DISALVO'S PIZZA

Name: DISALVO'S PIZZA
Address: 4190 N 46 AVE, HOLLYWOOD, FL, 33021, US
Rating: 69.9

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

69.9 Grade F / 100

Failing Health Score

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Quick take

DISALVO'S PIZZA in HOLLYWOOD currently holds an InspectFL Health Score of 69.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 44 total violations — 8 critical, 7 major, 29 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 included 2 critical violations, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[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.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on both cookline fliptops grooved and showing discoloration.
[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.
[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.
[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.
[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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Clam tags not dated when finished.

Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection
[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.
[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.
[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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[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.
[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.
[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
[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.
[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.

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.
[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
[36-27-5] Wall soiled with accumulated food debris. Observed in dry storage room
[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
[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
[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.
[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
[31B-03-4] No soap provided at handwash sink. Observed at ware washing area hand wash sink. Employee refilled

Community reaction

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Community pulse