776.0258
Last inspected Jan 27, 2026 · 7 visits since March 2024
NOV 24
MAR 25
APR 25
SEP 25
JAN 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Prepped Raw chicken stored over raw beef. Operator stored properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024030807 | May 6, 2024 | Jun 19, 2024 | $400 |
| 2--2023039022 | Jun 26, 2023 | Aug 9, 2023 | $200 |
| 2--2017008194 | Feb 9, 2017 | Apr 25, 2017 | $200 |
Inspection history
7 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cook line - left flip top - Raw shrimp stored over/not properly separated from ready-to-eat lemon sauce. Right cookline flip top - raw chicken and raw veal stored over ready to eat sauce and ready to eat potatoes. Operator stored all items properly.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 2 cookline employees entered cookline and began preparing items without first washing hands. Reviewed proper hand washing and employees washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza area - countertop - pizza sauce - canned with added ingredients (45-50F). Per operator placed out less than an hour. Operator placed in ice bath to quick chill.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom at hallway.
Show the remaining 7 findings ▾
Bowl or other container with no handle used to dispense food. Bowl in calamari. Operator removed.
Buildup of food debris/soil residue on equipment door handles and gaskets- all cookline cold holding units and microwaves.
Clams and mussels removed from original container without tag at cookline. Operator placed tags on product.
Interior of both cookline microwaves has accumulation of black substance/grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Left cookline flip top - bottom of unit visibly soiled. Also visibly soiled by circulation fan.
Standing water in bottom of reach-in-cooler. Left cookline flip top.
Waste line missing at soda gun holster - bar.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container while preparing pizza dough. Reviewed proper drinking containers with operator, operator changed drinking container.
Ice buildup in reach-in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl with no handle used to dispense calamari at cook line and marinara in walk in cooler. Operator removed.
Walk-in cooler and Produce walk-in cooler shelves with rust that has pitted the surface.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
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. -2 Employees hired less than 60 days, reviewed employee reporting agreement with operator, printed form, reviewed with employees. Employees acknowledged and signed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Front line 2 door reach in tiramisu prepared on site made Monday not date marked. Operator began date marking.
Bowl or other container with no handle used to dispense food. -Cookline 2 quart bowl in raw squid. Operator removed.
Garbage can located outside has no lid.
Grease on the pad around grease receptacle.
Walk-in cooler and walk in produce cooler shelves with rust that has pitted the surface.
Nov 18, 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 ▾
Dented/rusted cans present. See stop sale. -Dry storage room, dented can of sliced olives.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Prepped Raw chicken stored over raw beef. Operator stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided
Bowl or other container with no handle used to dispense food. -Spice shelf left of salad station; soufflé cup in container of red pepper spice, operator removed.
Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer at ware washing station.
No handwashing sign provided at a hand sink used by food employees. -Wait Station -Cookline -prep area
Standing water in bottom of reach-in-cooler. -Cookline; Right reach in cooler -Salad station; Right reach in cooler
May 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw chicken and veal stored over/not properly separated from ready-to-eat marinara sauce on cook line. None of the items are covered. Cook placed chicken and veal to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauce francaise 82°F, next to stove on prep table. Chef stated for less than one hour. Chef stated he will rather hot hold the sauce. Sauce was reheated to 178°F and placed in steam table.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar.
Bowl or other container with no handle used to dispense sauce bolognese in walk in cooler. Operator removed.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. 2 - 10lbs cans of pizza sauce 1 - 10lbs can of olives See stop sale
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw chicken over sauce in flip top unit. 2. Raw shrimp over sauce in flip top unit. Operator rearranged to proper placement.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door glass across from flip top:; butter (51F). In unit less than 4 hours. Operator moved to reach in freezer to quick chill. Establishment has multiple working cold holding units. Do not store TCS foods in unit until unit consistent maintains TCS foods at 41F or below
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Spray bottle used for cleaning food contact surfaces labeled as quaternary containing undiluted chlorine bleach. Tested at 200+ppm. Instructed operator to remove bleach and dilute solution to proper ppm. Retested at 100ppm in sanitizer bucket. Operator discarded spray bottles
Clam/mussel tags not marked with last date served.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds pizza by the slice, garlic in oil and garlic knots on TPHC. Items time marked to be discarded at the end of 4 hours. Operator unable to provide written plan at time of inspection. Provided written plan and operator filled out at time of inspection
Soap dispenser at handwash sink not working/unable to dispense soap. Observed at dishwashing area. Operator repaired
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at cookline hand washing sink. 80F
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.