Pizza Piez
1489 SE 17 St SE 17 St Ste 1-D, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1616746
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 repeat), 5 basic (2 repeats)-17
- Safety score83
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 visitJul 20, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
TPHC- 4 Hours- Pizza by the slice- Assorted pizza by the slice, per employee food on time one hour ago, employee placed time label.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
Large container of flour, sugar and panko.
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Poster emailed to Operator
Repeat violation
Basic5
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.
Plastic cup inside container of sugar, employee removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Top of crest freezer- substantial build up of rust
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry mop inside yellow bucket, employee removed..
Fixed on the spotRepeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Not available on site.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
3 tanks around hand wash sink, ext to pizza oven
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.