California Pizza Kitchen
Last inspected: Apr 9, 2026
90
Score
Public records show nine inspections at California Pizza Kitchen stretching back to 2022. Inspectors last stopped by on Apr 9, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around three violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.
Compared to the broader Sunrise restaurant scene, where the average is 78, this is a stronger showing. The record reflects steady performance over time.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
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. - From follow-up inspection 2026-04-09: Same **Time Extended**
53B-01-5
90
Apr 8, 2026
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of Raw Beef stored above containers of cooked Shrimps in 4 drawers under flip top in kitchen. Chef inverted **Corrected On-Site**
08A-05-6
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water at entrance of kitchen in cook line don't reach 85 resulting in employees using only cold water to wash their hands. Instructed Manager not to let employees used sink until repair is done.
12A-08-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Rice (51F - Cold Holding); Cooked Potatoes (52F - Cold Holding); Cooked Arborio rice (50F - Cold Holding); Sour Cream (51F - Cold Holding); Cheese (50F) Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale
03A-02-5
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. Cooked Rice (51F - Cold Holding); Cooked Potatoes (52F - Cold Holding); Cooked Arborio rice (50F - Cold Holding); Sour Cream (51F - Cold Holding); Cheese (50F) Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale
01B-02-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Manager replaced thermometer during inspection. **Corrected On-Site**
05-07-4
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.
53B-01-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink at entrance of kitchen in cook line. Water Temperature 81
27-16-4
Basic - Walk in cooler in disrepair. Repairman working on unit during inspection. **Corrective Action Taken**
14-11-5
39
Feb 10, 2026
Food-Licensing Inspection
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Jan 8, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects landing on pizza boxes across from cook line. PIC killed flies and discarded boxes. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-08: Observed two flying insects flying from single service containers on metal table across from cook line. PIC killed flies and discarded containers. **Admin Complaint**
35A-02-6
86
Sep 11, 2024
Routine - Food
No violations found.
100
Mar 21, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
50
Feb 21, 2024
Complaint Full
No violations found.
100
Jun 27, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
45
Sep 23, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (59°F - Cold Holding); mozzarella cheese (57°F - Cold Holding); cut lettuce (56°F - Cold Holding) tomato bisque soup (57°F - Cold Holding) Ambient temperature of cooler is 67°F. Chef states ambient temperature of cooler started showing 50°F at 11:00am but that all items were temping below 41°F since they take temperatures of food throughout the day. Operator added ice to all items for proper cold-holding. Technician began working on cooler at time of inspection and by the end, the cooler was reading an ambient temperature of 42°F. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. #1: Observed handwash sink near dish machine to have sponges and soap inside. Chef removed. #2: observed spray bottle in hand-wash sink at bar. Chef removed. **Corrected On-Site**
31A-09-4
Intermediate - No sink and surface cleaner chemical test kit provided when using sanitizer at three-compartment sink/or wiping cloths.
16-37-1
Intermediate - Spray bottle containing degreaser not labeled. Chef labeled. **Corrected On-Site**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in coolers on cook-line. Chef cleaned and sanitized. **Corrected On-Site**
23-24-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Working containers of rice flour removed from original container not identified by common name. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and jacket on rack holding paper towels. Employee removed. **Corrected On-Site**
40-06-5
52
Frequently Asked Questions
When was California Pizza Kitchen last inspected?
The most recent health inspection at California Pizza Kitchen on file is from Apr 9, 2026. The public record contains nine inspections in total.
What is the most common violation at California Pizza Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at California Pizza Kitchen.
How does California Pizza Kitchen compare to other restaurants in Sunrise?
California Pizza Kitchen most recently scored 90 out of 100, which is higher than the Sunrise average of 78.
Has California Pizza Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at California Pizza Kitchen have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at California Pizza Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is California Pizza Kitchen inspected?
Based on the inspection history on file, California Pizza Kitchen is inspected around three times per year on average.
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