OUR PLACE PIZZERIA AND RISTORANTE

Name: OUR PLACE PIZZERIA AND RISTORANTE
Address: 403 SUWANNEE AVE SW, BRANFORD, FL, 32008, US
Rating: 50.5

403 SUWANNEE AVE SW, BRANFORD, FL 32008

License #7100341

🍕 Pizza/Italian ℹ️

50.5 Grade F / 100

Failing Health Score

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Latest inspection

December 1, 2025 · 15 findings · 6 critical

Routine - Food

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Quick take

OUR PLACE PIZZERIA AND RISTORANTE in BRANFORD currently holds an InspectFL Health Score of 50.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on December 1, 2025. Across those visits, inspectors documented 85 total violations — 31 critical, 12 major, 42 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 18, 2025

The latest inspection on December 1, 2025 shows 15 observation rows: 6 critical, 3 major, and 6 minor.

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Inspection coverage

88%

Inspector notes

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OUR PLACE PIZZERIA AND RISTORANTE has a rough inspection history. Would you risk it?

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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
[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. Six packages of raw salmon thawed inside reduced oxygen packaging. The salmon is fully thawed and the packaging is not cut or punctured. Package does have a label indicating the salmon must be removed from packaging prior to thawing. Stop sale issued.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink can stored on in-use prep table at cookline. Employee removed the drink from the prep table during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored hanging in wall above cooking oil and single-use lids in dry storage room. Employee moved both jackets during this inspection.
[14-38-4] Food storage container/container lid cracked or broken. 1. Chipped corner on plastic pan containing cut tomatoes inside reach-in cooler near walk-in cooler. 2. Cracked plastic pan on clean dish rack in warewash area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Fan on wall above pizza prep area soiled with dust. 2. Gaskets in reach-in freezer door near fryer soiled with grease. 3. Gaskets in beer cooler doors in bar area soiled with mold-like substance. 4. Dish machine racks soiled with lime-like substance.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in corner of prep table at cookline. Employee returned the cloth to the sanitizer solution during this inspection.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside walk-in cooler: mashed potatoes (48F - Cooling overnight). Mashed potatoes are date marked 11/30. Employee stated the potatoes were cooked and put into the cooler to cool the previous day. The potatoes are in a deep and covered plastic pan. Stop sale issued.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: mashed potatoes (48F - Cooling overnight). Mashed potatoes are date marked 11/30. Employee stated the potatoes were cooked and put into the cooler to cool the previous day. The potatoes are in a deep and covered plastic pan.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline placed a raw hamburger patty onto the grill with gloved hand. Employee changed the glove without first washing hands, then continued to handle clean equipment and utensils at the cookline. Inspector had employee wash hands and put on new gloves before continuing to work at cookline.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Package containing raw ground beef stored on shelf directly above pan containing raw salmon. Employee removed the salmon from the shelf during this inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Six packages of raw salmon thawed inside reduced oxygen packaging. The salmon is fully thawed and the packaging is not cut or punctured. Package does have a label indicating the salmon must be removed from packaging prior to thawing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cart at cookline: cream (62F - Cold Holding). Manager stated the cream has been sitting outside of refrigeration for approximately one hour and placed it in a bin of ice to cool to 41F during this inspection.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in cooler: mashed potatoes (48F - Cooling overnight). Mashed potatoes are date marked 11/30. Employee stated the potatoes were cooked and put into the cooler to cool the previous day. The potatoes are in a deep and covered plastic pan. Stop sale issued.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled either mold-like substance.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing degreaser hanging from shelf near back door of kitchen. Manager added the proper label during this inspection.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelf below containers of oregano in dry storage room.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above dish rack near dish machine soiled with dust.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Refrigerated make-table near walk-in cooler has ambient air temperature of 46F. Food inside unit reading 52F-60F.
[10-20-4] In-use tongs stored on equipment door handle between uses. Three sets of tongs on oven door handle at cookline. Manager removed tongs from handle during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on several cooler doors in bar area soiled with mold-like substance.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Gap at top of door in back of kitchen.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Inside reach-in cooler at cookline: chicken wings (45F - Cooling overnight). Manager stated the wings were cooked the previous day and placed into the cooler to cool to 41F. Upon inspection, the manager stated the dial for the coolers temperature has been moved to setting 2, then moved the dial to the appropriate setting. Stop sale issued. 2. Inside walk-in cooler: cooked rice (45F - Cooling overnight). Rice is date marked 7/7. Manager stated the rice was cooked the previous day and placed into the cooler to cool overnight. The rice is in a deep pan covered with a tight lid. Stop sale issued.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 1. Inside reach-in cooler at cookline: chicken wings (45F - Cooling overnight). Manager stated the wings were cooked the previous day and placed into the cooler to cool to 41F. Upon inspection, the manager stated the dial for the coolers temperature has been moved to setting 2, then moved the dial to the appropriate setting. 