DOUGHBOYS PIZZERIA

Name: DOUGHBOYS PIZZERIA
Address: 292 NW 172 AVE, PEMBROKE PINES, FL, 33029-3196, US
Rating: 85

292 NW 172 AVE, PEMBROKE PINES, FL 33029-3196

License #1618884

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

85 Grade B / 100

Solid Health Score

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Quick take

DOUGHBOYS PIZZERIA in PEMBROKE PINES currently holds an InspectFL Health Score of 85 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 20 total violations — 4 critical, 5 major, 11 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

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 March 11, 2026 shows 11 observation rows: 4 critical, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on lowboy freezer doors soiled with food debris.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee holding cell phone while wearing gloves and then begin preparing a food order, no glove change. Explained to manager to relay to employee that gloves must be changed when switching tasks.
[13-01-4] Employee with soiled clothing. Observed cook wearing T-shirt soiled with food debris.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda dispenser and ice chute soiled with black, mold-like substance.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to steam table, in kitchen, soiled with food debris.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 12-01-2025. Operator renewed during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breaded chicken (75F - Hot Holding); tomato sauce (77F - Hot Holding) at steam table. Per operator, foods out of temperature for approximately three hours. Operator put foods inside walk in cooler to quick chill.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor in front of walk in cooler door.
[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 operator preparing salad with bare hands. Educated operator on proper food handling.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside left side microwave, in kitchen.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased chlorine sanitizer during inspection.

Community reaction

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Community pulse