Disalvo's Pizza
Last inspected: Oct 10, 2025
86
Score
Public records show 12 inspections at Disalvo's Pizza stretching back to 2022. Inspectors last stopped by on Oct 10, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around 12 violations to closer to eight violations per visit over the last few inspections.
“No paper towels” accounts for the largest share of issues, appearing three times across the record.
Among Davie restaurants, the typical score is 79; Disalvo's Pizza is comfortably above that bar. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 10, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by syrup box rack not secured. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-09: Observed at callback inspection same. **Time Extended** - From follow-up inspection 2025-10-10: Observed at callback inspection same. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tiles damaged above walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-09: Observed at callback inspection same. **Time Extended** - From follow-up inspection 2025-10-10: Observed at callback inspection same. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor in walk in cooler. **Warning** - From follow-up inspection 2025-10-09: Observed at callback inspection same. **Time Extended** - From follow-up inspection 2025-10-10: Observed at callback inspection same. **Time Extended**
36-22-4
86
Oct 9, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading 0ppm chlorine after multiple attempts. Manager set up sanitizer sink to 100ppm chlorine to use. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-10-09: Observed at callback inspection same. Time extended 6 days from original 7 day violation. **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by syrup box rack not secured. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-09: Observed at callback inspection same. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tiles damaged above walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-09: Observed at callback inspection same. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Drain not operating on dish machine to allow waste water out before refilling, rinsing, and sanitizing. **Warning** - From follow-up inspection 2025-10-09: Observed at callback inspection same. Time extended 6 days from original 7 day violation. **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor in walk in cooler. **Warning** - From follow-up inspection 2025-10-09: Observed at callback inspection same. **Time Extended**
36-22-4
70
Oct 8, 2025
Routine - Food
6 critical violations. 2 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In kitchen Valpro reach in freezer, container of raw portioned steak above container of raw portioned calamari. Manager rearranged for proper separation. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On countertop in hallway opposite pizza station, bowl of individual butters (78F - Cold Holding). Per manager out of cooler approximately 2.5-3 hours. Employee returned butter to reach in to rechill. 2) In kitchen FLIPTOP UPPER - prepared ziti (56F - Cold Holding); fried eggplant (56F - Cold Holding); sliced provolone (58F - Cold Holding); breaded raw chicken (56F - Cold Holding) LOWER - grilled chicken (57F - Cold Holding); portioned lasagna (52F - Cold Holding); portioned pasta (55F - Cold Holding). Per manager items not prepared or portioned today and placed in unit at 12:00pm. All items moved to reach in cooler to rechill. **Corrective Action Taken** **Warning**
03A-02-5
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 and the time removed from temperature control cannot be determined. Whole pizza and fresh garlic in oil at pizza station and pasta by main line missing time marks. Per employee, all prepared between 12:00pm and 12:15pm. Employees added time marks to 4:00pm. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading 0ppm chlorine after multiple attempts. Manager set up sanitizer sink to 100ppm chlorine to use. **Corrective Action Taken** **Warning**
22-41-4
High Priority - 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. Employee returned to pizza station after using restroom and did not wash hands a second time before preparing pizza order. **Warning**
12A-11-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, cut romaine, sliced fresh garlic, and fried eggplant all stored directly in cardboard boxes. Advised manager when able to change all to metal pans. **Corrective Action Taken** **Warning**
14-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand sink. Manager replaced. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, buckets of soup and tomato sauce, portioned lasagna, and fried eggplant not date marked. **Repeat Violation** **Warning**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by syrup box rack not secured. **Repeat Violation** **Warning**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tiles damaged above walk in cooler. **Repeat Violation** **Warning**
36-32-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Drain not operating on dish machine to allow waste water out before refilling, rinsing, and sanitizing. **Warning**
16-55-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee at pizza station not wearing hair restraint. **Repeat Violation** **Warning**
13-03-4
Basic - Floor area(s) covered with standing water. Standing water on floor in walk in cooler. **Warning**
36-22-4
Basic - Soiled dry wiping cloth in use. Soiled dry cloth on fliptop cutting board in kitchen. **Warning**
21-10-4
Basic - Stored food not covered. Multiple containers and buckets of goods in walk in cooler not covered. **Repeat Violation** **Warning**
08B-12-5
23
Apr 2, 2025
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
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. Employee handled fried piece of chicken cutlet and sliced cheese to place in oven for order. Stopped employee, manager discarded food items, and reviewed with manager and employees proper hand wash procedures. Employee washed hands and put on gloves to remake order. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen Balpro reach in freezer, containers of raw breaded veal cutlets above open case of ravioli and bag of cooked shrimp. Employee moved chicken to bottom of opposite reach in cooler to properly separate. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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. Employee in kitchen quick wiped hands on apron and continued to work preparing food items. Reviewed proper procedures with employee and employees washed hands and changed gloves. **Corrected On-Site**
12A-28-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Pressure low on both hot and cold water at hand sink in service area by walk in cooler.
