How many health inspections has CALIFORNIA PIZZA KITCHEN had?

CALIFORNIA PIZZA KITCHEN has had 20 inspections according to Florida DBPR records.

Has CALIFORNIA PIZZA KITCHEN ever been shut down?

No, CALIFORNIA PIZZA KITCHEN has no emergency closures on record.

What are the most common violations at CALIFORNIA PIZZA KITCHEN?

The most frequently cited violations at CALIFORNIA PIZZA KITCHEN are: Proper cooking temps, Time as control, Approved food source.

What does Florida violation V10 (Approved food source) mean?

UNSAFE FOOD SOURCE: Food from unapproved sources bypasses USDA/FDA safety inspections, potentially harboring Listeria, Salmonella, E. coli O157:H7, parasites, or chemical contaminants. Uninspected meat may contain antibiotics, hormones, or prions (mad cow disease). Home-canned foods risk deadly Clostridium botulinum toxin. Wild-harvested shellfish may contain paralytic toxins. All food must come from approved, inspected sources. Maintain supplier documentation and invoices. Shellfish must have proper tags retained for 90 days. No home-prepared, home-canned, or uninspected foods. Wild game must be commercially processed. Verify supplier licenses and inspection status.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

What does Florida violation V21 (Time as control) mean?

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

CALIFORNIA PIZZA KITCHEN

23181 VILLAGE SHOPS WAY STE 113, Estero, FL 33928

Lee County · Permanent Food Service · Owner: CALIFORNIA PIZZA KITCHEN INC · License: SEA4605913

CALIFORNIA PIZZA KITCHEN in Estero, FL has 20 inspections on record with 112 total violations (5.6 per inspection) and 0 emergency closures.

20Inspections

112Violations

0Closures

Data current as of March 11, 2025

Inspection History (20)

Mar 11, 2025 — Routine - Food· 5 violations · Inspection Completed - No Further Action

High Priority Violations

V10 Approved food source

V16 Proper cooking temps

V21 Time as control

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

Dec 4, 2024 — Routine - Food· 10 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V09 No contamination

V10 Approved food source

V12 Shell stock requirements

V16 Proper cooking temps

V23 Chemical properly stored

V25 Allergen awareness

Intermediate Violations

V36 Proper ventilation

V41 Toilet facilities

Jun 26, 2024 — Complaint Full· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V14 Food contact surfaces

V22 Consumer advisory

Intermediate Violations

V29 Proper sewage disposal

V36 Proper ventilation

Apr 24, 2024 — Complaint Full· 4 violations · Inspection Completed - No Further Action

High Priority Violations

V13 Parasite destruction

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

Nov 21, 2023 — Routine - Food· 11 violations (2 high priority)· Inspection Completed - No Further Action

Jul 17, 2023 — Routine - Food· 0 violations · Inspection Completed - No Further Action

No violations recorded for this inspection.

Feb 16, 2023 — Routine - Food· 4 violations · Inspection Completed - No Further Action

High Priority Violations

V11 Food in good condition

V16 Proper cooking temps

Intermediate Violations

V31 Clean multi-use utensils

Nov 1, 2022 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V06 Handwashing facilities

V10 Approved food source

V12 Shell stock requirements

V21 Time as control

Dec 12, 2021 — Routine - Food· 8 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V10 Approved food source

V14 Food contact surfaces

V21 Time as control

V24 Toxic substance control

V27 Correct procedures

Aug 4, 2021 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Jul 29, 2021 — Routine - Food· 4 violations (2 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V10 Approved food source

V21 Time as control

Intermediate Violations

V35 Single-use items

Dec 8, 2020 — Routine - Food· 6 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V25 Allergen awareness

Aug 28, 2020 — Complaint Full· 7 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

Oct 3, 2019 — Routine - Food· 10 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

Intermediate Violations

V29 Proper sewage disposal

V36 Proper ventilation

V41 Toilet facilities

Aug 5, 2019 — Complaint Full· 11 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V29 Proper sewage disposal

V40 Wiping cloths usage

Mar 26, 2019 — Routine - Food· 6 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V12 Shell stock requirements

V21 Time as control

V22 Consumer advisory

Sep 5, 2018 — Routine - Food· 3 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V21 Time as control

V23 Chemical properly stored

Feb 20, 2018 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V02 Employee health policy

V08 Proper hand/arm washing

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

Nov 14, 2016 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Nov 9, 2016 — Routine - Food· 8 violations (6 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V08 Proper hand/arm washing

V09 No contamination

V10 Approved food source

V12 Shell stock requirements

Intermediate Violations

V41 Toilet facilities

Basic Violations

V53 Outer openings protected

How Does This Facility Compare?

CALIFORNIA PIZZA KITCHEN has had 0 emergency closures, compared to the Lee County average of 0.07 closures per facility. It has averaged 5.6 violations per inspection vs. the county average of 2.72.

Frequently Asked Questions

How many health inspections has CALIFORNIA PIZZA KITCHEN had?: CALIFORNIA PIZZA KITCHEN has had 20 inspections according to Florida DBPR records.
Has CALIFORNIA PIZZA KITCHEN ever been shut down?: No, CALIFORNIA PIZZA KITCHEN has no emergency closures on record.
What are the most common violations at CALIFORNIA PIZZA KITCHEN?: The most frequently cited violations at CALIFORNIA PIZZA KITCHEN are: Proper cooking temps, Time as control, Approved food source.

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: March 11, 2025 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with CALIFORNIA PIZZA KITCHEN.