OUR PLACE PIZZERIA AND RISTORANTE

Name: OUR PLACE PIZZERIA AND RISTORANTE
Address: 403 SUWANNEE AVE SW, BRANFORD, FL, 32008, US
Rating: 87.9

403 SUWANNEE AVE SW, BRANFORD, FL 32008

License #7100341

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

87.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

OUR PLACE PIZZERIA AND RISTORANTE in BRANFORD currently holds an InspectFL Health Score of 87.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 1, 2025. Across those visits, inspectors documented 20 total violations — 6 critical, 2 major, 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink can stored on in-use prep table at cookline. Employee removed the drink from the prep table during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored hanging in wall above cooking oil and single-use lids in dry storage room. Employee moved both jackets during this inspection.
[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. Six packages of raw salmon thawed inside reduced oxygen packaging. The salmon is fully thawed and the packaging is not cut or punctured. Package does have a label indicating the salmon must be removed from packaging prior to thawing. Stop sale issued.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Package containing raw ground beef stored on shelf directly above pan containing raw salmon. Employee removed the salmon from the shelf during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled either mold-like substance.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing degreaser hanging from shelf near back door of kitchen. Manager added the proper label during this inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline placed a raw hamburger patty onto the grill with gloved hand. Employee changed the glove without first washing hands, then continued to handle clean equipment and utensils at the cookline. Inspector had employee wash hands and put on new gloves before continuing to work at cookline.
[14-38-4] Food storage container/container lid cracked or broken. 1. Chipped corner on plastic pan containing cut tomatoes inside reach-in cooler near walk-in cooler. 2. Cracked plastic pan on clean dish rack in warewash area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in corner of prep table at cookline. Employee returned the cloth to the sanitizer solution during this inspection.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: mashed potatoes (48F - Cooling overnight). Mashed potatoes are date marked 11/30. Employee stated the potatoes were cooked and put into the cooler to cool the previous day. The potatoes are in a deep and covered plastic pan.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cart at cookline: cream (62F - Cold Holding). Manager stated the cream has been sitting outside of refrigeration for approximately one hour and placed it in a bin of ice to cool to 41F during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Fan on wall above pizza prep area soiled with dust. 2. Gaskets in reach-in freezer door near fryer soiled with grease. 3. Gaskets in beer cooler doors in bar area soiled with mold-like substance. 4. Dish machine racks soiled with lime-like substance.

Administrative complaint recommended
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Gap at top of door in back of kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Three sets of tongs on oven door handle at cookline. Manager removed tongs from handle during this inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above dish rack near dish machine soiled with dust.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Inside reach-in cooler at cookline: chicken wings (45F - Cooling overnight). Manager stated the wings were cooked the previous day and placed into the cooler to cool to 41F. Upon inspection, the manager stated the dial for the coolers temperature has been moved to setting 2, then moved the dial to the appropriate setting. Stop sale issued. 2. Inside walk-in cooler: cooked rice (45F - Cooling overnight). Rice is date marked 7/7. Manager stated the rice was cooked the previous day and placed into the cooler to cool overnight. The rice is in a deep pan covered with a tight lid. Stop sale issued.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on several cooler doors in bar area soiled with mold-like substance.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Refrigerated make-table near walk-in cooler has ambient air temperature of 46F. Food inside unit reading 52F-60F.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 1. Inside reach-in cooler at cookline: chicken wings (45F - Cooling overnight). Manager stated the wings were cooked the previous day and placed into the cooler to cool to 41F. Upon inspection, the manager stated the dial for the coolers temperature has been moved to setting 2, then moved the dial to the appropriate setting. 2. Inside walk-in cooler: cooked rice (45F - Cooling overnight). Rice is date marked 7/7. Manager stated the rice was cooked the previous day and placed into the cooler to cool overnight. The rice is in a deep pan covered with a tight lid.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelf below containers of oregano in dry storage room.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse