Steve's Pizza
5866 S Flamingo Rd, Cooper City, FL 33330 · Permanent Food Service · License 1619329
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection4 high priority (1 repeat), 3 intermediate (2 repeats), 9 basic (1 repeat)-47
- Administrative complaint on Oct 20Counts in full until a follow-up finds the problems fixed-20
- Safety score33
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 visitOct 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed on counter next to pizza oven fresh garlic and oil (80°F - Cold Holding) per operator did not know how long item held out of temperature. Observed in lower flip top cooler cooked meatballs (44-45°F - Cold Holding) per operator removed from reach in freezer and held in unit overnight.
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at time mark for pizza slices 11:00am 3:00 pm. At 3:07pm margarita pizza, cheese pizza still being served
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on counter next to pizza oven fresh garlic and oil (80°F - Cold Holding) per operator did not know how long item held out of temperature. Observed in lower flip top cooler cooked meatballs (44-45°F - Cold Holding) per operator removed from reach in freezer and held in unit overnight. See stop sale
Repeat violationAdministrative complaint
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
See stop sale. Observed at time mark for pizza slices 11:00am 3:00 pm. At 3:07pm margarita pizza, cheese pizza still being served
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed sanitizer bucket and steel wool pads stored inside the hand washing sink next to three compartment sink.
Repeat violationAdministrative complaint
Handwash sink used for purposes other than handwashing.
Observed sanitizer bucket and steel wool pads stored inside the hand washing sink next to three compartment sink.
Repeat violationAdministrative complaint
No soap provided at handwash sink.
Next to pizza station
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food sugar removed from original container not identified by common name.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed in reach in freezer multiple containers of food not covered.
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 gatorade in reach in freezer.
Repeat violationAdministrative complaint
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
One employee
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.dispense bread crumbs.
Cutting board has cut marks and is no longer cleanable.
Flip top
Ice buildup in reach-in freezer and/or walk-in freezer.
Freezer chest
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
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.
- Stop sale
- An order that the food can’t be sold or served.