Monti's Pizzeria Rest INC
2973 W Commercial Blvd, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1612661
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. cheese (47°F); cooked chicken wings (48°F); cooked sausage (50°F); cooked meatballs (49°F); raw chicken (51°F); shredded cheese (46°F-49°F); heavy cream (50°F); tomato sauce (47°F).
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection3 high priority (fixed by the Jul 10 follow-up, 1 repeat), 1 intermediate (fixed on the spot), 4 basic (1 repeat)-18
- Administrative complaint on Jul 9, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
- First visitJul 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat 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. cheese (47°F); cooked chicken wings (48°F); cooked sausage (50°F); cooked meatballs (49°F); raw chicken (51°F); shredded cheese (46°F-49°F); heavy cream (50°F); tomato sauce (47°F). Items being held over night in walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cheese (47°F); cooked chicken wings (48°F); cooked sausage (50°F); cooked meatballs (49°F); raw chicken (51°F); shredded cheese (46°F-49°F); heavy cream (50°F); tomato sauce (47°F).
Items being held over night in walk in cooler. See Stop Sale
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Shredded cheese stored in direct contact with cardboard box. Stop sale issued for cheese due to temperature abuse
Intermediate1
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.
Cooked eggplant prepared yesterday afternoon not date marked. Operator date marked
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets at pizza line flip top in poor repair
Repeat violation
Cardboard used to line nonfood-contact shelves.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at pizza line flip top
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/ceiling fan soiled with accumulated dust.
Observed above cook line
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.