DON MARKO PIZZA & PASTA

Name: DON MARKO PIZZA & PASTA
Address: 5945 S UNIVERSITY DR, DAVIE, FL, 33328, US
Rating: 74.9

5945 S UNIVERSITY DR, DAVIE, FL 33328

License #1615798

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

74.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DON MARKO PIZZA & PASTA in DAVIE currently holds an InspectFL Health Score of 74.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 29 total violations — 8 critical, 4 major, 17 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 19, 2026 included 1 critical violation, 2 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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: Warning Issued
[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 lowboy drawers at cook line, 2 pieces snapper filet and 3 pieces salmon fully thawed still in vacuum sealed bags. All thawed more than 4 hours.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic containers in bulk sugar and chicken base. Employee removed all cups.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall above prep tables in back area soiled.
[08B-12-5] Stored food not covered. In walk in cooler, buckets of soups and tomato sauces not covered.
[24-14-4] Clean utensils stored between equipment and wall. In back prep area, multiple knives between prep tables and wall.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, buckets of soups, marinara, and pizza sauce not date marked. Per employee made more than 24 hours ago.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors no longer self closing.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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 lowboy drawers at cook line, 2 pieces snapper filet and 3 pieces salmon fully thawed still in vacuum sealed bags. All thawed more than 4 hours. See stop sale.

Disposition: Warning Issued
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned to pizza station after using restroom and did not wash hands a second time before preparing pizza order.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee at pizza station not wearing hair restraint.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry cloth on fliptop cutting board in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand sink. Manager replaced.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in walk in cooler.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank by syrup box rack not secured.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Drain not operating on dish machine to allow waste water out before refilling, rinsing, and sanitizing.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading 0ppm chlorine after multiple attempts. Manager set up sanitizer sink to 100ppm chlorine to use.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, buckets of soup and tomato sauce, portioned lasagna, and fried eggplant not date marked.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On countertop in hallway opposite pizza station, bowl of individual butters (78F - Cold Holding). Per manager out of cooler approximately 2.5-3 hours. Employee returned butter to reach in to rechill. 2) In kitchen FLIPTOP UPPER - prepared ziti (56F - Cold Holding); fried eggplant (56F - Cold Holding); sliced provolone (58F - Cold Holding); breaded raw chicken (56F - Cold Holding) LOWER - grilled chicken (57F - Cold Holding); portioned lasagna (52F - Cold Holding); portioned pasta (55F - Cold Holding). Per manager items not prepared or portioned today and placed in unit at 12:00pm. All items moved to reach in cooler to rechill.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In kitchen Valpro reach in freezer, container of raw portioned steak above container of raw portioned calamari. Manager rearranged for proper separation.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, cut romaine, sliced fresh garlic, and fried eggplant all stored directly in cardboard boxes. Advised manager when able to change all to metal pans.
[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 and the time removed from temperature control cannot be determined. Whole pizza and fresh garlic in oil at pizza station and pasta by main line missing time marks. Per employee, all prepared between 12:00pm and 12:15pm. Employees added time marks to 4:00pm.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse