Zuccarelli Pizza Degrades its Sanitary Rating
6009 W Sunrise Blvd
Fort Lauderdale, FL 33313
Health Inspection Reports
1/21/2017 | 9 Violations | Rating 4/5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Hole in or other damage to wall.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
High Priority - Potentially hazardous (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.
High Priority - Raw animal food stored over ready-to-eat food.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
9/26/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
9/24/2016 | 6 Violations | Rating 4.25/5
Basic - - From inspection on 2016-09-23: Basic - Equipment in poor repair, walk in cooler and pizza station 2 doors reach in cooler not maintaining temperature at required temperature of 41°F or less. **Warning** - From follow-up inspection on 2016-09-24: **Time Extended**
Basic - - From inspection on 2016-09-23: Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Corrected On-Site** **Warning** - From follow-up inspection on 2016-09-24: **Time Extended**
Basic - - From inspection on 2016-09-23: Basic - No handwashing sign provided at a hand sink used by food employees. **Warning** - From follow-up inspection on 2016-09-24: **Time Extended**
High Priority - - From inspection on 2016-09-23: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning** - From follow-up inspection on 2016-09-24: **Time Extended**
High Priority - - From inspection on 2016-09-23: High Priority - Raw animal food stored over cooked food. **Corrected On-Site** **Warning** - From follow-up inspection on 2016-09-24: **Time Extended**
High Priority - - From inspection on 2016-09-23: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning** - From follow-up inspection on 2016-09-24: **Time Extended**
9/23/2016 | 6 Violations | Rating 4.25/5
Basic - Equipment in poor repair, walk in cooler and pizza station 2 doors reach in cooler not maintaining temperature at required temperature of 41°F or less. **Warning**
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Corrected On-Site** **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
High Priority - Raw animal food stored over cooked food. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
5/17/2016 | 17 Violations | Rating 3.5/5
Basic - Build-up of grease on nonfood-contact surface. On the fryers.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed cooked pasta in two containers stored on the floor in the walk-in cooler. **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed the pizza cooked half empty bottle of juice on the pizza make table.
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. In the walk-in cooler. **Repeat Violation**
Basic - Hood soiled with accumulated grease, dust or food debris. . **Corrected On-Site**
Basic - In-use tongs stored on equipment door handle between uses. Oven door **Corrected On-Site** **Repeat Violation**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed frozen raw chicken wings thawing at room temperature in the kitchen.
Basic - Wall soiled with accumulated black debris in dishwashing area. The behind the triple sink.
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. The sandwich maker/ prep cook. **Corrected On-Site** **Repeat Violation**
High Priority - 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. Observed the pizza making pizza bare handed. **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (46°F); sliced turkey (46°F); sliced salami (47°F) in the flip top reach-in cooler on the sandwich station. The three deli meats were iced down. **Corrective Action Taken** **Repeat Violation**
High Priority - Potentially hazardous (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. On the pizza be sold by slice under time as a public health control **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta and cooked lasagna stored in the walk-in cooler not date marked. **Repeat Violation**
Intermediate - Soil residue in food storage containers with salt and breading.
4/5/2016 | 12 Violations | Rating 4/5
Basic - Case/container/bag of food stored on floor in kitchen. Observed a gray bin filled with cooked chicken
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans on the bottom of the prep table not stored inverted in the back prep area.
Basic - Employee with no hair restraint while engaging in food preparation. The pizza cook. **Corrected On-Site** **Repeat Violation**
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. In the walk-in-cooler. **Repeat Violation**
Basic - Food stored outside shredded cheese in a gray and black bin, and ground beef on a sheet tray stored on the floor in the walk-in-cooler. **Repeat Violation**
Basic - Hood soiled with accumulated grease, dust or food debris. .
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee's half empty water bottles stored in the walk-in-cooler with food to be served to the customer.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil 56°F on the pizza prep station; sliced ham (48°F); sliced salami (49°F); sliced capricola (48°F) on the sandwich station. Items place in a reach-in cooler.**Repeat Violation** **Corrective Action Taken** **Repeat Violation**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed sliced ham in the walk-in-cooler not date marked.
Intermediate - Encrusted material on can opener blade.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed not date making on all the ready to eat TCS food in the walk-in-cooler.
