Doughboys Pizzeria
Last inspected: Mar 20, 2026
86
Score
Doughboys Pizzeria has been inspected 10 times since 2022. On Mar 20, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about eight violations before that.
The pattern that stands out is “no written procedures available for use”, which has been cited four times.
The city-wide average for Fort Lauderdale sits at 80, putting Doughboys Pizzeria on the better side of that line. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Under shelves prep tables with abundant build up of rust. **Warning** - From follow-up inspection 2026-03-20: Observed partially covered **Time Extended**
14-16-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Next to two doors reach in cooler- storage of pizza dough. **Warning** - From follow-up inspection 2026-03-20: Observed same **Time Extended**
36-24-5
86
Mar 19, 2026
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 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. Employee touched cell phone , then continue making pizza without washing hands first. After instructed, employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. ham (50F - Cold Holding); mozzarella shredded cheese (47F - Cold Holding); sausages (48F - Cold Holding), per employee food held less than 4 hours. Operator placed ice on food containers for a quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed. **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Per employee manager will be in tomorrow to provided documentation. **Repeat Violation** **Warning**
53A-01-7
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Under shelves prep tables with abundant build up of rust. **Warning**
14-16-4
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. Per employee manager will be in tomorrow to provided documentation **Repeat Violation** **Warning**
53B-01-5
Basic - 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. Walk in coolers **Warning**
14-74-7
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire kitchen- AC vents and ceiling tiles with build up of black like substance. **Warning**
36-34-5
Basic - Floor soiled/has accumulation of debris. Soiled floor, entire kitchen, old food residues and black like substance **Warning**
36-73-4
Basic - Hole in or other damage to wall. Next to two doors reach in cooler- storage of pizza dough. **Warning**
36-24-5
41
Feb 11, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ John Hardin expired 11/2025 **Warning** - From follow-up inspection 2026-02-11: Observed same **Admin Complaint**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some 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 2026-02-11: Observed same **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Food stored on floor. In walk in cooler, buckets of pickles stored on floor. Operator put buckets on shelf. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-11: Observed same **Time Extended**
08B-38-4
78
Dec 8, 2025
Routine - Food
1 critical violation. 3 major violations. 3 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. At pizza station, shredded cheese and pizza sauce stored out of refrigerator. Operator stated held out for pizza preparation. Discussed with operator put items on time as a public health control. **Warning**
03F-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ John Hardin expired 11/2025 **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, at prep station large cutting board soiled with food debris. Slicer soiled with food debris. **Warning**
22-02-4
Basic - Food stored on floor. In walk in cooler, buckets of pickles stored on floor. Operator put buckets on shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Utensils in poor condition. On cook line, squeeze bottles in poor condition/ soiled. **Warning**
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen, wall in prep area soiled with food debris. **Warning**
36-27-5
55
Feb 27, 2025
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
26
Oct 21, 2024
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - 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 in kitchen - operator made vegetable salad with bare hands. Operator discarded at will. See stop sale.
09-01-4
High Priority - Ready-to-eat food contaminated by employee under restriction/exclusion. See stop sale. 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 in kitchen - operator made vegetable salad with bare hands. Operator discarded at will. See stop sale.
01B-11-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station - pizza sauce (46F - Cold Holding) as per operator item not portioned or prepared today - item held out of temperature for approximately 30 minutes. Operator placed bags of ice in container and decided to put item in time control.
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 6 pizzas without time marks - as per operator items held for approximately 1 hour. Operator provided proper time mark for remaining time. **Corrected On-Site**
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 steam table- beans (110F - Hot Holding); meatballs (112F - Hot Holding) as per operator items held out for approximately 1 hours - operator raised table's temperature. **Corrective Action Taken**
03B-01-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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 proper written plan for time control. Provided operator with time control form.
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on the base of slicer. Employee removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed at back by dough mixer - boxes of oil stored directly on the floor. Additionally observed at dry good room - plastic soda bottles stored directly on floor - breading satchel stored directly on floor. Additionally observed at walk in cooler - buckets of tomato sauce stored directly on floor.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed multiple microwaves in kitchen with accumulation of food debris.
