Umberto's Pizza and Restaurant
Last inspected: Jan 27, 2026
43
Score
The health department has logged 10 inspections at Umberto's Pizza and Restaurant, the earliest from 2022. On Jan 27, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. This restaurant has more on its record than most do.
10
Inspections
3
Critical latest
0
Major latest
8
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza area - countertop - pizza sauce - canned with added ingredients (45-50F). Per operator placed out less than an hour. Operator placed in ice bath to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 2 cookline employees entered cookline and began preparing items without first washing hands. Reviewed proper hand washing and employees washed hands. **Corrected On-Site**
12A-16-4
High Priority - Cook line - left flip top - Raw shrimp stored over/not properly separated from ready-to-eat lemon sauce. Right cookline flip top - raw chicken and raw veal stored over ready to eat sauce and ready to eat potatoes. Operator stored all items properly. **Corrected On-Site**
08A-05-6
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets- all cookline cold holding units and microwaves.
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in calamari. Operator removed. **Corrected On-Site**
14-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom at hallway.
32-04-4
Basic - Waste line missing at soda gun holster - bar.
29-17-4
Basic - Standing water in bottom of reach-in-cooler. Left cookline flip top.
29-49-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Left cookline flip top - bottom of unit visibly soiled. Also visibly soiled by circulation fan.
22-16-4
Basic - Interior of both cookline microwaves has accumulation of black substance/grease/food debris.
22-08-4
Basic - Clams and mussels removed from original container without tag at cookline. Operator placed tags on product. **Corrected On-Site**
01C-06-5
43
Sep 17, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container while preparing pizza dough. Reviewed proper drinking containers with operator, operator changed drinking container. **Corrected On-Site**
12B-12-5
86
Apr 29, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - Walk-in cooler and Produce walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Bowl with no handle used to dispense calamari at cook line and marinara in walk in cooler. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
90
Mar 14, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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. -2 Employees hired less than 60 days, reviewed employee reporting agreement with operator, printed form, reviewed with employees. Employees acknowledged and signed. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Front line 2 door reach in tiramisu prepared on site made Monday not date marked. Operator began date marking. **Corrective Action Taken**
02C-02-5
Basic - Walk-in cooler and walk in produce cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Bowl or other container with no handle used to dispense food. -Cookline 2 quart bowl in raw squid. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Garbage can located outside has no lid.
33-15-4
Basic - Grease on the pad around grease receptacle.
33-20-4
67
Nov 18, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. -Dry storage room, dented can of sliced olives.
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Prepped Raw chicken stored over raw beef. Operator stored properly. **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided **Corrected On-Site**
31B-02-4
Basic - Standing water in bottom of reach-in-cooler. -Cookline; Right reach in cooler -Salad station; Right reach in cooler
29-49-6
Basic - No handwashing sign provided at a hand sink used by food employees. -Wait Station -Cookline -prep area
31B-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer at ware washing station.
14-69-4
Basic - Bowl or other container with no handle used to dispense food. -Spice shelf left of salad station; soufflé cup in container of red pepper spice, operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
55
May 6, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauce francaise 82°F, next to stove on prep table. Chef stated for less than one hour. Chef stated he will rather hot hold the sauce. Sauce was reheated to 178°F and placed in steam table. **Corrected On-Site**
03A-02-5
High Priority - Raw chicken and veal stored over/not properly separated from ready-to-eat marinara sauce on cook line. None of the items are covered. Cook placed chicken and veal to the bottom. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar.
22-02-4
Basic - Bowl or other container with no handle used to dispense sauce bolognese in walk in cooler. Operator removed. **Corrected On-Site**
14-01-5
64
Mar 6, 2024
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door glass across from flip top:; butter (51F). In unit less than 4 hours. Operator moved to reach in freezer to quick chill. Establishment has multiple working cold holding units. Do not store TCS foods in unit until unit consistent maintains TCS foods at 41F or below **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Spray bottle used for cleaning food contact surfaces labeled as quaternary containing undiluted chlorine bleach. Tested at 200+ppm. Instructed operator to remove bleach and dilute solution to proper ppm. Retested at 100ppm in sanitizer bucket. Operator discarded spray bottles **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw chicken over sauce in flip top unit. 2. Raw shrimp over sauce in flip top unit. Operator rearranged to proper placement. **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. 2 - 10lbs cans of pizza sauce 1 - 10lbs can of olives See stop sale
01B-01-4
Intermediate - Clam/mussel tags not marked with last date served.
