Cicis Pizza 749

410 W 49 St, Hialeah, FL 33012 · Permanent Food Service · License 2331807

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Aug 12, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
1 high priority (fixed on the spot), 1 intermediate, 7 basic
-13
Complaint after follow-up on Aug 12
Counts in full until a follow-up finds the problems fixed
-20
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug62026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitAug 12, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 1 High priority
- 2 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed shredded mozzarella (50°F - Cold Holding); ground beef (46°F - Cold Holding); cut ham (47°F - Cold Holding); cooked chicken (46°F - Cold Holding) in reach in cooler at pizza assembly area, as per operator less than 4 hours. Operator removed all items to walk in cooler.
  Administrative complaint
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Observed reach in cooler at pizza assembly with ambient temp of 50° F.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 1 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed shredded mozzarella (51°F - Cold Holding); ground beef (48°F - Cold Holding); cut ham (48°F - Cold Holding); cooked chicken (48°F - Cold Holding) in reach in cooler at pizza assembly area, as per operator less than 4 hours. Operator add ice for rapid cooling.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled with food debris pizza pans. Observed soiled with food debris can opener blade.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed soup seasoning container not labeled with name, operator labeled during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Observed brownies trays exposed to splash next to hand wash sink. Operator removed.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed on salt container, operator stored properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: 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 unit reaching 50° F at pizza assembly area.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed in pizza ovens.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed personal phone on shelves at preparation area. Employee removed.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.