Fired up Pizza
Last inspected: Feb 20, 2026
58
Score
Going back to 2022, Fired up Pizza has 10 inspections in the public record. Fired up Pizza was last inspected on Feb 20, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“Live” accounts for the largest share of issues, appearing two times across the record.
That's lower than the typical Loxahatchee restaurant, which scores around 76. The inspection history reads as standard for a restaurant of this size.
10
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Approved Thawing Methods Used
FL-31
58
Sep 9, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Wiping Cloths Properly Used and Stored
FL-41
58
Oct 15, 2024
Complaint Full
2 critical violations. 3 major violations.
View 5 violations
High Priority - - From initial inspection : 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. Make table: cooked diced chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding); cut cooked meat balls (48F - Cold Holding); cut cooked sausage (48F - Cold Holding); cut tomatoes (47F - Cold Holding); sautéed roasted onions (48F - Cold Holding); sliced ham (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. **Warning** - From follow-up inspection 2024-10-15: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cut tomatoes (50F - Cold Holding); sautéed roasted onions (59F - Cold Holding); sautéed roasted garlic (48F - Cold Holding); sautéed roasted peppers (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cooked diced chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding); cut cooked meat balls (48F - Cold Holding); cut cooked sausage (48F - Cold Holding); cut tomatoes (47F - Cold Holding); sautéed roasted onions (48F - Cold Holding); sliced ham (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. At ice bath on pizza prep counter: pesto with roasted garlic (53F - Cold Holding) As per operator, removed from reach in cooler and stored on ice since 2 hours. Not prepped or portioned today. Operator moved to quick chill. **Warning** - From follow-up inspection 2024-10-15: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cut tomatoes (50F - Cold Holding); sautéed roasted onions (59F - Cold Holding); sautéed roasted garlic (48F - Cold Holding); sautéed roasted peppers (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. At make table: cut cooked meat balls (48F - Cold Holding); cut cooked sausage (50F - Cold Holding); sliced ham (49F - Cold Holding) As per operator placed in top section of make table from lower section less than 4 hours. Not prepped or portioned today. Advised operator to quick chill. At ice bath on pizza prep counter: pesto with roasted garlic (50F - Cold Holding) As per operator, removed from reach in cooler and stored on ice since 1 hour. Not prepped or portioned today. Operator moved to quick chill. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employee 2 weeks. Emailed form to operator. **Warning** - From follow-up inspection 2024-10-15: Same. **Admin Complaint**
11-26-1
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. **Warning** - From follow-up inspection 2024-10-15: Same. **Time Extended**
53B-14-5
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/ Giorgio Schiavone expired 12/14/2021 (ServSafe) **Warning** - From follow-up inspection 2024-10-15: Same. **Time Extended**
53A-03-7
55
Oct 14, 2024
Complaint Full
3 critical violations. 4 major violations.
View 7 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. Make table: cooked diced chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding); cut cooked meat balls (48F - Cold Holding); cut cooked sausage (48F - Cold Holding); cut tomatoes (47F - Cold Holding); sautéed roasted onions (48F - Cold Holding); sliced ham (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cooked diced chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding); cut cooked meat balls (48F - Cold Holding); cut cooked sausage (48F - Cold Holding); cut tomatoes (47F - Cold Holding); sautéed roasted onions (48F - Cold Holding); sliced ham (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. At ice bath on pizza prep counter: pesto with roasted garlic (53F - Cold Holding) As per operator, removed from reach in cooler and stored on ice since 2 hours. Not prepped or portioned today. Operator moved to quick chill. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: meat balls in marinara (97F - Hot Holding) Operator reheated to 172F in oven. **Corrected On-Site** **Warning**
03B-01-6
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. **Warning**
53B-14-5
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/ Giorgio Schiavone expired 12/14/2021 (ServSafe) **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Scoop stored in hand wash sink at front counter. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employee 2 weeks. Emailed form to operator. **Warning**
11-26-1
43
Jul 1, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Food Received at Proper Temperature
FL-12
58
Apr 1, 2024
Routine - Food
No violations found.
100
Mar 29, 2024
Routine - Food
2 critical violations.
