Dipapas Italy

9871 N Kendell Dr, Miami, FL 33176 · Permanent Food Service · License 2326596

Official report

out of 100

Grade F

Safety score 31 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority, repeat · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
5 high priority (1 fixed on the spot, 1 repeat), 3 intermediate (2 repeats), 6 basic (3 repeats)
-49
Administrative complaint on Oct 5, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score31

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct52026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 6, 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.
10 violations still not corrected:
- 3 High priority
- 3 Intermediate
- 4 Basic
What was still cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed mozzarella cheese (50°F - Cold Holding); sliced ham (49°F - Cold Holding); sausage (50°F - Cold Holding) at pizza prep station.
  Administrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed demi glace (94°F - Hot Holding); meatballs (110°F - Hot Holding); lemon butter sauce (100°F - Hot Holding) at steam table.
  Administrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  More time given
Intermediate3
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  More time given
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
  No proof of required state approved employee training provided for any employees.
  More time given
Basic4
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
Official report, on the Florida DBPR website
First visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 5 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed raw sea bass completely thawed inside reduced oxygen packaging in reach in cooler across cook line.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed mozzarella cheese (44°F - Cold Holding); sliced ham (45°F - Cold Holding); sausage (45°F - Cold Holding) at pizza prep station. As per operator products were placed inside cooler 2 hours prior to inspection.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed marinara sauce (94°F - Hot Holding); demi glace (100°F - Hot Holding) at steam table. Operator took products to be reheated.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee drink from cup then continue to handle food without changing gloves and washing hands.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed container of stainless steel shine stored on shelf with spices in kitchen area.
Intermediate3
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  Observed non food grade brush at coffee station.
  Repeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4+ employees working with no certified food manager present at time of inspection.
  Repeat violation
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training for all employees. All hired over 60 days.
Basic6
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed raw sea bass completely thawed inside reduced oxygen packaging in reach in cooler across cook line.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee water cup stored on prep table in pizza prep area.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with ambient temperature 44°F in pizza prep area.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  In pizza prep area.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed interior of ice machine soiled.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  At both back doors.
  Repeat violation
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.