Mazzola's West Rest Pizzeria
12585 Orange Dr Ste A, Davie, FL 33330 · Permanent Food Service · License 1620150
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection6 high priority (3 fixed by the Aug 21 follow-up, 3 fixed on the spot, 1 repeat), 3 intermediate, 1 basic-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 21, 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 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk-in cooler tomato sauce (71°F - Cooling) in deep plastic covered container. per operator prepared last night and stored in walk-in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip top cooler butter (46-47°F - Cold Holding) stored in a pan inside another pan. Per employee removed from walk-in cooler and placed in unit. Held out of temperature approximately 1 hour. Employee placed butter in lower portion of flip top cooler Observed at pizza station pizza sauce (54°F - Cold Holding); sliced meat ball and sausage (44-45°F - Cold Holding); shredded mozzarella cheese (47°F - Cold Holding) per operator items removed from walk-in cooler and placed in unit approximately 1.5 hours. Not portion or prepared today. Operator placed items in ice bath.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk-in cooler tomato sauce (71°F - Cooling) in deep plastic covered container. per operator prepared last night and stored in walk-in cooler overnight. See stop sale
Repeat violationAdministrative complaint
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.
Observed at cook line 11:55 , no time marked on (fresh garlic oil and chicken broth.)held using time as a public health control. Operator determined that items held since 11:00 a.m. Operator correctly time marked.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed server washing hands for less than 10 seconds.
Employee washed hands with cold water.
Observed employee drop off dirty dishes then tun on and off cold water faucet to wash hands. Explained to operator correct hand washing technique.
Fixed on the spot
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed in walk-in cooler tomato sauce (71°F - Cooling) in deep plastic covered container. per operator prepared last night and stored in walk-in cooler overnight.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand washing sink used as a dump sink ice cubes inside hand washing sink at pizza station.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bag of carrots and onions stored on kitchen floor
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.