Pizza Heaven
4420 Weston Rd, Davie, FL 33331 · Permanent Food Service · License 1619276
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection2 high priority (no follow-up needed, 1 repeat), 1 intermediate (fixed on the spot), 4 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 23, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Pineapple tidbits 6.75 pounds
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed in walk-in in cooler raw breaded chicken cutlets stored over tubes of raw ground beef. Operator stored correctly.
Repeat violation
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
On cook line. Operator provided.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
Observed Pineapple tidbits 6.75 pounds dented on storage shelf.
Food stored on floor.
Observed plastic soufflé plastic container of cooking oil stored on kitchen floor operator elevated.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic soufflé cup with no handle in contact with granulated garlic. Operator removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
0 Ppm quaternary. Operator made new solution rechecked 200 Ppm quaternary
Fixed on the spot
Earlier inspections 1
B89Routine inspection5 violations, 2 high priority No follow-up needed
- First visitJul 10, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in deep covered plastic container chicken wings (47-51°F - Cooling) per operator prepared last night and held in walk-in overnight,
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in deep covered plastic container chicken wings (47-51°F - Cooling) per operator prepared last night and held in walk-in overnight, See stop sale
Intermediate1
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 deep covered plastic container boiled chicken wings (47-51°F - Cooling) per operator prepared last night and held in walk-in overnight,
Basic2
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed in flour container the scoop handle in contact with the flour. Operator removed.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee preparing pizza placed hair restraint on.
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.
- Stop sale
- An order that the food can’t be sold or served.