Voglio Pizza
3370 Griffin Rd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1626431
What drove the grade
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection5 high priority (4 fixed on the spot), 9 intermediate (4 fixed on the spot), 3 basic; intermediate violations cost 18 at most-39
- Safety score61
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 visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Refrigerator- ; Sour Cream (60°F - Cold Holding) Per Manager food item in unit less than an hour. Item not prepared or portioned today. Observed item stored on prep table upon arrival. Manager stored in reach in cooler to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot Box- ; Empanadas (129°F - Hot Holding) Per Manager food item in unit less than 2 hours. Manager reheated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
No hot water in entire establishment resulting in employees using only cold water to wash hands.
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 returned from storage area and then engaged in food preparation without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed Employee washed rinse but failed to sanitize containers and utensils. Reviewed steps with operator. Employee washed rinsed and sanitized containers and utensils during inspection.
Fixed on the spot
Intermediate9
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in triple sink while engaging in food preparation. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Manager bought bleach during inspection.
Fixed on the spot
Code 27, Water source: No hot running water at three-compartment sink.
No hot water in entire establishment.
Water with a temperature of least 85°F not provided/shut off at employee handwash sink. water Temperature 78°F.
No Hot water in entire establishment.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Cans and several bottles stored in front of employees handwashing sink. Manager removed during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing substance not labeled.
Manager labeled water spray bottle during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer
Code 27, Water source: No hot running water at mop sink.
No hot water in entire establishment.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.