Dolce Salato
2406 Wilton Dr, Wilton Manors, FL 33305 · Permanent Food Service · License 1623795
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.
How the score was calculated
- Starting score100
- Violations at the Sep 16 complaint inspection1 high priority (fixed on the spot), 2 intermediate, 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 16, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 4:03 p.m., no time marked on pizzas held using time as a public health control. Per operator, pizzas cooked at 2:00 p.m., operator correctly time marked pizzas.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwashing sink blocked with cooling fan.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed an unlabeled spray bottle with degreaser at front line.
Basic1
Code 08, Food protection and cross-contamination: Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
-Observed unlocked/unprotected reach in cooler and freezer in passageway leading to rest room. After brief education with operator, he then locked both units.
Fixed on the spot
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.