Prince ST Pizza LLC
521 Lincoln Rd, Miami Beach, FL 33139 · Permanent Food Service · License 2338522
What drove the grade
Food with mold-like growth.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection1 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot), 4 basic-16
- Safety score84
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 visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Observed a half empty container of sour cream with a mold like substance. The manager discarded it.
Fixed on the spot
Intermediate4
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.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Form provided via email
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed a spray bottle containing a blue liquid. The manager had it labeled windex.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed the following food handlers working and have been employed for more than 60 days Jaiver and Jennifer.
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed flour on a piece of metal. The manager had it raised to approximately 8 inches.
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.
The manager removed it.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Form provided via email
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.