CONCA D'ORO PIZZA & PASTA

Name: CONCA D'ORO PIZZA & PASTA
Address: 370 E DANIA BEACH BLVD, DANIA BEACH, FL, 33004, US
Rating: 52.5

370 E DANIA BEACH BLVD, DANIA BEACH, FL 33004

License #1620637

🍕 Pizza/Italian ℹ️

52.5 Grade F / 100

Failing Health Score

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Latest inspection

September 17, 2026 · 6 findings · 0 critical

Routine - Food

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Quick take

CONCA D'ORO PIZZA & PASTA in DANIA BEACH currently holds an InspectFL Health Score of 52.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 17, 2026. Across those visits, inspectors documented 70 total violations — 19 critical, 24 major, 27 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 18, 2026

The latest inspection on September 17, 2026 shows 6 observation rows: no critical rows, 3 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

67%

Inspector notes

Coverage note

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CONCA D'ORO PIZZA & PASTA 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

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Floor in walk in cooler soiled with food debris.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Eight water damaged tiles in kitchen over dishwashing sink.
[08B-38-4] Food stored on floor. Gallon of olive oil stored on floor on cook line. Employee removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water 125 F at cook line. Employee removed.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Open metal can of anchovies stored in reach in cooler. Employee was advised to place in food grade container.
[08B-12-5] Stored food not covered. Bags of breadcrumbs and sugar not closed on dry storage shelf in kitchen. Employee closed bags.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. 1). Shelves rusted and soiled in walk in cooler. 2). Walls in walk in cooler soiled with food debris.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board between uses at cook line. Employee removed.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Wet wiping cloths stored in bucket with soap at service area. Employee was advised to change to sanitizing solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bucket of salt with no label on shelf in kitchen. Employee labeled.
[41-07-4] Container of medicine improperly stored. Open bottle of DayQuil stored next to olive oil and scale on dry storage shelf in kitchen. Employee removed.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken and proceeded to touch ready to eat sandwich bread. Employee was advised to wash 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. Before serving a Parmesan chicken, employee wiped out his hands on soiled wiping cloth. Instructed employee not to used soiled wiping cloths to clean hands. Employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef commercially packaged stored over two logs of commercially packaged mozzarella cheese in walk in cooler. Employee rearranged for proper storage.
[41-10-4] Toxic substance/chemical improperly stored. Can of Raid insect spray stored next to olive oil at cook line. Employee removed.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications. Thermometers unable to calibrate. Maintains 40F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1). Interior of ice cooler has black like substance. kitchen area. 2). Floor dough mixer head soiled with food debris. Kitchen area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna prepared 3 days ago, with no date marking. Employee marked.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Observed frying oil carton stored on floor at cook line. Operator properly stored.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of server station low boy cooler soiled with food debris.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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 cook at cook line assemble salad with bare hands, no AOP. Advised operator that food is to be heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/01/2024.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef walk in cooler. Operator properly stored.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (59F - Cold Holding); ricotta cheese (72F - Cold Holding); raw shell eggs (69F - Cold Holding) at front counter prep area. Per operator, foods not prepped or portioned today; foods out of temperature for approximately two hours. Operator put foods inside walk in cooler to quick chill.
[41-10-4] Toxic substance/chemical improperly stored. Observed biofreeze stored next to mozzarella cheese at pizza station. Employee removed.
[01C-03-4] Clam tags not marked with last date served.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed front counter hand wash sink blocked by small ladder. Operator removed.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle containing unknown blue solution stored on table in dining area.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair in mens restroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on top cutting board in pizza station. Operator moved bottle
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook put hat on
[08B-47-4] Food not stored at least 6 inches off of the floor. Container of fryer oil on floor in ware washing area.
[36-36-4] Some Ceiling tile missing in men and women restroom.
[08B-12-5] Stored food not covered. Sugar and salt containers not labeled in dry storage area. Operator covered
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and salt containers not labeled in dry storage area. Operator labeled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over mozzarella cheese inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly.
[41-10-4] Toxic substance/chemical improperly stored. Biofreeze stored at edge of flip top cooler in pizza station. Operator moved
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed written procedures
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Kimberly Dulsney, manager certification expired March 12/2024.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time for pizza slices without written procedures at front counter. Emailed written procedures to manager.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods made 2 days ago not date marked inside walk in cooler. Operator date marked during inspection.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[01C-03-4] Some Clam tags not marked with last date served.