FERRO PIZZERIA

Name: FERRO PIZZERIA
Address: 8146 N UNIVERSITY DR, TAMARAC, FL, 33321, US
Rating: 67.9

8146 N UNIVERSITY DR, TAMARAC, FL 33321

License #1608176

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67.9 Grade F / 100

Failing Health Score

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Quick take

FERRO PIZZERIA in TAMARAC currently holds an InspectFL Health Score of 67.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 31 total violations — 4 critical, 6 major, 21 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Administrative complaint recommended
[08B-38-4] Food stored on floor. -Observed various food items stored on dry storage floor. -Observed various food items stored on walk in cooler floor.
[25-05-4] Single-service articles improperly stored. Observed pizza boxes stored on floor at passageway.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil cold held at 55F at front line. Per operator, item transfer to front line 1.5 hours prior to the inspection. Operator placed item on ice pack for quick chill.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed between prep sink and handwashing sink at cook line.
[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. Observed fish thawing in vacuum packaging at walk in cooler. Advised operator to follow instructions on packaging.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substances buildup inside ice machine.
[38-01-4] Light shield damaged/in disrepair. Observed light shield missing in dry storage area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Observed mixer head soiled with accumulated old food residue. -Observed accumulation of black mold like substances buildup on can opener blade.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching cooked pizza with bare hands. After brief education, employee then wash hands and wear gloves.
[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 tomato sauce stored in walk in cooler. Per operator, sauces made on 04/04/2026.

Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substances buildup on can opener blade.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substances buildup on can opener holster.
[25-05-4] Single-service articles improperly stored. -Observed pizza boxes stored on floor at passageway.
[29-05-4] Plumbing line from a removed fixture not capped off. -Observed pipes at mop sink capped off. No hot or cold running water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black substances buildup on walls at 3 compartment sink.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -Observed no proof of food manager certification at this time.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[12B-02-4] Employee eating in a food preparation or other restricted area. -Observed employee eating his lunch at cook line. Advised employee to always have his meals in dinner area or other approved location. Employee removed to dining room.
[08B-54-4] Uncovered food stored near sink exposed to splash. -Observed 2 uncover containers with butter and cheese next to hand washing sink can lead to contamination.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 01/14/2025. Operator renewed his license during inspection.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Observed at 3:45 p.m. no date marked on open gallon of milk. Per operator, milk open yesterday at 2:00 p.m. Operator correctly date marked.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed between food at hand wash sink at cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed meatballs hot held at 104F on steam table. Operator reheat on stove top to 177F.

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