Panizza
1229 Lincoln Rd, Miami Beach, FL 33139 · Permanent Food Service · License 2327972
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 intermediate, 8 basic-29
- Safety score71
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 visitJul 22, 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.
15 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 identified in the written procedure as a food held using time as a public health control has no time marking.
As per the cook the items were placed there approximately at 9:30 and the filled out the list.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed a cook touch her watch and continued to prepare food.
Intermediate5
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.
Form provided via email.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed the hand sink in the prep room full of equipment.
Handwash sink used for purposes other than handwashing.
Observed several utensils in the hand wash sink at the front counter. Observed the cashier fill a pitcher of water at the sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed in the prep room.
No soap provided at handwash sink.
Observed in the prep room.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a large plastic container with cooking oil on the floor in the back room.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed at the front counter.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed the cook wearing a watch and other bracelet ps.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the reach in cooler gaskets soiled at the front counter. Observed the walk in cooler fan guards soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed throughout the kitchen.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed in the mop bucket.
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.