Gianni's Ristorante Pizzeria
1601 E Atlantic Blvd, Pompano Beach, FL 33060 · Permanent Food Service · License 1614678
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 17 routine inspection4 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 5 basic (1 repeat)-30
- Administrative complaint on Jul 17Counts in full until a follow-up finds the problems fixed-20
- Safety score50
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 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Blue Cheese stored in container with ice at (58°F - Cold Holding), per operator, food not prepped or portioned today. Ice level too low to keep food cold. Food held in walk in cooler and moved to ice bin on prep table and held for approximately 2 hours. Ice was placed in bag directly on food to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken stored over pan of tiramisu in True reach in freezer in back prep room. Operator removed pan of tiramisu from freezer.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler on bakers rack, raw veal stored over cooked beef . Operator moved raw veal to bottom shelf.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Chlorine sanitizer in 3 compartment sink at 0 ppm. Operator corrected chlorine sanitizer to 100 ppm.
Fixed on the spot
Intermediate3
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 day served.
Repeat violation
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Pan of fresh clams stored on counter without tag. Operator placed tag in pan of clams .
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No heat strips or thermometer available to check temperature in dishwasher.
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Several pans of cooked food stored overnight in walk in cooler not covered.
Food stored on floor.
Bag of onions stored on floor near to cook line. Operator removed onions from floor.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee water bottle stored on cutting board in back prep room in kitchen. Employee removed water bottle from cutting board.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine soiled with black, mold like substance. Operator cleaned and sanitized ice machine.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwashing signs at handwashing sink in back room, next to 3 compartment sink and at handwashing sink next to stand up freezer in front prep room.
Repeat violation
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.