Sal's Restaurant & Pizzeria
13875 W Sunrise Bay F, Sunrise, FL 33323 · Permanent Food Service · License 1622762
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic-21
- Safety score79
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 14, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Fryer- ; Cooked Chicken (126°F - Hot Holding). Per cook food item in unit less than an hour. Cook discarded voluntarily.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Container of Tylenol stored on shelf next to clean dishes. Removed during inspection.
Fixed on the spot
Toxic substance/chemical improperly stored.
Bottle of cleaner hock above triple sink. Manager removed during inspection.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Manager replaced thermometer during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
Code 14, Food-contact surfaces designed and maintained: Gasket in Lower Reach in next to Pepsi Reach cooler in poor repair.
Ice buildup in walk-in freezer.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall behind dishes rack soiled.
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance.
In kitchen.
Code 38, Lighting: 2 Light shields missing in kitchen.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee personal bag stored on shelf next to clean containers in kitchen. Removed during inspection.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided to operator during inspection.
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.