27-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks in kitchen and service area. Employee replaced paper towels **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple buckets of pizza sauce and tomato sauce in walk in cooler missing date marking.
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in service area not secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above front of walk in cooler. **Repeat Violation**
36-32-5
Basic - Drain cover(s) missing. Floor drain missing in back prep kitchen near dish machine. **Repeat Violation**
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on pizza prep table in back kitchen while employee preparing dough. Employee removed phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee at pizza station not wearing hair restraint. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket on right door of kitchen fliptop unit cooler damaged hanging off bottom of door.
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on back kitchen prep table.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside lower gasket of kitchen fliptop unit and door rails of Coke glassfront cooler in service area soiled with food debris. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of kitchen fliptop cooler.
29-49-6
Basic - Stored food not covered. Multiple buckets of pizza sauce and tomato sauce at proper temperature in walk in walk in cooler missing covers.
08B-12-5
29
Dec 6, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in kitchen has no hot water with valve turned fully on. **Warning** - From follow-up inspection 2024-12-06: Observed at callback inspection same. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Drain cover(s) missing. Floor drain cover missing in back dish area in front of back door. **Warning** - From follow-up inspection 2024-12-06: Observed at callback inspection same. **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles in front of walk in cooler and freezer. **Warning** - From follow-up inspection 2024-12-06: Observed at callback inspection same. Tiles in front of walk-in cooler and freezer. **Time Extended**
36-32-5
82
Nov 22, 2024
Routine - Food
5 critical violations. 1 major violation. 10 minor violations.
View 16 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
17
Jul 15, 2024
Routine - Food
1 minor violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
95
May 13, 2024
Routine - Food
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator will setup triple sink to wash, rinse, and sanitize dishware.
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dish ware, remove clean dish ware from dish machine, and put away clean dish ware, no hand wash. Educated operator to relay to dishwasher on proper hand washing procedures when handling dirty to clean dishware.
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw shell eggs stored above ground beef inside walk in cooler. Educated operator on proper cooler storage. 2) Observed raw shell eggs stored above salads inside reach in cooler, in kitchen. Operator properly stored. Corrected on site.
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at ei5er hand wash sink in kitchen. Operator provided. **Corrected On-Site**
31B-02-4
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 - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Observed soda nozzles at soda machine soiled with slime. Operator cleaned and sanitized during inspection. Corrected on site. 2) Observed can opener soiled with food debris. Operator put can opener in dish pit to wash, rinse, and sanitize. Corrective action taken.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. 1):Observed container stored inside hand wash sink at cook line. Operator removed. 2) Observed cart blocking hand wash sink next to dish pit. Operator moved cart. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice and lemons dumped in hand wash sink next to dish pit.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer.
16-37-1
Basic - Covered waste receptacle not provided in women's bathroom. Observed garbage can without lid inside right women's restroom.
32-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between steam table and flip top cooler at cook line. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored in panko bin, handle in contact with food.
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign inside left women's restroom.
31B-04-4
Basic - Plumbing system in disrepair. Observed hot water handle in disrepair at cook line hand wash sink.
