Fired UP Pizza
15673 Southern Blvd Units 105-106, Loxahatchee, FL 33470 · Permanent Food Service · License 6021897
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection6 high priority (1 fixed on the spot, 2 repeats), 1 intermediate, 1 basic-41
- Administrative complaint on Aug 6Counts in full until a follow-up finds the problems fixed-20
- Safety score39
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 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. At pizza make table: cooked and cut meatballs (45°F - Cold Holding) As per operator stored overnight in cooler. Not prepped or portioned today. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed operator handled cellphone then put gloves on to handle meatballs in pizza make table ; no hand wash. Operator washed hands. See stop sale for meatballs.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At pizza make table: cooked and cut meatballs (45°F - Cold Holding) As per operator stored overnight in cooler. Not prepped or portioned today. See stop sale.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table: cooked meatballs (130°F - Hot Holding) As per operator, reheated and stored 75 mins. Operator placed to reheat to 168°F.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed operator handled cellphone then put gloves on to handle meatballs in pizza make table ; no hand wash. Operator washed hands. See stop sale for meatballs.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At walk in cooler: roasted onions (134°F at 11:30am; 115°F at 12:00pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling, onions will not cool from 135°F to 70°F in a total of 2 hours. Stored in large quantity in deep container. Advised operator to quick chill.
Basic1
Code 24, Clean equipment storage and air drying: Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
Observed at warehouses wash area, dirty utensils stored on rack with clean pans.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.