Carlucci's Brick Oven Trattoria & Pizzeria
3420 E Atlantic Blvd, Pompano Beach, FL 33062 · Permanent Food Service · License 1624149
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection5 high priority (1 fixed by the Aug 10 follow-up, 4 fixed on the spot, 1 repeat), 5 intermediate (1 repeat), 4 basic-37
- Administrative complaint on Jul 30, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed same at callback inspection.
More time given
- First visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. 2 packages of raw fish thawing in Reduced Oxygen Packaging bearing label to remove packaging stored in flip top cooler / bottom. Fish thawing overnight. Operator discarded fish.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1).Raw chicken in pan stored over cooked meatballs in bottom of flip top cooler on cook line, opposite stove. Operator moved raw chicken to bottom shelf. 2). Raw chicken in pan stored over bucket of onions and bell peppers , in 3 door cooler in kitchen. Operator rearranged food for proper storage.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Thermometer soiled with grease and food debris. Operator cleaned and sanitized thermometer.
Fixed on the spot
Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Chlorine sanitizer reading 0 ppm, operator corrected to 100 ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottle of Zicam medicine stored on shelf over flip top cooler on cook line . Manager removed medication from shelf.
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Several tags for clams not marked with last date served.
Repeat violation
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed poster to operator.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Handwashing sink at pizza station without hot water.
Handwash sink does not have running water or enough water pressure to properly wash hands.
Handwashing sink in kitchen next to cook line, does not have running water. Establishment has hot water at other sinks.
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Menu has gratuity notice, bill does not have gratuity notice.
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. 2 packages of raw fish thawing in Reduced Oxygen Packaging bearing label to remove packaging stored in flip top cooler / bottom. Fish thawing overnight. Operator discarded fish.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee's open beverage cup stored in reach in cooler in kitchen on cook line. Cup was moved from cooler.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
2 employees preparing food without hair restraints. Employees put on hair restraints.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in bottom of flip top cooler on cook line.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.