Vincenzos New York Pizza
7105 Collins Ave, Miami Beach, FL 33141 · Permanent Food Service · License 2332821
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection6 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 4 basic-44
- Complaint after follow-up on Oct 15, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score36
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 16, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed 1 live roach crawling on the floor next to kitchen entrance at the time of callback inspection. Operator killed it and discarded it at the time of callback inspection.
Administrative complaintFixed on the spot
Basic2
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- 1st follow-up visitOct 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 2 flying insects flying around kitchen area at the time of callback inspection.
Administrative complaint
Roach activity present as evidenced by live roaches found.
Observed 1 live roach crawling on the floor under hand wash sink at front counter. Also observed 2 live roach crawling on the floor at kitchen entrance. Also observed 2 live roaches crawling on the floor on preparation area at front counter. Also observed 1 live roach crawling inside hand wash sink at kitchen area.
Administrative complaint
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.
More time given
Basic2
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Still observed hand wash sink pipe leaking at kitchen area.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed 3 black olives cans dented on dry storage shelf at kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Cut ham (51°F - Cold Holding); Cooked meatballs (50°F - Cold Holding) inside reach in cooler at front counter. As per employee from the day before. Employee discarded them during inspection. Also observed Raw chicken breast (47°F - Cold Holding); Breaded raw chicken breast (47°F - Cold Holding) inside double door reach in cooler at kitchen area. As per employee from the day before. Operator discarded it during inspection. Stop Sale Issued.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Cut ham (51°F - Cold Holding); Cooked meatballs (50°F - Cold Holding) inside reach in cooler at front counter. As per employee from the day before. Employee discarded them during inspection. Also observed Raw chicken breast (47°F - Cold Holding); Breaded raw chicken breast (47°F - Cold Holding) inside double door reach in cooler at kitchen area. As per employee from the day before. Operator discarded it during inspection. Stop Sale Issued. Corrected On-Site Warning
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 3 flying insects flying around kitchen area.
Roach activity present as evidenced by live roaches found.
Observed 1 live roach crawling on the floor on dry storage area at kitchen area. Also observed 1 live roach crawling on top of chest freezer door next to dry storage at kitchen area.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed license expired October 1st, 2025.
Repeat violation
Intermediate2
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 no written plan for pizzas at front counter.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at kitchen area. Employee provided during inspection.
Fixed on the spot
Basic4
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed hand wash sink pipe leaking at kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed kitchen walls with accumulation of soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed throughout kitchen area.
Floor soiled/has accumulation of debris.
Observed floor soiled behind equipments at kitchen area.
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.