ENRICO'S PIZZA
20 HIGH POINT RD, Tavernier FL 33070
Last inspected Sep 23, 2025 · 8 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 24
JUN 24
OCT 24
MAR 25
SEP 25
— STEADY
5 inspections within 28 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 →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024015591 | Nov 16, 2023 | Apr 11, 2024 | $320 |
Inspection history
8 visits, newest first
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 77 F manager put garlic oil into walk-in cooler to rapid chill., out for under 4 hours according to cook
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with food debris
No paper towels or mechanical hand drying device provided at handwash sink.
Open dumpster lid.
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fresh garlic in oil 70F, Discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
Handwash sink used for purposes other than handwashing. Container of bleach stored in handwashing sink
No handwash sink located in vending machine area where employees service bulk food machines.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.pasta, sausage and chicken wings not date marked in the walk-in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cardboard used to line food-contact shelves.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor in walk-in cooler
Stored food not covered. Frozen lobster not in freezer not covered
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.ricotta 46F garlic oil 80F items put in refrigerator to rapid cool
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled Slicer guard is soiled with food debris.
No at or chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage and lasagna in the walk-in cooler not date marked
Cleaned and sanitized equipment or utensils not properly stored.clean pizza pans on the floor in storage shed
Equipment in poor repair. Low boy holding slicer gaskets in poor repair
Floor area(s) covered with standing water in dish room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Jest freezer gaskets are soiled
Single-service articles improperly stored.pizza boxes on the floor in storage shed
Water leaking from pipe user triple sink
Jun 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine in dish machine.sanitizing will be done in triple sink
Raw animal foods not properly separated from each other when thawing based upon minimum required cooking temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Employee with no hair restraint while engaging in food preparation.
Food being thawed outside in outdoor mop sink with running cold water
Hole in or other damage to bathroom wall
Plumbing system in disrepair. The dish machine drain line is clogged.
Feb 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. The metal ice scoop is cracked.
Back Exterior door has a gap at the threshold that opens to the outside.
Cardboard used to line food-contact shelves.
Ceiling fans and ceiling above fans soiled with dust.
Grease receptacle lid open, broken, or missing.
Hole in or other damage to wall in men's bathroom.
In-use ice scoop stored on soiled surface between uses.
Large pots not stored inverted or in a protected manner.
Mens Bathroom door left open other than during cleaning or maintenance.
No handwashing sign provided at a hand sink used by food employees in the dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The exterior and door of the machine is soiled.
Nov 16, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded.
0 High priority7 Intermediate3 Basic
Show 10 findings ▾
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. Can opener blade is soiled
Handwash sink used for purposes other than handwashing. Container of water in hand wash sink
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/
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.
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.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in dish room
Grease receptacle lid open, broken, or missing.
No handwashing sign provided at a hand sink used by food employees. In dish area at handwash sink
Plumbing system in disrepair. Hand wash sink hot water handle spins without turning on the water
Sep 5, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded.
0 High priority8 Intermediate4 Basic
Show 12 findings ▾
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. Can opener blade is soiled
Handwash sink used for purposes other than handwashing. Container of water in hand wash sink
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/
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings, pasta, lasagna in walk-in cooler not date marked.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in dish room
Containers of oil stored on floor in storage shed.
Grease receptacle lid open, broken, or missing.
No handwashing sign provided at a hand sink used by food employees. In dish area at handwash sink
Plumbing system in disrepair. Hand wash sink hot water handle spins without turning on the water
Jul 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate6 Basic
Show 14 findings ▾
Employees drink bottles in ice used for drinks. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45*F - Cold Holding); lasagna (45*F - Cold Holding); cheese (44*F - Cold Holding) in walk-in cooler. cheese (51*F - Cold Holding); sausage (48F - Cold Holding); ricotta cheese (50F - Cold Holding)in reachin cooler pizza prep table. Lids were closed. Double pans in drawers
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,can opener blade, soiled with food debris, mold-like substance or slime.
Handwash sink not accessible for employee use at all times.
Handwash sink used for purposes other than handwashing.
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/
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.
Floor area(s) covered with standing water by ice machine
Grease receptacle lid open, broken, or missing.
In-use ice scoop stored on soiled surface between uses.
Nonfood-contact surface walk-in cooler door soiled with grease, food debris, dirt, slime or dust.
Time/temperature control for safety food thawed in an improper manner.
Unnecessary items/unused equipment on the premises in garbage area old unused equipment
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.