FIRED UP PIZZA
15673 SOUTHERN BLVD UNITS 105-106 · LOXAHATCHEE · Palm Beach County · FL 33470
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked steak (135 at 3:45F; 112F at 4:50pm – Cooling) cooling since 2:15pm Item did not cool to 70F within 2 hours. See stop sale.
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 2 dented cans of Sliced jalapeño pepper 1 dented can of ripe olives
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At front counter; pizza make station: 1 live small flying insect observed landing on cutting boards At soda bibs near vegetable wash sink: approximately 6 live small flying insects coming from soda bibs **Repeat Violation** **Admin Complaint**
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink: Quaternary ammonium sanitizer solution was 0ppm. Operator was unable to obtain sanitizer from the Quaternary ammonium sanitizer sink set up but was able to manually prepare Quaternary ammonium sanitizer solution which was 200ppm. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; make station: Italian sausage (53F – Cold Holding); shredded cheddar cheese (46F – Cold Holding); cooked chicken (52F – Cold Holding); ham (50F – Cold Holding); spicy sausage (50F – Cold Holding); meatball (50F – Cold Holding); cut tomatoes (53F – Cold Holding); sautéed onion (46F – Cold Holding); sautéed garlic (45F – Cold Holding) As per operator taken from reach in cooler since 11am. Not prepared or portioned today. See stop sale. On prep counter near fire area on ice: pesto sauce (68F – Cold Holding) As per operator taken out of reach in cooler at 11am. See stop sale. At front counter prep area, reach in coolers: cooked steak 44F – Cold Holding); Italian sausage (45F – Cold Holding) ; ham (45F – Cold Holding); cooked chicken (50F – Cold Holding); sautéed garlic (45F – Cold Holding) As per operator held overnight Not prepared or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front line make station, reach in cooler: cut lettuce (46F at 3:20pm ;44F at 4:49pm- Cooling) As per operator cut at 11:30am Cut lettuce did not cool to 41F within 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked steak (135 at 3:45F; 112F at 4:50pm – Cooling) cooling since 2:15pm Item did not cool to 70F within 2 hours. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; make station: Italian sausage (53F – Cold Holding); shredded cheddar cheese (46F – Cold Holding); cooked chicken (52F – Cold Holding); ham (50F – Cold Holding); spicy sausage (50F – Cold Holding); meatball (50F – Cold Holding); cut tomatoes (53F – Cold Holding); sautéed onion (46F – Cold Holding); sautéed garlic (45F – Cold Holding) As per operator taken from reach in cooler since 11am. Not prepared or portioned today. See stop sale. On prep counter near fire area on ice: pesto sauce (68F – Cold Holding) As per operator taken out of reach in cooler at 11am. See stop sale. At front counter prep area, reach in coolers: cooked steak 44F – Cold Holding); Italian sausage (45F – Cold Holding) ; ham (45F – Cold Holding); cooked chicken (50F – Cold Holding); sautéed garlic (45F – Cold Holding) As per operator held overnight Not prepared or portioned today. See stop sale.
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front line make station, reach in cooler: cut lettuce (46F at 3:20pm ;44F at 4:49pm- Cooling) As per operator cut at 11:30am Cut lettuce did not cool to 41F within 4 hours. See stop sale.
Intermediate 1
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked chicken (114F at 3:30pm; 106F at 4:55pm-Cooling) As per operator cooked 30mins. At this cooling rate product will not reach 70F within 2 hours. Operator portioned separately and in smaller portions. **Corrective Action Taken**
Basic 1
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium compound sanitizing solution was 0ppm. Operator changed to Wiping cloth quaternary ammonium compound sanitizing solution of 200ppm. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 18, 2026 12:00 PM.
Violation category totals
2 observation(s)
4 observation(s)
1 observation(s)
1 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.