Pepperoni Grill

9174 Wiles Rd, Coral Springs, FL 33065 · Permanent Food Service · License 1618995

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 complaint inspection
3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic (1 repeat)
-15
Safety score85

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

Inspection history

1 inspection · 1 visit

Oct132026

Complaint inspection

7 violations found

First visitOct 13, 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.
7 violations found:
- 3 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In cookline LINE ICE BATH - angel hair pasta (40-46°F - Cold Holding); chicken stock (40°F); spaghetti (46-60°F - Cold Holding). Per employee neither prepared or portioned today and in ice bath approximately 45-60minutes. Observed containers not properly surrounded by ice to maintain temperature. Employee returned pasta to walk in to rechill and replaced with new containers and properly filled ice bath.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Full container of fresh garlic butter at server bread station missing time mark. Employee stated prepared at 5:00pm. Manager added time mark 5:00-9:00pm.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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.
  Dishwasher handling sanitized pans from triple sink without washing hands first. Employee had just washed and rinsed dirty pans. Reviewed proper procedures with employee and employee washed hands going forward.
  Fixed on the spot
Intermediate1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  Standard paint brush in fresh garlic oil in pizza station. Manager discarded brush.
  Fixed on the spot
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved and discolored cutting boards on prep table opposite dish machine.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Mold like buildup along baffle in ice machine.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  CO2 tank by soda box rack not secured. Manager resecured.
  Fixed on the spot
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.