Sal's Restaurant & Pizzeria
Last inspected: Oct 9, 2025
100
Score
Across the available record, Sal's Restaurant & Pizzeria has 11 inspections on file, the first dated 2022. The most recent visit was on Oct 9, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about six violations before that.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Restaurants in Sunrise average 78, so Sal's Restaurant & Pizzeria is doing better than most peers. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 9, 2025
Routine - Food
No violations found.
100
Oct 8, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
45
Jul 17, 2025
Routine - Food
No violations found.
100
Jul 16, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
37
Dec 30, 2024
Routine - Food
No violations found.
100
Dec 17, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler cooked wings (44-49F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Observed at wait station across from reach in cooler, pasta (48F cold holding). Per operator, items were not prepared or portioned today. Operator voluntarily discarded. **Repeat Violation** **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, cooked wings (44-49F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Warning**
01B-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. Observed 0ppm. **Repeat Violation** **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at wait station across from reach in cooler garlic and oil (118F - Hot Holding). Per operator, items have been out of temperature for approximately 20mins. Item placed to be reheated. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in kitchen across from dish machine, cooked pasta (73-78F @ 12:45 - Cooling since 11:15). Item was being held at room temperature during cooling. PIC placed pasta in walk-in freezer to rapid cool. **Corrective Action Taken** **Warning**
03D-15-4
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. Observed no proof of training for Secroinese C. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler, pasted cooked 12/16/24 not date marked. **Warning**
02C-02-5
Basic - Stored food not covered. Observed soups and sauces stored uncovered in walk-in cooler. **Warning**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion cheese in reach in cooler across from wait station. **Warning**
14-01-5
37
Aug 29, 2024
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (47F at 2:08 - Cooling since 10:00). See stop sale.
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed provolone cheese (42-47F - Cold Holding); cut tomatoes (42-47F - Cold holding ). Per operator, items were prepared appropriately 9:00am but top part fell out of temp as a result of cooler being opened.
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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (47F at 2:08 - Cooling since 10:00). See stop sale.
01B-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
09-19-5
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 0 ppm. Corrected to 100ppm. **Corrected On-Site**
22-41-4
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 for ranch dressing prepared 8/29/24. Employee date marked. **Corrected On-Site**
02C-02-5
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. Observed salmon thawed in reduced Oxygen Packaging in reach in cooler next to flip top cooler in kitchen.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at pizza station.
14-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup handle not stored above mozzarella at pizza station. Employee removed.
10-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms stored with ready to eat deli slices in walk-in cooler. PIC removed and stored appropriately. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table across from cook line. OIC removed wet wiping cloth. **Corrected On-Site**
21-12-4
33
Feb 28, 2024
Routine - Food
No violations found.
100
Feb 27, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
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 fried chicken breast (45F - Cold Holding); raw salmon (47F - Cold Holding); raw snapper (47F - Cold Holding). Per operator. Items were not prepared or portioned today. Items have been in cooler the day prior to inspection. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried chicken breast (45F - Cold Holding); raw salmon (47F - Cold Holding); raw snapper (47F - Cold Holding). Per operator. Items were not prepared or portioned today. Items have been in cooler the day prior to inspection and fell out of temperature due to cooler gasket being in disrepair. See stop sale. Observed feta cheese (42-45F - Cold Holding); mozzarella cheese (42-45F - Cold Holding); cappacola (42-45F - Cold Holding). Items were packed above fill line resulting in the top layer falling out of temperature. PIC placed top layer in cooler to cool down. Second temperature 42F.
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw egg plant stored on top of raw minced beef. Items not commercially packaged. PIC removed and stored appropriately. **Corrected On-Site**
08A-02-6
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. Observed capicola, opened more than 24hours not date marked.
02C-03-5
Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink next to triple sink.
31B-03-4
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.
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - kitchen Observed vents with an accumulation of dust.
36-34-5
45
Oct 5, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
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. At the front pizza counter, the pizza slices and garlic oil were not timed. The items were placed on the station less than 2 hours ago. A time mark was applied. **Corrected On-Site**
03F-02-5
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
78
Jul 28, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Sal's Restaurant & Pizzeria last inspected?
The most recent health inspection at Sal's Restaurant & Pizzeria on file is from Oct 9, 2025. The public record contains 11 inspections in total.
What is the most common violation at Sal's Restaurant & Pizzeria?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sal's Restaurant & Pizzeria.
How does Sal's Restaurant & Pizzeria compare to other restaurants in Sunrise?
Sal's Restaurant & Pizzeria most recently scored 100 out of 100, which is higher than the Sunrise average of 78.
Has Sal's Restaurant & Pizzeria's inspection record improved over time?
Yes. Recent inspections at Sal's Restaurant & Pizzeria have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Sal's Restaurant & Pizzeria 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 Sal's Restaurant & Pizzeria inspected?
Based on the inspection history on file, Sal's Restaurant & Pizzeria is inspected around three times per year on average.
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