Conca D'oro Pizza & Pasta
Last inspected: Mar 18, 2026
100
Score
Conca D'oro Pizza & Pasta has been inspected 10 times since 2022. The latest inspection on file is from Mar 18, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
Looking across the full record, “employee with no hair restraint while engaging” is the recurring theme, flagged four times.
Compared to the broader Dania Beach restaurant scene, where the average is 80, this is a stronger showing. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
No violations found.
100
Jan 14, 2026
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Sep 9, 2025
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
21
Mar 19, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (59F - Cold Holding); ricotta cheese (72F - Cold Holding); raw shell eggs (69F - Cold Holding) at front counter prep area. Per operator, foods not prepped or portioned today; foods out of temperature for approximately two hours. Operator put foods inside walk in cooler to quick chill. **Corrective Action Taken** - From follow-up inspection 2025-03-19: Butter 60F cold holding, ricotta cheese 72F cold holding. Per operator, foods stored out of temperature for approximately 30 minutes. Operator put foods back in cooler to quick chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/01/2024. **Admin Complaint** - From follow-up inspection 2025-03-19: Observed same. **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. **Repeat Violation** - From follow-up inspection 2025-03-19: Observed same. **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of server station low boy cooler soiled with food debris. - From follow-up inspection 2025-03-19: Observed same. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed frying oil carton stored on floor at cook line. Operator properly stored. **Corrected On-Site** - From follow-up inspection 2025-03-19: Observed same. **Time Extended**
08B-38-4
61
Mar 18, 2025
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/01/2024. **Admin Complaint**
50-17-3
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 at cook line assemble salad with bare hands, no AOP. Advised operator that food is to be 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.
09-01-4
High Priority - Toxic substance/chemical improperly stored. Observed biofreeze stored next to mozzarella cheese at pizza station. Employee removed. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (59F - Cold Holding); ricotta cheese (72F - Cold Holding); raw shell eggs (69F - Cold Holding) at front counter prep area. Per operator, foods not prepped or portioned today; foods out of temperature for approximately two hours. Operator put foods inside walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef walk in cooler. Operator properly stored. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed front counter hand wash sink blocked by small ladder. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Clam tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing unknown blue solution stored on table in dining area.
41-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of server station low boy cooler soiled with food debris.
22-16-4
Basic - Food stored on floor. Observed frying oil carton stored on floor at cook line. Operator properly stored. **Corrected On-Site**
08B-38-4
32
Nov 12, 2024
Routine - Food
No violations found.
100
Sep 10, 2024
Routine - Food
3 critical violations. 6 major violations. 8 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Biofreeze stored at edge of flip top cooler in pizza station. Operator moved **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over mozzarella cheese inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed written procedures **Repeat Violation** **Warning**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Kimberly Dulsney, manager certification expired March 12/2024. **Warning**
53A-03-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time for pizza slices without written procedures at front counter. Emailed written procedures to manager. **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods made 2 days ago not date marked inside walk in cooler. Operator date marked during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Some Clam tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair in men's restroom. **Warning**
36-32-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on top cutting board in pizza station. Operator moved bottle **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook put hat on **Corrected On-Site** **Repeat Violation** **Warning**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Container of fryer oil on floor in ware washing area. **Warning**
08B-47-4
Basic - Some Ceiling tile missing in men and women restroom. **Warning**
36-36-4
Basic - Stored food not covered. Sugar and salt containers not labeled in dry storage area. Operator covered **Corrected On-Site** **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Sugar and salt containers not labeled in dry storage area. Operator labeled **Corrected On-Site** **Warning**
02D-01-5
23
May 14, 2024
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connected to faucet.
29-42-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2023, manager renewed rover the phone during inspection, new expiration date, December 1, 2024. **Corrected On-Site**
50-17-3
Intermediate - Clam/mussel/oyster tags not marked with last date served. Fresh clams and mussels tags. **Repeat Violation**
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator **Corrective Action Taken**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3/12/2024
53A-03-7
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prep on Saturday and Sunday. -Two doors cooler-Lasagna and assorted cooked pastas, made on Saturday, employee placed labels. Walk in cooler- beans soups, cooked egg plant, spaghettis. Employee started placing labels. **Corrective Action Taken**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food in rear kitchen. **Repeat Violation**
13-03-4
Basic - Soiled dry wiping cloth in use. soiled cloth on top of tomatoes can in dry goods storage rack. Employee removed. **Corrected On-Site**
21-10-4
41
Jul 20, 2023
Routine - Food
9 critical violations. 2 major violations. 4 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in cooler, containers of raw veal and breaded raw veal above containers of sauces. Manager inverted all items to properly separate. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer, cases of frozen chicken above packages of beef tripe.
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, bolognese sauce (51-56F - Cooling). Per manager placed in unit at 9:30pm previous night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front line ICE BATH - butter (62F - Cold Holding); fresh garlic in oil (68F - Cold Holding). Per employee, both items prepared and put in ice at 11:00am. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at front counter reading above 500ppm quaternary and sitting on counter beside containers of dry spices and food items.
41-15-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, bolognese sauce (51-56F - Cooling). Per manager placed in unit at 9:30pm previous night. See stop sale.
03D-02-5
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee on cook line used soiled dry wiping cloth to wipe hands.
12A-18-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands very quickly at back hand sink and returned to cook line. Reviewed with employee proper hand wash procedures ad employee rewashed hands. **Corrected On-Site**
12A-17-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, open case tilapia above bags of frozen vegetables. **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Manager does not have adequate tags going back 90 days.
01C-02-4
Basic - Food stored on floor. Containers of fryer oil by floor mixer in back storage /prep area **Repeat Violation**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cups in containers of dry spices. Manager removed all cups. **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cookline not wearing hair restraint. **Repeat Violation**
13-03-4
Basic - Soiled dry wiping cloth in use. Two soiled wiping cloths on cook line that need to be replaced with clean.
21-10-4
17
Jul 12, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw meat above case of manicotti in reach in freezer.
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front cook line at 400ppm quaternary. Employee remade to proper 200ppm quaternary. **Corrected On-Site**
41-27-4
Basic - Food stored on floor. 2 cases calamari on floor in walk in cooler. **Repeat Violation** **Repeat Violation**
08B-38-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher had wash and rinse sinks set up in wrong order. Employee drained sinks and properly set up. **Corrected On-Site**
16-13-5
Basic - Employee with no hair restraint while engaging in food preparation. 3 employees with no hair restraints.
13-03-4
64
Frequently Asked Questions
When was Conca D'oro Pizza & Pasta last inspected?
The most recent health inspection at Conca D'oro Pizza & Pasta on file is from Mar 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Conca D'oro Pizza & Pasta?
Across the inspection record, “employee with no hair restraint while engaging” has been cited four times, more than any other issue at Conca D'oro Pizza & Pasta.
How does Conca D'oro Pizza & Pasta compare to other restaurants in Dania Beach?
Conca D'oro Pizza & Pasta most recently scored 100 out of 100, which is higher than the Dania Beach average of 80.
Has Conca D'oro Pizza & Pasta's inspection record improved over time?
Results have been roughly steady. Inspections at Conca D'oro Pizza & Pasta have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Conca D'oro Pizza & Pasta means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Conca D'oro Pizza & Pasta inspected?
Based on the inspection history on file, Conca D'oro Pizza & Pasta is inspected around three times per year on average.
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