FERRO PIZZERIA

Name: FERRO PIZZERIA
Address: 8146 N UNIVERSITY DR, TAMARAC, FL, 33321, US
Rating: 63.1

8146 N UNIVERSITY DR, TAMARAC, FL 33321

License #1608176

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

63.1 Grade F / 100

Failing Health Score

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Quick take

FERRO PIZZERIA in TAMARAC currently holds an InspectFL Health Score of 63.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 36 total violations — 6 critical, 7 major, 23 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 April 6, 2026 shows 12 observation rows: 3 critical, 2 major, and 7 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.

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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: Administrative complaint recommended
[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.
[25-05-4] Single-service articles improperly stored. Observed pizza boxes stored on floor at passageway.
[38-01-4] Light shield damaged/in disrepair. Observed light shield missing in dry storage area.
[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.
[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.
[22-02-4] 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.
[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.
[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.
[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.
[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.
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave.

Disposition: Warning Issued
[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.
[25-05-4] Single-service articles improperly stored. -Observed pizza boxes stored on floor at passageway.
[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.
[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.
[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.
[08B-38-4] Food stored on floor. -Observed containers with cooking oil stored on dry storage floor. Operator removed and stored properly.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[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.
[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.
[12B-01-4] Employee eating while preparing food. Observed employee eating his lunch while preparing customer food.
[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.
[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.
[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.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -Observed no proof of food manager certification at this time.
[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.
[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.
[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.

Community reaction

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