Grande Pizza Subs & Wings
8373 W Sunrise Blvd, Plantation, FL 33322 · Permanent Food Service · License 1609952
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. ; Cooked Pasta (57°F - Cold Holding).
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection2 high priority (fixed on the spot), 2 basic-8
- Safety score92
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 3, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. ; Cooked Pasta (57°F - Cold Holding).
Per Chef food item in unit less than 4 hours. Item not prepared or portioned today. Manager stored in walk in cooler to quick chill
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee put on hairnet proceeded to unloaded dishwashing machine without first washing hands. Reviewed handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Case of water stored on floor next to glass reach in cooler in hallway.
Removed during inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employees put on hairnets during inspection .
Fixed on the spot
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.