Ironside Pizza

7580 NE 4th Ct, Miami, FL 33138 · Permanent Food Service · License 2334383

Official report

out of 100

Grade F

Safety score 27 of 100

Latest visit: Nov 5, 2026 (3 days ago)

What drove the grade

Food with mold-like growth.High priority · 24 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
6 high priority (4 fixed on the spot), 8 intermediate (4 fixed on the spot), 11 basic; intermediate violations cost 18 at most
-53
Complaint after follow-up on Nov 5
Counts in full until a follow-up finds the problems fixed
-20
Safety score27

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

Inspection history

1 inspection · 2 visits

Oct272026

Routine inspection

25 violations found · Inspector came back once

Follow-up visitNov 5, 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.
9 violations still not corrected:
- 1 High priority
- 2 Intermediate
- 6 Basic
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Still Observed Dishwasher (Chlorine 0ppm).
  Administrative complaint
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Still cooked bolognese sauce stored inside reach in cooler across salad station not dated.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Walk-in cooler shelves with rust that has pitted the surface.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  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 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  More time given
Official report, on the Florida DBPR website
First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 6 High priority
- 8 Intermediate
- 11 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. Observed 4 eggplants stored inside walk in cooler moldy.
  Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Observed 3 raw shells eggs cracked at walk in cooler.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken stored inside ziplock bag stored over cooked lasagna container at reach in freezer next to three compartment sink. Manager started rearranged products.
  Fixed on the spot
  Raw animal food stored over canned/bottled drinks.
  Observed raw shell eggs stored over plastic bottles of water stored inside walk in cooler. Manager rearranged products.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw beef container stored over raw salmon container at reach in cooler near freezer by three compartment sink. Manager stored properly.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Manager set up three compartment sink. Triple Sink (Chlorine 50ppm).
  Fixed on the spot
Intermediate8
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked lasagna and cooked bolognese sauce stored inside reach in cooler across salad station not dated. As per manager prepared two days prior.
- 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 products on time marked without procedures. Provided form to manager. Manager printed and filled out form.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chlorine or quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting board by slicer station soiled. Observed cutting board at prep area salad station soiled.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed hand sink by salad station used as a dump sink.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand sink bar front counter. Employee provided.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed no soap at hand sink cook line. Manager provided.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray plastic bottle not labeled with Fabuloso at front counter. Manager labeled.
  Fixed on the spot
Basic11
- 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.
  Observed 5 ROP packages Frozen of raw salmon stored inside reach in cooler for thawing. Manager removed from ROP to thawed properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee cups stored next to microwave and next to mixer by slicer station.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee no hair restraint while prepared pizza.
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee wearing a wrist bracelet and watch while preparing food.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler gaskets torn by salad station. Observed reach in cooler gaskets torn by pizza station.
  Walk-in cooler shelves with rust that has pitted the surface.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed shelves rusted by cook line salad station.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  By front bar area counter.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled across three compartment sink. Observed reach in coolers gaskets soiled by pizza station. Observed a wall fan by pizza station dusty.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed hand sink bar front counter slow draining.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop stored inside mop bucket by dish washer area.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.
Stop sale: An order that the food can’t be sold or served.