2. Inside walk-in cooler: cooked rice (45F - Cooling overnight). Rice is date marked 7/7. Manager stated the rice was cooked the previous day and placed into the cooler to cool overnight. The rice is in a deep pan covered with a tight lid.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Inside reach-in cooler at cookline: chicken tenders (47F - Cold Holding); chicken tenders (48F - Cold Holding). Manager stated the chicken tenders have been stored inside the cooler continuously since the previous day. Pans are date marked 7/7. Upon inspection, the manager stated the dial for the coolers temperature has been moved to setting 2, then moved the dial to the appropriate setting. 2. Inside refrigerated make-table in pizza prep area: pulled pork (46F - Cold Holding); ham (45F - Cold Holding). Both pans are date marked 7/7. Employee in pizza prep area stated both items have been stored inside the cooler overnight and have not been in-use today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside reach-in cooler at cookline: chicken tenders (47F - Cold Holding); chicken tenders (48F - Cold Holding). Manager stated the chicken tenders have been stored inside the cooler continuously since the previous day. Pans are date marked 7/7. Upon inspection, the manager stated the dial for the coolers temperature has been moved to setting 2, then moved the dial to the appropriate setting. Stop sale issued. 2. Inside refrigerated make-table near walk-in cooler: ranch dressing (52F - Cold Holding); cut lettuce (60F - Cold Holding). Manager stated the ranch dressing is made with buttermilk and has been stored inside this cooler since approximately 10am. Ambient air temperature inside unit is 46F. Stop sale issued. Employee stated the cut lettuce has been stored inside the cooler for approximately two hours and moved the lettuce to another cooler to cool to 41F. 3. Inside refrigerated make-table in pizza prep area: pulled pork (46F - Cold Holding); ham (45F - Cold Holding). Both pans are date marked 7/7. Employee in pizza prep area stated both items have been stored inside the cooler overnight and have not been in-use today. Stop sales issued.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside walk-in cooler: cooked rice (45F - Cooling overnight). Rice is date marked 7/7. Manager stated the rice was cooked the previous day and placed into the cooler to cool overnight. The rice is in a deep pan covered with a tight lid. Stop sale issued.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Single-use condiment cup stored down inside container of steak seasoning on shelf near walk-in cooler. Manager removed cup from container during this inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent near dish machine soiled with dust.
[33-12-4] Dumpster rusted out on bottom. Bottom of dumpster rusted through near drain plug.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf near dish machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Three sets of tongs hanging from oven door handle at cookline. Employee removed tongs from hand,e during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in freezer door near fryers soiled with grease.
[33-16-4] Open dumpster lid. Dumpster lid left open. Employee closed dumpster during this inspection.
[25-05-4] Single-service articles improperly stored. Several boxes containing single-use lids and containers stored directly on floor inside storage shed behind building.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Packages of raw hamburger meat stored on shelf directly above pan containing raw scallops inside walk-in cooler. Employee moved scallops to another shelf during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice at cookline: pasta (47F - Cold Holding). Employee stated pasta has been held at cookline for approximately 30 minutes. Pasta is stacked in pan in bin of ice at cookline. Ice only contacts the bottom of the pan. Inspector had employee add more ice to the bin to help cool the pasta.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Top of interior of microwave near dry storage room soiled with black substance.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Five dead flies stuck to fly strip hanging above prep table at cookline.
[14-01-5] Bowl or other container with no handle used to dispense food. Condiment cup without handle stored inside containers of vegetables at cookline. Manager removed cup from vegetables during this inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on ceiling above clean dish rack in kitchen soiled with dust.
[35A-03-4] Dead roaches on premises. One dead roach on top of handwash sink at cookline. Manager cleaned area during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee purses stored on shelf directly above Bloody Mary mix in dry storage area. Manager removed both purses from area during this inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on clean dish storage shelf near dish machine.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging above prep table in front of kitchen. Employee removed sticky tape from ceiling during this inspection.
[33-11-4] Missing drain plug at dumpster. Drain plug missing in bottom of dumpster behind building.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cookline soiled with grease. Exterior of large white flour bin near cookline soiled with grease and/or food debris.
[33-16-4] Open dumpster lid. Dumpster lid left open.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Inside refrigerated make-table at cookline: meatballs (78F - Cooling 3 hours). Employee at cookline stated the meatballs were cooked this morning and placed into the cooler three hours prior. Meatballs are cooling in a deep plastic pan above safe fill line in top of refrigerated make-table. Stop sale issued.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside refrigerated make-table at cookline: meatballs (78F - Cooling 3 hours). Employee at cookline stated the meatballs were cooked this morning and placed into the cooler three hours prior. Meatballs are cooling in a deep plastic pan above safe fill line in top of refrigerated make-table.