01C-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds pizza by the slice, garlic in oil and garlic knots on TPHC. Items time marked to be discarded at the end of 4 hours. Operator unable to provide written plan at time of inspection. Provided written plan and operator filled out at time of inspection **Corrected On-Site**
03F-10-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at dishwashing area. Operator repaired **Corrected On-Site**
31B-06-4
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at cookline hand washing sink. 80F
27-16-4
37
Jun 27, 2023
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Jun 26, 2023
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Minestrone (119°F - Hot Holding) in wait station for less then 1 hour. Not in the process of reheating cook stated soup was reheated earlier this morning. Crock pot setting on low. Minestrone was reheated to 170°F for hot holding. Crock pot setting was changed to high.**Corrected On-Site** **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce ingredients added 50°F, marinara sauce home made 59°F, both items made yesterday and kept over night in walk in cooler. Pizza chef stated removed from temperature control 2 hours ago. Items were placed in refrigerator. Pasta soup 60°F, minestrone 58°F, bolognese sauce 62°F, pasta 58°F, marinara sauce 60°F, lemon sauce 59°F, butter 58°F, cheese 60°F, raw chicken 59°F, in walk in cooler over night. Cook stated walk in cooler broke last night. Repairman was on premises this morning. Time out of temperature is unknown. See stop sale **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta soup 60°F, minestrone 58°F, bolognese sauce 62°F, pasta 58°F, marinara sauce 60°F, lemon sauce 59°F, butter 58°F, cheese 60°F, raw chicken 59°F, in walk in cooler over night. Cook stated walk in cooler broke last night. Repairman was on premises this morning. Time out of temperature is unknown. **Warning**
01B-02-5
High Priority - EmployeDish washer handled soiled equipment or utensils and then handled clean equipment or utensils, without washing hands. **Repeat Violation** **Admin Complaint**
12A-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Equipment and utensils towel dried after the application of the sanitizer solution. Reviewed air drying with dish washer. **Corrected On-Site** **Warning**
22-54-4
50
Jul 27, 2022
Complaint Full
5 critical violations. 4 major violations. 2 minor violations.
View 11 violations
High Priority - Dish employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing procedures and employee washed hands. **Corrected On-Site**
12A-02-4
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 - meat sauce (49-58F). Per operator sauce was cooked yesterday and held in walk in overnight - over 6 hours. Item was not removed from walk in today. Observed product in large container. Reviewed proper cooling procedures. See stop sale.
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right to left - #1 - cooked eggplant (41-55F), #3 - butter (41-46F). Observed items overfilled. Per operator items were placed in unit approximately an hour ago. Operator removed excess and placed in reach in to quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Walk in cooler - meat sauce (49-58F). Per operator sauce was cooked yesterday and held in walk in overnight - over 6 hours. Item was not removed from walk in today. Observed product in large container. Reviewed proper cooling procedures. See stop sale.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. Reviewed proper refrigerator storage procedures and operator stored all items properly. **Corrected On-Site**
08A-20-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee began washing hands in prep sink. Reviewed proper hand washing and he washed in proper hand sink. **Corrected On-Site**
12A-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Cookline hand sink. Operator replaced. **Corrected On-Site**
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Standing water in bottom of reach-in-cooler. Bar reach in.
29-49-6
29
Frequently Asked Questions
When was Umberto's Pizza and Restaurant last inspected?
The most recent health inspection at Umberto's Pizza and Restaurant on file is from Jan 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Umberto's Pizza and Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Umberto's Pizza and Restaurant.
How does Umberto's Pizza and Restaurant compare to other restaurants in Fort Lauderdale?
Umberto's Pizza and Restaurant most recently scored 43 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Umberto's Pizza and Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Umberto's Pizza and Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Umberto's Pizza and Restaurant 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 Umberto's Pizza and Restaurant inspected?
Based on the inspection history on file, Umberto's Pizza and Restaurant is inspected around three times per year on average.
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