Manninos Pizza Restaurant

10012-10014 W McNab Rd, Tamarac, FL 33321 · Permanent Food Service · License 1624919

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 29, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Jul 29 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
4 high priority (3 fixed by the Jul 29 follow-up, 1 fixed on the spot), 2 intermediate, 5 basic
-23
Safety score77

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

Inspection history

1 inspection · 2 visits

Jul212026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic1
- Code 10, In-use utensils properly stored: In-use tongs stored on oven door handle between uses.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 4 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked pizza with bare hands. After brief education, employee wear gloves.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwashing machine less than 50 ppm.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed 3 live flying insects landing on walls in dishwashing area.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed chemical stored on food preparation area. Operator removed and stotrd properly.
Intermediate2
- 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 buildup on can opener blade.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -Observed some employees training certification expired on 6/10/2025.
Basic5
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed chicken thawing in standing water at room temperature.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -Observed an uncovered container with meat sauce stored in walk in cooler. Operator covered.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on oven door handle between uses.
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed sanitizer bucket stored on food preparation table next to sandwich buns. Operator removed sanitizer bucket buns.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  -Observed pizza boxes stored on floor in dining room.
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.