PEPPI'S PIZZA
3620 NE 2 AVE, Miami FL 33137 · 786-391-2624
Last inspected Mar 19, 2026 · 9 visits since February 2024
JUN 24
OCT 24
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above three compartment sink.
Exterior door has a gap at the threshold that opens to the outside. By ice machine.
Faucet/handle missing at plumbing fixture. Observed hot water handle broken at hand sink server area.
Walk-in cooler shelves with rust that has pitted the surface.
Show the remaining 1 finding ▾
Water leaking from pipe and/or faucet/handle. Observed leaking water from hand sink by cook line.
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 4 high priority.
4 High priority9 Intermediate14 Basic
Show 27 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. Observed Dishwasher (Chlorine 0ppm). Employee set up three compartment sink.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee came out with gloves on from bathroom to prep area. Coached employee to discarded gloves and wash hands properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw Philly steak at drawers at cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (116F - Hot Holding) at cook line, as per employee prepared less than 2 hours. Employee turn on the heat to reheating food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled across ice machine.
Handwash sink used for purposes other than handwashing. Observed employee filling a cup of water. From hand sink bar area.
No 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/
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink server area. Observed no paper towel at hand sink bar area.
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. Observed two employees hired more than 60 days no proof of training Youseff Al Bani and Julian Quiroga.
No soap provided at handwash sink. No soap at hand sink server area.
Spray bottle containing toxic substance not labeled. Observed sanitizer spray not labeled by three compartment sink bar area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink by cook line and server area no hot water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Above ware washing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a plastic bottle of water stored on top of prep area at server station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee bags stored on top of table by dishwasher.
Equipment and utensils not properly air-dried - wet nesting. Observed clean trays and containers by ware washing area storage racks.
Exterior door has a gap at the threshold that opens to the outside. By ice machine.
Faucet/handle missing at plumbing fixture. Observed hot water handle broken at hand sink server area.
Food stored on floor. Observed bags of flour stored on floor by pizza dough mixer.
Garbage on the ground and/or pad around dumpster.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of prep area server station near SS pizza boxes.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Observed leaking water from hand sink by cook line.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket by ware washing area.
Sep 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No quaternary and chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled by prep area,ware washing area, above ice machine area and storage. Observed ceiling and vents dusty.
Floor area(s) covered with standing water. Observed standing water on floor under three compartment sink bar area.
Water leaking from pipe and/or faucet/handle. Observed water leaking from ceiling.
Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth at prep area pizza mixer area.
Sep 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority8 Intermediate10 Basic
Show 20 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. Observed Dishwasher (Chlorine 0ppm). Advise manager to set up three compartment sink. Triple Sink (Quaternary 300ppm)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (122F - Hot Holding) at steam table, as per employee less than 2 hours. Observed cooked onions (118F - Hot Holding) at stove. As per manager less than two hours. Manager started to reheat products.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Manager provided a new can opener.
Handwash sink used for purposes other than handwashing. Observed ice discarded at hand sink by bar area.
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. Observed no proof of training for Samantha, Adriana and Lucas.
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. Observed employee Andres and Maria hired less than 60 days.
No quaternary and chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Observed no soap at hand sink front counter bar area. Observed no soap at hand sink by pizza mixer. Employee provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for the food on pizza station. Time marked but no written procedures.
Spray bottle containing toxic substance not labeled. Observed spray bottle with cleaner not labeled by storage area near ice machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed bowl no handle stored inside all purpose flour container by to go area near oven.
Ceiling tile missing. Observed ceiling tiles missing above ware washing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled by prep area,ware washing area, above ice machine area and storage. Observed ceiling and vents dusty.
Floor area(s) covered with standing water. Observed standing water on floor under three compartment sink bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets with food debris near pizza mixer.
Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers by ware washing area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee drink stored inside reach in cooler.
Water leaking from pipe and/or faucet/handle. Observed water leaking from ceiling.
Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth at prep area pizza mixer area.
Apr 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate9 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. Observed can opener soiled at prep area. Observed slicer soiled with food debris at prep area.
Handwash sink used for purposes other than handwashing. Observed hand sink used for other purposes across oven.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and ceiling at prep area and ware washing area and kitchen.
Ceiling/vents tile shows damage or is in disrepair. Observed vents with a hole above ware washing area.