[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. Dish machine chlorine 0ppm. Manager primed machine, still 0ppm. Inspector had employee set up the three-compartment sink and instructed manager to the use of the dish machine for sanitizing and sanitize all dishes in the three-compassing until the dish machine is repaired. Inspector also instructed manager to sanitize any dishes that have been washed today in the three compartment sink. Three-compartment sink chlorine 50ppm.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline pulled up pants with gloved hands, then proceeded to crack two eggs with the same gloved hands without first washing hands or changing gloves. Inspector had employee wash hands before continuing to crack eggs.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies crawling on outside of bread bag at cookline. One fly flying in kitchen near dish machine.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside bottom of refrigerated make-table in pizza station: taco meat (49F - Cold Holding); pulled pork (50F - Cold Holding). Employee at pizza station stated both pans have been stored inside unit overnight and have not been removed today. Pan of taco meat is dated 08/29. Ambient air temperature reads 45F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside pan of ice on rolling cart at cookline: pasta (80F - Cold Holding). Manager stated the pasta was placed on cart one hour prior. The bags of pasta are filled appropriately 5 inches above ice/water line. Manager moved the pasta into the walk-in freezer to cool to 41F. Inside bottom of refrigerated make-table in pizza station: taco meat (49F - Cold Holding); pulled pork (50F - Cold Holding). Employee at pizza station stated both pans have been stored inside unit overnight and have not been removed today. Pan of taco meat is dated 08/29. Ambient air temperature reads 45F. Stop sales issued.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Garlic and oil mixture with time mark of 10am still at cookline at 3pm. Stop sale issued. Inspector reviewed TPHC with manager during this inspection.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside refrigerated make-table at cookline: meatballs (78F - Cooling 3 hours). Employee at cookline stated the meatballs were cooked this morning and placed into the cooler three hours prior. Meatballs are cooling in a deep plastic pan above safe fill line in top of refrigerated make-table. Stop sale issued.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ General manager does not have a certified food manager certificate. Manager stated she has been the general manager for approximately two months and was front-of-house manager before.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by large fan. Manager moved fan away from handwash sink during this inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of pulled pork missing date mark inside reach-in cooler in pizza station. Employee stated the pulled pork was cooked on 08/29.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Single-use condiment cup used as a scoop inside container of crushed red pepper on shelf near handwash sink in kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above clean dish rack in kitchen soiled with dust.
[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. Inside reach-in cooler at cookline: Salmon in reduced oxygen packaging thawed inside packaging. Package instructs the cook to remove fish from the packaging before thawing. Manager slit open packages during this inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on clean dish rack across from three-compartment sink heavily scored. Cutting board on make-table in pizza prep area heavily scored.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf in server station beside mayonnaise packets and coffee. Employee removed drink cup from shelf during this inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf beside fountain machine in kitchen. Wet nested plastic pans on clean dish rack across from three-compartment sink.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tile damaged near three-compartment sink.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip hanging from ceiling above plastic wrap and prep table near cookline. Employee removed fly strip from ceiling during this inspection.
[14-38-4] Food storage container/container lid cracked or broken. Several cracked clear plastic pans on clean dish rack across from three-compartment sink.
[08B-38-4] Food stored on floor. Several boxes of frying oil and boxed sodas stored directly on floor in dry storage room. Bag of onions stored on floor in kitchen near back door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in kitchen soiled with mold-like substance. Air vents on ice machine in kitchen soiled with dust.
[33-16-4] Open dumpster lid. Dumpster lid left open behind building.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside walk-in cooler: meat sauce (46F - Cooling). Manager stated the meat sauce was hot held the previous day, then placed inside the cooler to cool at the end of service. Manager stated the meat sauce has been stored in unit overnight and has not been in-use.
[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. Dish machine 0PPM. Inspector instructed manager to discontinue use of the dish machine and sanitize dishes in the three-compartment sink until the dish machine is repaired.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the kitchen from dining area and scooped ice without washing hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen at cookline. One fly in pizza prep area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and containers of raw egg wash stored on shelf in walk-in container above bottles of beer. Manager removed bottles of beer from below eggs during this inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside bottom portion of make-table in pizza station: cut ham (47F, 45F - Cold Holding). Containers of ham date marked 9/15. Employee stated they have not been removed from unit or in-use today. Employee stated they have been stored inside unit since at least the previous night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside bottom portion of make-table in pizza station: cut ham (47F, 45F - Cold Holding). Containers of ham date marked 9/15. Employee stated they have not been removed from unit or in-use today. Employee stated they have been stored inside unit since at least the previous night. Stop sale issued.
[41-10-4] Toxic substance/chemical improperly stored. Two bottles of hand sanitizer on shelf in server station beside mayonnaise packets and coffee. Employee removed hand sanitizer from shelf during this inspection. Hand soap stored on shelf in dry storage area above condiments. Employee removed soap from she,f during this inspection.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Meat sauce (46F) inside walk-in cooler cooling overnight in a deep covered pan.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on clean dish rack across from three-compartment sink heavily stained. Cutting board on make-table in pizza prep area heavily stained black.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside handwash sink in bar area. Employee removed bucket from handwash sink during this inspection.