APIZZA BROOKLYN RESTO + VINO
5755 BIRD RD, Miami FL 33155
Last inspected May 22, 2026 · 9 visits since July 2023
APR 24
NOV 24
MAR 25
SEP 25
FEB 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Toxic substance/chemical improperly stored. Observed bucket of quaternary sanitizer stored next to food prep cutting board located across/ reach in cooler located across the cook line. Operator removed.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Non-pitting surface rust on food-contact equipment. Observed shelf used to store food contact equipment with rust accumulation.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Dayneris Diaz, Maydi Morejon, Angelo Montoya and others expired 01/28/2026.
Food storage container/container lid cracked or broken. Observed cracked lids at the dry rack station. Operator discarded
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between two reach in coolers at pizza prep station. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water at 64F near ice cream mini fridge.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler shelves soiled.
Time/temperature control for safety food thawed in an improper manner. Observed frozen raw shrimp being thawed at room temperature inside prep sink. Operator placed under running cold water.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of white cutting board located across the cook line.
Working containers of food removed from original container not identified by common name. Observed working containers of salt, pepper, and clear squeeze bottles containing oil with no label at the cook line.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate9 Basic
Show 14 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed female employee washing hands less than 10 seconds at hand wash station next to cook line.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed female employee touch face with gloves on and immediately began food preparation without changing gloves or washing hands. Coached employee on proper hand washing procedures.
Raw animal food stored over or with unwashed produce. Observed raw shelled eggs stored over unwashed produce in walk in cooler. Operator removed raw shelled eggs and stored correctly.
Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging inside three compartment sink.
Toxic substance/chemical improperly stored. Observed bucket of quaternary sanitizer solution next to cutting board on prep table. Operator removed immediately.
Bowl or other container with no handle used to dispense food. Observed plastic container inside flour bin used as a scoop in kitchen area next to prep line. Operator removed cup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled inside kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door.
Food storage container/container lid cracked or broken. Observed cracked containers throughout kitchen area. Operator discarded the containers.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer. Operator called service tech to repair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water next to cook line at 84F. Operator discarded water.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under green cutting boards in prep area inside kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled.
Working containers of food removed from original container not identified by common name. Observed working containers of salt and pepper as well as clear squeeze bottles containing oil next to cook line. Operator labeled all bottles.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed RISOTTO (45F - Cooling) at walk in cooler, as per chef more than six hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed RISOTTO (45F - Cooling) at walk in cooler, as per chef more than six hours. Observed FETA CHEESE (50F - Cooling); DICED MOZZARELLA (51F - Cooling) at work station next to prep sink, as per employee more than four hours.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed FETA CHEESE (50F - Cooling); DICED MOZZARELLA (51F - Cooling) at work station next to prep sink, as per employee more than four hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at kitchen area with mold/slime like substance. Employee cleaned during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents at dining area soiled with debris.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed a cook and multiple servers wearing bracelets during food service.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at ware washing area wet nesting.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with debris. Observed interior of reach in cooler across stove at kitchen area soiled with debris.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tomato soup (48F - Cooling) at walk in cooler. As per manager, product was prepared on the previous day.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tomato soup (48F - Cooling) at walk in cooler. As per manager, product was prepared on the previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed penne (54F - Cold Holding) at preparation cooler at cook line. As per employee, product placed inside unit approximately 3 hours prior. Employee removed excess product from container.Observed breaded raw chicken (60F - Cold Holding); breaded raw beef (55F - Cold Holding) at 2 door preparation cooler at cook line. As per manager,for less than 3 hours.
Clam and mussel tags not marked with last date served.
Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on raw beef and raw chicken. As per manager, products remain in reduced oxygen packaging for more than 48 hours.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packages of raw beef at walk in cooler missing required information.
Clams and mussels removed from original container for long-term storage. Observed containers of clams and mussels missing tags inside reach in cooler at cook line. Employee provided tags.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area. Manager placed cloths in sanitizer solution.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over bolognese sauce at walk in cooler. Person in charge rearranged products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked eggplant (123F - Hot Holding) at room temperature at cook line. As per person in charge, for less than 30 minutes. Employee took product to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. Person in charge removed and took to ware washing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Observed containers of pasta not date marked at walk in cooler. Person in charge placed date mark on products.
Bowl or other container with no handle used to dispense food. Observed metal bowl stored inside container of flour at preparation area. Person in charge removed bowl.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage stored on cutting board at cook line. Employee removed beverage.
Employee with no hair restraint while engaging in food preparation. Observed employee preparing pizzas not wearing hair restraint.
Food stored on floor. Observed plastic container of cooking oil stored on floor at cook line.
Observed ice bucket not inverted on ice machine.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on cutting board. Employee removed cloth and placed inside sanitizer solution.
Sep 20, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (48F - Cold Holding); sauce (54F - Cold Holding); raw beef (34F - Cold Holding); meatballs (46F - Cold Holding) at walk in cooler. As per manager, for approximately 2 hours. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature.
Clam/mussel tags not marked with last date served.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours.
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. Observed ambient temperature at 53F at reach in cooler at pizza preparation area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas.
Jul 20, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
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 cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (48F - Cold Holding); sauce (54F - Cold Holding); raw beef (34F - Cold Holding); meatballs (46F - Cold Holding) at walk in cooler. As per manager, for approximately 2 hours. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature.
Clam/mussel tags not marked with last date served.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours.
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. Observed ambient temperature at 53F at reach in cooler at pizza preparation area.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in standing water at 85F at cook line. Employee removed water.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.Observed lighting in disrepair at ware washing area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm. Employee took solution to replenish.
Jul 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 6 high priority.
6 High priority7 Intermediate13 Basic
Show 26 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over asparagus at walk in cooler. Employee rearranged items.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw clams at reach in cooler at cook line. Employee rearranged items.
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 cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (48F - Cold Holding); sauce (54F - Cold Holding); raw beef (34F - Cold Holding); meatballs (46F - Cold Holding) at walk in cooler. As per manager, for approximately 2 hours. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed eggplant (77F - Hot Holding) at room temperature at cook line. As per chef, for approximately 2 hours.
Clam/mussel tags not marked with last date served.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of proper hot holding temperature.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. Employee took blade to wash, rinse and sanitize.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours.
Clean wiping cloth supply not properly stored. Observed sanitizer bucket stored inside preparation sink with container of squid. Employee removed bucket.
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. Observed ambient temperature at 53F at reach in cooler at pizza preparation area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on food storage shelf. Manager removed item.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed bags of ice stored on floor at walk in freezer. Observed plastic container of cooking oil stored on floor at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching flour inside container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in standing water at 85F at cook line. Employee removed water.
Old food stuck to clean dishware/utensils. Observed stored vegetable peeler soiled with old food debris at preparation area.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.Observed lighting in disrepair at ware washing area.
Uncovered food stored near sink exposed to splash. Observed flour stored near hand sink. Observed pooled eggs stored underneath paper towel dispenser.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm. Employee took solution to replenish.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.