Sal's Italian Ristorante
Last inspected: Dec 17, 2025
58
Score
Sal's Italian Ristorante appears in inspection records 10 times, starting in 2022. The most recent visit was on Dec 17, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around four violations each.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded three times.
Compared to other Hollywood restaurants (averaging 75), there's room to close the gap. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
58
Oct 14, 2025
Routine - Food
No violations found.
100
Oct 13, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
47
Jun 30, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta fagioli soup prepared 2 days ago in walk in cooler not date marked. Operator date marked **Corrected On-Site**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cook line flip top soiled. Door jambs, in between hinges
23-03-4
Basic - Food stored on floor. Cases of food stored on floor in walk in freezer. Operator moved to shelf **Corrected On-Site**
08B-38-4
Basic - Lid of freezer in disrepair/has exposed insulation. Observed at black chest freezer in front of cook line
14-36-5
Basic - Soiled dry wiping cloth in use. Observed at pizza line, cook line. Operator moved to sanitizer bucket **Corrected On-Site**
21-10-4
74
Apr 3, 2025
Complaint Full
No violations found.
100
Jan 24, 2025
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored above commercially processed cooked mussels in cook line flip top, operator reorganized **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator states payment was sent via physical mail **Corrective Action Taken** **Warning**
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine/quat test kit provided **Warning**
16-37-1
Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout **Repeat Violation** **Warning**
23-24-4
Basic - Equipment in poor repair. Dishwashing racks soiled/in poor repair **Repeat Violation** **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line flip top soiled **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top **Warning**
29-49-6
Basic - Wall soiled with accumulated food debris. Observed in walk in cooler **Warning**
36-27-5
50
Sep 26, 2024
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed raw salmon, raw snapper in reduced oxygen packaging fully thawed and not removed from packaging.
01B-13-4
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. Pizza by the slice being held on TPHC for less than 1 hour. Operator time marked **Corrected On-Site**
03F-02-5
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. Dish machine tested at 0ppm chlorine. Operator changed sanitizer and primed. Retested at 100ppm **Corrected On-Site**
22-41-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine sanitizer dish machine
16-32-5
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. Operator unable to provide for new employee. Provided to operator
11-26-1
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on can opener/blade
22-31-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing green substance not labeled, operator labeled degreaser **Corrected On-Site** **Repeat Violation**
41-17-4
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. Commercially processed raw salmon, raw snapper in reduced oxygen packaging fully thawed and not removed from packaging. See Stop Sale.
06-09-1
Basic - Equipment in poor repair. Dishwashing racks soiled/in poor repair
14-11-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top
22-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Obsved on flip top handles
23-24-4
30
May 13, 2024
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed gloves and failed to washed hands after washing an equipment . Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Trays of raw shell eggs stored on top shelf above opened container of cooked brown sauce in walk in cooler. Employee inverted. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta Flip top. Cooked Spaghetti (41-50F - Cold Holding). Per employee food item in unit overnight. Item not prepared or portioned today. Observed pan overfilled. See stop **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta Flip top. Cooked Spaghetti (41-50F - Cold Holding). Per employee food item in unit overnight. Item not prepared or portioned today. Observed pan overfilled. See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on shelf above pizza station. Employee removed. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled spray sanitizer bottle during inspection. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen soiled. Employee cleaned during inspection. **Corrected On-Site** **Warning**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
05-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door. **Warning**
10-20-4
Basic - Reach in cooler shelf with rust that has pitted the surface. Pepsi Reach in cooler in kitchen. **Warning**
14-33-4
Basic - Stored food not covered. Bucket of brown sauce in walk in cooler uncovered.chef covered during inspection. **Corrected On-Site** **Warning**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled throughout establishment. **Warning**
36-34-5
Basic - Employee with soiled clothing. Employee put on hat during inspection. **Corrected On-Site** **Warning**
13-01-4
Basic - Equipment in poor repair. Pasta flip top lids broken. **Warning**
14-11-5
25
Feb 20, 2024
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table- ; Ricotta cheese (60-65F - Cold Holding); Fresh garlic with oil (60F - Cold Holding. Per employee food items on prep table less than 4 hours. Items not prepared or portioned today. Observed ice melted from under item. Employee moved to reach in cooler to quick chill. **Corrective Action Taken**
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. Per employee food item outside of temperature less than 4 hours. Employee time marked 1PM-5 PM. **Corrective Action Taken**
03F-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager replaced during inspection. **Corrected On-Site**
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Stored food not covered. Containers of sauces and cooked foods not covered in walk in cooler. Manager covered. **Corrected On-Site**
08B-12-5
Basic - Working containers of sugar removed from original container not identified by common name. Manager labeled during inspection. **Corrected On-Site**
02D-01-5
52
Sep 16, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at mop sink- observed mop wet nesting inside mop sink.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Main kitchen at Pepsi soda rack- observed container of ice cream cones with no labeling.
02D-01-5
90
Frequently Asked Questions
When was Sal's Italian Ristorante last inspected?
The most recent health inspection at Sal's Italian Ristorante on file is from Dec 17, 2025. The public record contains 10 inspections in total.
What is the most common violation at Sal's Italian Ristorante?
Across the inspection record, “equipment in poor repair” has been cited three times, more than any other issue at Sal's Italian Ristorante.
How does Sal's Italian Ristorante compare to other restaurants in Hollywood?
Sal's Italian Ristorante most recently scored 58 out of 100, which is lower than the Hollywood average of 75.
Has Sal's Italian Ristorante's inspection record improved over time?
Results have been roughly steady. Inspections at Sal's Italian Ristorante have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sal's Italian Ristorante 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 Sal's Italian Ristorante inspected?
Based on the inspection history on file, Sal's Italian Ristorante is inspected around three times per year on average.
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