Salerno Pizza
Last inspected: Mar 3, 2026
95
Score
Inspectors have visited Salerno Pizza 10 times, with records going back to 2022. The newest entry in the record is dated Mar 3, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly four violations before.
Compared to the broader Florida restaurant scene, where the average is 72, this is a stronger showing. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
31B-04-4
95
Mar 2, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
58
Nov 20, 2025
Routine - Food
1 minor violation.
View 1 violation
Warewashing Facilities Maintained and Used
FL-24
95
Jun 18, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
47
Dec 27, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee using bare hands with contact to sliced tomatoes and lettuce on sub sandwich not being heat treated without an AOP. Advised operator of proper procedures regarding bare hand contact. Employee washed hands and put gloves on. **Corrected On-Site**
09-01-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution Chlorine 200+ ppm. Operator corrected wiping cloth to Chlorine 100pmm **Corrected On-Site**
41-15-5
74
Jul 23, 2024
Routine - Food
5 critical violations.
View 5 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
47
Mar 25, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
82
Aug 21, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
64
Jan 18, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
74
Aug 11, 2022
Routine - Food
5 critical violations. 6 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At tall reach in cooler by cookline- cooked pasta 48-50F -(cooling overnight) - operator states cooked last night and placed in ziplock plastic bags, in cooler overnight- food did not reach to 41F within 6 hours- see stop sale **Corrected On-Site** **Warning**
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged- At reach in freezer by cookline- Raw beef not commercially packaged over mozzarella sticks- operator stored beef to lower shelf. At reach in freezer inside outside walk in cooler- Raw chicken not commercially packaged over cooked raviolis- operator stored chicken to lower shelf. **Corrected On-Site** **Warning**
08A-02-6
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 41 degrees Fahrenheit within 6 hours. At tall reach in cooler by cookline- cooked pasta 48-50F -(cooling overnight) - operator states cooked last night and placed in ziplock plastic bags, in cooler overnight- food did not reach to 41F within 6 hours- see stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- Cheese 44F- coldholding- operator states out of temperature for 45 minutes- operator placed in reach in cooler to quick chill. At reach in cooler by pizza oven- meatballs 48F- (cold holding)- food overstacked- operator states out of temperature for an hour- operator removed top half and placed in reach in cooler to quick chill. Corrective Action Taken** **Corrective Action Taken** **Warning**
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 and the time removed from temperature control cannot be determined. For pizza and Stromboli at display case- operator time marked. **Corrected On-Site** **Warning**
03F-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots hanging above three compartment sink not inverted **Warning**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. For employee at cookline. **Warning**
13-03-4
Basic - Food stored on floor. Tomato sauce on floor in walk in cooler- operator moved off floor. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At Employee bathroom. **Warning**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler by three compartment sink. **Corrected On-Site** **Warning**
12B-13-4
Basic - Plumbing system in disrepair. Three compartment sink missing divider- operator placed divider in sink. **Corrected On-Site** **Warning**
29-08-4
35
Frequently Asked Questions
When was Salerno Pizza last inspected?
The most recent health inspection at Salerno Pizza on file is from Mar 3, 2026. The public record contains 10 inspections in total.
Has Salerno Pizza's inspection record improved over time?
Yes. Recent inspections at Salerno Pizza have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Salerno Pizza 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 Salerno Pizza inspected?
Based on the inspection history on file, Salerno Pizza is inspected around three times per year on average.
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