Vannucchi Brothers Pizzeria
2725 A Hollywood Blvd, Hollywood, FL 33020 · Permanent Food Service · License 1623328
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection1 high priority (fixed on the spot), 2 intermediate (2 repeats), 6 basic (2 repeats)-19
- Safety score81
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 visitAug 13, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Sanitizer bucket on prep table immediately beside container of clean utensils. Employee moved bucket to opposite prep table not in use.
Fixed on the spot
Intermediate2
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.
Portioned frozen lasagnas in reach in freezer missing date marked when prepared.
Repeat violation
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Vegan and regular lasagnas in kitchen fliptop units missing date marked when removed from freezer. Per employee both pulled from freezer within last two days.
Repeat violation
Basic6
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic cup in bulk salt container and pint container in corn meal container. Employee removed both.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wiping cloth under cutting board by tabletop steam well unit.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer bucket in prep area reading 10ppm chlorine. Employee remade to 100ppm chlorine.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Vending machine exterior soiled.
Repeat violation
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1) Gaskets on salad and mini fliptop coolers in back kitchen soiled with moldl like buildup. 2) Wire shelves above side fliptop at pizza station have dust buildup.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Above fliptop units opposite cookline.
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.