Pizza de Miami

601 Collins Ave #5, Miami Beach, FL 33139 · Permanent Food Service · License 2327079

A
Grade A
Safety score 93 of 100
Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Handwash sink not accessible for employee use at all times.Intermediate · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 30 routine inspection
    1 intermediate, 4 basic
    -7
  • Safety score93

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitOct 30, 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:

    • 1 Intermediate
    • 4 Basic
    What the inspector cited

    Intermediate1

    • Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.

      Observed handwashing sink near front counter blocked by reach in cooler.

    Basic4

    • Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

      Observed utensils stored in water next to soda machine at 88°F.

    • Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.

      Observed employees engaging in food preparation not wearing a hair restraint. Employees placed on hat during inspection.

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.

      Observed ice buildup at reach and cooler at Cook line.

    • Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.

      Observed mop left in mop bucket and not hung properly to dry.

    Official report, on the Florida DBPR website

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.

Most cited

In-use utensils properly stored1
Clean clothes, hair restraints, jewelry1
Food-contact surfaces designed and maintained1
Handwash sinks and supplies1
Premises and cleaning equipment1