Sal's Italian Ristorante
Last inspected: Oct 6, 2025
32
Score
Public records show 10 inspections at Sal's Italian Ristorante stretching back to 2022. The most recent report on file is from Oct 6, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly six violations before.
“Accumulation of black/green mold-like substance” comes up most often, recorded two times in the inspection record.
Restaurants in Miramar average 78, so Sal's Italian Ristorante trails the local norm. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
3
Major latest
7
Minor latest
Inspection History
Oct 6, 2025
Complaint Full
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Jul 14, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
58
Dec 11, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from outside, wear gloves to begins working in cook line, without washing hands first. After instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**
12A-07-5
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. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer at 100 ppm. **Corrected On-Site**
41-15-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen- Employee cleaned and sanitized **Corrected On-Site**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone chargers same counter of single utensils storage. Employee removed. **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metallic container inside flour, employee removed. **Corrected On-Site**
10-01-5
Basic - Soiled dry wiping cloth in use. Two soiled wiping clothes Top of cutting board- flip top in cook line, employee removed. **Corrected On-Site**
21-10-4
58
Jul 24, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
70
Dec 20, 2023
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
74
Dec 19, 2023
Routine - Food
4 critical violations. 4 major violations. 3 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. Walk in cooler: Marinara 46F. Per operator cooling overnight. See stop sale. **Warning**
03D-02-5
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Spray hose at triple sink. Operation repaired at inspection. **Corrected On-Site** **Warning**
29-44-4
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1)Walk in cooler: Marinara 46F. Per operator cooling overnight. See stop sale. 2)Soup station: noodles 63F. In unit over 4 hours. Ice level low. See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Soup station: noodles 63F. In unit over 4 hours. Observed Ice level low. See stop sale Pizza station: mozzarella 54F. Per operator less than 4 hours. Operator placed on time 11-3pm Heavy cream 67°. Observed at no temperatures control.per operator less than 3 hours outside temperature. Operator place in reach on cooler to quick chill. Corrective action taken. **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Wait station: Milk opened on 12-17 not date marked. Operator date marked. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder soiled with mold-like substance. Operator cleaned. **Corrected On-Site** **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, 2 servers, 2 kitchen helper working at time of inspection- No CFM on site. Manager Jeffrey Marzouka arrived at the end of the inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 79F at Kitchen Hand wash sink **Warning**
27-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator elevated. **Corrected On-Site** **Warning**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Oil bottles not labeled. Operator labeled. **Corrected On-Site** **Warning**
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 used clothes at cook-line not stored in sanitizing solution. Cooked placed in solution. **Corrected On-Site** **Warning**
21-12-4
32
Sep 15, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. WIC- right side, las two bottom shelves.Build up of rust and soil. **Warning** - From follow-up inspection 2023-09-15: Observed same **Time Extended**
14-33-4
95
Jul 10, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around soda nozzles. Employee cleaned and sanitized. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Substantial build up of black like substance, employee cleaned and sanitized **Corrected On-Site** **Warning**
22-20-5
Basic - Floor soiled/has accumulation of debris. Inside WIF , under shelves and front. **Warning**
36-73-4
Basic - Food stored on floor. Two boxes of food, in WIF **Warning**
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Several knives on table next flip top in cook line, employee removed to be clean and store property **Corrected On-Site** **Warning**
10-02-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. WIC- right side, las two bottom shelves.Build up of rust and soil. **Warning**
14-33-4
64
Mar 1, 2023
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
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. Dishwasher (Chlorine 10ppm), operator primed sanitizer bottom, chlorine sanitizer at 109 ppm. **Corrected On-Site**
22-41-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
02B-02-5
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. **Repeat Violation**
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. HWS next to dishwasher machine , no supply of hot water. **Repeat Violation**
27-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poster provided **Corrected On-Site**
02B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Four cutting boards along cook line and salad station **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Under shelf of prep table , next to salad station, rusty surface
14-11-5
47
Oct 18, 2022
Routine - Food
4 major violations. 8 minor violations.
View 12 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
43
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 Oct 6, 2025. The public record contains 10 inspections in total.
What is the most common violation at Sal's Italian Ristorante?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited two times, more than any other issue at Sal's Italian Ristorante.
How does Sal's Italian Ristorante compare to other restaurants in Miramar?
Sal's Italian Ristorante most recently scored 32 out of 100, which is lower than the Miramar average of 78.
Has Sal's Italian Ristorante's inspection record improved over time?
No. Recent inspections at Sal's Italian Ristorante have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Sal's Italian Ristorante means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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.
Nearby Restaurants