DISALVO'S PIZZA

Name: DISALVO'S PIZZA
Address: 4190 N 46 AVE, HOLLYWOOD, FL, 33021, US
Rating: 36.6

4190 N 46 AVE, HOLLYWOOD, FL 33021

License #1609958

🍕 Pizza/Italian ℹ️

36.6 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 13 findings · 1 critical

Complaint Full

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Quick take

DISALVO'S PIZZA in HOLLYWOOD currently holds an InspectFL Health Score of 36.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 36 total violations — 5 critical, 6 major, 25 minor.

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

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Inspector notes

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DISALVO'S PIZZA 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cookline hand sink. Manager replaced.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by machine not inverted. Employee inverted.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. By server hot well, cooked pasta (72F - Cold Holding). Per employee out of cooler from 4:00pm. Not prepped or portioned today. Manager discarded pasta.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in walk in cooler reading 20F.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards at sautee fliptop and back fliptop grooved and discolored.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry cloths on shelving unit opposite stove at cookline.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at server station reading 10ppm chlorine. Employee remade to proper 100ppm chlorine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Grooved cutting boards at sautee fliptop and back fliptop discolored with mold like buildup.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Water pitcher directly behind hand sink at server station. Employee moved pitcher away from sink.
[24-14-4] Clean utensils stored between equipment and wall. Opposite stove at cookline, knives between wall and shelving unit.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at cookline very slow draining.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee beverages in lowboy cooler by pizza station next to prepped pizza doughs. Employee placed beverages in container to separate away from dough.
[08B-12-5] Stored food not covered. Multiple food item trays and containers in walk in cooler at proper temperature not covered.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buckets of sauces and container of meatballs in walk in cooler missing date marks when prepared. Per employee all made two day previous. Manager added dates.
[08B-38-4] Food stored on floor. Fryer oil containers on floor in back storage room. Employee moved onto racks.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by machine not inverted. Employee inverted.
[08B-12-5] Stored food not covered. Multiple food containers in walk in cooler at proper temperatures not covered.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Main entrance door to mens restroom propped open.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at front counter slow draining.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Sautee and back fliptop cutting boards grooved and discolored.
[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. Employee handled shredded cheese bare handed to refill container for front line. Stopped employee and discarded cheese. Discussed proper procedures to wash hands and use gloves when not immediately prepared food. Employee washed hands and put on gloves.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Interior door in mens restroom not self closing.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[36-36-4] Ceiling tile missing. 1) Ceiling tile out of place above back walk area near triple sink. 2) Tile missing in corner of room by ice machine.
[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 handling clean dishware from machine without first washing hands after rinsing and loading them when dirty. Explained to dishwasher proper procedures to wash hands and employee complied going forward.
[02D-01-5] Working containers of food removed from original container not identified by common name. Labels worn off of bulk flour and other containers in back store room.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher washing, rinsing, and returning pans to cook line without first conducting a sanitizing step. Discussed with employee to either setup sanitizer sink or send pans through dishmachine to sanitize going forward.
[08B-38-4] Food stored on floor. Fryer oil containers on floor in back storage room.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf next to packages of pasta in back storage room.
[31A-11-4] Handwash sink used for purposes other than handwashing. Front counter hand sink used to drain/squeeze out food evidenced by spinach build up in drain. Manager cleared drain.
[01B-01-4] Dented/rusted cans present. See stop sale. One #10 can of black olives on can rack with creased metal.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop sitting on top of chemical bucket beside ice machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Both cutting boards on sauté fliptops grooved and showing discoloration.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front counter hand sink slow draining due to spinach in drain. Manager cleared drain; water still slow draining.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Clam tags not date marked when finished.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee bottled drinks in both pizza station lowboy reaching coolers.