PIOLA
1250 S MIAMI AVE UNIT 105, Miami FL 33130
Last inspected Apr 6, 2026 · 6 visits since October 2023
FEB 24
NOV 24
MAR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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
6 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate11 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed male employee washing his hands with gloves on and then proceeded to engage in preparation of tiramisu.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceilings in the kitchen area.
Cove molding at floor/wall juncture broken/missing. Observed broken for handwashing sink in the kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed for yellow cutting board in the kitchen and red cutting board at the pizza station.
Show the remaining 8 findings ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine 3rd test Dishwasher (Chlorine 100ppm)
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone on prep table in the kitchen. Observe open plastic water bottle on prep table near the stove.
Floor area(s) covered with standing water. Observed standing water on the floor inside walk in cooler due to ac condensation drip.
Floor soiled/has accumulation of debris. Observed soiled in the walk in cooler.
Hole in or other damage to wall. Observed in disrepair with cracks on the wall tile next to dishwashing machine and 3CS.
No conspicuously located ambient air temperature thermometer in holding unit. Observed ambient thermometer in disrepair for reach in coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of RIC in three kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on top of prep counter in the kitchen.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed female cook, with her bare hands, grab Parmesan cheese and sprinkled over ready to eat lasagna that went straight out for service. Staff was coached on correct procedure.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 ROP salmon packs fully thawed at walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (64F - Cold Holding) at pizza area. As per chef, less than 4 hours. Product was moved to another cold holding unit for rapid cooling.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at the mop sink.
Handwash sink not accessible for employee use at all times. Observed bar hand-wash sink blocked as it is being used as an ice chest.
Handwash sink used for purposes other than handwashing. Observed bar hand-wash sink being used as an ice chest.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available to test for quaternary, which are being used for the sanitizing buckets.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager was not aware on how to properly determine thermometer is in good repair and procedure. Coached on the spot.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceilings in kitchen area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 ROP salmon packs fully thawed at walk-in cooler. Coached manager on correct procedure.
Covered waste receptacle not provided in women's bathroom. Observed no cover on receptacles in both gender neutral bathrooms.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting food pans near the pizza oven.
In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting boards in the kitchen.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gasket for reach in cooler at coffee maker station.
Old labels stuck to food containers after cleaning. Observed on food containers at pizza area at warewashing.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored on boiler stove next to utensils holder and also on prep table.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate2 Basic
Show 7 findings ▾
Food thermometer(s) not calibrated according to manufacturer's specifications.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 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. Kitchen can opener, soiled throughout.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 6 findings ▾
Carbon dioxide/helium tanks not adequately secured at bar.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Manager printed and hung sign at sink in pizza bar area.
Stored food not covered. Pork on bone stored in cooler not covered. Chef wrapped and covered pork.
Wet wiping cloth not stored in sanitizing solution between uses. Cloth stored on make bar board in kitchen. Employee placed cloth in sanitizer solution.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two 15 pound propane tanks stored in dry storage area.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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. Kitchen can opener.
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Food stored on floor. Observed boxes of Produce on floor walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Pizza Station.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.