Marco's Pizza #8200
10050 NW 7 St, Pembroke Pines, FL 33024 · Permanent Food Service · License 1623561
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 1 basic-12
- Administrative complaint on Oct 22Counts in full until a follow-up finds the problems fixed-20
- Safety score68
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 visitOct 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In small flip top in kitchen, Cut Lettuce (47°F - Cold Holding), per operator, food not prepared or portioned today, food held in flip top cooler overnight. Food was discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In small flip top in kitchen, Cut Lettuce (47°F - Cold Holding), per operator, food not prepared or portioned today, food held in flip top cooler overnight. Food was discarded. See Stop Sale. Shredded Cheddar Cheese (49°F - Cold Holding). Per operator, food not prepared or portioned today, food held in walk in cooler and moved to flip top cooler today and held for approximately 30 minutes. Food was moved back to walk in cooler to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed poster to manager.
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.
- Stop sale
- An order that the food can’t be sold or served.