12/8/2015 | 3 Violations | Rating 5/5
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. In the walk-in-cooler **Warning**On 12/08/15 at time of callback inspection time extension given
Basic - In-use tongs stored on equipment door handle between uses. On the oven door handle **Warning**On 12/08/15 at time of callback inspection time extension given
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**On 12/08/15 at time of callback inspection time extension given
10/9/2015 | 21 Violations | Rating 2.75/5
Basic - Bowl or other container with no handle used to dispense food. In the grated Parmesan used for rolls **Repeat Violation** **Warning**
Basic - Case/container/bag of food stored on floor in kitchen. Observed a black container with cooked chicken wings stored on the kitchen floor by the fries **Corrected On-Site** **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed raw chicken wings, shredded cheese, and raw chicken breast stored on the floor of the walk-in-cooler **Warning**
Basic - Cutting board has cut marks and is no longer cleanable. The white cutting boards on the sandwich and salad stations **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Employee making the sandwiches **Repeat Violation** **Warning**
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. In the walk-in-cooler **Warning**
Basic - Food stored in a prohibited area. Observed a gallon on fry shortening oil stored on the floor of the employee restroom **Warning**
Basic - In-use tongs stored on equipment door handle between uses. On the oven door handle **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In the flour **Repeat Violation** **Warning**
Basic - Stored food not covered in walk-in cooler. Observed cooked chicken in a white sauce stored in the walk-in-cooler not covered **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Cut tomatoes 46°, sliced turkey 46°, sliced ham 52°, cut lettuce 49° on the flip top reach-in-cooler on the cook line **Repeat Violation** **Warning**
High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings 93 stored on the kitchen floor at room temperature **Warning**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Observed the cook change his gloves without wash his hands **Warning**
High Priority - 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. Observed cook cut grilled chicken breast with his bare hands. Cooked took some cooked pasta from the walk-in-cooler with his bare hands **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Fresh garlic in oil 71° on the pizza station kept at room temperature **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. The employee on the sandwich station **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed the flip top reach-in-cooler on the cook line at 50°f and not able to maintain food at 41° or below **Repeat Violation** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in the walk-in-cooler not date e **Warning**
4/20/2015 | 16 Violations | Rating 3/5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over back prep table
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. In walk-in-cooler
Basic - Hood soiled with accumulated grease, dust or food debris. .
Basic - In-use tongs stored on equipment door handle between uses. Pizza oven door handle **Corrected On-Site**
Basic - Soiled wet wiping cloth placed in use with fresh solution. **Corrected On-Site**
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 200ppm **Corrected On-Site**
High Priority - 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. Sandwich prep person
High Priority - 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. Prep cook touch cut lettuce with bare hand
High Priority - Employee washed hands with no soap. Prep cook
High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cut lettuce at cook line flip top cooler Raw chicken breast stored over pizza sauce in the walk-in-cooler **Corrected On-Site* **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back of establishment
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm **Corrected On-Site**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep cook washed his hand in the 3 compartment sink.
Intermediate - Encrusted material on can opener blade.
10/27/2014 | 9 Violations | Rating 4.25/5
Basic - Bowl or other container with no handle used to dispense food. Salt container.
Basic - Food stored in holding unit not covered. Container of cut lettuce in reach in cooler.
Basic - Mop/service sink in disrepair.
Basic - No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink.
Basic - Wiping cloth sanitizing solution stored on prep table.
Basic - Working containers of food removed from original container not identified by common name. Salt and sugar containers.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink.
Intermediate - No running water at mop sink. Outside back door.
Intermediate - No soap provided at handwash sink. Next to three compartment sink.
4/15/2014 | 6 Violations | Rating 4.25/5
Basic - Employee with ineffective hair restraint while engaging in food preparation.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Exceeds 200 ppm/ corrected on site 50 ppm **Corrected On-Site**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tuna salad 53° f, ham 54° f, cut lettuce 63° f, salami 54° f, turkey 54° f.
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Noodles 50° f, raw chicken 52° f, meat balls 52° f
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
12/11/2013 | 13 Violations | Rating 4/5
Basic - Bowl or other container with no handle used to dispense food. Salt.
Basic - Ceiling tiles has accumulation of mold-like substance.
Basic - Cove molding at floor/wall juncture broken/missing.
Basic - Dusty wall by the pizza oven.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Hole in wall. Three compartment sink.
Basic - In-use knife/knives stored in crack between equipment and wall.
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.nflour.
Basic - Working containers of food removed from original container not identified by common name. Salt, sugar.
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 53° f
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 49° f
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No probe thermometer provided to measure temperature of food products.
3/14/2013 | 15 Violations | Rating 4.25/5
Basic - Working containers of food removed from original container not identified by common name. Flour container in prep area.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler. **Warning**
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop in flour.
Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Scoop on storage shelf.
Basic - Employee with no hair restraint while engaging in food preparation. Cooks.
Basic - Bowl or other container with no handle used to dispense food. Flour container.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Greater than 100 ppm.
Intermediate - Encrusted material on can opener blade.
Basic - Soiled reach-in cooler gaskets.
Basic - Equipment and utensils not properly air-dried - wet nesting.
Intermediate - No soap provided at handwash sink.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Clothing on storage shelf.
