Dc Pie Co.
1010 Brickell Avenue, CU2, #200, Miami, FL 33131 · Permanent Food Service · License 2336413
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 Oct 22 routine inspection1 high priority (no follow-up needed), 5 basic-8
- Safety score92
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 visitOct 22, 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.
6 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 burrata (57°F - Cold Holding); meatballs (43°F - Cold Holding). As per person in charge was prepared less than an hour.
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gaskets torn at reach in cooler located under pizza prep table, at reach in cooler at front line pizza area and at reach in cooler inside cooking line. Also observed a lid broken on flour bin.
Observed Cardboard used to line nonfood-contact shelves at kitchen entrance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets soiled at reach in coolers throughout establishment.
Code 36, Floors, walls, ceilings and ventilation: Observed Wall soiled with accumulated dust at kitchen right entrance.
Observed Ceiling/ceiling tiles/vents soiled with accumulated dust.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.