Zarrella's Italian & Wood Fired Pizza
Last inspected: Feb 18, 2026
41
Score
Zarrella's Italian & Wood Fired Pizza appears in inspection records 14 times, starting in 2022. The newest entry in the record is dated Feb 18, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Food stored on floor multiple cases of food items stored” accounts for the largest share of issues, appearing six times across the record.
Compared to other Cape Canaveral restaurants (averaging 76), there's room to close the gap. This restaurant has more on its record than most do.
14
Inspections
1
Critical latest
4
Major latest
7
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. On shelf over plates for service. Over case of paper towels in closet **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator organized chronologically **Corrected On-Site**
01C-05-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. No tags in lowboy drawer with product
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding mixing arm of espresso machine is soiled. Operator cleaned **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink. Large chunks of chicken in well
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over make line, in reach-in cooler and walk-in cooler
12B-07-4
Basic - Food stored on floor Multiple cases of food items stored on the floor in rear closets and behind front deserts counter **Repeat Violation**
08B-38-4
Basic - No hot running water at mop sink.
27-10-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo containers on countertop in desert area. Pizza boxes in closet
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Lower holding area of salad reach-in cooler
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink between pizza and salad make lines
29-20-5
Basic - Waste line missing at soda gun holster. Rear bar **Corrected On-Site**
29-17-4
41
Oct 7, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal stored above canned crab in walk in cooler. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front display reach in cooler cheesecake (52F - Cold Holding); tiramisu (52F - Cold Holding) **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles at soda machine is soiled. Table mounted can opener is soiled
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In pan next to stovetop 91°F. Operator moved over a burner **Corrective Action Taken**
10-07-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean glasses stored in dirty storage racks
24-06-4
Basic - Employee eating in a food preparation or other restricted area. Employee meal being eaten in prep table
12B-02-4
Basic - Food stored on floor. Risotto stored on the floor in rear dry storage closets. **Repeat Violation**
08B-38-4
55
Feb 24, 2025
Routine - Food
No violations found.
100
Feb 21, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed live flying insects; 3 in kitchen near office and soda bibs. 32 at rear bar **Admin Complaint** - From follow-up inspection 2025-02-21: Observed 12 live flying insects at callback. Migrated from rear bar and kitchen to storage area to the right of pizza oven and on shelves for wine display near entrance **Admin Complaint**
35A-02-7
86
Feb 20, 2025
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled soiled dishes and then began to put away clean dishes without washing hands
12A-13-4
High Priority - Live, small flying insects found Observed live flying insects; 3 in kitchen near office and soda bibs. 32 at rear bar **Admin Complaint**
35A-02-7
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above shell stock. Operator moved **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler to the left of cook line mozzarella (47F - Cold Holding) stocked over fill line of unit. Operator moved **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags for January and February are not in chronological order
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags missing dates
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Server using hand wash sink next to dish machine at rear bar as dump sink. Ice and straws in well
31A-11-4
Intermediate - Records/documents for required employee training do not contain all of the required information. All certificates are missing trainers certificate number and expiration dates. Operator updated **Corrected On-Site**
53B-10-4
Basic - Cardboard used to line nonfood-contact shelves. Lower shelf of prep table next to office
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above steam well. Operator discarded **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. High heels laying on open sleeve of 4oz plastic soufflé cups. Operator moved **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Lid for flour bin is cracked.
14-38-4
Basic - Food stored on floor. Cooking oil, Parmesan, and rice stored on the floor in storage closets
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for scoop in flour is in the flour. Operator removed **Corrected On-Site**
10-01-5
Basic - Floor area(s) covered with standing water. By dessert reach in cooler, inn grout lines throughout kitchen, at rear bar
36-22-4
26
Aug 19, 2024
Routine - Food
No violations found.
100
Aug 12, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler marinara (49F - Cooling). 22quarts placed in walk in cooler the day prior In flip top of reach in cooler mozzarella (51F - Cold Holding); cut tomatoes (51F - Cold Holding); sliced cheese (51F - Cold Holding); egg yolk (51F - Cold Holding); cooked rice (51F - Cold Holding); butter (51F - Cold Holding); heavy cream (51F - Cold Holding)
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler marinara (49F - Cooling). 22quarts placed in walk in cooler the day prior. SEE STOPSALE **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler mozzarella (51F - Cold Holding); cut tomatoes (51F - Cold Holding); sliced cheese (51F - Cold Holding); egg yolk (51F - Cold Holding); cooked rice (51F - Cold Holding); butter (51F - Cold Holding); heavy cream (51F - Cold Holding) SEE STOP SALE **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
03D-15-4
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/ Manager showed up during inspection **Corrected On-Site** **Repeat Violation**
53A-05-6
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. Multiple employees **Repeat Violation**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. 4oz Togo cup used as scoop in pancetta **Corrected On-Site**
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Bags of flour and cooking oil stored on the floor in closets
08B-47-4
Basic - Single-service articles improperly stored. Multiple cases of cups, Togo boxes and pizza boxes stored on the floor in closets **Repeat Violation**
25-05-4
39
Jan 17, 2024
Complaint Full
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In dessert reach in cooler near front entrance canoli cream (77F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In dessert reach in cooler near front entrance canoli cream (77F - Cold Holding)
03A-02-5
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/ Manager showed up during inspection **Corrected On-Site**
53A-05-6
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. Multiple food handlers certificates expired 1/8/24
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate **Repeat Violation**
22-20-5
Basic - Cardboard used to line food-contact shelves. In walk in cooler. Operator discarded **Corrected On-Site**
14-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On make line near steamwell. Utensils in standing water at 77°F. Operator discarded water **Corrected On-Site**
10-07-4
Basic - Single-service articles improperly stored. Multiple cases of single service items stored on the floor in rear storage closets **Repeat Violation**
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler and in dish area are rusted and chipping
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at salad station. Operator moved **Corrected On-Site**
21-12-4
45
Sep 20, 2023
Routine - Food
No violations found.
