Pizza Lovers #2
Last inspected: Jan 28, 2026
67
Score
Pizza Lovers #2 appears in inspection records 12 times, starting in 2022. On Jan 28, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average Plantation facility scores 77, putting Pizza Lovers #2 on the weaker side. The record is unremarkable in either direction.
12
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Food in Good Condition, Safe, and Unadulterated
FL-13
67
Oct 15, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Temperature Measuring Devices Provided and Accurate
FL-46
Hot and Cold Water Available; Adequate Pressure
FL-25
50
May 1, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed no original copies for some employees.
53B-09-4
Basic - Food stored on floor. -Observed container with water used for pizza stored on walk in cooler floor. -Observed container with pasta stored on walk in freezer floor.
08B-38-4
Basic - Single-service articles improperly stored. -Observed case with takeout containers stored on kitchen floor. Operator removed and stored on shelf. **Corrected On-Site**
25-05-4
74
Feb 28, 2025
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - Live, small flying insects found Observed: - 2 flying insect landing on clean pans on shelf next to hand wash sink in kitchen. - Approximately 4 landing on clean utensil shelf - Approximately 3 flying around kitchen - 3 flying insects flying around storage area next to back exit - 1 landing on wall next to back exit - 2 flying insects landing on reach in cooler - 1 flying around slicer - 5 flying insects landing on shelf across from dis machine - 3 landing on shelf holding clean utensils next to dish machine - Approximately 60 flying insects landing on wall leading from reach in freezer to pizza oven in kitchen. - 2 landing on wall next to pizza oven at front counter **Warning**
35A-02-7
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed unlabeled frozen shrimp store in low boy cooler below cook line. **Warning**
03G-05-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed frozen shrimp not frozen before packaging stored in low boy freezer below cook line. **Warning**
03G-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: -in flip top cooler across from cook line fresh mozzarella (44-46F - Cold Holding). Per operator, item has been out of temperature for approximately 1.5 hours. Item placed in walk-in cooler to rapid cool. - in walk-in cooler meat sauce (45F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Corrective Action Taken** **Warning**
03A-02-5
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. Observed: - in walk-in cooler meat sauce (45F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed frozen shrimp not frozen before packaging stored in low boy freezer below cook line. **Warning**
01B-13-4
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. Observed Yamile A. and Maria A expired 2.17.25. **Warning**
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion rice in dry storage area. **Warning**
14-01-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed unlabeled packs of cooked chicken and meat stored in walk-in freezer. **Warning**
03G-53-1
33
Nov 19, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed raw fish, cooked chicken, raw beef packaged using ROP and held for more than 24 hours with a HACDP Plan or Process waver. **Warning** - From follow-up inspection 2024-09-19: Still observed. **Time Extended** - From follow-up inspection 2024-11-19: Still observed. **Admin Complaint**
03G-43-2
90
Sep 19, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (41-46F - Cold Holding); fresh mozzarella cheese (53F - Cold Holding); meat balls (41-48F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for approximately 1 hours. Items placed walk-in to rapid cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-09-19: Observed sliced tomatoes (40F - Cold Holding); fresh mozzarella cheese (42F - Cold Holding); meat balls (43-46F - Cold Holding) **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed raw fish, cooked chicken, raw beef packaged using ROP and held for more than 24 hours with a HACDP Plan or Process waver. **Warning** - From follow-up inspection 2024-09-19: Still observed. **Time Extended**
03G-43-2
78
Sep 17, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (41-46F - Cold Holding); fresh mozzarella cheese (53F - Cold Holding); meat balls (41-48F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for approximately 1 hours. Items placed walk-in to rapid cool. **Corrective Action Taken** **Warning**
03A-02-5
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. Observed sausage (48F at 2:15 - Cooling since 9:00). Operator places sausage in cooler to rapid cool. Second temperature 41-46F at 3:25. Item did not make it to 41F within 6 hours. See stop sale. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sausage (48F at 2:15 - Cooling since 9:00). Operator places sausage in cooler to rapid cool. Second temperature 41-46F at 3:25. Item did not make it to 41F within 6 hours. See stop sale. **Warning**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on can cutter across from dish machine. **Warning**
22-02-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed raw fish, cooked chicken, raw beef packaged using ROP and held for more than 24 hours with a HACDP Plan or Process waver. **Warning**
03G-43-2
Basic - Food stored on floor. Observed bag of cornmeal stored on floor. Employee removed and stored appropriately. **Corrected On-Site** **Warning**
08B-38-4
Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on prep table across from cook line. Employee removed and stored appropriately. **Corrected On-Site** **Warning**
21-10-4
47
Apr 5, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
43
Jan 18, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chemical test kit used at warewashing machine. - From follow-up inspection 2024-01-18: Still observed. **Time Extended**
16-37-1
90
Jan 17, 2024
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Front counter Observed cooked peppers (46F - Cold Holding); blue cheese (46F - Cold Holding); sliced ham (46F - Cold Holding); cooked artichoke (46F - Cold Holding); cooked onions (46F - Cold Holding). Per operator items were placed in unit from walk-in cooler approximately 4 hours prior to inspection. Items have been out of temperature for approximately 2 hours. Items were not prepared or processed today. Operator placed items in freezer to rapid cool.
03A-02-5
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. - walk-in cooler Observed meat sauce (47-51F - Cooling); cut tomatoes (47F - Cooling). Per operator, items have been cooling the day prior to inspection but did not make it to 41F with 6 hours. See stop sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - walk-in cooler Observed meat sauce (47-51F - Cooling); cut tomatoes (47F - Cooling). Per operator, items have been cooling the day prior to inspection but did not make it to 41F with 6 hours. See stop sale.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener Observed can opener with an accumulation of old food.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - Kitchen Observed no water at hand wash sink.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chemical test kit used at warewashing machine.
16-37-1
Intermediate - No soap provided at handwash sink. - Ladies bathroom
31B-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored in a way to allow proper air drying. Employee stored mop appropriately. **Corrected On-Site**
42-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Storage area Observed employee items next/on top of ingredients used in establishment. PIC removed. **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. - Dough making station Observed no handle cups used to dispense salt. PIC removed. **Corrected On-Site**
14-01-5
37
Jun 29, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed plastic container of pizza sauce (58F - Cold Holding) on pizza station counter. Per operator approximately 1 hour before inspection. Operator placed in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Approved variance not maintained at the food establishment. Observed established vacuuming packaging fish.
03G-56-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line a utensil container with water temperature 85F. Chef discarded water and place utensils in clean container. **Corrected On-Site**
10-07-4
Basic - Food stored on floor. Observed 2 bags of semolina on storeroom floor.
08B-38-4
58
Sep 7, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on table next to cutting board. Operator removed. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink next to cutting board in kitchen. Operator removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
82
Frequently Asked Questions
When was Pizza Lovers #2 last inspected?
The most recent health inspection at Pizza Lovers #2 on file is from Jan 28, 2026. The public record contains 12 inspections in total.
What is the most common violation at Pizza Lovers #2?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Pizza Lovers #2.
How does Pizza Lovers #2 compare to other restaurants in Plantation?
Pizza Lovers #2 most recently scored 67 out of 100, which is lower than the Plantation average of 77.
Has Pizza Lovers #2's inspection record improved over time?
Results have been roughly steady. Inspections at Pizza Lovers #2 have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pizza Lovers #2 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 Pizza Lovers #2 inspected?
Based on the inspection history on file, Pizza Lovers #2 is inspected around four times per year on average.
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