Champion Pizza
751 Washington Ave, Miami, FL 33139 · Permanent Food Service · License 2332413
What drove the grade
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection1 intermediate (fixed on the spot), 4 basic-6
- Safety score94
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 4, 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
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.
Observed establishment has no written plan for time for pizza sold at front counter. Emailed form to operator and began filling out form during inspection.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed at reach in cooler at front counter gasket torn.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup at reach in freezer
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues.
Observed at walk in cooler shelves soiled with food debris.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed at rear exit.
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.