Disalvo's Pizza
Last inspected: Mar 23, 2026
37
Score
Across the available record, Disalvo's Pizza has 14 inspections on file, the first dated 2023. On Mar 23, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around 10 violations to closer to 12 violations per visit.
“Cutting board has cut marks and is no longer cleanable” comes up most often, recorded eight times in the inspection record.
By comparison, the average Hollywood facility scores 75, putting Disalvo's Pizza on the weaker side. This restaurant has more on its record than most do.
14
Inspections
3
Critical latest
1
Major latest
9
Minor latest
Inspection History
Mar 23, 2026
Complaint Full
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
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. Dishwasher failed you wash hands before removing clean dishes from machine immediately after spray and loading dirty dishes. Reviewed with employee proper procedures and employee began washing hands.
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Valpro reach in freezer in back storage area, pan raw veal parmigiana on top of open bag cooked shrimp. Employee rearranged to properly separate. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Avantco reach in cooler by sauté station, 4 pieces salmon and two pieces snapped filets fully thawed still in vacuum packaging. Per employee thawed more than 4 hours.
01B-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not dated when finished.
01C-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Sagging tiles above cookline.
36-32-5
Basic - Bowl or other container with no handle used to dispense food. Wood bowl in bulk bread crumb container in back storage area.
14-01-5
Basic - Ceiling tile missing. In back prep area. **Repeat Violation**
36-36-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Avantco reach in cooler by sauté station, 4 pieces salmon and two pieces snapped filets fully thawed still in vacuum packaging. Per employee thawed more than 4 hours. See stop sale.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on both cookline fliptops grooved and showing discoloration.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee wetter bottle on salad prep station counter next to clean dishware. **Repeat Violation**
12B-07-4
Basic - Floor not cleaned when the least amount of food is exposed. Flour, breadcrumb, and other food debris on floor in back storage area.
36-01-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by pizza station slow draining. **Repeat Violation**
29-20-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter sanitizer bucket reading 0ppm chlorine. Employee remade to 100ppm chlorine. **Corrected On-Site**
21-07-4
37
Aug 12, 2025
Complaint Full
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Bathroom facility in disrepair. Women's restroom in disrepair and out of service. Establishment using one unisex washroom. Plumbers continuing to work on repairs. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-08-12: Discussed with operator. Repairs ongoing estimated to be completed within 60 days **Time Extended** **Corrective Action Taken**
32-05-4
Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. Building roof in poor repair. Observed roof leaking in dining room, walk way in front of expo line. Not observed over any food preparation/storage areas **Warning** - From follow-up inspection 2025-08-12: Observed same **Time Extended**
36-51-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed 2 missing tiles in prep area **Warning** - From follow-up inspection 2025-08-12: Observed same. Tiles at establishment about to be installed. **Time Extended** **Corrective Action Taken**
36-36-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In front kitchen back door. **Warning** - From follow-up inspection 2025-08-12: Observed same **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Shelf under burners/grill on cook line soiled **Warning** - From follow-up inspection 2025-08-12: Discussed with operator. Next unannounced **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Pizza station hand wash sink draining slowly. **Warning** - From follow-up inspection 2025-08-12: Observed same. Discussed with operator. Next unannounced **Time Extended**
29-20-5
74
Aug 11, 2025
Complaint Full
5 critical violations. 2 major violations. 11 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sausage cooling for 1.5 hours at 2:30 (83F - Cooling); cooked sausage at 3:40 (83F - Cooling). See Stop Sale **Warning**
03D-01-5
