Doughboys Pizzeria and Italian Restaurant

829 SE 17 St, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1614965

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 16 follow-up · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 complaint inspection
3 high priority (2 fixed by the Oct 16 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 10 basic (1 repeat)
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct152026

Complaint inspection

16 violations found · Inspector came back once

Follow-up visitOct 16, 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 visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 3 High priority
- 3 Intermediate
- 10 Basic
What 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. Walk-in Cooler-cooked eggs plant (50°F - Cold Holding); Swiss cheese (48°F - Cold Holding); pasta salad (46°F - Cold Holding); cooked chicken (49°F - Cold Holding), per manager and date labels, food stored more than 4 hours, employee discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk-in Cooler-egg plant (50°F - Cold Holding); Swiss cheese (48°F - Cold Holding); pasta salad (46°F - Cold Holding); cooked chicken (49°F - Cold Holding), per manager and date labels, food stored more than 4 hours, see stop sale.
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee placed hand inside garbage can, then continue making a pizza, without washing hands first. After manager educate employee on proper hand wash procedures, employee washed hands.
  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.
  3) flip top- portioned lasagna, made on Tuesday, employee placed date label.
  Fixed on the spotRepeat violation
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Form on site, but has not been fill.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Storage area, outside in enclosed area, several gallons of cooking oil.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Build up of rust in all under shelves tables around kitchen.
  Cardboard used to line nonfood-contact shelves.
  Cardboard on table holding microwave.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler, not maintaining time temperature control food to 41°F and below.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  3 doors reach in freezer- bottom soiled with food debris .
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -bottom of blender , in rear kitchen, under preparation table
- Code 25, Single-service items: Single-service articles stored on a soiled surface.
  Sauce/soup bowls stored on soiled surface. Shelf above the steam table.
- Code 33, Garbage and refuse: Inside/outside of dumpster not clean.
  Outside dumpster, soiled and loose garbage, under and around dumpster .
  Open dumpster lid.
  Last two dumpers, outside of walk in cooler. Employee closed.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  -Under fryer and hot line oven -Under storage shelves inside walk in cooler Build up of old food residues.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Aug172026B85Routine inspection7 violations, 2 high priority No follow-up needed

First visitAug 17, 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:
- 2 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Steam table-meat balls (79-81°F - Hot Holding), per employee food hot held less than two hours. Employee reheated on stove.
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee wearing gloves pulled up pants, after served a bowl of hot soup for a customer,busing same gloves. After manager educated employee on proper hand wash violations, employee washed hands.
  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.
  Flip top- portioned lasagna, made on Saturday, employee labeled.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Next to 3 compartment sink, employee provided.
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 employees working in food preparation at the time of inspection.
Basic2
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Coke can . Open Arizona drink, open bottle of water inside one door freezer. Manager removal.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Soiled floor inside walk in cooler, under storage racks, build up,of old food residues.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.