Amalfi Family Pizza Restaurant

4145 N Pine Island Rd, Sunrise, FL 33351 · Permanent Food Service · License 1613059

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
2 high priority (fixed on the spot), 7 intermediate (1 fixed on the spot), 2 basic; intermediate violations cost 18 at most
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct132026

Routine inspection

11 violations found

First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 7 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Observed at 11:10 a.m., no time marked on pizzas held using time as a public health control. Per operator, pizzas cooked at 11:00 a.m. Operator correctly time marked pizzas.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
  Observed chlorine sanitizer solution exceeds 200 ppm. Operator correct solution to 50 ppm.
  Fixed on the spot
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed no date marked on open gallon of whole milk stored in refrigerator. Per operator, milk open on 10/10/2026.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  A copy has been issued to the operator.
- 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 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed accumulation of old food residue on can opener blade.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed food containers stored inside handwashing sink. Operator removed containers.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed 2 unlabeled bottles with cleaning chemicals at front line.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employees training available at this time.
Basic2
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -Observed boxes with fries stored on walk in freezer floor. Operator removed to shelf.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in kitchen.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.