Disalvo's Pizza

4190 N 46 Ave, Hollywood, FL 33021 · Permanent Food Service · License 1609958

High-priority violations on 3+ inspections

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 complaint inspection
1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 9 basic (3 repeats)
-23
Safety score77

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

Inspection history

3 inspections · 3 visits

Latest inspection

Sep232026

Complaint inspection

13 violations found

First visitSep 23, 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.
13 violations found:
- 1 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  By server hot well, cooked pasta (72°F - Cold Holding). Per employee out of cooler from 4:00pm. Not prepped or portioned today. Manager discarded pasta.
  Fixed on the spot
Intermediate3
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Ambient thermometer in walk in cooler reading 20°F.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Grooved cutting boards at sautee fliptop and back fliptop discolored with mold like buildup.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At cookline hand sink. Manager replaced.
  Fixed on the spot
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Multiple food item trays and containers in walk in cooler at proper temperature not covered.
  Repeat violation
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee beverages in lowboy cooler by pizza station next to prepped pizza doughs. Employee placed beverages in container to separate away from dough.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting boards at sautee fliptop and back fliptop grooved and discolored.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Sanitizer bucket at server station reading 10ppm chlorine. Employee remade to proper 100ppm chlorine.
  Fixed on the spot
  Soiled dry wiping cloth in use.
  Soiled dry cloths on shelving unit opposite stove at cookline.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket by machine not inverted. Employee inverted.
  Fixed on the spotRepeat violation
  Clean utensils stored between equipment and wall.
  Opposite stove at cookline, knives between wall and shelving unit.
  Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  Water pitcher directly behind hand sink at server station. Employee moved pitcher away from sink.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Hand sink at cookline very slow draining.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 2

Sep22026B84Complaint inspection9 violations, 1 high priority No follow-up needed

First visitSep 2, 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.
9 violations found:
- 1 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Employee handled shredded cheese bare handed to refill container for front line. Stopped employee and discarded cheese. Discussed proper procedures to wash hands and use gloves when not immediately prepared food. Employee washed hands and put on gloves.
  Fixed on the spot
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.
  Buckets of sauces and container of meatballs in walk in cooler missing date marks when prepared. Per employee all made two day previous. Manager added dates.
  Fixed on the spot
Basic7
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Multiple food containers in walk in cooler at proper temperatures not covered.
  Food stored on floor.
  Fryer oil containers on floor in back storage room. Employee moved onto racks.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Sautee and back fliptop cutting boards grooved and discolored.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket by machine not inverted. Employee inverted.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Hand wash sink at front counter slow draining.
  Repeat violation
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  Main entrance door to men's restroom propped open.
  Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Interior door in men's restroom not self closing.
Official report, on the Florida DBPR website

Aug62026F48Complaint inspection14 violations, 3 high priority Administrative complaint

First visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 3 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. One #10 can of black olives on can rack with creased metal.
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Dishwasher handling clean dishware from machine without first washing hands after rinsing and loading them when dirty. Explained to dishwasher proper procedures to wash hands and employee complied going forward.
  Fixed on the spotRepeat violationAdministrative complaint
- 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. Dishwasher washing, rinsing, and returning pans to cook line without first conducting a sanitizing step. Discussed with employee to either setup sanitizer sink or send pans through dishmachine to sanitize going forward.
  Fixed on the spot
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Clam tags not date marked when finished.
  Repeat violationAdministrative complaint
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Front counter hand sink used to drain/squeeze out food evidenced by spinach build up in drain. Manager cleared drain.
  Fixed on the spot
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Labels worn off of bulk flour and other containers in back store room.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Fryer oil containers on floor in back storage room.
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Ice scoop sitting on top of chemical bucket beside ice machine.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Multiple employee bottled drinks in both pizza station lowboy reaching coolers.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Both cutting boards on sauté fliptops grooved and showing discoloration.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket not inverted.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Front counter hand sink slow draining due to spinach in drain. Manager cleared drain; water still slow draining.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  1) Ceiling tile out of place above back walk area near triple sink. 2) Tile missing in corner of room by ice machine.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee bag on shelf next to packages of pasta in back storage room.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.