22-08-4
Basic - Single-service articles improperly stored. Observed at dry goods room - boxes of pizza stored directly on the floor.
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Wet wiping clothes not stored in solution.
21-12-4
30
Feb 28, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator had incomplete written plans on procedure form.
03F-10-5
90
Jul 31, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 10ppm). Operator corrected to 50ppm. **Corrected On-Site**
22-42-4
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 pizza pie stored without time mark. Per operator, pizza made at 3:30pm. Operator put time mark on pizza. **Corrected On-Site**
03F-02-5
Basic - Food stored on floor. Observed carton of frying oil stored on floor in kitchen. Operator properly stored. **Corrected On-Site**
08B-38-4
70
Mar 10, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed tomato sauce (58°-61°F - Cooling)at walk in cooler. Per operator, sauce prepared last night and stored in deep bucket, partially covered. Educated operator on proper cooling method. Operator discarded sauce. See stop sale.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed tomato sauce (58°-61°F - Cooling)at walk in cooler. Per operator, sauce prepared last night and stored in deep bucket, partially covered. Educated operator on proper cooling method. Operator discarded sauce. See stop sale.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. Operator washed, cleaned, and sanitized during inspection. **Corrected On-Site**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed foods with time mark stored throughout kitchen without Time as a Public Health Control procedures. Emailed TPHC procedures to operator. **Corrective Action Taken** **Repeat Violation**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam bowl stored inside salt bin in kitchen. Operator removed. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. 1) Observed low boy cooler doors throughout kitchen soiled with food debris. Operator cleaned and sanitized during inspection **Corrected On-Site**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1)Observed ceiling tiles soiled with food debris above cook line. Repeat Violation 2)Observed vent heavily soiled with dust on ceiling above cook line.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Food stored on floor. Observed fryer oil cartons stored on floor in kitchen. Operator properly stored. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and spoons stored in 70°F standing water at fry station. Operator dumped water. **Corrected On-Site**
10-07-4
45
Dec 13, 2022
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. All sanitizer buckets in kitchen at 200ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In pizza station unit, sliced meatballs (46F - Cold Holding); cooked ground beef (45F - Cold Holding); diced ham (45F - Cold Holding). All containers not correctly placed in unit to be in coldest location. Per employee containers refilled less than 1 hr. Items moved to lower cooler to rechill and containers rearranged for proper cold holding. 2) at pizza station counter, pizza sauce (47F - Cold Holding); shredded mozzarella (46F - Cold Holding). Per employee out of cooler 45 minutes. Employee split items and placed half in walk in cooler to rechill and placed remainder on time control. . **Corrective Action Taken**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves without first washing hands. Reviewed with manager proper hand wash procedures to relay to employees. **Corrective Action Taken**
12A-07-5
High Priority - 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. Employee handled ready to eat items with bare hands when adding to pizza by the slice. Reviewed with manager proper policy for using gloves and washing hands and employee washed hands and put on gloves. **Corrected On-Site**
09-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available. **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to locate plan for Time Control. New formed printed and provided to be filled out. **Corrective Action Taken**
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen area have dust build up. **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface. Wiping cloth under cutting board by pizza station. Employee removed wiping cloth. **Corrected On-Site**
21-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in front kitchen not secured. Employee replaced chain to secure. **Corrected On-Site**
51-11-4
33
Frequently Asked Questions
When was Doughboys Pizzeria last inspected?
The most recent health inspection at Doughboys Pizzeria on file is from Mar 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Doughboys Pizzeria?
Across the inspection record, “no written procedures available for use” has been cited four times, more than any other issue at Doughboys Pizzeria.
How does Doughboys Pizzeria compare to other restaurants in Fort Lauderdale?
Doughboys Pizzeria most recently scored 86 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Doughboys Pizzeria's inspection record improved over time?
Yes. Recent inspections at Doughboys Pizzeria have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Doughboys Pizzeria 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 Doughboys Pizzeria inspected?
Based on the inspection history on file, Doughboys Pizzeria is inspected around three times per year on average.
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