High Priority - Operator unable to verify source of shellstock. No tag on/for original container of raw, in-shell clams. Observed in reach in freezer in dry storage. See stop sale. **Warning**
01A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg plant (45F - Cold Holding); cooked chicken (45F - Cold Holding); cooked sausage (45F - Cold Holding); cooked lasagna (45F - Cold Holding); cooked chicken (47F - Cold Holding); ham (45F - Cold Holding); cooked pasta (48F - Cold Holding); baked ziti (46F - Cold Holding); cooked pasta (48F - Cold Holding); tomato sauce (51F - Cold Holding); mozzarella cheese (47F - Cold Holding); cooked soup (49F - Cold Holding); prepared salad (52F - Cold Holding); cut cabbage (47F - Cold Holding); cooked chicken breast (47F - Cold Holding). Monitored unit for approximately 2 hours with no changes in temperature. Per operator items not prepared or portioned today and have been stored in unit overnight. Unknown time out of temperature. See Stop Sale **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1.One door stainless cooler raw beef stored over cooked shrimp. 2.Raw shell eggs over cooked chicken. Educated operator on proper separation. Operator separated correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sausage cooling for 1.5 hours at 2:30 (83F - Cooling); cooked sausage at 3:40 (83F - Cooling). Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg plant (45F - Cold Holding); cooked chicken (45F - Cold Holding); cooked sausage (45F - Cold Holding); cooked lasagna (45F - Cold Holding); cooked chicken (47F - Cold Holding); ham (45F - Cold Holding); cooked pasta (48F - Cold Holding); baked ziti (46F - Cold Holding); cooked pasta (48F - Cold Holding); tomato sauce (51F - Cold Holding); mozzarella cheese (47F - Cold Holding); cooked soup (49F - Cold Holding); prepared salad (52F - Cold Holding); cut cabbage (47F - Cold Holding); cooked chicken breast (47F - Cold Holding). Monitored unit for approximately 2 hours with no changes in temperature. Per operator items not prepared or portioned today and have been stored in unit overnight. Unknown time out of temperature. **Warning**
01B-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection **Warning**
05-08-4
Intermediate - No tag on/for original container of raw, in-shell clams. Observed in reach in freezer in dry storage. Employee discarded. See stop sale. **Warning**
01C-01-4
Basic - Bathroom facility in disrepair. Women's restroom in disrepair and out of service. Establishment using one unisex washroom. Plumbers continuing to work on repairs. **Corrective Action Taken** **Repeat Violation** **Warning**
32-05-4
Basic - Building components, attachments or fixtures in poor repair. Building roof in poor repair. Observed roof leaking in dining room, walk way in front of expo line. Not observed over any food preparation/storage areas **Warning**
36-51-4
Basic - Ceiling tile missing. Observed 2 missing tiles in prep area **Warning**
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage area employee bag and hat on shelf on top ketchup box in dry storage area. Operator removed **Corrected On-Site** **Warning**
40-06-5
Basic - Floor tiles missing and/or in disrepair. In front kitchen back door. **Warning**
36-17-5
Basic - Food stored on floor. 1.At dry storage area - two buckets of marinara sauce on the floor. Educated. 2.Walk in cooler- Hotel pan of cooked pasta stored on floor. 3. Walk in cooler - Bag of onion and carrots stored on floor. Educated operator on proper storage. Operator removed and stored correctly. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in between wall and shelf at cook line. Operator removed. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. At dry storage area scoop handle in flour . Operator removed. **Corrected On-Site** **Warning**
10-04-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Shelf under burners/grill on cook line soiled **Warning**
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Pizza station hand wash sink draining slowly. **Warning**
29-20-5
22
Jul 24, 2025
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled dishes then proceed to handle single service napkins for stocking without washing hands, discussed with operator. Operator instructed employee to wash hands **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal stored above cooked shrimp in 1 door stainless reach in cooler on cook line. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially packaged raw salmon fully thawed stored in reduced oxygen packaging with a label indicating to be removed before thawing.
