Master's Deli Pizzeria
1720 Alton Rd, Miami Beach, FL 33139 · Permanent Food Service · License 2326119
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (1 repeat), 10 basic (2 repeats)-31
- Safety score69
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 visitAug 7, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chicken breast (110°F - Hot Holding); garlic and oil (110°F) on the steam table. As per the cook he put those items there approximately 3 hours ago. The cook turned up the heat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed the cook touched the POS system and began making a pizza without washing his hands.
Intermediate4
Code 09, Bare hand contact with ready-to-eat food: Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
Observed the cook put Parmesan cheese on top of a recently cook pizza with his bare hands.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed the can opener blade soiled.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed pasta in the sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed two spray bottles one with a blue liquid the other purple not labeled.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed several plastic squeeze bottles with different liquids not labeled.
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed shelving in the walk in cooler that are less than one inch off the floor.
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 the pizza oven door handle. The cook removed it.
In-use utensil stored in standing water less than 135°F.
Observed utensils in water with a temperature of 110° F. The cook turned the steam table temperature up.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed on the pizza oven door and regular oven door. The cook removed them.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed a half empty water bottle on the pizza preparation counter.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in container of salt and sugar. The cook removed them.
Fixed on the spot
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the walk in cooler shelving, fan guards, and gasket soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed a large crack going from one side of the kitchen to the other by the kitchen entrance.
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.