PORTOFINO COAL FIRED PIZZA

Name: PORTOFINO COAL FIRED PIZZA
Address: 650 NE 22ND TERRACE STE 112, HOMESTEAD, FL, 33033, US
Rating: 41.1

650 NE 22ND TERRACE STE 112, HOMESTEAD, FL 33033

License #2332591

🍕 Pizza/Italian ℹ️

41.1 Grade F / 100

Failing Health Score

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Latest inspection

September 11, 2026 · 9 findings · 1 critical

Routine - Food

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Quick take

PORTOFINO COAL FIRED PIZZA in HOMESTEAD currently holds an InspectFL Health Score of 41.1 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 September 11, 2026. Across those visits, inspectors documented 64 total violations — 14 critical, 22 major, 28 minor.

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The latest inspection on September 11, 2026 shows 9 observation rows: 1 critical, 1 major, and 7 minor.

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PORTOFINO COAL FIRED PIZZA 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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes (56F - Cold Holding); pizza sauce (47F - Cold Holding); as per operator cooler was opened during delivery for less than 4 hrs. Operator added ice.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking water at pizza station. Discussed with employee proper procedures.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of seasoning container. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed strainer on hand sink used to dump ice. Operator removed the strainer.
[33-11-4] Missing drain plug at dumpster.
[33-16-4] Open dumpster lid.
[36-73-4] Floor soiled/has accumulation of debris. Observed accumulation grease under cooking equipment at kitchen.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean plastic containers across dishwasher machine.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak stored above bbq sauce container on shelves at walk in cooler, employee stored properly.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta dated on 02/24 on shelves at walk in cooler. Employee discarded during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (48F - Cold Holding); cooked peppers (46F - Cold Holding); cooked chicken (47F - Cold Holding) on shelves at walk in cooler, as per employee over 4 hours. Employee segregated food to be discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (48F - Cold Holding); cooked peppers (46F - Cold Holding); cooked chicken (47F - Cold Holding) on shelves at walk in cooler, as per employee over 4 hours. Employee segregated food to be discarded.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice cubes discarded on hand wash sink at front counter.
[27-24-5] Hot water at three-compartment sink does not reach 85 degrees Fahrenheit.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies for employees food handlers, not original certificates available at the time of the inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not running water on hand wash sink , hot water running for approximately 6 minutes at 81°.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[36-73-4] Floor soiled/has accumulation of debris. Observed at preparation area.
[08B-38-4] Food stored on floor. Observed raw ground beef container stored on walk in cooler floor.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at pizza station.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed at preparation area.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked minestrone soup dated on 07/17 inside reach in cooler at pizza station. Employee discarded during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked minestrone soup dated on 07/17 inside reach in cooler at pizza station. Employee discarded during inspection.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
[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.
[03C-90-4] Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed establishment utilizing pre cooked chicken wings on site without procedures.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residue on HWS at preparation area.
[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 cooked pasta (42F - Cold Holding) inside reach in cooler at front counter, as per employee from 2 days ago.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed employees food handlers certificates on copies.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the ice dispenser at the front counter. Employee cleaned during inspection.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seared chicken breast (58F - Cold Holding) in reach in cooler at salad station, as per Manager chicken was seared yesterday. Manager discarded during inspection.
[03C-96-4] Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed seared chicken breast (58F - Cold Holding) in reach in cooler at salad station, as per Manager chicken was seared yesterday. Manager discarded during inspection.
[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. Provided form during inspection.
[03C-90-4] Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Discussed and provided form during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residue in HWS at the prep area.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.Provided form and discussed during 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. Observed seared chicken breast (58F - Cold Holding) not date marked in reach in cooler at salad station, as per Manager chicken was seared yesterday.