DISALVO'S PIZZA

Name: DISALVO'S PIZZA
Address: 4190 N 46 AVE, HOLLYWOOD, FL, 33021, US
Rating: 71.3

4190 N 46 AVE, HOLLYWOOD, FL 33021

License #1609958

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

71.3 Grade C / 100

Mixed Health Record

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Quick take

DISALVO'S PIZZA in HOLLYWOOD currently holds an InspectFL Health Score of 71.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 58 total violations — 13 critical, 7 major, 38 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 23, 2026 shows 13 observation rows: 3 critical, 1 major, and 9 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

*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: Inspection Completed - No Further Action
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Avantco reach in cooler by sauté station, 4 pieces salmon and two pieces snapped filets fully thawed still in vacuum packaging. Per employee thawed more than 4 hours. See stop sale.
[14-01-5] Bowl or other container with no handle used to dispense food. Wood bowl in bulk bread crumb container in back storage area.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter sanitizer bucket reading 0ppm chlorine. Employee remade to 100ppm chlorine.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by pizza station slow draining.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Flour, breadcrumb, and other food debris on floor in back storage area.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Valpro reach in freezer in back storage area, pan raw veal parmigiana on top of open bag cooked shrimp. Employee rearranged to properly separate.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Avantco reach in cooler by sauté station, 4 pieces salmon and two pieces snapped filets fully thawed still in vacuum packaging. Per employee thawed more than 4 hours.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee wetter bottle on salad prep station counter next to clean dishware.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Sagging tiles above cookline.
[36-36-4] Ceiling tile missing. In back prep area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on both cookline fliptops grooved and showing discoloration.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Clam tags not dated when finished.
[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. Dishwasher failed you wash hands before removing clean dishes from machine immediately after spray and loading dirty dishes. Reviewed with employee proper procedures and employee began washing hands.

Disposition: Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Shelf under burners/grill on cook line soiled
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Pizza station hand wash sink draining slowly.
[32-05-4] Bathroom facility in disrepair. Womens restroom in disrepair and out of service. Establishment using one unisex washroom. Plumbers continuing to work on repairs.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sausage cooling for 1.5 hours at 2:30 (83F - Cooling); cooked sausage at 3:40 (83F - Cooling). See Stop Sale
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1.One door stainless cooler raw beef stored over cooked shrimp. 2.Raw shell eggs over cooked chicken. Educated operator on proper separation. Operator separated correctly.
[36-36-4] Ceiling tile missing. Observed 2 missing tiles in prep area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage area employee bag and hat on shelf on top ketchup box in dry storage area. Operator removed
[10-04-5] In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. At dry storage area scoop handle in flour . Operator removed.
[36-51-4] Building components, attachments or fixtures in poor repair. Building roof in poor repair. Observed roof leaking in dining room, walk way in front of expo line. Not observed over any food preparation/storage areas
[01C-01-4] No tag on/for original container of raw, in-shell clams. Observed in reach in freezer in dry storage. Employee discarded. See stop sale.
[36-17-5] Floor tiles missing and/or in disrepair. In front kitchen back door.
[08B-38-4] Food stored on floor. 1.At dry storage area - two buckets of marinara sauce on the floor. Educated. 2.Walk in cooler- Hotel pan of cooked pasta stored on floor. 3. Walk in cooler - Bag of onion and carrots stored on floor. Educated operator on proper storage. Operator removed and stored correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sausage cooling for 1.5 hours at 2:30 (83F - Cooling); cooked sausage at 3:40 (83F - Cooling). Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg plant (45F - Cold Holding); cooked chicken (45F - Cold Holding); cooked sausage (45F - Cold Holding); cooked lasagna (45F - Cold Holding); cooked chicken (47F - Cold Holding); ham (45F - Cold Holding); cooked pasta (48F - Cold Holding); baked ziti (46F - Cold Holding); cooked pasta (48F - Cold Holding); tomato sauce (51F - Cold Holding); mozzarella cheese (47F - Cold Holding); cooked soup (49F - Cold Holding); prepared salad (52F - Cold Holding); cut cabbage (47F - Cold Holding); cooked chicken breast (47F - Cold Holding). Monitored unit for approximately 2 hours with no changes in temperature. Per operator items not prepared or portioned today and have been stored in unit overnight. Unknown time out of temperature.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed in between wall and shelf at cook line. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg plant (45F - Cold Holding); cooked chicken (45F - Cold Holding); cooked sausage (45F - Cold Holding); cooked lasagna (45F - Cold Holding); cooked chicken (47F - Cold Holding); ham (45F - Cold Holding); cooked pasta (48F - Cold Holding); baked ziti (46F - Cold Holding); cooked pasta (48F - Cold Holding); tomato sauce (51F - Cold Holding); mozzarella cheese (47F - Cold Holding); cooked soup (49F - Cold Holding); prepared salad (52F - Cold Holding); cut cabbage (47F - Cold Holding); cooked chicken breast (47F - Cold Holding). Monitored unit for approximately 2 hours with no changes in temperature. Per operator items not prepared or portioned today and have been stored in unit overnight. Unknown time out of temperature. See Stop Sale
[01A-09-4] Operator unable to verify source of shellstock. No tag on/for original container of raw, in-shell clams. Observed in reach in freezer in dry storage. See stop sale.

Disposition: Administrative complaint recommended
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially packaged raw salmon fully thawed stored in reduced oxygen packaging with a label indicating to be removed before thawing. See Stop Sale.
[31B-03-4] No soap provided at handwash sink. Observed at ware washing area hand wash sink. Employee refilled
[32-05-4] Bathroom facility in disrepair. Womens restroom is disrepair and out of service. Establishment using 1 unisex restroom. Plumbers continuing to work on repairs
[36-27-5] Wall soiled with accumulated food debris. Observed in dry storage room
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially packaged raw salmon fully thawed stored in reduced oxygen packaging with a label indicating to be removed before thawing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal stored above cooked shrimp in 1 door stainless reach in cooler on cook line. Operator reorganized
[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. Observed employee handle soiled dishes then proceed to handle single service napkins for stocking without washing hands, discussed with operator. Operator instructed employee to wash hands
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection

Disposition: Administrative complaint recommended
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon still partially frozen thawing in commercially processed reduced oxygen packaging. Operator opened up, packaging. Discussed with operator
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at 1 door flip top on cook line
[24-27-4] Clean dishware stored next to handwash/food preparation sink exposed to splash. Observed clean bowls plates at wait station hand wash sink exposed to splash. Operator relocated dishware
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing area hand/prep area hand wash sink. Operator refilled
[36-36-4] Ceiling tile missing. Observed in ware washing/prep area
[08B-38-4] Food stored on floor. Bin of raw veal, unwashed artichoke stored on floor in walk in cooler. Operator moved to shelf
[32-05-4] Bathroom facility in disrepair. Womens room in disrepair. Out of order at this time. Plumbers working on repairs
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door flip top at cook line
[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. Observed employee handling cell phone then proceed to handle bag and utensils to bag food item. Discussed with operator. Operator instructed employee to wash hands
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw veal stored above raw shrimp in 1 door stainless reach in cooler on cook line. Operator reorganized. Raw breaded chicken stored above raw beef in walk in cooler. Operator reorganized
[36-27-5] Wall soiled with accumulated grease, food debris. Observed in dry storage room
[32-12-6] Covered waste receptacle not provided in unisex bathroom. Operator moved covered waste receptacle to unisex restroom

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