Las Olas Pizza CO
21 W Las Olas Ste A, Fort Lauderdale, FL 33301 · Permanent Food Service · License 1621637
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 Oct 29 routine inspection2 high priority (no follow-up needed), 1 intermediate, 1 basic-10
- Safety score90
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 visitOct 29, 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.
4 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.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. In the walk in cooler, pizza sauce (51°F - Cooling). The sauce was prepped last night and stored in the walk in cooler overnight. The sauce was not prepped or portioned today. The sauce was discarded. See stop sale
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
In the walk in cooler, pizza sauce (51°F - Cooling). The sauce was prepped last night and stored in the walk in cooler overnight. The sauce was not prepped or portioned today. The sauce was discarded. 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.
In the walk in cooler, Pizza sauce 51°F-Cooling. The sauce was stored in an approximately 10 gallon pot and covered. The sauce did not cool to 41°F in the allotted 6 hours.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
In the walk in freezer, chocolate cannoli shells were in an open box stored under the wire storage racks. The item was moved up off of the floor.
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.