29-08-4
Basic - Stored food not covered. Observed multiple containers of food stored uncovered inside reach in cooler in kitchen.
08B-12-5
26
Jan 17, 2024
Routine - Food
No violations found.
100
Jan 16, 2024
Routine - Food
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
High Priority - 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. Flip top / reach in cooler in cook line ; ( 50F - Cold Holding); cooked chicken (50F- Cold Holding); chicken Francese (55F cold holding ) ; grilled chicken (50F - Cold Holding) cooked egg plant (50F - Cold Holding) held more than 4 hours ago in reach in cooler per cook. Operator discarded foods. Foods not prepared or portioned today **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top / reach in cooler in cook line ; ( 50F - Cold Holding); cooked chicken (50F- Cold Holding); chicken Francese (55F cold holding ) ; grilled chicken (50F - Cold Holding) cooked egg plant (50F - Cold Holding) held more than 4 hours ago in reach in cooler per cook. Operator discarded foods. See stop sale. Foods not prepared or portioned today **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023. License paid during inspection. License current and active at the end of inspection. **Corrected On-Site** **Warning**
50-17-3
Intermediate - 1.Hand wash sink not accessible for employee use at all times in cook line. Container stored inside hand wash sink. Inspector removed. * corrected on site* 2. Hand wash sink in drink station blocked. Observed helium tanks in front of hand wash sink next to soda rack. **Repeat Violation** **Warning**
31A-09-4
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. Emailed written procedures to manager. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled / strained with blackish substance on prep table in ware washing area. Operator moved to be washed, rinsed and Sanitized. **Corrective Action Taken** **Repeat Violation** **Warning**
22-02-4
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**
53B-01-5
Intermediate - No proof provided that all food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed reporting agreement forms to manager. **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza slices , garlic in oil using 4 hour hold time without written procedure. Emailed written procedure form to manager. **Repeat Violation** **Warning**
03F-10-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in true reach in cooler in kitchen. Operator moved to bottom shelf and stored away from restaurant foods. **Corrected On-Site** **Warning**
12B-13-4
Basic - Single-service articles ( wrapped in plastic to go pizza boxes )improperly stored on floor in storage area. Operator elevated **Corrected On-Site** **Warning**
25-05-4
Basic - Standing water in bottom of reach-in-cooler opposite stove in cook line. **Repeat Violation** **Warning**
29-49-6
Basic - Bowl or other container with no handle used to dispense sugar in dry storage area. Operator removed **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured in drink station. **Repeat Violation** **Warning**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
26
Jan 31, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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** - From follow-up inspection 2023-01-31: Some employees training provided. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured in drink station behind bar. **Warning** - From follow-up inspection 2023-01-31: Observed same **Time Extended**
51-11-4
86
Aug 5, 2022
Food-Licensing Inspection
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Warning**
31A-04-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep station hand sink has no water. **Warning**
27-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
05-09-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items above 3 compartment sink. **Warning**
16-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men restroom **Warning**
31B-04-4
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Flip top coolers sun prep station. **Warning**
22-16-4
Basic - Screen in door torn/in poor repair - exit , next to 3 compartment sink. **Warning**
35B-09-4
Basic - Standing water in bottom of reach-in-cooler opposite stove in cook line. Number 1 &2. **Warning**
29-49-6
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
38-04-4
47
Frequently Asked Questions
When was Disalvo's Pizza last inspected?
The most recent health inspection at Disalvo's Pizza on file is from Oct 10, 2025. The public record contains 12 inspections in total.
What is the most common violation at Disalvo's Pizza?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Disalvo's Pizza.
How does Disalvo's Pizza compare to other restaurants in Davie?
Disalvo's Pizza most recently scored 86 out of 100, which is higher than the Davie average of 79.
Has Disalvo's Pizza's inspection record improved over time?
Yes. Recent inspections at Disalvo's Pizza have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Disalvo's Pizza 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 Disalvo's Pizza inspected?
Based on the inspection history on file, Disalvo's Pizza is inspected around four times per year on average.
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