01B-13-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection **Corrected On-Site**
53A-05-6
Intermediate - No soap provided at handwash sink. Observed at ware washing area hand wash sink. Employee refilled **Corrected On-Site**
31B-03-4
Basic - Bathroom facility in disrepair. Women's restroom is disrepair and out of service. Establishment using 1 unisex restroom. Plumbers continuing to work on repairs **Corrective Action Taken** **Repeat Violation**
32-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially packaged raw salmon fully thawed stored in reduced oxygen packaging with a label indicating to be removed before thawing. See Stop Sale. **Repeat Violation** **Admin Complaint**
06-09-1
Basic - Wall soiled with accumulated food debris. Observed in dry storage room **Repeat Violation** **Admin Complaint**
36-27-5
45
Jul 14, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cell phone then proceed to handle bag and utensils to bag food item. Discussed with operator. Operator instructed employee to wash hands **Corrected On-Site**
12A-29-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw veal stored above raw shrimp in 1 door stainless reach in cooler on cook line. Operator reorganized. Raw breaded chicken stored above raw beef in walk in cooler. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing area hand/prep area hand wash sink. Operator refilled **Corrected On-Site**
31B-02-4
Basic - Bathroom facility in disrepair. Women's room in disrepair. Out of order at this time. Plumbers working on repairs **Corrective Action Taken**
32-05-4
Basic - Ceiling tile missing. Observed in ware washing/prep area **Repeat Violation** **Admin Complaint**
36-36-4
Basic - Clean dishware stored next to handwash/food preparation sink exposed to splash. Observed clean bowls plates at wait station hand wash sink exposed to splash. Operator relocated dishware **Corrected On-Site**
24-27-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon still partially frozen thawing in commercially processed reduced oxygen packaging. Operator opened up, packaging. Discussed with operator **Corrected On-Site** **Repeat Violation** **Admin Complaint**
06-09-1
Basic - Covered waste receptacle not provided in unisex bathroom. Operator moved covered waste receptacle to unisex restroom **Corrected On-Site**
32-12-6
Basic - Cutting board has cut marks and is no longer cleanable. Observed at 1 door flip top on cook line
14-09-4
Basic - Food stored on floor. Bin of raw veal, unwashed artichoke stored on floor in walk in cooler. Operator moved to shelf **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door flip top at cook line
22-16-4
Basic - Wall soiled with accumulated grease, food debris. Observed in dry storage room
36-27-5
39
Feb 18, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
45
Oct 23, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink. Kitchen handwash sink clogged. **Repeat Violation** - From follow-up inspection 2024-10-23: Same **Time Extended**
29-20-5
95
Aug 23, 2024
Complaint Full
5 critical violations. 5 major violations. 13 minor violations.
View 23 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Ground Beef (47F - Cooling); Cooked Pasta (55-60F- Cooling). Per chef food items in unit overnight. Items not prepared or portioned today. Observed water condensation on lids. See Stop Sale
03D-02-5
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.Employees wiped hands on soiled aprons and dirty cloths hanged next to aprons instead of paper towels. Reviewed proper hands washing procedures. Employees washed hands correctly. **Corrected On-Site**
12A-28-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Ground Beef (47F - Cooking); Cooked Pasta (55-60F- Cooling). Per chef food items in unit overnight. Items not prepared or portioned today. Observed water condensation on lids. See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top- ; Baked Ziti (47F - Cold Holding); Raw Chicken (54F - Cold Holding) Per Cook food item in unit less than 4 hours. Items not prepared or portioned today. Observed gasket torn. Cook add ice to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Per Cook Pizza cooked 30 minutes ago. Cook date marked 12PM-4PM **Corrected On-Site**
03F-02-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Both thermometer
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta prepared onsite since Wednesday not date marked. Had to stop sale item for improper cooling,
02C-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
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.
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. 3 Tiles with water damage in kitchen.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.cutting board on flip tip next to reach in cooler in kitchen. **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. 1) 3 dead roaches next to ice machine away from kitchen. 2) 1 dead roach under reach in freezer next to walk in cooler. Employee removed during inspection. **Corrected On-Site**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. 1) Gasket torn in reach in under flip top in cook line. 2) Gasket torn in reach in under flip top next to reach in cooler in kitchen.
14-11-5
Basic - Floor soiled/has accumulation of debris. In kitchen
36-73-4
Basic - Food stored on floor. Container of sugar stored on floor in dry storage area.
08B-38-4
Basic - Single-service articles improperly stored. Sleeves of to go containers stored on floor next to ice machine. Employee elevated. **Corrected On-Site**
25-05-4
Basic - Standing water or very slow draining water in handwash sink. Kitchen handwash sink clogged. **Repeat Violation**
29-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to ice machine and in kitchen.
36-27-5
Basic - Water leaking from pipe Sink next to dishwashing machine.
