Zarrella's Italian & Wood Fired Pizza

8801 Astronaut Blvd #103, Cape Canaveral, FL 32920 · Permanent Food Service · License 1506488

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Aug 21, 2026

What drove the grade

Toxic substance/chemical improperly stored.High priority, repeat · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 21 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 9 basic (1 repeat)
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug212026

Routine inspection

15 violations found

First visitAug 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
- 4 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Raw salmon at prep sink by walk in cooler completely thawed in package. Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fresh crushed garlic date marked 8/14 stored in make table by pizza oven
- Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
  Observed employee on cook line wash hands then dry on wet soiled wiping clothes. Coached operator on proper hand washing procedures.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  On wrong side of splitter
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Sanitizer bucket sitting on prep table by steam well and open containers of spices
  Repeat violation
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda Gun holster at bar area
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  On hand sink by pizza make table and on hand sink in bar area
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour on prep area and on front area. Operator labeled
  Fixed on the spot
- Code 06, Food properly thawed: 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.
  See stop sale. Raw salmon at prep sink by walk in cooler completely thawed in package
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Multiple plastic containers of food items stored on walk in cooler floor
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Wiping clothes used to cover clams and mussels with some shells open
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Bar area
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Dry rack by dish machine area
- Code 25, Single-service items: Single-service articles improperly stored.
  Boxes of To go containers stored on the floor rear closets in bar area
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  On hand sink by pizza make table and hand sink in bar area
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.