NICO'S BROTHERS PIZZERIA
8424 MILLS DR, Miami FL 33183 · 305-595-7559
Last inspected Aug 4, 2026 · 8 visits since January 2024
DEC 24
MAR 25
SEP 25
JAN 26
AUG 26
— STEADY
5 inspections within 25 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 · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2020020922 | Apr 24, 2020 | Jun 30, 2020 | $400 |
Inspection history
8 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked spaghetti (55F - Cooling). Per cooked yesterday around 6pm. Stop sale was issued for 20 portions. Operator discarded food items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked spaghetti (55F - Cold Holding). Per cooked yesterday around 6pm. 20 portions.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker on hose bib where hose is attached.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed soap with chlorine inside sanitize basin at 3CS. Confirmed with operator. Operator was coached and set up properly.
Show the remaining 6 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed meat sauce with no 7 day label. Per operator it was made on Sunday.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black like substance inside ice machine in back area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed not smooth above warewashing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of rust on ceiling vents above prep, pizza kitchen area and where single service items. Also observed water stains on riling tiles blvd warewashing area.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap with chlorine inside sanitize basin at 3CS. Confirmed with operator. Operator was coached and set up properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of soil on shelves housing clean food pans and food equipment above 3CS. Observed soiled with slimy back substance on door gasket of RIF under meat slicer.
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle then continued to handle pizza dough without first washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic butter (80F - Hot Holding) next to steam table, as per operator for 2 hours. Operator opting to use time as public health control moving forward.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control without written procedures. Provided operator with form via email.
Reach-in cooler shelves with rust that has pitted the surface. At standing reach in cooler in back storage area.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on apron and clothes multiple times and continue to prepare pizzas without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (120F - Hot Holding); garlic butter (130F - Hot Holding) at steam table, as per operator for 30 mins.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bolognese sauce and eggplant parm not date marked inside reach in cooler. As per operator was made previous day.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent dusty at front counter.
Equipment in poor repair. Observed reach in cooler gaskets torn at pizza prep station.
Reach-in cooler shelves with rust that has pitted the surface. In back area.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate11 Basic
Show 14 findings ▾
Non-pitting surface rust on food-contact equipment. Observed shelves above three compartment sink containing clean containers rusted.
Packaged food not labeled as specified by law. Observed oil bottle stored on pizza oven unlabeled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef and Mariana sauce without date mark in reach in cooler at front counter. As per employee, it was prepared two days ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage above three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled with dust above reach in cooler nest three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on cutting board at pizza station.
Equipment in poor repair. Observed reach in cooler shelf broken at front counter near pizza oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at front counter. Also observed three compartment sink nozzle soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. observed at reach in cooler near three compartment sink.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted near three compartment sink. Also observed reach in cooler shelves rusted near pizza oven.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on preparation table at front counter.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on preparation table at front counter.
Dec 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 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.
Nonfood-grade basting brush used in food. Observed non food grade basting brush used at coffee station.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At prep area at back of kitchen.
Equipment in poor repair. Observed reach in cooler gaskets torn at pizza station.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment with 23 seats but only licensed for 5.
Food storage container/container lid cracked or broken. Observed plastic container crack on shelf above three compartment sink.
Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in coolers across from three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on preparation tables throughout kitchen.
Dec 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 1 high priority.
1 High priority7 Intermediate11 Basic
Show 19 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cheese (50F - Cold Holding); Cut tomatoes (60F - Cold Holding); cut lettuce (60F - Cold Holding) in reach in cooler near pizza oven. As per employee, less than 2 hours. Instructed employee to place items in cooler to rapidly cool.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed certified food manager unaware of minimum cold holding temperature. Coach operator on proper procedures.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed food employee unable to answer questions on how to use sanitizer. Coach employee on proper procedures, and sent manual dishwashing procedures.
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.
Handwash sink used for purposes other than handwashing. Observed knife stored in handwash sink near three compartment sink. Employee removed it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Nonfood-grade basting brush used in food. Observed non food grade basting brush used at coffee station.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used as scoop inside cheese at reach in cooler pizza station.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At prep area at back of kitchen.
Employee with no beard guard/restraint while engaging in food preparation. Observed male Employee with no beard guard while engaging in food preparation
Equipment in poor repair. Observed reach in cooler gaskets torn at pizza station.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment with 23 seats but only licensed for 5.
Food storage container/container lid cracked or broken. Observed plastic container crack on shelf above three compartment sink.
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 stored inside sugar container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled near three compartment sink. Observed storage shelves above three compartment sink soiled with dust debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior shelves of reach in cooler across from three compartment sink soiled with old food debris.
Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in coolers across from three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on preparation tables throughout kitchen.
Apr 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Food stored in ice used for drinks. See stop sale. Observed an employee water bottle stored in the ice bin at front counter area. Instructed employee to discard ice.
Stop Sale issued due to food not being in a wholesome, sound condition. Stop Sale issued due to adulteration of food product. Observed an employee water bottle stored in the ice bin at front counter area. Instructed employee to discard ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice observed a container with tomato sauce (50 F - Cold Holding), as per employee for less than 1 hour, employee added ice to the holding container and reduced the amount of sauce to rapidly cool.
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 cheese pizza, pepperoni pizza under time control not time marked, as per person in charge placed under time control for less than 30 minutes. Manager marked pizzas on site.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a small steam table next to the pizza oven observed meatballs (111F - Hot Holding), as per person in charge for less than 4 hours, employee reheating the meatballs.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen entrance
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink in the cook line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to person in charge.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meat lasagna held more than 24 hours not properly date marked, at reach in cooler next to the oven.
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.