MIA'S PIZZA
4051 MADISON ST, New Port Richey FL 34652
Last inspected May 29, 2025 · 5 visits since September 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.
DEC 23
MAR 25
MAY 25
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
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
5 visits, newest first
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon above dressings in walk in cooler Raw shell eggs above mozzarella cheese in walk in cooler, raw shell eggs moved to proper shelf
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. Cheese pizza on cook line used for slices not time marked, manager was able to determine the time pizza came out of oven and properly time marked pizza
Manager or person in charge lacking proof of food manager certification. Marie person in charge with no manager certification
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce above dressings in walk in cooler, unwashed produce moved to under dressings
Mar 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. In walk in cooler - shell eggs over cheese, operator moved eggs to bottom
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza make cooler above fill line, ground beef (45F - Cold Holding); ground sausage (46F - Cold Holding), moved to freezer, ground beef 41F, sausage 40F.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at pizza make cooler
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, bucket on cook line, corrected to 200 ppm. Operator added sanitizer manually, dispenser not working properly
Dec 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Floor through kitchen
Ice buildup in reach-in freezer and/or walk-in freezer.
Dec 8, 2023Warning 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 ▾
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 handling phone then handled to go boxes and clean utensils without washing hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (45F - Cold Holding); raw burgers (45F - Cold Holding); raw chicken wings (45F - Cold Holding) in reach in cooler by walk in cooler, operator removed all food and put in walk in cooler
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.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink in dish area
Employee personal food not properly identified and segregated from food to be served to the public. Plate of personal food on shelf next to sauces and above cut ham in walk in cooler
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Floor through kitchen
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses. 7 set of tongs and 3 scoops on oven door handle
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
Plumbing system in disrepair. Hot water faucet at hand sink in dish area not functioning
Sep 7, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority4 Intermediate2 Basic
Show 6 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. Cutting boards stained on cook line
Manager or person in charge lacking proof of food manager certification. Danielle Dye
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.
Employees with no hair restraint while engaging in food preparation.
No Heimlich maneuver/choking sign posted.
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.