Mom's Pizza
1059 Collins Ave #106, Miami Beach, FL 33139 · Permanent Food Service · License 2324105
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 Oct 14 routine inspection1 high priority (fixed by the Oct 16 follow-up), 1 intermediate (1 repeat), 2 basic-9
- Safety score91
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 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
- First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 cheese pizza (80°F - Hot Holding); Hawaiian pizza (80°F - Hot Holding); pepperoni pizza (80°F - Hot Holding)at front counter.
Intermediate1
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.
Observe establishment has no written procedure to maintain pizza under time.
Repeat violation
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed handle missing at fliptop workstation at prep area.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup at reach in freezer near kitchen exit.
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.