FERRO PIZZERIA

Name: FERRO PIZZERIA
Address: 8146 N UNIVERSITY DR, TAMARAC, FL, 33321, US
Rating: 25

8146 N UNIVERSITY DR, TAMARAC, FL 33321

License #1608176

🍕 Pizza/Italian ℹ️

25 Grade F / 100

Failing Health Score

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Latest inspection

October 15, 2026 · 14 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FERRO PIZZERIA in TAMARAC currently holds an InspectFL Health Score of 25 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 October 15, 2026. Across those visits, inspectors documented 70 total violations — 13 critical, 14 major, 43 minor.

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Record snapshot

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The latest inspection on October 15, 2026 shows 14 observation rows: 3 critical, 2 major, and 9 minor.

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Inspector notes

Coverage note

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Community reaction

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FERRO PIZZERIA has a rough inspection history. Would you risk it?

F record

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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: Administrative complaint recommended
[08B-02-4] Displayed food not properly protected from contamination. Observed containers with food items stored next to handwashing sink. Operator removed.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on food preparation table next to food items. Operator removed and stored properly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation or old food residue buildup on can opener blade.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils stored inside handwashing sink at cook line. Operator removed utensils from sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substances buildup inside ice machine.
[08B-38-4] Food stored on floor. -Observed container with cooking oil stored on floor in dishwashing area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at cookline.
[38-01-4] Light shield damaged/in disrepair. Observed light shield missing in dry storage area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employees drinks stored in refrigerator not segregated from restaurant foods.
[25-05-4] Single-service articles improperly stored. Observed case with takeout plates stored on kitchen floor. Operator removed
[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 108F in steam table. Per operator, item reheat on stove top and transfer to steam table 45 minutes before the inspection. Operator reheat meatballs to 181F.
[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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil cold held at 60 F at wait station. Per operator, item transfer to location 1 hour prior to the inspection. Operator placed item on ice pack for quick chill.

Disposition: Warning Issued
[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.
[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.
[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.
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave.
[38-01-4] Light shield damaged/in disrepair. Observed light shield missing in dry storage area.
[25-05-4] Single-service articles improperly stored. Observed pizza boxes stored on floor at passageway.
[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.
[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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup hot held in steam table at 102F and meatballs at 118F. Per operator, both items reheat and transfer to unit 1.5 hours prior to the inspection. Operator reheat items on stove top to 180-188F.
[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.
[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.

Disposition: Warning Issued
[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.
[12B-01-4] Employee eating while preparing food. Observed employee eating his lunch while preparing customer food.
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. -Observed containers with cooking oil stored on dry storage floor. Operator removed and stored properly.
[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.
[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.
[25-05-4] Single-service articles improperly stored. -Observed pizza boxes stored on floor at passageway.
[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.
[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.
[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.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed sausages at flip top cooler cold held at 44F. Per operator, sausages transfer to unit 30 minutes prior to the inspection. Operator placed ice packs on item for quick chill.
[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.
[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.
[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.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -Observed no proof of food manager certification at this time.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employees training at this time.