Nick’s Pizza
100 Collins Ave Ste 1, Miami Beach, FL 33139 · Permanent Food Service · License 2331395
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection1 high priority, 3 intermediate (1 repeat), 6 basic-22
- Safety score78
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 visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed at walk-in cooler, vegetables and other produce stored in non-food grade to go bags.
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 establishment has no written procedure to hold pizza under time. Emailed operator time as a public health control form.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed a table, top slicer soiled with food debris at prep area.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed johann unable to provide proof of manager certification.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed three plastic bins at prep area next to standing mixer with with flour in them, not labeled after being removed from original package.
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed in walk-in cooler cases of garlic knots and pieces of cheese, not stored 6 inches off the floor.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wiping cloth at kitchen area not stored in sanitizer solution.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed plastic containers on shelf over three compartment sink, wet nesting.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed missing ceiling tile over pizza station, and over reach in cooler at front counter.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed mop at where washing area not stored properly to dry.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.