Basic - Wet mop not stored in a manner to allow the mop to dry.
3/13/2013 | 16 Violations | Rating 4.25/5
Basic - Working containers of food removed from original container not identified by common name. Flour container in prep area.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler. **Warning**
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop in flour.
Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Scoop on storage shelf.
Basic - Employee with no hair restraint while engaging in food preparation. Cooks.
Basic - Bowl or other container with no handle used to dispense food. Flour container.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Greater than 100 ppm.
Intermediate - Encrusted material on can opener blade.
Basic - Soiled reach-in cooler gaskets.
Basic - Equipment and utensils not properly air-dried - wet nesting.
Intermediate - No soap provided at handwash sink.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Clothing on storage shelf.
Basic - Wet mop not stored in a manner to allow the mop to dry.
10/30/2012 | 4 Violations | Rating 4.5/5
Critical - Observed raw animal food stored over ready-to-eat food, raw chicken over cooked pasta in walk in cooler.
Critical - Observed raw animal food stored over cooked food, raw chicken over cooked meatballs in walk in cooler.
Observed residue build-up on nonfood-contact surface, walk in cooler door.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, plasticware.
4/4/2012 | 5 Violations | Rating 4.5/5
Observed employee with no hair restraint.---cooks. Corrected On Site.
Observed a nonfood-grade basting brush used in food.
Critical - Observed encrusted material on can opener. Corrected On Site.
Critical - Observed dead roaches on premises.---large adult by can-opener prep table. Corrected On Site.
Wet mop not hung to dry.
12/12/2011 | 11 Violations | Rating 3/5
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.---garlic in oil prepped onsite. Corrected On Site.
Critical - Observed torn packages/bags of food exposing the contents to contamination.---flour. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food.---eggs over pizza sauce. Repeat Violation. Corrected On Site.
Critical - Observed food stored on floor.---chicken wings. Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area.---flour close to floor. Corrected On Site.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.---scoop in flour. Corrected On Site.
Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution.---missing hand sanitizer.
Observed employee with no hair restraint.---manager.Corrected On Site.
Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.---bucket. Corrected On Site.
Critical - Observed encrusted material on can opener. Corrected On Site.
Lights missing the proper shield, sleeve coatings or covers.---restroom
5/25/2011 | 6 Violations | Rating 4.25/5
Critical - Observed dented/rusted cans.pizza sauce Corrected On Site.
Critical - Observed raw animal food stored over cooked food.eggs above sauce in walkin Corrected On Site.
Observed utensils stored in crevices between equipment. Corrected On Site.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
Observed wall in disrepair.by 3-compatment sink
Observed attached equipment soiled with accumulated grease.hood
7/12/2010 | 8 Violations | Rating 4/5
Critical - Observed hand wash sink used for purpose other than washing hands.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.rusted.
Critical - Observed encrusted material on can opener.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed build-up of grease on nonfood-contact surface.hood
Observed build-up of food debris, dust or dirt on nonfood-contact surface.w/cooler shelves.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.in handsink .
Critical - Handwash sink not accessible for employee use at all times.
5/13/2009 | 1 Violations | Rating 5/5
Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.
5/11/2009 | 8 Violations | Rating 3.75/5
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
Critical - Observed food stored on floor of walkin cooler, box of lettuce, bag of bread, box of chicken
Observed personal care item stored with food. apron sitting on storage shelf
Critical - Observed spray hose at dish sink lower than flood rim of sink.
Critical - Observed torn packages/bags of food exposing the contents to contamination. bag of flour open on shelf
Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.
large food strainer stored in mop sink, not properly stored.
12/8/2008 | 2 Violations | Rating 5/5
Violation: 37-05-1Observed wall soiled with accumulated food debris, in prep area.
Violation: 37-14-1Observed ceiling tiles water stained.
9/25/2008 | 16 Violations | Rating 2.25/5
Ceiling tile missing, next to walkin cooler.
Floors not maintained smooth and durable, in walkin cooler.
Critical - Hand wash sink lacking proper hand drying provisions, in kitchen.
Critical - Handwash sink not accessible for employee use at all times, in preparation area/kitchen.
Critical - Handwashing cleanser lacking at handwashing lavatory, in kitchen.
Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/26/08.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 11/26/08.
Critical - No handwashing sign provided at a handsink used by food employees, in kitchen.
Observed build-up of mold-like substance on surface of nonfood-contact surface, walls inside walkin cooler.
Observed ceiling tiles water stained.
Critical - Observed encrusted material on can opener.
Critical - Observed hand wash sink used for purpose other than washing hands, in kitchen area.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, in walkin cooler.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, in walkin cooler.
Critical - Observed torn packages/bags of food exposing the contents to contamination, flour.
Observed wall soiled with accumulated food debris, in prep area.