La Pizzeria
5632 W Sample Rd, Margate, FL 33073 · Permanent Food Service · License 1613520
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. cooked beef (60°F - Cold Holding); cooked chicken (47°F - Cold Holding) left on the counter during lunch.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection1 high priority (no follow-up needed), 2 intermediate, 7 basic-16
- Safety score84
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 30, 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.
10 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 cold held at greater than 41°F. cooked beef (60°F - Cold Holding); cooked chicken (47°F - Cold Holding) left on the counter during lunch.
Cook returned to reach in cooler manicotti (47°F - Cold Holding); cooked chicken wings (47°F - Cold Holding)in reach in cooler, cooked moved to working cooler
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottles with chemicals have no type of labeling
Basic7
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Boxes of food not six inches off the floor sitting on a tray in the walk in cooler
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in standing water on cook line. Cook removed items
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Knives found in cracks between cooler. Cook moved knives
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Using a bowl instead of a scoop. Cook removed bowl
Fixed on the spot
Equipment in poor repair.
R two door reach in cooler door will not stay closed. Cook removed all items from cooler
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.