Davincis New York Pizzeria
Last inspected: Nov 14, 2025
90
Score
Across the available record, Davincis New York Pizzeria has nine inspections on file, the first dated 2022. Davincis New York Pizzeria was last inspected on Nov 14, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“Cookline low boy - raw chicken stored” accounts for the largest share of issues, appearing two times across the record.
Davincis New York Pizzeria's latest score of 90 sits above the Fort Lauderdale average of 80. The record reflects steady performance over time.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 14, 2025
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary. **Warning** - From follow-up inspection 2025-11-14: Observed same. **Time Extended**
16-37-1
90
Nov 13, 2025
Food-Licensing Inspection
2 critical violations. 3 major violations.
View 5 violations
High Priority - Cookline low boy - Raw chicken stored over ready-to-eat cooked pasta. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cheese (50F); ham (50F); cut tomatoes (43F); cut lettuce (43F). Per operator items held in unit approximately 3.5 hours. No items prepped or portioned today. Operator moved items to freezer to quick chill. Cookline - right flip top - cooked chicken (45-46F); bolo sauce (45-46F); cheese (41-46F). Per operator items held in unit approximately 3.5 hours. No items prepped or portioned today. Operator moved items to freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary. **Warning**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. By triple sink - spray bottles with bleach and degreaser. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator Time as a Public Health Control Form. Operator filled out during inspection. **Corrected On-Site** **Warning**
03F-10-5
55
Jun 17, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Feb 14, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Oct 25, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw veal in commercial sealed vacuum bag stored over ready to eat mushrooms and onions. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. -Walk in cooler; napkin lined in container of sliced tomatoes. Operator removed. **Corrected On-Site**
14-86-1
Intermediate - No chemical / chlorine test kit for chemical / chlorine provided when using chemical / chlorine sanitizer at three-compartment sink or wiping cloths.
16-37-1
Intermediate - Required employee training expired for 2 employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Chemical/ chlorine test kit not used to ensure proper sanitization of equipment and utensils when using a chemical/ chlorine sanitizer. -Observed no chlorine and sanitizer chemical test kit strips.
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. -Ware washing station; pizza pans stored in sink. Operator removed. **Corrected On-Site**
31A-11-4
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. -Employee rinses, washes and sanitizes dishes. Reviewed proper 3 compartment sink set up with employee. Operator set up 3 compartment sink properly. **Corrected On-Site**
16-13-5
Basic - Bowl or other container with no handle used to dispense food. -Walk in cooler; Soufflé cup stored in minced garlic, operator removed. -Dry storage shelf; Soufflé cup in bulk oregano leaves, operator removed. **Corrected On-Site**
14-01-5
45
Apr 8, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
78
Jan 25, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over ready to eat cooked chicken wings in cookline low boy freezer. Operator stored all items properly. **Corrected On-Site**
08A-02-6
High Priority - 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. Pizza by the slice. Operator properly time marked. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack at salad area visibly soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handsink by triple sink blocked by cutting board and large lid. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza by the slice. Provided Time as a Public Health Control form to operator and reviewed. **Corrective Action Taken**
03F-10-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagne. Reviewed proper date marking procedures.
02C-04-5
Basic - Buildup of food debris/soil residue on equipment door handles. All cold holding units.
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
45
Jun 22, 2023
Routine - Food
1 minor violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
95
Nov 18, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (129F - Hot Holding);in steam table in the kitchen As per operator food reheated on the stove before placed in steam table; food out of temperature for 1 hour; food not covered; operator returned to the stove to reheat to 165° F **Corrective Action Taken**
03B-01-6
Basic - Food stored on floor. Pizza sauce stored on the floor in walk-in cooler Operator stored properly **Corrected On-Site**
08B-38-4
82
Frequently Asked Questions
When was Davincis New York Pizzeria last inspected?
The most recent health inspection at Davincis New York Pizzeria on file is from Nov 14, 2025. The public record contains nine inspections in total.
What is the most common violation at Davincis New York Pizzeria?
Across the inspection record, “cookline low boy - raw chicken stored” has been cited two times, more than any other issue at Davincis New York Pizzeria.
How does Davincis New York Pizzeria compare to other restaurants in Fort Lauderdale?
Davincis New York Pizzeria most recently scored 90 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Davincis New York Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at Davincis New York Pizzeria have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Davincis New York Pizzeria 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 Davincis New York Pizzeria inspected?
Based on the inspection history on file, Davincis New York Pizzeria is inspected around three times per year on average.
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