29-11-4
15
Jun 18, 2024
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top pizza station: cheese (56-60F - Cold Holding). Per Operator in unit less than 4 hours. Observed cheese under no temperature control. Operator moved to reach in cooler to quick chill. Foods not prepped or portioned today. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink across pizza station. Operator replaced. **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at fliptop grooved . **Repeat Violation**
14-09-4
Basic - Very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow drainage at Handwashing sink at cookline. **Repeat Violation**
29-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on flip top counter. Operator placed in sanitizer bucket. **Corrected On-Site**
21-12-4
67
May 8, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New books on premises, class not yet conducted per manager. - From follow-up inspection 2024-05-08: Observed same **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks near back door not secured. **Warning** - From follow-up inspection 2024-05-08: Observed same, operator secure. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sautee fliptop grooved and discolored. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-08: Observed same **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee back pack on shelf above clean pots in back store room. 2) Employee cell phone on prep table opposite dishwasher. 3) Employee cell phone and keys next to pizza boxes on top of cooling unit by pizza station. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-08: Observed Employee cell phone and keys next to pizza boxes on top of cooling unit by pizza station. **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at cook line slow draining. **Warning** - From follow-up inspection 2024-05-08: Observed same at hand washing sink at cookline. **Time Extended**
29-20-5
74
Apr 24, 2024
Routine - Food
6 critical violations. 2 major violations. 8 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, flats of raw shell eggs above containers of house pizza sauce. Advised manager to switch when someone available. **Corrective Action Taken** **Warning**
08A-05-6
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. Dish machine reading 0 ppm chlorine after multiple attempts. Employee set up sanitizer sink to use until machine can be fixed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at grill/saute station put on new gloves after handling raw shrimp without first washing hands. Reviewed proper handwashing procedures and employee washed hands. **Corrected On-Site** **Warning**
12A-07-5
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. Dishwasher washing, rinsing, and putting up pots without washing hands between each one. Explained proper steps for handwashing and employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
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 at grill/sauté station wiped hands on dirty apron before putting on new gloves without washing hands. Reviewed proper hand washing procedures and employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Valpro reach in freezer by can rack, trays of raw breaded chicken above cases of ravioli. Reviewed with manager to have someone rearrange when available. **Corrective Action Taken** **Warning**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Salad bowls and container of oil in hand sink opposite dish machine. Employee removed all items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New books on premises, class not yet conducted per manager.
53B-14-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks near back door not secured. **Warning**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sautee fliptop grooved and discolored. **Repeat Violation** **Warning**
14-09-4
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. Sanitizer pump on dish machine operating properly and chemical bucket full. No sanitizer pumping through line. **Warning**
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee back pack on shelf above clean pots in back store room. 2) Employee cell phone on prep table opposite dishwasher. 3) Employee cell phone and keys next to pizza boxes on top of cooling unit by pizza station. **Repeat Violation** **Warning**
40-06-5
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 washing and rinsing cooking pots without a sanitizer sink set up. Employee set up sanitizer sink to correct 100ppm chlorine. **Corrected On-Site** **Warning**
16-13-5
Basic - Food stored on floor. Bulk containers of sugar, bread crumbs, and flour on floor in back store room. **Warning**
08B-38-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at cook line slow draining. **Warning**
29-20-5
Basic - Stored food not covered. Multiple good items in walk in cooler at proper temperature with no covers. **Warning**
08B-12-5
22
Jul 26, 2023
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station diced ham (58F - Cold Holding); crumble sausage (58F - Cold Holding); pizza sauce (52F - Cold Holding); sliced sausage (52F - Cold Holding); roasted peppers (50F - Cold Holding); Chopped tomatoes (50F - Cold Holding) per employee stated less than 4 hours. Employee placed ice bags on items. Observed in sauté flip top Cold Holding) sauté flip top ; breaded chicken (47F - Cold Holding); eggplant (47F - Cold Holding); sliced cheese (47F - Cold Holding) in over stacked containers per opera per employee stated stored less than 4 hours. Employee separated contents into two pan and placed in cooler for quick chill Observed in walk-in cooler marinara (49-50F - Cold Holding) stored in deep containers per operator not portioned or prep today per operator stated in walk-in cooler overnight see stop sale. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-26: Pizza station diced ham (50F - Cold Holding); crumble sausage (50F - Cold Holding); pizza sauce (50F - Cold Holding); sliced sausage (47F - Cold Holding); roasted peppers (47F - Cold Holding); Chopped tomatoes (47F - Cold Holding) per operator stated in cooler for approximately 1 hour not prep or portion today Observed in sauté flip top Cold Holding) sauté flip top ; breaded chicken (47F - Cold Holding); eggplant (47F - Cold Holding); sliced cheese (47F - Cold Holding) Per employee stated in cooler less than 2 hours. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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/ **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - 2 Ceiling tile missing in dishwashing area. **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in dishwashing area. **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board on sauté station has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface on sauté station. **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
14-33-4
64
Jul 25, 2023
Complaint Full
6 critical violations. 4 major violations. 10 minor violations.
