Forno N09 Pizza and Subs/Redhead Burger/Mella Ice Cream and Yogu
1144 Ocean Dr #104-106, Miami Beach, FL 33139 · Permanent Food Service · License 2333793
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection4 high priority (1 fixed on the spot), 3 intermediate, 17 basic; basic violations cost 12 at most-42
- Extension granted on Oct 1Counts in full until a follow-up finds the problems fixed-3
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 1, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues.
More time given
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 32, Restrooms: Establishment's approved variance requires that the shared bathroom be available during all periods of operation.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
- First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed that pizza station display case a cheese, pizza, pepperoni, pizza, barbecue chicken, olives, pizza, veggie pizza, meat, lover, and corn and ham pizza with no time mark. Observed pizza station has no written plan for time as public health control for pizzas and pre made sandwiches on display for sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at pizza station cut tomatoes (47°F - Cold Holding); ham (48°F - Cold Holding); shredded cheese (48°F - Cold Holding).
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. Observed that pizza station display case a cheese, pizza, pepperoni, pizza, barbecue chicken, olives, pizza, veggie pizza, meat, lover, and corn and ham pizza with no time mark.
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Observe probe thermometer, soiled employee cleaned the thermometer at time of inspection.
Fixed on the spot
Intermediate3
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.
Observed pizza station has no written plan for time as public health control for pizzas and pre made sandwiches on display for sale.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed that pizza station pizza paddle soiled with food debris.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed four employees without a certified food manager present.
Basic17
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed a prep area, a container of sugar, not properly labeled.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen pre-cooked chicken wings at prep area thawing at ambient temperature, employee store, chicken, wings, and reach in cooler for proper thawing g
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at gelato area, a plastic container of sugar stored on the floor.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed the white cutting board at gelato station with the marks and not easily cleaned.
Equipment in poor repair.
Observed the gaskets at reach in cooler in burger, area, torn, and in poor condition.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed throughout the establishment, wet, wiping cloths, not stored in sanitizing solution..
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues.
Observed shells at both walk-in coolers soiled with mold like substance. Observed interior of reach in cooler at quick line soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine at pizza area, soiled with mold like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed at both walk-in cooler fan cover, soiled with dust debris.
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed white pizza containers next to prep area stored on the floor.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed at pizza area, a leaking pipe under pizza oven.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed handwashing sink at pizza area with slow draining water.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no handwashing sign at hand washing sink at pizza area and at gelato area as well.
Code 32, Restrooms: Establishment's approved variance requires that the shared bathroom be available during all periods of operation.
Bathroom was not available during all hours of operation. Observed establishment sharing bathroom with hotel, no variance on file.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed a prep area bug zapper placed over food, slicer, and blender where food is prepared.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed throughout establishment, some areas missing coal molding.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed a tank at front counter of pizza area, and one at prep area not secured.
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.