Jacaranda Pizza & Rest
Last inspected: Apr 22, 2026
82
Score
Inspectors have visited Jacaranda Pizza & Rest 12 times, with records going back to 2023. Jacaranda Pizza & Rest was last inspected on Apr 22, 2026. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Among Plantation restaurants, the typical score is 77; Jacaranda Pizza & Rest is comfortably above that bar. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 22, 2026
Complaint Full
4 minor violations.
View 4 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust.
36-34-5
Basic - Floor soiled/has accumulation of food debris and grease between the large pieces of equipment in the kitchen.
36-73-4
Basic - Ice buildup in reach-in freezer at the bar area.
14-69-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in the kitchen and storage areas.
36-27-5
82
Dec 11, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator properly using Time as a Public Health Control without the written procedure. Operator was emailed a copy of the written procedure. **Corrected On-Site**
03F-10-5
Basic - Food stored on floor. Observed metal pot with marinara sauce stored on the floor in the walk in cooler. Operator stored properly. **Corrected On-Site**
08B-38-4
86
Aug 15, 2025
Routine - Food
4 critical violations. 5 major violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler pizza counter: tomato sauce (53F - Cold Holding) Per operator not prepared or portioned today. Per operator out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to use time mark for remaining 2 hours. cooked pasta (70F - Cold Holding) observed in reach in cooler by pizza station. Per operator not prepared or portioned today.Per operator out of temperature for 1 hour.Per operator left out of cooler during lunch rush.Operator placed back in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on stove: tomato sauce (125F - Hot Holding) Observed on range top with no flame. Per operator out of temperature for approximately 15 minutes. Operator began reheating to 165+F. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground veal over lettuce, raw pork sausage over mozzarella . At walk-in cooler, educated operator on proper storage procedures.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground veal over raw fish at walking cooler. Operator stored properly. **Corrected On-Site**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. meatballs (130F - Cooling)at 3:49pm, cooling since 3:34pm ; 117F at 4:23pm; At current rate of cooling product will not reach 7F Fahrenheit within 2 hours.Observed on sheet pans outside of cooler. Operator placed meatballs on walk-in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board has an accumulation of green and black mold like substance at cook line. Rust and mold like substance on can opener blade. Advised operator to clean and sanitize all food contact surfaces. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. At hand sink by dish machine. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs and cooked peppers made 8/12, no date mark. Advised operator to date mark product. **Corrective Action Taken**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bleach sanitizer spray bottle not labeled by triple sink. Operator labeled properly. **Corrected On-Site**
41-17-4
33
Jun 2, 2025
Routine - Food
No violations found.
100
May 19, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-05-19: Operator had conformation e mail for food manager exam on may 27 **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over three compartment sink. **Warning** - From follow-up inspection 2025-05-19: At time of callback inspection still observed **Time Extended**
38-07-4
86
Mar 18, 2025
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded mozzarella cheese (55F - Cold Holding) in pan sitting on pizza station out at room temperature; pizza sauce (55F - Cold Holding) in flip top cooler. Per operator both items removed from walk in cooler and placed at pizza station not portioned or prepared today held out of temperature less than four hours. Operator placed in cooler for rapid cooling. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm operator added water rechecked 100 Ppm. At front counter. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/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 blade soiled with food debris, mold-like substance or slime **Repeat Violation** **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. Located in kitchen. **Warning**
31B-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Thomson reach in freezer. **Warning**
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over three compartment sink. **Warning**
38-07-4
Basic - Soiled dry wiping cloth in use. On cook line counter. **Warning**
21-10-4
Basic - Stored food not covered. Observed soups and multiple containers of tomato and marinara sauce not covered. **Repeat Violation** **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Though out kitchen area **Warning**
36-27-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At front counter. **Warning**
21-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cups with no handle used to dispense sugar and flour.. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on cook line table. Employee discarded into trash. **Corrected On-Site** **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. Observed employee cellphone on shelf next to clean dishes on cook line table. **Warning**
40-06-5
Basic - Equipment in poor repair. Observed torn gasket on right door of flip top cooler. **Warning**
14-11-5
Basic - Food stored on floor. Observed box of shredded mozzarella and pot of tomato sauce stored on walk-in cooler floor. Operator elevated. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
32
Nov 13, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
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 in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
39
Mar 26, 2024
Complaint Full
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Mar 7, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
52
Jan 12, 2024
Routine - Food
No violations found.
100
Nov 13, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage link (46°F - Cold Holding) stored inside walk in cooler. Per operator, food stored in walk in cooler overnight. Stop sale. 2) 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. Observed tilapia, thawed, stored in original packaging at cook line. Educated operator on proper thawing methods. Food stored inside reach in cooler overnight. Stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed sausage link (46°F - Cold Holding) stored inside walk in cooler. Per operator, food stored in walk in cooler overnight. Stop sale. 2) Observed fresh garlic in oil (72°F - Cold Holding). Per operator, food not prepped or portioned today; food out of temperature for approximately 1 hour. Operator put inside walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at front counter blocked by cardboard box. Operator removed. **Corrected On-Site**
31A-09-4
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
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. Observed tilapia, thawed, stored in original packaging at cook line. Educated operator on proper thawing methods. Food stored inside reach in cooler overnight. Stop sale.
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign for hand wash sink at front counter. Provided sign to operator. **Corrected On-Site**
31B-04-4
55
Jan 6, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Jacaranda Pizza & Rest last inspected?
The most recent health inspection at Jacaranda Pizza & Rest on file is from Apr 22, 2026. The public record contains 12 inspections in total.
What is the most common violation at Jacaranda Pizza & Rest?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Jacaranda Pizza & Rest.
How does Jacaranda Pizza & Rest compare to other restaurants in Plantation?
Jacaranda Pizza & Rest most recently scored 82 out of 100, which is higher than the Plantation average of 77.
Has Jacaranda Pizza & Rest's inspection record improved over time?
Results have been roughly steady. Inspections at Jacaranda Pizza & Rest have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Jacaranda Pizza & Rest 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 Jacaranda Pizza & Rest inspected?
Based on the inspection history on file, Jacaranda Pizza & Rest is inspected around four times per year on average.
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