FERRO PIZZERIA

Name: FERRO PIZZERIA
Address: 8146 N UNIVERSITY DR, TAMARAC, FL, 33321, US
Rating: 64.7

8146 N UNIVERSITY DR, TAMARAC, FL 33321

License #1608176

🍕 Pizza/Italian ℹ️

64.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 6, 2026 · 12 findings · 3 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FERRO PIZZERIA in TAMARAC currently holds an InspectFL Health Score of 64.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 56 total violations — 10 critical, 12 major, 34 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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 April 6, 2026 shows 12 observation rows: 3 critical, 2 major, and 7 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

FERRO PIZZERIA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substances buildup inside ice machine.
[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. Observed fish thawing in vacuum packaging at walk in cooler. Advised operator to follow instructions on packaging.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed between prep sink and handwashing sink at cook line.
[08B-38-4] Food stored on floor. -Observed various food items stored on dry storage floor. -Observed various food items stored on walk in cooler floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave.
[38-01-4] Light shield damaged/in disrepair. Observed light shield missing in dry storage area.
[25-05-4] Single-service articles improperly stored. Observed pizza boxes stored on floor at passageway.
[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 employee touching cooked pizza with bare hands. After brief education, employee then wash hands and wear gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil cold held at 55F at front line. Per operator, item transfer to front line 1.5 hours prior to the inspection. Operator placed item on ice pack for quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup hot held in steam table at 102F and meatballs at 118F. Per operator, both items reheat and transfer to unit 1.5 hours prior to the inspection. Operator reheat items on stove top to 180-188F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Observed mixer head soiled with accumulated old food residue. -Observed accumulation of black mold like substances buildup on can opener blade.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on tomato sauce stored in walk in cooler. Per operator, sauces made on 04/04/2026.

Disposition: Warning Issued
[12B-02-4] Employee eating in a food preparation or other restricted area. -Observed employee eating his lunch at cook line. Advised employee to always have his meals in dinner area or other approved location. Employee removed to dining room.
[12B-01-4] Employee eating while preparing food. Observed employee eating his lunch while preparing customer food.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed between food at hand wash sink at cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. -Observed containers with cooking oil stored on dry storage floor. Operator removed and stored properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substances buildup on can opener holster.
[29-05-4] Plumbing line from a removed fixture not capped off. -Observed pipes at mop sink capped off. No hot or cold running water.
[25-05-4] Single-service articles improperly stored. -Observed pizza boxes stored on floor at passageway.
[08B-54-4] Uncovered food stored near sink exposed to splash. -Observed 2 uncover containers with butter and cheese next to hand washing sink can lead to contamination.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black substances buildup on walls at 3 compartment sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 01/14/2025. Operator renewed his license during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed sausages at flip top cooler cold held at 44F. Per operator, sausages transfer to unit 30 minutes prior to the inspection. Operator placed ice packs on item for quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed meatballs hot held at 104F on steam table. Operator reheat on stove top to 177F.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Observed at 3:45 p.m. no date marked on open gallon of milk. Per operator, milk open yesterday at 2:00 p.m. Operator correctly date marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substances buildup on can opener blade.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -Observed no proof of food manager certification at this time.
[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. No proof of employees training at this time.