Pizza Salad Pointe
6370 Griffin Rd Unit C102, Davie, FL 33314 · Permanent Food Service · License 1625935
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic (1 repeat)-18
- Safety score82
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 visitAug 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
1. Walk in cooler raw shell eggs stored over case of unwashed potatoes. Operator stored properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink for sanitizing.
Fixed on the spot
Intermediate3
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.
1. Walk in cooler cooked chicken wings per operator prepared on Monday with no date marked, operator dated.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in fresh garlic in oil for food items.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
1. Front line handwashing sinks, utensils stored in sink. Operator removed.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
1. Walk in freezer cases of pepperoni stored on floor.
Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense cooked pasta noodles in salad station reach in cooler.
Operator removed.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
1. Ware washing station hand washing pipe disconnected, operator repaired.
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. 1. Cookline fire extinguisher in the recharge zone.
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.