REY'S PIZZA
8790 NW 122 ST, Hialeah Gardens FL 33018
Last inspected Jul 10, 2026 · 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.
SEP 23
SEP 24
OCT 25
JUL 26
≈ ERRATIC
4 inspections, swinging between A and F. 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 →
Disciplinary actions
2 cases · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025005486 | Sep 24, 2024 | Mar 11, 2025 | $200 |
| 1--2018027110 | Apr 17, 2018 | Jun 19, 2018 | $320 |
Inspection history
5 visits, newest first
Jul 10, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority4 Intermediate9 Basic
What the inspector wrote — 18 findingsThe state's own report →
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 machine with sanitation chlorine of 0ppm. Operator set up the three compartment sink with chlorine of 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over margarine, in walk in cooler.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed raw shell eggs in the same carton of broken shells eggs, in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shell eggs (50F - Cold Holding); cheese (52F - Cold Holding); pepperoni (53F - Cold Holding); chorizo (52F - Cold Holding)in walk in cooler for more than 4 hours as per operator. Operator open the walk in freezer door.
Show the remaining 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs (50F - Cold Holding); cheese (52F - Cold Holding); pepperoni (53F - Cold Holding); chorizo (52F - Cold Holding)in walk in cooler for more than 4 hours as per operator. Operator open the walk in freezer door. Also observed open lids marinara sauce (80F - Cold Holding); ham (61F - Cold Holding); pepperoni (65F - Cold Holding); cut tomatoes (66F - Cold Holding) for less than 4 hours as per operator. Operator placed food items under ice.
Handwash sink not accessible for employee use at all times. Observed box of gloves, employees purse etc stored in hand sink located across the three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. On hand sink of located at the kitchen entry. Operator replaced paper towels during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed gelatin prepared from more than 24 hours as per operator, operator properly label.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In front of three compartment sink.
Equipment in poor repair. Observed walk in cooler ambient temperature of 60°F.
In-use knife/knives stored in cracks between pieces of equipment. Observed clean spatula stored in between wall and hand sink, next to open lids reach in cooler.
Interior reach in cooler with rust that has pitted the surface, located in front of the oven.
Plumbing system in disrepair. Observed no water running on hand sink located across the three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table. Operator set up a sanitation bucket with chlorine of 100 ppm.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate11 Basic
Show 19 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed interior the reach in cooler at cook line ham (47F - Cold Holding); cooked pasta (48 F Cold Holding), as per employee food was placed in this unit less than 4 hours ago. Instructed employee to transfer food to walk in cooler to rapidly cool.
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. Manager unable to answer the big 6 illness. Reviewed big 6 with operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Handwash sink not accessible for employee use at all times. Observed a handbag stored in the hand wash sink located by the three component sink.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed large plastic container cracked on the corner.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to proved Time control form. Sent time control form to operator.
Non-pitting surface rust on food-contact equipment. Observed interior of reach in cooler with rust, located next to the hand wash sink at cook line.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer the cold holding or temperature.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee eating in a food preparation or other restricted area. Observed employees water bottle stored on the preparation table.
Equipment in poor repair. Observed walk in freezer gasket torn.
Food not stored at least 6 inches off of the floor. Observed in the walk in cooler buckets of oil stored on the floor.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed in use knife located on the prep table under the microwave at cook line.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching cheese.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system filters soiled.
Wet wiping cloth used to wipe tableware or carry-out containers.
Sep 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep cooler at pizza station observed ham (50 F - Cold Holding); pepperoni (57F - Cold Holding); marinara sauce (50 F - Cold Holding); cut tomatoes (51F - Cold Holding); cheese (57F - Cold Holding); cut lettuce (47F - Cold Holding), as per employee these food was transferred to this unit for less than 4 hours. Instructed employee to transferred food to another working unit. Observed cooked pasta (60 F - Cold Holding), stored across from the pizza oven, as per employee this pasta was stored out of temperature control over 4 hours ago. Employee discarded food. Observed fresh garlic in oil (75F - Cold Holding), as per employee out of temperature control for about 1 hour, employee placed food in the reach in cooler underneath the counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine rest kit not available.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nancy Hernandez, Albina Salabarria, expired on 09-02 24.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use correctly. Observed employee using QT test strip on Chorine sanitizer.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed prep cooler at pizza station internal temperature above 50F.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler under prep table at cook line.
Wood food-contact surface not properly sealed. Observed storage shelves by the water heater not sealed.
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 2 high priority.
2 High priority8 Intermediate11 Basic
Show 21 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (60 F - Cold Holding), stored across from the pizza oven, as per employee this pasta was stored out of temperature control over 4 hours ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep cooler at pizza station observed ham (50 F - Cold Holding); pepperoni (57F - Cold Holding); marinara sauce (50 F - Cold Holding); cut tomatoes (51F - Cold Holding); cheese (57F - Cold Holding); cut lettuce (47F - Cold Holding), as per employee these food was transferred to this unit for less than 4 hours. Instructed employee to transferred food to another working unit. Observed cooked pasta (60 F - Cold Holding), stored across from the pizza oven, as per employee this pasta was stored out of temperature control over 4 hours ago. Employee discarded food. Observed fresh garlic in oil (75F - Cold Holding), as per employee out of temperature control for about 1 hour, employee placed food in the reach in cooler underneath the counter.
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. Provided Big 6 poster to operstor.
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. Can opener soiled,
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine rest kit not available.
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. Not available, provided form to operator.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unaware of hot holding and cold holding food temperature.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nancy Hernandez, Albina Salabarria, expired on 09-02 24.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use correctly. Observed employee using QT test strip on Chorine sanitizer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a to go plastic plate used as scoop in the cooked pasta container at cook line.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed prep cooler at pizza station internal temperature above 50F.
Equipment in poor repair. Observed reach in cooler door not closing correctly, prep cooler at pizza station, also observed reach in cooler door gasket torn.
Food not stored at least 6 inches off of the floor. Observed containers with cooked pasta stored in the walk in cooler floor, not 6 inches off the floor.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching cheese, in a container inside the reach in cooler located at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall mounted fan with debris, dust buildup.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler under prep table at cook line.
Wood food-contact surface not properly sealed. Observed storage shelves by the water heater not sealed.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At the time of the inspection observed interior of ice machine soiled located near the 3 compartment sink.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. At the time of the inspection observed reach in cooler doors by the preparation area soiled.
Ceiling tile missing. At the time of the inspection observed ceiling tile missing near the storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the time of the inspection observed ceiling tiles soiled throughout the kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the walk in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. At the time of the inspection observed no ambient thermometer inside of reach in cooler near the preparation area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed fan cover in reach in cooler and walk in cooler soiled.
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.