PIZZAIOLA
130 BEACOM BLVD, Miami FL 33135
Last inspected Jul 7, 2026 · 6 visits since August 2023
5 inspections within 7 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. Discussed with the operator and provided written clean-up plan.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Floor soiled/has accumulation of debris. Front counter area, dry good storage area: semolina on the floor underneath the shelf.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Lack of toilet tissue at each toilet. Unisex restroom for the employees and customers.
Single-service articles improperly stored. Storage room: pizza boxes stored on the floor.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler: raw shell eggs stored above ham.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Reach-in cooler interior have accumulation of soil residues. Kitchen by the chest reach in freezer.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen, stand up reach in cooler: raw shell eggs stored above a bag of cheese.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 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. Discussed with the operator and provided written clean-up plan.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. By pizza ovens: knives stored in a container with standing water 78F. Discussed with the operator the proper methods. Operator discard the water and placed different clean knives inside a clean container.
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.