Pizza Time Italian Restaurant
Last inspected: Feb 18, 2026
55
Score
Going back to 2022, Pizza Time Italian Restaurant has nine inspections in the public record. On Feb 18, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
By comparison, the average Coral Springs facility scores 77, putting Pizza Time Italian Restaurant on the weaker side. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator use a visibly soiled rag to clean counter tops and kitchen space wearing black gloves. Operator immediately went to prepare more food without changing gloves
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door glass front; cut salad (43-45F - Cold Holding); grilled chicken (44F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 4hrs. Observed cooler cold temperature setting sitting at 42. Reviewed proper temperature and temperature setting on cold holding units to operator. Operator placed food in walk in cooler for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue chemical. Operator labeled **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop calamari located in standing reach in freezer. Operator removed **Corrected On-Site**
14-01-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop directly on grate for drink machine. Operator removed and stored inside container **Corrected On-Site**
10-12-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in seafood flip top cooler
12B-13-4
Basic - Stored food not covered. Calamari in standing reach in freezer left uncovered
08B-12-5
55
Dec 9, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at bar, soda gun soiled food debris, mold-like substance or slime. Operator cleaned during inspection. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink . Operator provided during the inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At bar hand wash sink. Operator provided during the inspection. **Corrected On-Site**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line utensils in stand water at 88F. Operator discarded water during inspection. **Corrected On-Site**
10-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. For employees preparing pizza with long beard.
13-04-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in dirty scoop holder next to ice machine.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent at cook line soiled with grease, food debris, dirt, slime or dust.
23-03-4
61
Jun 12, 2025
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at desert display case
14-33-4
90
Nov 7, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
43
Jul 30, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
64
Feb 21, 2024
Routine - Food
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. At main cook line RIGHT FLIPTOP UPPER - penne pasta (51F - Cold Holding); spaghetti (50F - Cold Holding); sliced mozzarella (51F - Cold Holding); fettuccine (52F - Cold Holding) LOWER - stuffed manicotti (50F - Cold Holding); stuffed shell pasta (48F - Cold Holding); portioned lasagna (49F - Cold Holding). Per employee items not prepared or portioned today. All items brought from walk in cooler at 10:00am. All items removed back to walk in to rechill. Do not use unit until temperature can be maintained at 41F or colder. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in service area off main kitchen blocked by pizza boxes. Employee moved boxes. **Corrected On-Site** **Warning**
31A-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 1) Employee unopened water bottles in salad station glassfront cooler. 2) Employee bottle of water in reach in freezer by main kitchen cook line. **Warning**
12B-13-4
Basic - Stored food not covered. Tray of stuffed mushrooms in left walk in cooler not covered. **Warning**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in ice machine bin. **Warning**
22-20-5
67
Sep 5, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
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
61
Mar 21, 2023
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use scoop stored in unclean water at 85 degrees Fahrenheit.
10-05-5
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. -Observed at 12:09, p.m. no time mark on pizzas held using time as a public health control. As per operator, pizza was cooked at 11:35 a.m. Operator correctly time marked pizzas. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed at 12:29 p.m, cooked meat hot held at 109 degrees Fahrenheit in steam table. Per operator, item placed in unit at 11:00 a.m. Operator reheat meatballs to169°F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser at dishwashing area. **Repeat Violation** **Admin Complaint**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance inside soda nozzle. Operator clean and sanitizer
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area.
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. -Observed no date marked on cooked egg plants and marinara sauce stored in walk-in cooler. Per operator, both items were cooked on 03/20/2023. Operator correctly date marked **Corrected On-Site**
02C-02-5
Basic - Single-service articles improperly stored. -Observed pizza boxes stored on floor in prep area.
25-05-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. -Observed soap mixed with sanitizer in wiping cloth bucket. Operator correct mixture to chlorine sanitizer solution. **Corrected On-Site**
21-03-4
Basic - Wiping cloth sanitizing solution stored on the floor at cookline. **Corrected On-Site**
21-38-4
Basic - Cardboard used to line nonfood-contact shelves. -Observed cardboard used to line walk in cooler shelves.
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Food stored on floor. -Observed cases with produces stored on walk-in cooler floor.
08B-38-4
Basic - Ice scoop handle in contact with ice. -Observed ice scoop with handle stored in ice at soda fountain.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black substance buildup on soda nozzle holster. Operator clean and sanitizer **Corrected On-Site**
23-03-4
29
Dec 7, 2022
Routine - Food
4 critical violations. 5 major violations. 9 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs hot holding in steam table at 122°F. Operator reheatto 167°F. **Corrected On-Site**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed cooked chicken held in walk-in cooler at 67°F. As per operator, chicken has been cooling from yesterday. Cooked chicken did not cooled from 135 to 41 degrees Fahrenheit in a total of 6 hours. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -Observed cooked chicken held in walk-in cooler at 67°F. As per operator, chicken has been cooling from yesterday. Cooked chicken did not cooled from 135 to 41 degrees Fahrenheit in a total of 6 hours.
01B-36-5
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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator correct solution to 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed mixture head soiled with accumulation of old food residue. -Observed accumulation of black substance buildup on can opener blade. -Observed accumulation of black substance buildup in soda nozzles. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
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. -Observed no date mark on marinara sauce and cooked chicken wings cold held in walk-in cooler. Per operator, both items were cooked on 12/6/2022. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical at dishwashing area. **Repeat Violation**
41-17-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed accumulation of old food residue buildup on warmer handles.
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. -Observed cardboard with accumulation of black substance lining walk in cooler shelves **Repeat Violation**
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black substance buildup on imperial stove. -Observed accumulation of black mold like substance buildup on can opener holster. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior of glass door and true cooler soiled with accumulation of old food residue. **Repeat Violation**
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
21
Frequently Asked Questions
When was Pizza Time Italian Restaurant last inspected?
The most recent health inspection at Pizza Time Italian Restaurant on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Pizza Time Italian Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Pizza Time Italian Restaurant.
How does Pizza Time Italian Restaurant compare to other restaurants in Coral Springs?
Pizza Time Italian Restaurant most recently scored 55 out of 100, which is lower than the Coral Springs average of 77.
Has Pizza Time Italian Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Pizza Time Italian Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pizza Time Italian Restaurant 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 Time Italian Restaurant inspected?
Based on the inspection history on file, Pizza Time Italian Restaurant is inspected around three times per year on average.
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