LA TORRETTA 2 RISTORANTE & PIZ

Name: LA TORRETTA 2 RISTORANTE & PIZ
Address: 308 INDIAN TRCE, WESTON, FL, 33326, US
Rating: 47.6

308 INDIAN TRCE, WESTON, FL 33326

License #1618754

🍕 Pizza/Italian ℹ️

47.6 Grade F / 100

Failing Health Score

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Latest inspection

July 31, 2025 · 8 findings · 4 critical

Routine - Food

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Highest-priority rows.

Major

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Usually lower-risk context.

Quick take

LA TORRETTA 2 RISTORANTE & PIZ in WESTON currently holds an InspectFL Health Score of 47.6 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 July 31, 2025. Across those visits, inspectors documented 75 total violations — 22 critical, 20 major, 33 minor.

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The latest inspection on July 31, 2025 shows 8 observation rows: 4 critical, 0 major, and 4 minor.

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Inspector notes

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LA TORRETTA 2 RISTORANTE & PIZ has a rough inspection history. Would you risk it?

F record

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*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
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen and dishwasher area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed tiles missing at cook line.
[08B-38-4] Food stored on floor. Observed container of salmon stored directly on the floor at walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line
[08A-02-6] Observed at walk in freezer - observed raw salmon (not commercially packaged) over cooked clams (not commercially packaged). Employee stored correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw veal stored directly over raw shrimp. Employee stored correctly.
[03A-02-5] Observed at flip top cooler -sliced mozzarella (47F - Cold Holding) as per employee item not portioned or prepared today. Item held out temperature appropriately 1 hour.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at expo counter - garlic oil (62F - Hot Holding); as per operator item not portioned or prepared today. Item held out of temperature for approximately 2 hours. operator stored item in cooler. Operator placed item under time control. Observed on top of oven - grilled chicken (94F - Hot Holding) as per employee item held for approximately 30 minutes, employee placed item in steam table.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in kitchen next to triple sink.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation while wearing bracelets and watch. Employee removed items.
[36-22-4] Floor area(s) covered with standing water. Observed standing water at laundry room.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen and dishwasher area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed tiles missing at cook line.
[08B-38-4] Food stored on floor. Observed container of salmon stored directly on the floor at walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at salad and steam table area in cook line. Employee stored items correctly.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for less than 10 seconds. Employee washed hands properly.
[35A-02-7] Live, small flying insects found Observed approximately 10 small flying insects landing on flour bags and dirty wiping cloths at dishwasher area.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - observed raw salmon (not commercially packaged)over desserts. Employee stored correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw veal stored directly over raw shrimp. Employee stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on expo counter - cooked noodles (59F - Cold Holding) as per operator item held out of temperature for 2 hours. Items not portioned not portioned or prepared today. Operator place item in ice bath.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at expo counter - garlic oil (62F - Hot Holding); as per operator item not portioned or prepared today. Item held out of temperature for approximately 2 hours. operator stored item in cooler. Operator placed item under time control. Observed on top of oven - grilled chicken (94F - Hot Holding) as per employee item held for approximately 30 minutes, employee placed item in steam table.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed at soda dispenser in expo area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink used for storing, evident by dirty wiping cloths in sink. Employee removed items
[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/ Observed 5 employee engaged in food preparation with no manager on duty. Manager showed up hour into inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at expo area. Observed no paper towels at handwashing sink at dishwasher area. Operator provided item.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
[12B-02-4] Employee eating in a food preparation or other restricted area. -Observed employee drinking from an open container in food service area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. -Observed several employees engaging in food preparation with no hair restraints.
[08B-38-4] Food stored on floor. -Observed bad with onions stored on walk in cooler floor. Operator removed to shelf.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed spoon with handle stored in cheese at cookline.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In silver line standing cooler.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed chlorine sanitizer solution at 3 compartment sink at 00 ppm. Operator correct solution to 100 ppm.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 89F at cookline. Per operator, chicken cooked 3 hours prior to the inspection. Operator reheat chicken to 180F.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on threaded hose bibbs at mop sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at front line.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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 soup and lasagna stored in walk in cooler. Per operator, both items cooked yesterday morning. Item held for more than 24 hours without date marked. Operator correctly date marked.

Disposition: Warning Issued
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Cooking pots and pans stored on soiled shelf, under steam table in cook line.
[36-73-4] Floor soiled/has accumulation of debris. Inside walk in cooler/walk in freezer.
[08B-38-4] Food stored on floor. Two containers inside walk in freezer, employee placed on shelf
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on top of soiled ice machine, Employee removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Next to coffee station in kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. AC filter of TRUE- reach in cooler.
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind storage shelves inside walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several wet cloths around kitchen area, not stored in sanitizer solution
[08B-27-4] Food placed in soiled container/equipment. Soiled ice bucket in use to retrieve ice from machine. Employee removed bucket to be wash and sanitize
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working on cook line touched personal cell phone, then grabbed clean to go containers using same gloves, after instructed, employee discarded gloves, washed hands and put in new pair of gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. cooked noodles (49F - Cold Holding); fresh garlic and oil mix (74F - Cold Holding). Per employee food held less than 4 hours. Observed both containers stored on melted ice, employee placed both containers in ice bath for a quick chill.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher employee didnt know how to check the proper amount of sanitizer in dishwasher machine and triple sink.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications. Thermometer temperature stays on 40F.
[31B-03-4] No soap provided at handwash sink. Coffee station in kitchen area. Employee provided
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. On,y two certificates available, 4 other employees without certificates.