View 2 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. chicken (45F - Cold Holding); ham (45F - Cold Holding); sausage (45F - Cold Holding); meatball (45F - Cold Holding); chicken (45F - Cold Holding) top of first pizza make table. In unit over four hours. Not prepped or portioned. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); ham (45F - Cold Holding); sausage (45F - Cold Holding); meatball (45F - Cold Holding); chicken (45F - Cold Holding) top of first pizza make table. In unit over four hours. Not prepped or portioned. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
74
Nov 18, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; make station: Italian sausage (53F - Cold Holding); shredded cheddar cheese (46F - Cold Holding); cooked chicken (52F - Cold Holding); ham (50F - Cold Holding); spicy sausage (50F - Cold Holding); meatball (50F - Cold Holding); cut tomatoes (53F - Cold Holding); sautéed onion (46F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator taken from reach in cooler since 11am. Not prepared or portioned today. See stop sale. On prep counter near fire area on ice: pesto sauce (68F - Cold Holding) As per operator taken out of reach in cooler at 11am. See stop sale. At front counter prep area, reach in coolers: cooked steak 44F - Cold Holding); Italian sausage (45F - Cold Holding) ; ham (45F - Cold Holding); cooked chicken (50F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator held overnight Not prepared or portioned today. See stop sale. - From follow-up inspection 2023-11-18: Shredded cheese 41 f , Italian sausage 44 f( ( as per manager 2 hours ) fresh mozzarella 45 f top section 40 f in the middle over stocked. As per manager 2 hours there. Cooked chicken 48 as per manager 2 hours, spicy sausage 48 f 2 hours in there, ham 45 f 2 hours in the cooler cut tomatoes 41 f , grilled onions 43 f , no lids on all .all removed from walk in cooler at 11 am current time 1:14 pm. Advised to move to walk in cooler to cool quickly by 3 pm. and use lids to keep it covered . Not prepared or portion today **Admin Complaint**
03A-02-5
86
Nov 17, 2023
Routine - Food
7 critical violations. 1 major violation. 1 minor violation.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked steak (135 at 3:45F; 112F at 4:50pm - Cooling) cooling since 2:15pm Item did not cool to 70F within 2 hours. See stop sale.
03D-01-5
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of Sliced jalapeño pepper 1 dented can of ripe olives
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At front counter; pizza make station: 1 live small flying insect observed landing on cutting boards At soda bibs near vegetable wash sink: approximately 6 live small flying insects coming from soda bibs **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink: Quaternary ammonium sanitizer solution was 0ppm. Operator was unable to obtain sanitizer from the Quaternary ammonium sanitizer sink set up but was able to manually prepare Quaternary ammonium sanitizer solution which was 200ppm. **Corrected On-Site**
22-43-4
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. At front counter; make station: Italian sausage (53F - Cold Holding); shredded cheddar cheese (46F - Cold Holding); cooked chicken (52F - Cold Holding); ham (50F - Cold Holding); spicy sausage (50F - Cold Holding); meatball (50F - Cold Holding); cut tomatoes (53F - Cold Holding); sautéed onion (46F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator taken from reach in cooler since 11am. Not prepared or portioned today. See stop sale. On prep counter near fire area on ice: pesto sauce (68F - Cold Holding) As per operator taken out of reach in cooler at 11am. See stop sale. At front counter prep area, reach in coolers: cooked steak 44F - Cold Holding); Italian sausage (45F - Cold Holding) ; ham (45F - Cold Holding); cooked chicken (50F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator held overnight Not prepared or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front line make station, reach in cooler: cut lettuce (46F at 3:20pm ;44F at 4:49pm- Cooling) As per operator cut at 11:30am Cut lettuce did not cool to 41F within 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked steak (135 at 3:45F; 112F at 4:50pm - Cooling) cooling since 2:15pm Item did not cool to 70F within 2 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; make station: Italian sausage (53F - Cold Holding); shredded cheddar cheese (46F - Cold Holding); cooked chicken (52F - Cold Holding); ham (50F - Cold Holding); spicy sausage (50F - Cold Holding); meatball (50F - Cold Holding); cut tomatoes (53F - Cold Holding); sautéed onion (46F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator taken from reach in cooler since 11am. Not prepared or portioned today. See stop sale. On prep counter near fire area on ice: pesto sauce (68F - Cold Holding) As per operator taken out of reach in cooler at 11am. See stop sale. At front counter prep area, reach in coolers: cooked steak 44F - Cold Holding); Italian sausage (45F - Cold Holding) ; ham (45F - Cold Holding); cooked chicken (50F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator held overnight Not prepared or portioned today. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front line make station, reach in cooler: cut lettuce (46F at 3:20pm ;44F at 4:49pm- Cooling) As per operator cut at 11:30am Cut lettuce did not cool to 41F within 4 hours. See stop sale.
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked chicken (114F at 3:30pm; 106F at 4:55pm-Cooling) As per operator cooked 30mins. At this cooling rate product will not reach 70F within 2 hours. Operator portioned separately and in smaller portions. **Corrective Action Taken**
03D-15-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium compound sanitizing solution was 0ppm. Operator changed to Wiping cloth quaternary ammonium compound sanitizing solution of 200ppm. **Corrected On-Site**
21-08-4
30
Sep 13, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 to 15 small flying insects landing on soda boxes and wall on prep area next to prep sink. - From follow-up inspection 2022-09-13: Observed approximately 10 small flying insects landing on cabinets door under soda machine on dining room, also landing on toilet paper boxes by back door. **Admin Complaint**
35A-02-6
86
Frequently Asked Questions
When was Fired up Pizza last inspected?
The most recent health inspection at Fired up Pizza on file is from Feb 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fired up Pizza?
Across the inspection record, “live” has been cited two times, more than any other issue at Fired up Pizza.
How does Fired up Pizza compare to other restaurants in Loxahatchee?
Fired up Pizza most recently scored 58 out of 100, which is lower than the Loxahatchee average of 76.
Has Fired up Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Fired up Pizza have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fired up Pizza means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Fired up Pizza inspected?
Based on the inspection history on file, Fired up Pizza is inspected around three times per year on average.
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