DISALVOS PIZZA AND ITALIAN RESTAURANT
5945 S UNIVERSITY DR · DAVIE · Broward County · FL 33328
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
31 full violation description(s) documented by the inspector during this visit.
High Priority 10
03B-02-4High Priority – Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. ground beef (110-20°F – Hot Holding); per cook was prepared at 10am advised to reheat to 165°F or above. **Corrective Action Taken**
03D-02-4High Priority – Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 5 lbs grilled chicken (47-46°F – Cooling); 2 lbs lasagna (47°F – Cooling); 4 qts soup (49°F – Cooling) 7qts gravy 52-58°F 5 lbs pasta 52°F, 3 lbs fired chicken 49°f per manager food was made 8-22-17, covered and put in reach in cooler see stop sale. Walk in cooler: 10 gallon tomato sauce (48°F – Cooling); 15 lbs lasagne (52°F – Cooling); per manager was made 8-22-17. See stop sale.
01B-01-4High Priority – Dented/rusted cans present. See stop sale. # 10 can 1 of each: Black olives, pizza sauce, pizza sauce with basil
12A-05-4High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank and then engaged in preparing pizza with out hand washing.
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. More than 20 live in dry storage area/ prep area, landing on bags of onions. More than 5 live in dry storage area. More than 5 in prep area in front of walk in cooler.
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food. Black garbage bags used to store cooked rolls.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. pasta 53°F. Per manager was placed in reach in cooler next to server station at 10am. Advised to move to walk in cooler to bring temperature down to 41°F or below.
03F-02-4High Priority – Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza by the slice with no date mark. Per manager pizza was made at 11:00am. Garlic oil on server station with no date mark. Per manager was placed out at 12pm. Manager put correct time on both items.
35A-09-4High Priority – Presence of insects, rodents, or other pests. 3 dead insects on flours container in dry storage area.
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 5 lbs grilled chicken (47-46°F – Cooling); 2 lbs lasagna (47°F – Cooling); 4 qts soup (49°F – Cooling) 7qts gravy 52-58°F 5 lbs pasta 52°F, 3 lbs fired chicken 49°f per manager food was made 8-22-17, covered and put in reach in cooler see stop sale. Walk in cooler: 10 gallon tomato sauce (48°F – Cooling); 15 lbs lasagne (52°F – Cooling); per manager was made 8-22-17. See stop sale.
Intermediate 9
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee at pizza station washed hands in three compartment sink then went back to station.
22-22-4Intermediate – Encrusted material on can opener blade.
31A-07-4Intermediate – Handwash sink missing in warewashing or food preparation area. Did not observe hand washing sink by pizza prep station and cook line and rear prep area.
31A-02-4Intermediate – Handwash sink not accessible for employee use due to being blocked by garbage can. Next to ice machine. Manager removed **Corrected On-Site**
22-28-4Intermediate – Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler in back dry storage room.
03D-20-4Intermediate – Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Walk in cooler: 10 gallon tomato sauce (48°F – Cooling); see stop sale.
03D-16-4Intermediate – Potentially hazardous (time/temperature control for safety) food covered while cooling. 5 lbs grilled chicken (47-46°F – Cooling); 2 lbs lasagna (47°F – Cooling); 4 qts soup (49°F – Cooling) 7qts gravy 52-58°F 5 lbs pasta 52°F, 3 lbs fired chicken 49°f per manager food was made 8-22-17, covered and put in reach in cooler see stop sale. Walk in cooler: 15 lbs lasagne (52°F – Cooling) made 8-22-17 cover and place in unit. See stop sale.
02C-02-4Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date mark is being used in establishment.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. On shelf next to office.
Basic 12
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Reach in coolers in dry storage area.
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair. Licking in dinning room.
08B-14-4Basic – Chicken not covered in reach in freezer. Establishment does not have a walk in freezer. Employee covered chicken. **Corrected On-Site**
32-12-4Basic – Covered waste receptacle not provided in women's bathroom.
35A-03-4Basic – Dead roaches on premises. 1 dead roach on floor next to shelf in dry storage are.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Top shelf in pizza station. Employees removed. **Corrected On-Site**
10-20-4Basic – In-use tongs stored on equipment door handle between uses.
33-16-4Basic – Open dumpster lid.
35B-03-4Basic – Outer openings not protected with self-closing doors. Door next to office.
21-10-4Basic – Soiled dry wiping cloth in use. In pizza station.
23-09-4Basic – Soiled reach-in cooler gaskets. Gasket in dry storage area.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. In back prep area and walk in cooler.
Inspector observations synchronized from DBPR on August 11, 2026 2:31 AM.
Violation category totals
2 observation(s)
1 observation(s)
6 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.