ALL STAR PIZZA & ITALIAN RESTAURANT

Name: ALL STAR PIZZA & ITALIAN RESTAURANT
Address: 6560 N ST RD 7, COCONUT CREEK, FL, 33073, US
Rating: 75.1

6560 N ST RD 7, COCONUT CREEK, FL 33073

License #1623421

🍕 Pizza/Italian ℹ️

75.1 Grade C / 100

Mixed Health Record

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Latest inspection

February 9, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ALL STAR PIZZA & ITALIAN RESTAURANT in COCONUT CREEK currently holds an InspectFL Health Score of 75.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 46 total violations — 14 critical, 14 major, 18 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 5, 2024

The latest inspection on February 9, 2026 shows 8 observation rows: 2 critical, 1 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

ALL STAR PIZZA & ITALIAN RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl being used as a scoop, manager discarded bowl
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen has holes and damaged ceiling tiles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen very dusty
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook engaged in food preparation not wearing a hair restraint. Cook put on hair restraint
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (58F - Cold Holding); mozzarella (58F - Cold Holding) Items discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (58F - Cold Holding); mozzarella (58F - Cold Holding) in flip top cooler, unit was unplugged. See stop sale Cook discarded items.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Warning Issued
[02D-01-5] Working containers of food removed from original container not identified by common name. Oil squeeze bottles in kitchen not labeled. Operator labeled
[01B-02-5] 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 degrees Fahrenheit. Kitchen Left flip top cooler. under unit, cooked spaghetti (50F - Cold Holding); fresh garlic (52F - Cold Holding); upper unit raw chicken (47F - Cold Holding). Per operator items held in unit more than 4 hours. Items not prepared or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Kitchen right flip top cooler; cut tomato (46F - Cold Holding); cut lettuce (50F - Cold Holding) per operator items placed in unit from walk in cooler less than four hours ago. Observed items in double stacked containers. Operator removed the double layer and moved items into freezer to rapid cool. Items not prepared or portioned today. 2. Front counter flip top cooler; ham (50F - Cold Holding); cooked beef (50F - Cold Holding). Under unit; pizza sauce (50F - Cold Holding); cut tomatoes (46F - Cold Holding) per operator items placed in unit from walk in cooler less than four hours ago. Observed unit set to warm temperature setting. Operator set unit to cold temperatures setting and moved items in freezer to quick chill. Items not prepared or portioned today. 3. Kitchen Left flip top cooler; cheese (47F - Cold Holding); butter (47F - Cold Holding) under unit; cooked chicken wings (50F - Cold Holding). Per operator items placed in unit from walk in cooler less than four hours ago. Operator moved items to freezer to rapid chill. Items not prepared or portioned today. 4. Kitchen Left flip top cooler. under unit, cooked spaghetti (50F - Cold Holding); fresh garlic (52F - Cold Holding); upper unit raw chicken (47F - Cold Holding). Per operator items held in unit more than 4 hours. Items not prepared or portioned today. See stop sale.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm) operator remade solution chlorine tested 100ppm
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Charline tested 100ppm
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses and symptoms with operator. Provided handout
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board in kitchen soiled with food debris. Operator discarded cutting board
[31A-11-4] Handwash sink used for purposes other than handwashing. Kitchen employee hand sink used to store steel wool. Operator removed
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and filled out with operator