CI CI PIZZA'S

Name: CI CI PIZZA'S
Address: 3024 JOG RD, GREENACRES, FL, 33467, US
Rating: 61.7

3024 JOG RD, GREENACRES, FL 33467

License #6011883

🍕 Pizza/Italian ℹ️

61.7 Grade F / 100

Failing Health Score

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Latest inspection

July 7, 2025 · 9 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CI CI PIZZA'S in GREENACRES currently holds an InspectFL Health Score of 61.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on July 7, 2025. Across those visits, inspectors documented 53 total violations — 17 critical, 10 major, 26 minor.

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Record snapshot

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The latest inspection on July 7, 2025 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

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Inspector notes

Coverage note

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CI CI PIZZA'S has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Discussed with operator to clean and sanitize dish machine.
[36-73-4] Floor soiled/has accumulation of debris. Floors through kitchen heavily soiled underneath of all kitchen appliances and equipment, discussed with operator clean and sanitize floors.
[36-12-4] Floors not constructed to be easily cleanable. Floor tiles throughout kitchen missing grout in between tiles and has standing water and food debris. Discussed with operator to repair flooring and clean and sanitize floors.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Thought kitchen at front counter, under equipment and next to pizza oven, inside kitchen next to dishwashing area, heavy Objectionable odor, discussed with operator to clean and sanitize all areas.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with food and grease debris, discussed with operator to clean and sanitize areas.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cash payment and without washing hands employee began to handle clean and sanitized plates, discussed with operator, employee washed hands.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen bottle of hand sanitizer stored on top of ice machine, discussed with operator who removed bottle.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands inside of food prep sink using no soap, discussed with operator who educated employee, employee washed hands.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed with operator and provided employee health reporting agreement for operator to print and have employees sign.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine, discussed with operator to clean and sanitize.
[36-73-4] Floor soiled/has accumulation of debris, at front counter, pizza station, walk in cooler, dishwashing station, discussed with operator to clean and sanitize areas.
[08B-38-4] Food stored on floor. In walk in cooler cases of uncut tomatoes stored on floor, discussed with operator who removed product from floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with food, grease residues, discussed with operator to clean and sanitize.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. At front counter and pizza station Objectionable odors, discussed with operator to clean and sanitize areas.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dishwashing area walls soiled with accumulated grease, food debris, and/or dust, discussed with operator to clean and Sanitize.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing visibly soiled dishes did not wash hands before unloading and handling clean and sanitized dishes, discussed with operator employee washed hands.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants and without washing hands employee handled trays of cooked pizza to place on buffet line, discussed with operator employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cell phone after placed cell phone in between waist band of pants and bare skin, without washing hands employee handled pizza cutter to cut pizzas, discussed with operator employee washed hands.
[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. In kitchen buffalo sauce with tomato paste (71F - Cold Holding)per operator product not portioned or prepared today and unable to determine time out of refrigeration, see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (51F - Ambient Cooling) at 3:05 per operator product prepared at 11:00, at this rate of cooling product never reached 41F within 4 hours see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen buffalo sauce with tomato paste (71F - Cold Holding)per operator product not portioned or prepared today and unable to determine time out of refrigeration, see stop sale. At pizza station on cutting board of flip top cooler, pizza cheese (48F - Cold Holding) per operator product removed from refrigeration approximately 1 hour ago, discussed cold holding with operator, operator decided to move product to time is a public health control and time marked product.
[03F-02-5] 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, discussed with operator time marking requirements, operator time marked products.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (51F - Ambient Cooling) at 3:05 per operator product prepared at 11:00, at this rate of cooling product never reached 41F within 4 hours see stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked pasta (64F - Cooling) at 3:05 since 10:00 to 62F at 3:30, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who removed lids to large bins of pasta to allow for air flow cooling.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.plastic Ice machine dispenser at soda machine
[36-22-4] Floor area(s) covered with standing water. Between floor tiles at pizza buffet
[36-73-4] Floor soiled/has accumulation of debris. Between floor tiles at front pizza buffet At mop sink
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles cracked in back kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under pizza make table Shelf storing brownies Plastic curtains in walk in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Under triple sink At mop sink Under pizza buffet Next to pizza oven behind shelving rack At hand sink near pizza oven
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At prep sink
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee picked up garbage off floor and began slicing pizza Hands not washed in between
[03F-02-5] 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 Pizzas at hot buffet have no time marking
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked macaroni (64F - Cooling) at 1:05 pm to 64F at 1:25 pm since 11 am in walk in cooler. Covered in large plastic container. Food will not cool to 41F within 6 hours. Advised to uncover and place in smaller containers
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Unclean rack storing pizza screens