Big C's Downtown Pizzeria
Last inspected: Apr 9, 2026
64
Score
The health department has logged nine inspections at Big C's Downtown Pizzeria, the earliest from 2023. Inspectors last stopped by on Apr 9, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The pattern that stands out is “no written procedures available for use”, which has been cited three times.
Big C's Downtown Pizzeria's latest score of 64 falls below the Fort Lauderdale average of 80. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 9, 2026
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - 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. TPHC- 4 hours-pizza by the slice, fresh garlic and oil mix Two cheese pizzas , per employee pizza on time one hour ago, employee placed time label. **Corrected On-Site**
03F-02-5
Basic - Bathroom facility in disrepair. One of two bathrooms is out of service.
32-05-4
Basic - Floor soiled/has accumulation of debris. Soiled floor under refrigerator , cooking equipment, prep tables, around mop sink and ice machine- old food residues, black like substance stains in floors. **Repeat Violation**
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives between steam table and flip top, in cook line, employee removed both knives. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Steam table, serving spoons on water temperature (112F) employee removed. **Corrected On-Site**
10-07-4
Basic - Light shield damaged/in disrepair. Missing 7 light shields in kitchen- preparation area. **Repeat Violation**
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. End of three compartment sink, floor drain with loose food debris and grease. Under shelf of prep table in front of triple sink, food spills and soiled .
23-03-4
64
Mar 23, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Insects, Rodents, and Animals Not Present
FL-38
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
37
Aug 21, 2025
Food-Licensing Inspection
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Insects, Rodents, and Animals Not Present
FL-38
Plumbing Maintained; Sewage Disposal
FL-51
70
Mar 7, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
67
Oct 22, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High 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. Observed at Maxx Cold cooler next to oven - diced sausage (52F - Cold Holding); sliced sausage (50F - Cold Holding) as per operator items held out of temperature for over 4 hours. See stop sale. Observed at Pepsi beverage cooler - key lime pie (54F - Cold Holding); cheese cake (56F - Cold Holding) as per operator items held out of temperature for over 4 hours. Items not portioned or prepared today. See stop sale **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in front of ovens - shredded cheese (46F - Cold Holding); pizza sauce (47F - Cold Holding); sausage (47F - Cold Holding) as per operator items not portioned or prepared today - items held out of temperature for approximately 2 hours - operator placed bags of ice to bring temperature down. Observed at Maxx Cold cooler next to oven - diced sausage (52F - Cold Holding); sliced sausage (50F - Cold Holding) as per operator items held out of temperature for over 4 hours. See stop sale. Observed at Pepsi beverage cooler - key lime pie (54F - Cold Holding); cheese cake (56F - Cold Holding) as per operator items held out of temperature for over 4 hours. Items not portioned or prepared today. See stop sale **Corrective Action Taken**
03A-02-5
High Priority - 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. Observed 3 pizzas without proper time marks. As per operator items held for approximately 1 hours. Operator placed proper time mark for remaining time.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at oven warmer in kitchen - chicken cutlet (100F - Hot Holding); chicken wing (104F - Hot Holding) As per operator items held out of temperature for approximately 2 hours, operator raised temperature in oven.
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator no written plan. Emailed time control form to operator.
03F-10-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. As per employee- no test strips. **Repeat Violation** **Warning**
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed in lentils container. Employee removed and stored correctly.
14-01-5
Basic - Clean utensils stored between equipment and wall. Observed spatula stored between column and flip top cooler. Employee stored properly. **Corrected On-Site** **Repeat Violation**
24-14-4
Basic - Food stored on floor. Observed by male restroom entrance- plastic bottles of water stored directly on the floor - operator stored correctly **Corrected On-Site**
08B-38-4
Basic - Single-service articles improperly stored. Observed by male restroom entrance- box of cups stored directly on the floor.
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Employee stored correctly. **Corrected On-Site**
21-12-4
35
Jun 17, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-06-17: Observed same. **Admin Complaint**
53B-01-5
90
Feb 5, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching soiled cloth then proceeded to prepare food without washing hands.
12A-29-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees engaged in food preparation without a certified food manager present.
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Employee eating in a food preparation or other restricted area. Observed several employees eating in food preparation area.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on counter next to food preparation area.
40-06-5
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Food stored on floor. Observed tomato sauce stored on floor in walk in cooler.
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
43
Jun 15, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
70
Mar 28, 2023
Routine - Food
6 critical violations. 2 major violations. 7 minor violations.
View 15 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee, wearing gloves, reach inside trash can to discard food, and resume handling food at expo line without washing hands and changing gloves. Advised manager to relay proper hand wash procedures to employee. Employee removed gloves and washed hands. **Corrective Action Taken**
12A-09-4
High 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. Observed at Max cold cooler//marinara sauce (48°F - Cold Holding). Per employee, food not prepped or portioned today; marinara sauce stored in cooler overnight. Stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beef soup (50°F - Cooling) at walk in cooler. Per employee, beef soup prepared yesterday and stored in walk in cooler overnight. Stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed at Max cold cooler//marinara sauce (48°F - Cold Holding). Per employee, food not prepped or portioned today; marinara sauce stored in cooler overnight. Stop sale. 2) Observed butter (70°F - Cold Holding) at cook line. Per employee, butter kept out for approximately 2 hrs. Advised employee to use time as a public health control. Employee put butter back in walk in cooler to quick chill. Corrective Action Taken. 3) Observed fresh garlic in oil (58°F - Cold Holding) at salad station. Per employee, not prepped or portioned today; out for approximately 2 hrs. Advised employee to use time as a public health control. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed grilled chicken (110°F-137°F - Hot Holding) at cook line. Per operator, chicken cooked approximately 30mins prior to inspection. Employee removed chicken to reheat to 165°F. Corrective Action Taken 2) Observed chicken wings (90°F - Hot Holding) at salad station. Per employee, wings cooked appropriately 2.5 hrs prior to inspection. Advised employee to use time as a public health control.
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine sanitizer at 200ppm. Employee corrected to 50ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beef soup (50°F - Cooling) at walk in cooler. Per employee, beef soup prepared yesterday and stored in walk in cooler overnight. Stop sale.
03D-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time as a public health control form to manager. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef soup stored in walk in cooler without date marking. Per operator, beef soup approximately 24hrs prior to inspection. Operator date marked soup. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance in ice machine. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup stored inside marinara sauce at cook line. Employee removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. 1) Observed employee eating chips in kitchen at expo line. Advised manager to relay eating/drinking restrictions while in food prep areas. **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored in pizza box at pizza station. Employee removed cell phone. **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between flip top cooler and food prep table at cook line. Educated employee on proper storage. Employee removed. **Corrected On-Site**
10-17-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on sandwich station cutting board at cook line. Educated employee on proper wiping cloth storage. Employee removed. **Corrected On-Site**
21-12-4
23
Frequently Asked Questions
When was Big C's Downtown Pizzeria last inspected?
The most recent health inspection at Big C's Downtown Pizzeria on file is from Apr 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Big C's Downtown Pizzeria?
Across the inspection record, “no written procedures available for use” has been cited three times, more than any other issue at Big C's Downtown Pizzeria.
How does Big C's Downtown Pizzeria compare to other restaurants in Fort Lauderdale?
Big C's Downtown Pizzeria most recently scored 64 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Big C's Downtown Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at Big C's Downtown Pizzeria have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Big C's Downtown Pizzeria means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Big C's Downtown Pizzeria inspected?
Based on the inspection history on file, Big C's Downtown Pizzeria is inspected around three times per year on average.
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