Piola
15641 Sheridan St #600, Davie, FL 33331 · Permanent Food Service · License 1623556
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 Sep 9 routine inspection5 high priority (4 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-22
- Safety score78
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 9, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in small flip top cooked spaghetti (55°F - Cold Holding);cooked penne (55°F - Cold Holding) per operator not portion or prepared today held in cooler overnight
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in small flip top cooked spaghetti (55°F - Cold Holding);cooked penne (55°F - Cold Holding) per operator not portion or prepared today held in cooler overnight. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed in walk-in cooler raw breaded chicken breast stored over a box of unwashed limes. Operator stored correctly
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in lower portion of sauté flip top raw sliced chicken stored over a container of Kalamata olives.
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch forehead and handle basil with out washing hands
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed strainer across hand washing sink at the bar
No paper towels or mechanical hand drying device provided at handwash sink.
Paper towel dispenser jammed employee fixed
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed in walk-in freezer a box of cooked clams stored on the walk-in freezer floor
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Next to ice machine
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.