Di Piazza Pizzeria

1408 W 49 St, Hialeah, FL 33012 · Permanent Food Service · License 2313695

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Sep 1, 2026

What drove the grade

Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.High priority, repeat · no follow-up needed · 22 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot), 13 basic (1 repeat); basic violations cost 12 at most
-43
Safety score57

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

Inspection history

1 inspection · 1 visit

Sep12026

Routine inspection

23 violations found

First visitSep 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
23 violations found:
- 5 High priority
- 5 Intermediate
- 13 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed meatballs (46°F - Cooling) inside walk in cooler. As per manager food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hours. Operator discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed butter sauce (44°F - Cold Holding), as per operator less than 2 hours on reach in cooler across stove. Operator moved to walk in cooler.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed meatballs (46°F - Cooling) inside walk in cooler. As per manager food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hours. Operator discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken breast stored above raw steak on freezer. Operator stored properly.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
  Observed hose used to rinse at 3 compartment sink, no gap, below rim.
  Repeat violation
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Observed on clams tags.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed multiple cooked food containers prepared onsite and held more than 24 hours not properly date marked.
  Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  Observed cooked chicken thawed at walk in cooler not date marked.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Provided form to operator.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed breadcrumbs stored on soiled container. Operator removed breadcrumbs and start to cleaned .
  Fixed on the spot
Basic13
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed flour and semolina bags not covered by dry storage area. Also observed frozen prosciutto not covered inside reach in freezer.
  Food stored on floor.
  Observed flour bag stored on floor at dry storage area. Operator stored properly.
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Observed personal food next to establishment food not identified and segregated in standing unit by back door.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed spatula in standing water at 92° F. next to steam table at kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on flour bag by dry storage. Operator removed.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled reach in freezer interior by dishwashing machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets on unit across stove. Observed can opener holder soiled with grease. Also observed grease accumulated on microwave, at kitchen area.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed a case of plastic containers stored on floor at kitchen area. Operator stored properly.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed throughout kitchen.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed throughout kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed thorough kitchen.
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Observed at dishwashing area.
  Repeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.