Buca DI Beppo
3355 University Dr, Davie, FL 33328 · Permanent Food Service · License 1619469
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 14 complaint inspection3 high priority (fixed by the Aug 24 follow-up), 2 intermediate (1 fixed on the spot)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In low drawers at end of cook line, Compound Butter (63°F - Cold Holding); Cooked Potatoes (63°F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in cooler for 2 days. Foods were discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In low drawers at end of cook line, Compound Butter (63°F - Cold Holding); Cooked Potatoes (63°F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in cooler for 2 days. Foods were discarded. See Stop Sale.
Code 22, Food-contact surfaces clean and sanitized: 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. Dishwasher (Chlorine 0 ppm); in kitchen. Dishwasher (Chlorine 0ppm) at bar. After 3 attempts. Advised manager to discontinue use of dishwasher until repaired. 3 compartment sink set up. Manager contacted Eco Lab for dishwasher.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In True reach in cooler on cook line, cooked pasta, prepared 2 days ago. not dated. Employee dated pasta.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Wood cleaner and spray stored in handwashing sink at bar. Manager removed items from sink.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.