Marco's Pizza
11050 Griffin Rd, Cooper City, FL 33328 · Permanent Food Service · License 1625661
What drove the grade
Spray bottle containing toxic degreaser substance not labeled.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection2 intermediate, 6 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic degreaser substance not labeled.
Mop area shelf
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food(flour )removed from original container not identified by common name.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed in walk-in cooler boxes of pepperoni stored on the floor underneath shelf.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed in flour container the scoop handle in contact with the flour.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed open water bottle and strawberry drink stored inside reach in freezer.
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Observed employee with visor cap with long hair exposed in rear
Employee with no hair restraint while engaging in food preparation.
One employees
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.