Bens Pizza
401 Biscayne Blvd S112, Miami, FL 33132 · Permanent Food Service · License 2330538
What drove the grade
Stop Sale issued due to adulteration of food product.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection2 high priority (no follow-up needed), 4 intermediate (1 fixed on the spot, 2 repeats), 1 basic-20
- Safety score80
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 1, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
Observed Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Observed chicken pizza, pepperoni pizza.
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period.
See stop sale. Observed chicken pizza, pepperoni pizza.
Intermediate4
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Repeat violation
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed white car with dough blocking the hand wash sink located.
Handwash sink used for purposes other than handwashing.
Observed sponge inside hand wash sink located near. Operator removed during inspection.
Fixed on the spot
Basic1
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.