In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under cutting board at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan dusty and soiled at walk in cooler.
Open dumpster lid.
Soiled dry wiping cloth in use. Observed towel stored under at prep table back kitchen.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several cloths at preparation table, ware washing area, cook line and bar area.
Working containers of food removed from original container not identified by common name. Observed squeeze bottle with cooking oil and water not labeled at cook line.
Apr 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 4 high priority.
4 High priority8 Intermediate18 Basic
Show 30 findings ▾
Food placed in soiled container/equipment. Observed bread stored on counter across cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over cooked meatballs at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (59F - Cold Holding); partial cooking chicken wings (60F - Cold Holding); raw chicken (55F - Cold Holding) at drawers across cook line. As per manager one hour. Manager moved to walk in cooler for rapid chill. Observed sausage (55F - Cold Holding); shredded mozzarella (58F - Cold Holding); raw bacon (60F - Cold Holding); sliced ham (55F - Cold Holding) at prep area across cook line, as per manager less than one hour. Manager moved to walk in cooler for rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (123F - Hot Holding);cooked Philly steak (128F - Hot Holding) at cook line, as per manager less than one hour. Employee started to reheat products.
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 soiled at prep area. Observed slicer soiled with food debris at prep area.
Handwash sink used for purposes other than handwashing. Observed hand sink used for other purposes across oven.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand sink by pizza mixer area.
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. Observed Jason, Samantha and Yusef.
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed spray bottles with vinegar and bleach not labeled at bar area. Employee labeled.
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed smoked raw chicken wings (60- Cold-Holding) as per manager they smoked the chicken wings and stored in walk in cooler, and when the customer order wings they cooked it for 3 minutes until reach 165F.
Bowl or other container with no handle used to dispense food. Observed a bowl no handle stored at pickles container at walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and ceiling at prep area and ware washing area and kitchen.
Ceiling/vents tile shows damage or is in disrepair. Observed vents with a hole above ware washing area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean cups not inverted at bar area. Employee inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a cup with residue of coffee above prep area.
Food stored on floor. Observed bags of flour stored on floor at pizza mixer area.
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 at pizza mixer station. Employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 77°F at cook line prep table and bar area.
In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under cutting board at cook line.
No mop sink or curbed cleaning facility provided at establishment. Observed mop sink blocked with equipment and being used as storage making it unable to use mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan dusty and soiled at walk in cooler.
Open dumpster lid.
Soiled dry wiping cloth in use. Observed towel stored under at prep table back kitchen.
Time/temperature control for safety food thawed in an improper manner. Observed Philly steak (34°Frozen) thawing inside oven.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several cloths at preparation table, ware washing area, cook line and bar area.
Wiping cloth sanitizing solution stored on the floor.
Working containers of food removed from original container not identified by common name. Observed squeeze bottle with cooking oil and water not labeled at cook line.
Oct 16, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jun 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed homemade mushroom cream (53F - Cold Holding); cut romaine (57F - Cold Holding); cooked chicken wings (57F - Cold Holding) inside cold drawers at cook line. As per employee for more than 4 hrs. Employee discarded the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed homemade mushroom cream (53F - Cold Holding); cut romaine (57F - Cold Holding); cooked chicken wings (57F - Cold Holding) inside cold drawers at cook line. As per employee for more than 4 hrs. Employee discarded the products. Also observed tomato sauce (89F - Cold Holding) as per employee for 2 hrs. Employee added ice for rapid cooling. Also blue cheese dressing (52F - Cold Holding) at preparation station across bar. As per employee for 3 hrs. Employee placed product inside walk in cooler for rapid cooling.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed an opener blade soiled at back preparation area.
Bowl or other container with no handle used to dispense food. Observed scoop inside breadcrumbs with handle in contact with product at dry storage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cook line.
Floor area(s) covered with standing water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Feb 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 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. Employee touched personal drink then food prepped. Educated employee.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing.
Operating with an expired Division of Hotels and Restaurants license. License expired 10-1-2023. Operator renewed during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime.pizza make table soiled with food debris.
Manager or person in charge lacking proof of food manager certification. No proof of certified managers certificate.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time as public health control no written plan. Emailed Employee written plan. Educated on filling it out.
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. 2 employees working 90 days no training.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in walk in cooler. Employee removed drink.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on the floor.
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.