View 20 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 0 Ppm. Service technician arrived at time of inspection rechecked Chlorine 100Ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and adjust glasses then proceeded to touch cooked broccoli without washing hands. **Warning**
12A-25-4
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. Observed employee touched soiled apron/clothes and then touched sliced cheese and celery sticks without washing hands. **Warning**
12A-28-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch cell phone and engaged in food preparation without washing hands. **Warning**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler marinara (49-50F - Cold Holding) stored in deep containers per operator not portioned or prep today per operator stated in walk-in cooler overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station diced ham (58F - Cold Holding); crumble sausage (58F - Cold Holding); pizza sauce (52F - Cold Holding); sliced sausage (52F - Cold Holding); roasted peppers (50F - Cold Holding); Chopped tomatoes (50F - Cold Holding) per employee stated less than 4 hours. Employee placed ice bags on items. Observed in sauté flip top Cold Holding) sauté flip top ; breaded chicken (47F - Cold Holding); eggplant (47F - Cold Holding); sliced cheese (47F - Cold Holding) in over stacked containers per opera per employee stated stored less than 4 hours. Employee separated contents into two pan and placed in cooler for quick chill Observed in walk-in cooler marinara (49-50F - Cold Holding) stored in deep containers per operator not portioned or prep today per operator stated in walk-in cooler overnight see stop sale. **Corrective Action Taken** **Warning**
03A-02-5
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/ **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris, mold-like substance or slime. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed in hand washing sink salad bowls and plates being stored in hand washing sink opposite dish machine. Employee removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink at pizza station. **Warning**
31B-03-4
Basic - 2 Ceiling tile missing in dishwashing area. **Warning**
36-36-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in dishwashing area. **Warning**
36-34-5
Basic - Cutting board on sauté station has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on togo counter between packages of rolls. Observed employee cell phone on shelf above sauté flip top cooler. **Repeat Violation** **Warning**
40-06-5
Basic - Equipment in poor repair. Broken handle on ikon reach in freezer. **Warning**
14-11-5
Basic - In max col reach in on sauté station Commercially processed reduced oxygen packaged salmon and snapper fillets bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Warning**
06-09-1
Basic - Reach-in cooler shelves with rust that has pitted the surface on sauté station. **Warning**
14-33-4
Basic - Working containers of sugar, flour and salt removed from original container not identified by common name. **Warning**
02D-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled at sauté station. **Warning**
36-06-4
17
Apr 4, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Disalvo's Pizza last inspected?
The most recent health inspection at Disalvo's Pizza on file is from Mar 23, 2026. The public record contains 14 inspections in total.
What is the most common violation at Disalvo's Pizza?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited eight times, more than any other issue at Disalvo's Pizza.
How does Disalvo's Pizza compare to other restaurants in Hollywood?
Disalvo's Pizza most recently scored 37 out of 100, which is lower than the Hollywood average of 75.
Has Disalvo's Pizza's inspection record improved over time?
No. Recent inspections at Disalvo's Pizza have averaged around 12 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Disalvo's Pizza means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Disalvo's Pizza inspected?
Based on the inspection history on file, Disalvo's Pizza is inspected around five times per year on average.
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