100
Sep 15, 2023
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef over raw shrimp. And calamari over cooked bacon. Operator r moved **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate **Repeat Violation**
22-20-5
Basic - Food stored on floor. Plastic Water bottles and oil jugs stored on the floor in rear storage closet **Repeat Violation**
08B-38-4
Basic - Insect control device installed over food preparation area. Operator moved **Corrected On-Site**
35B-02-4
Basic - Single-service articles improperly stored. Multiple cases of single service items stored on the floor in rear storage closet **Repeat Violation**
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
67
Jul 26, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Removed triple sinks in front line and rear bar. Added dish machine in rear bar **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
51-16-7
90
Jul 21, 2023
Routine - Food
6 critical violations. 4 major violations. 10 minor violations.
View 20 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator diluted 200ppm **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of main reach in cooler on cook line nearest server station cut tomatoes (52F - Cold Holding); ricotta (56F - Cold Holding); marinara (51F - Cold Holding); mozzarella (48F - Cold Holding). **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwell lemon butter (108F - Hot Holding); pizza sauce (110F - Hot Holding); Thai chili sauce (113F - Hot Holding). Operator stated that it was heated at 9am then placed in well. Well not on **Warning**
03B-01-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 12 live flying insects in kitchen areas Observed 4 live flying insects in mop sink area Observed 4 live flying insects in prep area **Warning**
35A-02-6
High Priority - Container of medicine improperly stored. Over food prep table. Operator moved **Corrected On-Site**
41-07-4
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. 10ppm. Operator primed and ran again 100ppm **Corrected On-Site**
22-41-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jojo has been employed for 7 months and does not have certificate
53A-04-6
Intermediate - No list of certified food service managers available at the establishment.
53A-08-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Removed triple sinks in front line and rear bar. Added dish machine in rear bar **Warning**
51-16-7
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. For dish washer
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.ice machine has an accumulation of mold like substance behind the deflector plate **Repeat Violation**
22-20-5
Basic - Cardboard used to line nonfood-contact shelves. Throughout kitchen
14-45-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Torn gasket on reach in cooler across from pizza oven and on walk in cooler door
14-11-5
Basic - Floor area(s) covered with standing water. In server area and dish washing area.
36-22-4
Basic - Food stored on floor. Soda bibs and plastic bottle bbq sauce in rear storage closet
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 80°F. Operator discarded and placed in pan on cook line at 147°F **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf over make line is soiled. Hoods and surrounding surfaces over fryers are soiled. Condenser fan covers in walk in cooler have an accumulation of dust
23-03-4
Basic - Single-service articles improperly stored. Multiple cases of single service items stored on the floor in rear storage closets **Repeat Violation**
25-05-4
Basic - Wood food-contact surface not properly sealed. Rear storage closet shelves **Repeat Violation**
14-06-4
17
Mar 13, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Bag of cooked lobster meat in same container as thawing mahi and calamari. Operator moved **Corrected On-Site**
08A-08-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels in bottom drawer on cook line
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine has an accumulation of mold like substance.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear wall on interior of ice bin in kitchen has an accumulation of mold like substance
22-20-5
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. Mahi in walk in cooler. Educated operator.
06-09-1
Basic - Food not stored at least 6 inches off of the floor. In walk in cooler. Sauce containers and boxes of chicken stored on the floor. In closet of rear dining room. Sugar, cooking oil and canned foods stored on the floor **Repeat Violation**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. In both restrooms in rear dining area
31B-04-4
Basic - Single-service articles improperly stored. In closets at rear dining room. Pizza boxes, gloves, cups and other cases of single service items stored on the floor
25-05-4
Basic - Wood food-contact surface not properly sealed. Rear dry storage shelves **Repeat Violation**
14-06-4
52
Nov 7, 2022
Routine - Food
2 critical violations. 10 minor violations.
View 12 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. Server placing lemon in drink. Re-educated.
09-01-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server bussed table then proceeded expedite food to customers(ketchup bowls).
12A-02-4
Basic - Clean linens stored in improper location. Clean linen on floor.
21-16-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets not inverted and stored on floor at back bar.
24-07-4
Basic - Drying shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans
24-08-4
Basic - Equipment in poor repair. Gaskets. On cookline. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Bags of flour. Jugs of oil
08B-38-4
Basic - Ice scoop handle in contact with ice. Back bar.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler.
23-03-4
Basic - Wood food-contact surface not properly sealed. Dry storage shelving.
14-06-4
45
Frequently Asked Questions
When was Zarrella's Italian & Wood Fired Pizza last inspected?
The most recent health inspection at Zarrella's Italian & Wood Fired Pizza on file is from Feb 18, 2026. The public record contains 14 inspections in total.
What is the most common violation at Zarrella's Italian & Wood Fired Pizza?
Across the inspection record, “food stored on floor multiple cases of food items stored” has been cited six times, more than any other issue at Zarrella's Italian & Wood Fired Pizza.
How does Zarrella's Italian & Wood Fired Pizza compare to other restaurants in Cape Canaveral?
Zarrella's Italian & Wood Fired Pizza most recently scored 41 out of 100, which is lower than the Cape Canaveral average of 76.
Has Zarrella's Italian & Wood Fired Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Zarrella's Italian & Wood Fired Pizza have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Zarrella's Italian & Wood Fired Pizza 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 Zarrella's Italian & Wood Fired Pizza inspected?
Based on the inspection history on file, Zarrella's Italian & Wood Fired Pizza is inspected around four times per year on average.
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