Grafa Pizza
1357 Washington Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2325934
What drove the grade
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection2 intermediate (1 repeat), 3 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 6, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
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 establishment does not have a written p,a for pizza kept at display counter.
Repeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed at front counter soap missing at handwashing sink.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at walk in cooler multiple cases of food stored on the floor. Observed at pizza station salt and flour stored on the floor.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler/Walk-in cooler interior/shelves have accumulation of soil residues.
Observed shelves at walk in cooler soiled with food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gasket at reach in freezer soiled with food debris.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.