Poppy's Pizza

4379 N University Dr, Sunrise, FL 33351 · Permanent Food Service · License 1612995

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.High priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 intermediate, 12 basic
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

17 violations found

First visitSep 17, 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.
17 violations found:
- 4 High priority
- 1 Intermediate
- 12 Basic
What the inspector cited
High priority4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Lasagna and cooked sausage made 2 days prior to inspection no date marking.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cheese (40-48°F - Cold Holding) in cooler over fill line. As per operator not cut today. Operator put in cooler below cook line.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed meatballs (115°F - Hot Holding) in steam well. As per owner, was reheated appropriately 2 hours earlier. Operator put in oven to reheat to 165.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed wearing gloves, employee moved garbage, then engaged in food preparation without changing gloves or washing hands.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Mixer head.
Basic12
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Flour and bread crumbs.
  Fixed on the spot
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed peppers stored over ready to eat onion.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In flour and bread crumbs.
  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.
  Fixed on the spot
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employees water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  On floor.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Cooler doors.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed pizza boxes stored on floor.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Kitchen area.
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Observed screwdriver stored next to single service cups. Employee moved.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.