Blaze Pizza
12305 SW 137 Ave Unit 306, Miami, FL 33186 · Permanent Food Service · License 2336044
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 3 basic (1 repeat)-11
- Safety score89
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 visitAug 19, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at preparation table to the right of pizza oven arugula (53°F - Cold Holding) as per operator out for less than 2 hours. Was placed in reach in cooler for rapid cooling.
Fixed on the spotRepeat violation
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed at front counter surface soiled with food debris. Operator cleaned surface during time of inspection. Observed at dinning area soda machine nozzles, back plate and ice chute soiled with black mold like substance.
Fixed on the spot
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed in walk in cooler accumulation of dust on vent cover.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vent above pizza station to the left of pizza oven soiled with dust.
Ceiling tile missing.
Observed ceiling tile missing at front 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.